Little Caesars Crazy Bread Copycat with Marinara Dip

Why You’ll Love This Recipe

• Pillowy-soft breadsticks with a tender crumb and a lightly crisp bottom.
• Classic garlicky butter gloss and a generous, fine “Parmesan snow” just like the takeout favorite.
• Quick marinara that’s bright, tangy, and ready before the dough finishes rising.
• Simple pantry ingredients, easy techniques, and reliable results in a home oven.

Grocery List

• Produce: Garlic (4 cloves), fresh parsley or dried.
• Dairy: Unsalted butter, Parmesan cheese.
• Pantry: All-purpose flour, sugar, fine sea salt, kosher salt, instant yeast, olive oil, crushed tomatoes, dried oregano, dried basil, red pepper flakes.

Full Ingredients

Dough

• 3 cups (360 g) all-purpose flour, plus extra for dusting
• 1 tbsp (12 g) sugar
• 1¼ tsp (7 g) fine sea salt
• 2¼ tsp (7 g, 1 packet) instant yeast
• 1 cup (240 ml) warm water, 105–110°F (40–43°C)
• 2 tbsp (28 g) olive oil, plus more to grease bowl and pan

Garlic Butter Finish

• 4 tbsp (56 g) unsalted butter, melted
• 1 tbsp olive oil
• 2 garlic cloves, finely grated or pressed (or 1 tsp garlic powder)
• ½ tsp kosher salt
• ½ tsp dried parsley or 1 tbsp finely minced fresh parsley

Parmesan Shower

• ½ cup (45 g) very finely grated Parmesan cheese (powdery, microplaned or finely ground)

Tangy Marinara Dip

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 can (15 oz / 425 g) crushed tomatoes
• 1 tsp sugar
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp kosher salt, plus more to taste
• Pinch red pepper flakes (optional)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Mix the dough

In a large bowl, whisk the flour, sugar, salt, and instant yeast. Add the warm water and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it onto a lightly floured surface and knead for 8 minutes until smooth, elastic, and slightly tacky (or knead in a stand mixer on medium-low for 6 minutes). If the dough feels very sticky, dust in 1–2 teaspoons more flour; avoid adding too much so the sticks stay pillowy.

Step 2: First rise

Lightly oil a clean bowl, add the dough, and turn to coat. Cover tightly and let rise at warm room temperature until doubled in size, 60–75 minutes. A warm, draft-free spot around 75–80°F works best.

Step 3: Make the marinara

While the dough rises, warm 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–60 seconds until fragrant but not browned. Stir in the crushed tomatoes, sugar, oregano, basil, ½ teaspoon kosher salt, a pinch of red pepper flakes, and black pepper. Simmer, uncovered, 12–15 minutes until slightly thickened and bright. Adjust salt to taste and keep warm on low or reheat before serving.

Step 4: Preheat and prep the pan

Place a rack in the middle of the oven and preheat to 475°F (245°C). Line a half-sheet pan (13×18 inches) with parchment and brush the parchment lightly with olive oil to promote a tender, lightly crisp bottom.

Step 5: Shape the breadsticks

Turn the risen dough onto a lightly oiled surface (oil helps keep the dough soft). Press or roll into a 9×12-inch rectangle, about ½ inch thick, keeping edges even. Using a pizza cutter or chef’s knife, slice into 12 even strips (about 1×9 inches). Transfer strips to the prepared pan, spacing them about ½ inch apart.

Step 6: Second proof

Cover loosely and let the shaped breadsticks puff for 15–20 minutes. They should look slightly swollen—the short proof helps them bake up extra fluffy.

Step 7: Bake

Bake until the sticks are puffed and light golden at the edges, 10–12 minutes. They should feel soft when pressed and register around 200°F in the center if you check with an instant-read thermometer.

Step 8: Brush, shower, and serve

In a small bowl, stir together the melted butter, 1 tablespoon olive oil, garlic, parsley, and ½ teaspoon kosher salt. Brush the hot breadsticks generously on all sides. Immediately shower with the finely grated Parmesan so it clings to the buttered surface. For an extra-melty effect, return the pan to the hot (but turned-off) oven for 30–60 seconds, then sprinkle on a final pinch of Parmesan. Serve warm with the tangy marinara for dipping.

Pro Tips

• Use finely grated, powdery Parmesan to mimic the classic “Crazy Bread” finish. A microplane or canned grated Parmesan works best.
• Oil the work surface instead of adding lots of flour during shaping—less extra flour keeps the crumb soft and pillowy.
• Cut with a pizza wheel for neat, uniform strips that bake evenly.
• For even browning, rotate the pan halfway through baking; every oven has hot spots.
• Garlic can turn harsh if overcooked—mix it into the warm melted butter off the heat for a fresh, mellow bite.

Variations

• Extra-Cheesy: After buttering, sprinkle 1 cup shredded low-moisture mozzarella over the sticks. Return to the oven for 1–2 minutes until melted and bubbly, then finish with Parmesan.
• Herb-Lover’s: Add 1 tsp Italian seasoning to the dough with the flour and double the parsley in the butter.
• Whole Wheat Half-and-Half: Use 1½ cups (180 g) all-purpose flour and 1½ cups (180 g) white whole wheat flour; add 1 extra tablespoon olive oil and 1–2 teaspoons more water if needed.

Storage & Make-Ahead

Store cooled breadsticks airtight at room temperature for up to 1 day, or refrigerate up to 3 days. Reheat at 350°F (175°C) for 6–8 minutes; brush with a little fresh melted butter and dust with Parmesan after warming. Freeze baked sticks up to 2 months: wrap tightly, reheat from frozen at 350°F for 10–12 minutes. To make ahead unbaked, shape and freeze on a sheet until firm, then bag. Bake from frozen at 425°F (220°C) for 12–15 minutes. Marinara keeps 5 days refrigerated or 3 months frozen.

Nutrition (per serving)

Approximate per breadstick with about 1 tablespoon marinara: 210 calories; 8 g fat; 28 g carbohydrates; 6 g protein; 2 g fiber; 340 mg sodium.