Add a fun, spooky, and completely delicious twist to your Halloween party menu with these adorable Caterpillar Pizza Breadsticks! Made using refrigerated pizza crust, savory pepperoni, and gooey mozzarella cheese, these puffy breadsticks are shaped into playful, wavy caterpillar shapes with black olive eyes. They are incredibly easy to pull together, make a fantastic family cooking project, and are guaranteed to disappear instantly when served with a side of warm dipping sauce.
⏱️ QUICK METRICS
- Prep Time: 20 minutes
- Cook Time: 12 to 15 minutes
- Total Time: 35 minutes
- Yield: 4 large caterpillar breadsticks
- Course: Appetizer / Party Snack / Fun Dinner
- Cuisine: American (Holiday Themed)
🛒 INGREDIENTS
The Dough & Base:
- 1 tube (13.8 oz) Pillsbury Classic Refrigerated Pizza Crust
- 1 large Egg + 1 tbsp water (for the egg wash to get that golden shine)
The Toppings & Fillings:
- 1 ½ cups Kraft Low-Moisture Shredded Mozzarella Cheese
- 1 pack (6 oz) Hormel Original Pepperoni rounds
- 1 small bowl Sliced black olives (you will need exactly 8 slices for the eyes)
For Dipping & Garnish:
- 1 jar (24 oz) Prego Traditional Pasta Sauce or Pizza Sauce (warmed for serving)
- A few sprigs Fresh parsley (for plating garnish)
🍳 STEP-BY-STEP INSTRUCTIONS
Step 1: Prep Your Baking Station
Preheat your oven to 400°F (204°C). Line a large, rimmed baking sheet with parchment paper or spray it lightly with non-stick cooking oil.
Step 2: Shape the Caterpillars
Pop open the tube of Pillsbury pizza crust dough and lay it flat onto a clean work surface or cutting board. Using a pizza cutter or sharp knife, slice the dough lengthwise into 4 equal rectangular strips. Take each strip and gently roll or mold it into a long rope. Lay the ropes onto the prepared baking sheet, bending and curving them back and forth into a “S” or wavy serpentine shape to mimic a caterpillar’s crawling body. Make sure to pinch and round one end of each rope to create a slightly larger “head.”
Step 3: Give Them Eyes and Toppings
Whisk the egg and 1 tablespoon of water together in a small bowl. Use a pastry brush to coat the entire surface of the raw dough shapes generously with the egg wash. Press 2 black olive slices firmly into the front of each caterpillar head to form cartoonish eyes. Next, scatter a heavy handful of Kraft shredded mozzarella cheese over the wavy “backs” of the caterpillars, avoiding the head area. Nestle several Hormel pepperoni rounds directly along the cheese-covered ridges.
Step 4: Bake to Fluffy, Golden Perfection
Slide the baking sheet into the center rack of your preheated oven. Bake at 400°F (204°C) for 12 to 15 minutes. Watch for the dough to puff up significantly and turn an intense, glossy golden-brown. The mozzarella cheese should be fully melted, bubbling, and flecked with golden-brown toasted spots, while the pepperoni edges turn slightly crisp.
Step 5: Assemble Your Spooky Platter
While the breadsticks bake, warm up your Prego pasta sauce on the stovetop or in the microwave and pour it into a small serving bowl. Remove the hot breadsticks from the oven and let them cool for 2 minutes. Carefully transfer the caterpillars using a wide spatula onto a white serving platter. Nestle the dipping bowl right onto the platter and arrange a few fresh green parsley leaves around the base to mimic grassy ground.
Step 6: Serve and Dip!
Serve the breadsticks immediately while the cheese is hot and stretchy. Pull a fluffy caterpillar apart to showcase the soft, airy interior dough, dip it deep into the rich red sauce, and enjoy!
💡 PRO CHEF TIPS
- Secure the Eyes: Make sure to press the black olive slices firmly into the raw dough head. As the pizza dough bakes and puffs up in the oven, it can sometimes push light toppings off. Pressing them in secures them perfectly.
- The Shiny Crust Secret: Do not skip the egg wash! It acts like a glue to hold the cheese onto the sloped sides of the wavy caterpillar backs, and it gives the exposed head dough that stunning, ultra-premium bakery sheen.
- Add Squeezable Stuffing: If you want a surprise inside, you can stuff the ropes! Flatten the strips of dough first, place a thin line of cheese and pepperoni down the middle, roll the dough over the filling to seal it into a rope, and then shape into waves.
🥡 STORAGE & REHEATING
- To Store: Seal any leftovers in an airtight container or zip-top bag and store in the refrigerator for up to 3 days.
- To Reheat: To restore that freshly-baked, fluffy-yet-crisp texture, pop the caterpillar breadsticks into your air fryer at 350°F (175°C) for 3 to 4 minutes, or onto a baking sheet in a 370°F (188°C) oven for 5 to 7 minutes. Avoid using the microwave, as it will make the bread crust soft, damp, and chewy.