Theresa and I met at Papa John’s 13 years ago. I was a manager and she worked in store. We have made thousands of cheesestix in our lives. Since I have been doing the bread and making pizza crusts, I figured this would be easy. Made up a batch with homemade garlic butter and some liquid evil from Papa John’s.
Clarified butter with microplaned garlic. Theresa made up a dipping sauce.
Bel Gioioso fresh mozz cheese
Rolled out a bit of the fridge dough and docked it with a fork to keep bubbles from forming and let the garlic butter seep in
500 degree oven with a rocking stone
Pretty good. I did not dock enough, put enough garlic butter on, or put enough cheese, but it was really good.
Same method, but docked both sides with the fork and rolled it thinner. Papa Johns garlic butter spread and then topped with fresh mozz
They were really close. The bottom crust was a bit tougher, but other than that they ruled.
I will work on my own version. Would hate to buy 20 garlic dips as a walk in one day 
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