1. Preheat oven to 375°F (190°C). Line a sheet pan with parchment or lightly grease.

2. Unroll pizza dough on a lightly floured surface and pat into a rectangle. Cut into 16 strips about 1 inch wide and 5–6 inches long.

3. Sprinkle a line of mozzarella and a little Parmesan down the center of each strip.

4. Fold each strip lengthwise over the cheese and pinch the seams well to seal.

5. To shape the “bones,” snip a 1-inch slit at each end and flare the two corners outward to form knobby ends.

6. Stir melted butter with garlic powder, Italian seasoning, and salt. Brush the breadsticks generously.

7. Arrange on the pan, leaving space between pieces, and bake 12–15 minutes until puffed and golden.

8. Optional: Brush lightly with any remaining butter and a pinch of Parmesan. Cool 2 minutes.

9. Serve warm with marinara “blood” dip or other favorite sauces.

10. Make-ahead: Bake, cool, and store airtight up to 1 day; reheat at 350°F (175°C) for 5 minutes.