Papa John's® Pizza Dipping Sauces

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(Courtesy of Top Secret Recipes)

You can use these easy clones as dips for a variety of products, or you can simply make your own breadsticks by baking your favorite pizza dough, then slicing it into sticks. If you want cheesesticks, just brush some of the Garlic Sauce on the dough, then sprinkle with mozzarella cheese and bake. Slice the baked dough into sticks and use the dipping sauce of your choice. It's a cinch.


Special Garlic Sauce
1/2 cup margarine spread
1/4 teaspoon garlic powder

1. Combine ingredients in a small bowl.
2. Microwave on 1/2 power for 20 seconds. Stir.
Makes 1/2 cup.


Cheese Sauce
1/2 cup milk
2 teaspoons cornstarch
1/4 cup Cheez Whiz
2 teaspoon juice from canned jalapeños (nacho slices)

1. Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved.
2. Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth.
3. Add juice from jalapeño slices, and stir.
Makes 1/2 cup.


Pizza Sauce
1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

1. Combine ingredients in a small saucepan over medium heat. Bring to a boil.
2. Reduce heat and simmer for 15 to 20 minutes.

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Tidbits:


I have been w/ PJ's since '95. Thougt I'd let you know you are WAY off base on your PJ's sauces...
For starters the garlic sauce has about 10 times more salt. I won't comment on the nacho cheese, that stuff is nasty... The pizza sauce is much more simple... vine ripened tomatoes, olive oil, canola oil, sugar, salt, basil, oregano. Oh btw- not top secret, we detail not only our ingredients but also the process by which we make our dough and sauce in our company literature and advertisements...

just a note,
ben


I put myself through engineering school while delivering pizza at a Papa Johns. You mention how to make Papa Johns Cheesesticks on the aforementioned page -- but you forgot to mention the most important step:

When making the cheesesticks, the good folks at Papa Johns roll the dough out with a perforator -- a little knobby roll. It doesn't pierce the dough all the way through, but it keeps it from rising too much, making the cheese sticks chewy. Maybe one could hit the dough with a knobby meat tenderizer?