Start with the sauce.

In a mortar, crush the fennel seed coarsely. Add the basil and onion powder and give it a quick grind.

Place the tomato sauce, water and bay leaf in a small saucepan. Slowly bring it to a simmer.
Stir in the spice mixture and simmer slowly (on a very low temperature) for 20 to 30 minutes.

Prep all the fillings for the pizza sticks first - use mine or create your own!

Melt the butter with the garlic and stir in the salt.

Cut the dough into six long strips.

Now - fill each stick.

Carefully pull the sides and the ends over the fillings and pinch together to seal.

Place the filled sticks gently on a parchment lined baking sheet.

After all are filled and on the sheet, brush them all with the butter.

Sprinkle them with the dried parmesan cheese.

Preheat the oven to 325° then bake the strips for about 20 minutes, or until they are golden brown and stiff.

Cut each stick in half. Serve with warm sauce to dip.

Serve with the warm sauce to dip in - and enjoy!