For each pizza breadstick, stack two rolls together and roll them about 9-inches long and 2 to 3-inches wide. Use a little flour as needed.
Layer 6 pepperonis and about 2 Tbsp of shredded mozzarella in the middle.
Wet your fingers with a little water and dab the edges of the left half of the breadstick. Fold the right half over and pinch the seam shut. Then pick up the breadstick and wrap your hands around it (kind of squeezing it), to press down the seam. Move your hands down the breadstick pressing/squeezing the seam to make it smooth. You can optionally roll it on the counter like you would a normal breadstick.
After having soaked your wooden skewers for 15 minutes, loosely zig-zag your breadsticks onto each skewer. If it’s tight, the bread will take longer to cook, so keep it loose. Repeat with remaining ingredients.
Preheat your grill for 5 minutes and then turn it to low. Melt your butter and set it by the grill with your breadsticks, tongs, garlic salt, and pastry brush for the butter. Butter and season one side of each breadstick with garlic salt. Place the buttered sides down on the grill first. Then brush the other side of each breadstick with butter and sprinkle it with garlic salt while it’s on the grill. You can shut the lid now or just keep it open and move things around as they cook. It goes kind of fast. You will turn each skewer until it’s cooked on all 4 sides. It should be crispy to the touch and golden brown. These take around 10 minutes to cook. Just keep the temperature low so nothing burns, and watch out for flames from dripping butter.
Serve with a side of heated marinara to dip the pizza breadsticks in.