New Stuffed Crust Mozza Sticks Recipe

1. Prepare cheese sticks

Unwrap the 12 whole mozzarella string-cheese sticks and pat them dry with paper towels. If any are very wet, gently press to remove excess moisture so they don’t leak during baking.

2. In a medium bowl combine 1 cup shredded part-skim mozzarella, 1/4 cup grated Parmesan, 1 tablespoon finely chopped parsley, and 1/4 teaspoon freshly ground black pepper. Mix until evenly distributed. This mixture will be used to bulk up the stuffed crust and help seal the string cheeses.

3. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats. Lightly dust a work surface with 1/4 cup flour.

4. Divide the 24 oz pizza dough into two equal portions for two 12–14-inch pizzas (or keep as one large pizza if preferred). Lightly roll each portion into a roughly 12-inch round, leaving the center a bit thinner and the edges slightly thicker.

5. Lay 6 cheese sticks evenly around the outer edge of each dough round, about 1 inch from the outer rim and spaced so the crust will fully enclose them. If stuffing a single large pizza, place all 12 sticks spaced evenly around the circumference.

6. Spoon small amounts (about 1–2 teaspoons) of the shredded cheese + Parmesan mixture over each string cheese to help bind and add flavor. Fold the dough edge up and over the cheese, pinching and sealing the dough tightly so the cheese is completely enclosed in the crust. Roll the sealed edge slightly to form a uniform stuffed crust ring. Repeat for every cheese stick. Brush the crust lightly with 1 tablespoon olive oil.

7. Set up three shallow bowls or pans for breading: Bowl 1 — 1 cup all-purpose flour (seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper); Bowl 2 — egg wash: beat 3 large eggs with 1/2 cup whole milk until combined; Bowl 3 — breadcrumb mix: combine 2 cups Italian-style breadcrumbs, 1 cup panko (if using), 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp ground black pepper.

8. For each stuffed crust mozzarella stick segment (you will have 12 segments total), dredge the sealed crust section first in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture until evenly coated. Place each breaded stuffed stick on a parchment-lined tray. For a thicker double-coating (optional), repeat the egg wash and breadcrumb step once more.

9. If baking: place breaded stuffed sticks on a baking sheet lightly sprinkled with 1 tablespoon cornmeal or lined with parchment. Lightly spray tops with nonstick cooking spray or brush with a little oil to promote browning. Bake in the preheated 450°F (230°C) oven for 12–16 minutes, or until crust is golden brown and internal cheese is melted (cut one to test for doneness). Rotate pan halfway through baking for even color.

10. If air-frying: preheat air fryer to 400°F (200°C). Lightly spray the sticks with oil and air-fry in a single layer for 6–9 minutes, flipping halfway through, until golden and cheese is melted.

11. If deep-frying: heat neutral oil in a deep pot to 350°F (175°C). Fry the breaded sticks in batches for 2–3 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels.

12. Warm 2 cups marinara sauce in a small saucepan over low heat until simmering gently. Transfer baked/fried stuffed crust mozza sticks to a serving platter.

13. Serve immediately with warm marinara for dipping and a sprinkle of red pepper flakes if desired. Let cool slightly before biting so the molten cheese does not burn mouth; internal cheese will be very hot—about 2–3 minutes recommended rest after coming out of the oven/fryer.