Stuffed Crust Mozza Sticks Recipe

Prepare dough

Divide 1 lb pizza dough into 8 equal portions (about 2 oz each). Lightly flour your work surface. Roll each portion into a rough 5" x 3" rectangle using a rolling pin or stretch by hand until about 1/8" thick.

Place cheese and fold

Place one mozzarella stick near the short edge of each dough rectangle, leaving ~1/4" space at the edge. Brush the 1/4" edge with a little cold water. Fold the dough over the cheese to fully encase it, pressing edges to seal. Roll gently to shape into a uniform stick about 4" long. Ensure seams are pinched closed to prevent cheese leakage.

Chill (optional but recommended)

Place assembled sticks on a parchment-lined tray and freeze for 10-15 minutes to firm the dough and cheese; this reduces cheese leakage during frying/baking.

Set up stations

Set up three shallow bowls/plates: 1) flour, 2) egg wash (2 eggs + 2 tbs milk beaten together), 3) breadcrumb mixture (1.5 cups breadcrumbs + 1/4 cup grated Parmesan + 1 tsp Italian seasoning + 1/2 tsp garlic powder + 1/2 tsp salt + 1/4 tsp black pepper).

Dredge the sticks

Working with chilled sticks, roll each in flour to coat, shake off excess, dip into egg wash ensuring full coverage, then press into breadcrumb mixture to coat evenly. For an extra-crispy double-coat, repeat the egg wash and breadcrumbs once more. Place breaded sticks on a wire rack; if frying, refrigerate 10 minutes to set the coating.

Frying method

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry sticks in batches (do not overcrowd) 2-3 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let rest 1-2 minutes; cheese will finish setting.

Baking (alternative)

Preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet and lightly spray with olive oil. Bake 12-15 minutes, turning halfway, until golden and crisp. Keep an eye to prevent tearing the coating and cheese leaking.

Make glaze

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 2 tsp minced garlic and cook 30-45 seconds until fragrant (do not brown). Remove from heat and stir in 1/4 cup grated Parmesan and 2 tsp chopped parsley. Taste and add up to 1/4 tsp coarse salt if desired.

Glaze the sticks

While sticks are hot, brush each generously with the garlic-Parmesan glaze. Place glazed sticks back on the rack for 1 minute to let the glaze set. If desired, sprinkle a little additional Parmesan and parsley on top for presentation.

Arrange stuffed crust mozza sticks on a platter and serve immediately with 1 cup of warmed vodka sauce or signature pizza sauce for dipping. Recommend 2 sticks per person as an appetizer or 4 per person as a small plate.