Cheesy Mozzarella Sticks with Pizza Dough

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Finding a crowd-pleasing appetizer that doesn’t require hours in the kitchen can feel like searching for a needle in a haystack. Between juggling work deadlines, helping with homework, and trying to keep up with daily life, most of us don’t have time to make complicated finger foods from scratch.

That’s where these mozzarella sticks with pizza dough come in: they’re quick to put together, use ingredients you probably already have, and turn out perfectly cheesy every time. Plus, they’re so much better than the frozen ones from the store!

What Kind of Mozzarella Should I Use?

Part-skim mozzarella is the way to go for these cheese sticks, and there’s a good reason why. While whole milk mozzarella might seem like the tastier choice, it actually contains too much moisture and can lead to cheese that oozes out everywhere during frying. Part-skim mozzarella has just the right balance of moisture and fat content to give you that perfect stretchy pull without making a mess. When shopping, look for blocks rather than pre-shredded mozzarella, as the blocks will melt better and won’t have any added anti-caking agents. Just make sure to cut your cheese sticks into even sizes – about 3-4 inches long and 1/2 inch thick works great for consistent cooking.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting great results:

• Pizza dough: While pizza dough gives the best texture, you can use crescent roll dough or even puff pastry in a pinch. Just keep in mind that the cooking time might need to be adjusted – watch them closely to avoid burning.
• Part-skim mozzarella: Stick with part-skim mozzarella here – full-fat cheese will leak too much and low-fat won’t melt properly. String cheese can work too, just make sure it’s part-skim.
• Parmesan cheese: Romano or Pecorino cheese work great instead of Parmesan. Pre-grated Parmesan will do in a pinch, but freshly grated gives better flavor and texture.
• Seasonings: Feel free to mix up the seasonings – Italian seasoning blend can replace the oregano, and onion powder works alongside or instead of garlic powder. You can also add some red pepper flakes for heat.
• Olive oil: Any neutral cooking oil will work here, like vegetable or canola oil. Just avoid oils with strong flavors like sesame oil.
• Tomato sauce: You can serve these with marinara sauce, pizza sauce, or even ranch dressing if you prefer. Garlic butter sauce is another tasty option.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mozzarella sticks with pizza dough is preventing the cheese from leaking out during baking – make sure to seal the edges completely by pinching them firmly and double-checking for any holes or thin spots in the dough.

Temperature control is crucial: if your oven is too hot, the cheese will burst through before the dough is cooked, so stick to 375°F and resist the urge to crank up the heat for faster cooking.

Another common mistake is skipping the freezing step – after wrapping the cheese in dough, freeze the sticks for at least 30 minutes (or up to 2 hours) to help the cheese stay put while the dough browns.

For extra insurance against cheese leaks, try wrapping each stick twice with a thin layer of dough, and don’t forget to cut small slits in the top of each stick to let steam escape during baking.

What to Serve With Mozzarella Sticks?

These homemade pizza dough mozzarella sticks are perfect for game day snacking or casual get-togethers! While marinara sauce is the classic dipping companion, you can mix things up with ranch dressing, garlic aioli, or even a spicy arrabbiata sauce for extra kick. To make it a complete appetizer spread, I like serving these alongside some fresh veggie sticks like carrots and celery (they help balance out all that delicious cheese!). For a fun Italian-inspired spread, pair them with pepperoni chips, olive tapenade, or a simple antipasto platter.

Storage Instructions

Keep Fresh: These mozzarella sticks are best enjoyed right after cooking while the cheese is all melty and stretchy. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. Just know they won’t be quite as gooey as when they’re fresh!

Freeze: Want to prep these ahead? You can freeze the assembled but uncooked mozzarella sticks on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months. No need to thaw before cooking – just add an extra couple of minutes to the baking time.

Warm Up: To bring back some of that fresh-baked magic, pop refrigerated mozzarella sticks in a preheated 350°F oven for about 5-7 minutes. They won’t be exactly like fresh-made, but they’ll still be pretty good! The microwave works too, but the pizza dough might get a bit chewy.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 150-180 g
• Fat: 150-180 g
• Carbohydrates: 300-350 g

Ingredients

• 16 ounces part-skim mozzarella cheese – avoid using whole milk cheese
• 2 pounds pizza dough – enough for two pizzas, either store-bought or homemade
• Extra-virgin olive oil
• Garlic powder
• Oregano
• Kosher salt
• 1 cup grated parmesan cheese
• Tomato sauce for serving

Step 1: Prepare Your Oven and Baking Sheets

Begin by preheating your oven to 425°F.

Meanwhile, line two baking sheets with a Silpat or parchment paper.

This will prevent the bread sticks from sticking and make cleanup much easier.

Step 2: Prepare and Roll the Dough

Slice the mozzarella into skinny logs, approximately 1/4-inch wide.

Dust your work surface with flour and place the dough on it.

Cut the ball of dough in half so you’re working with one pound at a time, setting the other half aside.

Roll the first half of the dough into a rectangle measuring roughly 8″ tall by 16″ wide and 1/4″ thick.

If the dough resists and shrinks back, let it rest for 10 minutes before trying to roll it out again.

Step 3: Fill and Shape the Bread Sticks

Cut the rolled-out dough into strips that are 2″ wide by 8″ tall.

Lay a line of mozzarella cheese down the center of each strip.

Fold the dough over the cheese and pinch the edges tightly to seal the cheese inside.

Gently roll each filled dough strip a few times on the work surface to even it out.

Repeat this process with all the strips.

Step 4: Rise the Bread Sticks

Place the prepared cheese-filled bread sticks onto one of the lined baking sheets.

Allow them to rise for half an hour.

While these are rising, use the remaining pound of pizza dough to prepare a second batch following the same method.

Step 5: Season and Bake the Bread Sticks

Once the bread sticks have risen, brush them with olive oil.

Generously sprinkle garlic powder, oregano, salt, and Parmesan cheese over the tops.

Place the baking sheet in the oven and immediately reduce the temperature to 350°F.

Bake the bread sticks for 15-20 minutes until they are puffed and golden.

Repeat the baking process with the second sheet of bread sticks.

Step 6: Cool and Serve the Bread Sticks

After baking, let the bread sticks cool on the sheet for five minutes before transferring them to a serving dish.

Serve them warm and enjoy with tomato sauce for dipping.

For best taste, eat the bread sticks fresh, but any leftovers can be stored in the refrigerator for up to three days and re-warmed in a microwave for 30 seconds before serving.