Pizza Sticks
Crispy, golden sticks of pizza perfection — a crunchy breaded exterior gives way to gooey, melted mozzarella and zesty pizza sauce inside. These handheld bites are perfect for game days, kids' parties, or anytime snacking, and come together in under 30 minutes.
For 4 servings
- prep
Set up the breading station.
1.Place flour in the first shallow bowl with a pinch of salt.2.Whisk eggs in the second shallow bowl until smooth.3.Mix breadcrumbs, garlic powder, oregano, basil, salt, and black pepper in the third bowl.TIPUsing one hand for wet ingredients and the other for dry keeps the breading from clumping on your fingers. - prep
Bread the mozzarella sticks.
1.Dredge each cheese stick in flour, shaking off excess.2.Dip floured stick into whisked egg, letting excess drip off.3.Roll stick in seasoned breadcrumbs, pressing gently to coat well.TIPDouble-bread for extra crunch—repeat the egg and breadcrumb steps once more. - rest · ~30 min
Freeze the breaded sticks.
Place breaded cheese sticks on the parchment-lined baking sheet in a single layer. Freeze for at least 30 minutes, until firm.
TIPFreezing is essential—it prevents the cheese from leaking out when frying. - fry · ~2 min
Heat the oil and fry the pizza sticks.
1.Heat oil in a deep pan to 350°F (175°C).2.Carefully add frozen sticks in batches, 3–4 at a time, to avoid crowding.3.Fry for 60–90 seconds, turning once, until golden brown and crispy.TIPKeep oil temperature steady—if it drops too much, the sticks absorb oil instead of crisping. - prep · ~1 min
Drain the fried sticks.
Remove pizza sticks with a slotted spoon and drain on paper towels for 30 seconds.
- garnish
Plate and garnish.
Arrange hot pizza sticks on a plate, sprinkle with grated parmesan and chopped parsley, and serve immediately with warm pizza sauce on the side for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut mozzarella into uniform 3-inch sticks so they fry evenly and melt at the same rate.
- 2Always freeze breaded sticks for at least 30 minutes — this prevents blowouts and keeps cheese inside.
- 3Use a deep-fry thermometer to maintain oil at 350°F; fluctuating temps cause soggy or burnt crusts.
- 4Fry in small batches (3–4 sticks at a time) to avoid dropping the oil temperature too much.
- 5Double-dip in egg and breadcrumbs for an extra-thick, shatteringly crispy crust.
- 6Serve immediately after frying — the mozzarella is most gooey and the coating stays crunchiest fresh out of the oil.
Adapt it for your goals.
Spicy pepperoni
Wrap each mozzarella stick with a thin slice of pepperoni before breading — adds a smoky, spicy bite and crispy meat edges when fried.
gluten freeGluten-free
Replace all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs (or crushed pork rinds for a keto twist).
air fryerAir-fryer
Skip the deep oil — spray breaded sticks lightly with oil and air-fry at 390°F for 6–8 minutes, flipping halfway, for a lighter version with less fat.
herb & garlic crustHerb & garlic crust
Add 2 tablespoons finely grated Parmesan and 1 teaspoon garlic powder to the breadcrumbs for an extra-savory, golden crust.
Why this is on our healthy list.
Rich in Calcium
Mozzarella cheese is a high-quality dairy source of calcium, important for strong bones and teeth.
Source of Protein
Each pizza stick provides a moderate amount of protein from mozzarella and eggs, helping to keep you full longer.
Antioxidant Herbs
Oregano and basil in the breadcrumb coating contain antioxidant compounds that may help fight inflammation.
Frequently asked questions
Most likely the sticks weren't frozen long enough or the oil temperature dropped below 350°F, causing the coating to cook too slowly. Freeze for a full 30 minutes and check oil temp with a thermometer.
