Fried Dough Mozzarella Bites

These weren’t as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Until then though, these guys weren’t too shabby at all. They got snatched up pretty fast the night I made them!

Little Cubes of mozzarella.

I just used store bought pizza dough to wrap the cheese in.

Right away I dunked them into a bowl of flour so they wouldn’t be sticky.

You can already see the cheese explosions.

Still, really fun and really tasty. Serve them with some sauce and toothpicks.

I’m gonna revisit this idea, it might not be for awhile, but it’s gonna happen.


  1. perhaps it would help if you pop the cheese in the freezer for a little while before wrapping/cooking?

  2. I don’t know if this might help, but what if you stuck them in the freezer for a half hour or so before cooking? Maybe if they started out a little firmer they wouldnt explode so quickly. they might hold their shape a little bit better. just an idea!!

  3. If the freezer idea doesn’t work how about baking until slightly brown, then frying- might still explode though……. They look great Beardman, cheese & bread, yummy.

  4. This is the third recipe for mozzarella type fried goodness I’ve seen over the last two days. It’s probably an omen.
    Amen to the flash freezing suggestion. Both the other recipes I saw suggested it.

  5. Yo, awesomeness as usual. Looks like I found something simple to cook up for the weekend (if I can spare the time). Keep ’em coming.

  6. These were delish! I think the frozen cheese might help a little bit but then again I think this idea can go many different places. Looking forward to trying these again!

  7. These look great, and just yesterday I stumbled across another recipe which informed me of ‘mini-pepperoni’ which are just like they sound. Instead of a stick of regular pepperoni, mini-pepperoni only has 1/2″ diameter. If I’m going to go to the trouble of wrapping dozens of mozz-cubes in dough, might as well throw in a slice of mini pepperoni too!

  8. Also, what if you rolled the mozz in oregano or basil before the dough? Or sprinkle with parm/basil immediately after frying….
    I’m trying these tomorrow!

  9. there’s a technique using “cold oil” instead of heating up oil before you drop in whatever you’re cooking.. that way the oil heats as the food is cooking.. a lower starting temp might keep the cheese from melting and creeping out long before the dough on the outside is cooked.. definitely worth trying!

  10. I have had the same issue with making mozza sticks in the past. The key is to buy “pizza mozzarella” if you can find it. It is lower in fats and oils and gives you that nice stringiness you’re looking for. It wont explode out of your dough and batter while frying.

  11. that looks like a great recipe! You can’t beat mozarella. I’m thinking they’d be good with the addition of a little olive or sundried tomato in the dough with the cheese.

  12. I’m going to try these! Putting fewer balls of dough in the fryer might help with the cheese explosions, I see lots of people have already suggested putting the cheese in the freezer, but that fryer looks pretty crowded…

  13. wow, how did you come up with this recipe! sounds great, i will try it for sure. can’t wait. should start selling it in restaurants here in australia : )

  14. wow. I “stumbled” on this and me and my wife immediately went to the store at 11:30 at night to buy some cheese and dough. we have a mini deep fryer kinda like the ones in fast food restaurant but with just one basket. Me and my wife are so amazed at the simplicity and ease to make these and the AWESOME TASTE!! we forgot the sauce but they still tasted awesome. no real bad problems with the cheese leaking out but I’m sure freezing the cubes might help with the little that did leak. Gonna try adding a little minced garlic with the cheese. again thank you for the idea. I cant wait to experiment more with them.

  15. Just a thought…since you said you were thinking of tweaking the recipe…have you tried a harder cheese than Mozzarella…???…Perhaps a harder cheese would take longer to explode? I don’t know for sure but I was just thinking about it…but they sound great!

  16. after rolling in flour you should roll in egg then seasoned bread crumbs then freeze then fry serve with spicy marinara sauce

  17. Maybe try mixing shredded mozzarella with some Bisquick and milk, and a few herbs? Then roll in Panko breadcrumbs and fry. I did this once after I had a lot of leftover breading from parmesan and Panko-breaded chicken. I mixed my soak and herbed flour breading together, which formed a dough, then added parmesan, and rolled the spheres in Panko and deep fried them. They was delicious!

  18. just to say, I work part time at McDonalds :'( where they do mozzarella sticks, which take two mins to cook in the deep fryer, now these are frozen and they don’t explode, however they tend to do so if they are forgotten about and get an extra minute or so in the fryer, so yeah, I think the freezer idea is the way forward 🙂

  19. Next time coat the cheese in corn starch. This helps with sticking and also creates a binder for the cheese. Finally freeze until solid then Fry.

  20. I saw this and couldn’t resist. However, I used a pepper jack cheese. When I cubed it, I left it in the freezer for two hours. When it came time cook, the balls cooked to a perfect dark golden brown and not a single cheese explosion!
    Loved the post.

  21. love your pics, visual is soooo much better than reading a recipe…..anyway, ran across a similar recipe and string cheese was used instead of moz…..eliminates even more steps of having to freeze first

  22. TIP: instead of dunking them in flour, dunk them in beaten eggs (like you’d do for an omelet) and then in breadcrumbs. they’ll be crunchier!

  23. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks!

  24. Cut the cheese into cubes, freeze the cheese and then place the frozen cheese cubes into the dough and fry immediately. The cold/frozen cheese will take longer to reach explosion point, by which time the dough will be cooked

  25. Increase the temp of the oil. That will cook the outside before the inside is affected. Cold oil will make it greasy

  26. These look great. I quite like the idea of them bursting out a bit when they’re cooked. You could just call them “Popcorn Cheese” and I reckon you could get away with it! 🙂

  27. Oh, yum! May try this with Tempura batter instead of pizza dough. Or possibly mix up a lighter batch of dough. *hungry*

  28. Haha, I laughed pretty hard when I saw your mozzarella tetris. These look great!
    Follow me on Twitter! @BMBills6

  29. Instead of flour I used some cornmeal and bread crumbs. They had a great flavor and texture; almost crunchy on the outside. I froze the mozzeralla balls first and they turned out fantastic! I though some garlic and onion powder into the breading as well. I want to try this with cheddar cubes, pretzel dough and a bit more salt rubbed on the outside!

  30. First of all, the cold oil method – not good if FRYING something like dough. The oil soaks in before the outside gets crunchy, which then makes it soggy and filled with oil. Believe me, I have done it before.
    Second….I kinda like when my cheese sticks blow out and I get that nice crunchy fried cheese glob at the end/side. But, for those who don’t, in addition to freezing the cheese (IF you have time), make sure that the dough is sealed completely around the cheese. If it isn’t, that makes a weak spot where the cheese is more likely to melt out.

  31. Mmm those look pretty perfect to me, even the slightly exploded ones. I mean crispy cheese? That sounds almost like an improvement over just plain melted cheese. Thanks for the recipe!

  32. Maybe if there was more dough surrounding the cheese, they wouldn’t explode? Either way, these look phenomenal-particularly for a cold movie night in!

  33. Have you tried with swiss cheese, a firm cheese might help. Gruyere will be sharp and tasty, emental will keep the price down and still be tasty.

  34. Ilike this… I have always thought fried cheese sticks were too much… this is just the right amount of cheese and fry… thanks will try it

  35. I TRIED CHEERING MYSELF UP WITH COOKING. GOT THE LITTLE BITES GOING. MY MOM AND I ARE STANDING IN FRONT OF THE STOVE, NEXT THING YOU KNOW WE THE THING EXPLODES AND MY MOM AND I HAVE A FACE FULL OF HOT OIL. I HOPE THIS GOES OUT AS A BETTER WARNING THAN “The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great”
    Delicious but Dangerous

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