Mozzarella Snuggets
Mozzarella Snuggets
Ingredients
For the Mozzarella Snuggets
- 1 pizza dough, store-bought or homemade, rolled into a 12x16-inch rectangle
- 1 pound mozzarella, whole milk, cut into 1/2-inch cubes
- 3 cups vegetable oil, for deep frying
For Finishing and Serving
- 1/2 cup unsalted butter, melted
- 2 garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 1 cup marinara sauce, warmed, for dipping (optional)
Instructions
- 1
On a lightly floured surface, roll out the pizza dough ball into a rectangle approximately 12x16 inches.
⏱️ 5 min
- 2
Arrange the mozzarella cubes in rows on one half of the rolled-out dough, leaving about 1 to 2 fingers' width of space between each cube and around the edges. Fold the other half of the dough over the mozzarella cubes, aligning the edges.
⏱️ 10 min
- 3
Using a dough scraper or your fingers, firmly press down and seal the dough around each mozzarella cube, creating individual pockets. Ensure all edges are tightly sealed to prevent cheese leakage during frying.
⏱️ 5 min
- 4
In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350°F. Carefully place the mozzarella pockets into the hot oil, frying in batches to avoid overcrowding, for 2 to 3 minutes per batch, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 5
Using a spider strainer or slotted spoon, remove the fried snuggetts from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min
- 6
In a small bowl, combine the melted butter and minced garlic. Transfer the drained mozzarella snuggetts to a large bowl, pour the garlic butter over them, and toss gently to coat. Immediately add the freshly grated Parmesan cheese and chopped fresh parsley, tossing again to distribute evenly.
⏱️ 3 min
- 7
Serve the Mozzarella Snuggets warm, with warmed marinara sauce on the side for dipping, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mozzarella Snuggets
Ingredients
For the Mozzarella Snuggets
- 1 pizza dough, store-bought or homemade, rolled into a 12x16-inch rectangle
- 1 pound mozzarella, whole milk, cut into 1/2-inch cubes
- 3 cups vegetable oil, for deep frying
For Finishing and Serving
- 1/2 cup unsalted butter, melted
- 2 garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 1 cup marinara sauce, warmed, for dipping (optional)
Instructions
- 1
On a lightly floured surface, roll out the pizza dough ball into a rectangle approximately 12x16 inches.
⏱️ 5 min - 2
Arrange the mozzarella cubes in rows on one half of the rolled-out dough, leaving about 1 to 2 fingers' width of space between each cube and around the edges. Fold the other half of the dough over the mozzarella cubes, aligning the edges.
⏱️ 10 min - 3
Using a dough scraper or your fingers, firmly press down and seal the dough around each mozzarella cube, creating individual pockets. Ensure all edges are tightly sealed to prevent cheese leakage during frying.
⏱️ 5 min - 4
In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350°F. Carefully place the mozzarella pockets into the hot oil, frying in batches to avoid overcrowding, for 2 to 3 minutes per batch, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 5
Using a spider strainer or slotted spoon, remove the fried snuggetts from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min - 6
In a small bowl, combine the melted butter and minced garlic. Transfer the drained mozzarella snuggetts to a large bowl, pour the garlic butter over them, and toss gently to coat. Immediately add the freshly grated Parmesan cheese and chopped fresh parsley, tossing again to distribute evenly.
⏱️ 3 min - 7
Serve the Mozzarella Snuggets warm, with warmed marinara sauce on the side for dipping, if desired.
⏱️ 1 min