Two Classics Become One
Craving something cheesy crispy and wildly satisfying? These Pepperoni Pizza Mozzarella Sticks are your next must-make snack. Loaded with gooey cheese and packed with bold pepperoni flavor every bite delivers that classic pizza magic in crunchy handheld form. Whether you’re entertaining friends or indulging solo this is finger food that feels like a full-on experience.

Why You’re Going to Love This Recipe

• It combines two classic comfort foods into one irresistible snack
• Crispy on the outside gooey and flavorful on the inside
• Great for parties game day or anytime cravings hit
• Make ahead and freeze for quick-fry convenience
• Pairs perfectly with pizza sauce for dipping

Ingredients You’ll Need

For the Filling
Cream cheese creates a smooth creamy base
Mini or diced pepperoni adds bold meaty flavor
Shredded mozzarella brings that melty stretchy texture
Garlic oregano salt and pepper give it that classic pizzeria flair
Fresh parsley adds a pop of color and freshness

For the Breading
Panko breadcrumbs deliver an extra crispy coating
Parmesan cheese boosts the flavor
Salt and black pepper round it out

For the Egg Wash
Eggs and water help the breadcrumbs stick
This double-dip method ensures a thick even crust

For Frying and Garnish
Canola oil for frying
Fresh parsley and grated Parmesan to finish
Pizza sauce for dipping

How to Make Pepperoni Pizza Mozzarella Sticks (WATCH HERE)

Prepare the Filling
In a large bowl mix together the cream cheese pepperoni mozzarella herbs and spices until fully combined. Spread the mixture onto a parchment-lined sheet pan and smooth it into an even layer. Freeze for a couple of hours until the mixture is firm and easy to cut.

Set Up Your Dredging Station
Mix your panko breadcrumbs Parmesan salt and pepper in one bowl. In another bowl whisk together your eggs and water for the egg wash.

Assemble and Fry
Once the filling is firm cut it into uniform sticks. Dip each piece in the egg wash then dredge in the breadcrumb mixture. Repeat this step for a second coating pressing the breadcrumbs on firmly so they adhere.
Heat your oil to the right temperature and fry the sticks in batches until they’re golden brown and crispy.

Serve and Enjoy
Sprinkle with grated Parmesan and chopped parsley. Serve hot with a side of warm pizza sauce for dipping.

Make Ahead Tips
You can fully bread the sticks and freeze them until you’re ready to fry. No need to thaw just fry straight from frozen a little longer until golden and heated through.

Reheating Leftovers
Reheat in an air fryer or oven until crisp and warmed through. Avoid microwaving to keep that crunchy coating intact.

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Pepperoni Pizza Mozzarella Sticks

These Pepperoni Pizza Mozzarella Sticks are everything you love about a slice of pizza turned into ooey gooey cheesy goodness wrapped in a crispy golden bite. Loaded with creamy mozzarella tangy pepperoni and Italian herbs they are bold nostalgic and completely irresistible. Whether you are hosting game night or just in the mood for something indulgent these fried sticks are guaranteed to steal the spotlight. Dip them in warm pizza sauce and savor that perfect pull because these are not your average mozzarella sticks.

Course Appetizer

Cuisine American, Italian

Keyword appetizers, mozzarella sticks, pizza

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Author kingcooks

Ingredients

• Canola oil for frying
• Pizza sauce for serving

Pepperoni Pizza Filling

• 16 oz cream cheese softened
• 2 cup pepperoni mini or diced
• 2 cups mozzarella cheese shredded
• 1 1/2 cup mozzarella cheese shredded
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1 tsp oregano dried
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1/2 cup Parmesan cheese grated
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Garnish

• Parmesan cheese grated
• Parsley chopped

Instructions

Pepperoni Pizza Filling

• In a bowl, add all the ingredients listed under “Pepperoni Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a pot of canola oil to 350F.
• Once the pepperoni filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of pizza sauce and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Why You’re Going to Love This Recipe

• All the flavor of buffalo chicken dip, now in crispy, handheld form
• Golden, crunchy coating that shatters with every bite
• Perfect for parties, game days, or a midnight craving
• Make-ahead friendly—just freeze and fry when ready
• Pairs perfectly with homemade ranch dressing

Ingredients You’ll Need

For the Buffalo Chicken Filling:
Think creamy, spicy, cheesy, and savory. This filling starts with a base of softened cream cheese, shredded rotisserie chicken, and a mix of mozzarella and cheddar. It’s flavored with buffalo hot sauce, ranch dressing, minced garlic, red and green onions, parsley, salt, and pepper.

For the Seasoned Breadcrumbs:
Panko gets a savory boost with a simple mix of salt and black pepper, adding crunch and flavor to every bite.

For the Egg Wash:
Just eggs and a splash of water to help the breadcrumbs stick like a dream.

For the Homemade Ranch Dressing:
Buttermilk, mayo, sour cream, and a blend of herbs and spices come together to make a cool, creamy dipping sauce that balances the heat.

How to Make It (WATCH HERE)

Make the Ranch Dressing
Start by mixing together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth. Cover and refrigerate until you’re ready to serve.

Make the Buffalo Chicken Filling
In a large bowl, combine everything for the filling and mix until well blended. Spread it out on a parchment-lined sheet pan and freeze until solid. This makes it easier to cut and shape.

Prep the Coatings
In separate bowls, prepare the seasoned breadcrumbs and egg wash. Set up your dredging station for easy assembly.

Assemble and Fry
Once the filling is firm, cut it into equal pieces. Dip each piece into the egg wash, then coat in seasoned breadcrumbs, dip again in the egg wash, and finish with one more layer of breadcrumbs. Press the crumbs on firmly so they stay put. Fry in hot oil for a few minutes until golden and crisp.

Serve and Enjoy
Serve hot and fresh with a generous side of homemade ranch dressing.

Storage and Reheating Tips

To freeze: After breading, lay the pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container.

To fry from frozen: Add directly to hot oil and fry for a few extra minutes until deeply golden brown and hot in the center.

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Buffalo Chicken Crispy Pocket

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Course Appetizer, dinner, lunch

Cuisine American

Keyword buffalo chicken dip, crispy pockets

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

Buffalo Chicken Filling

• 16 oz cream cheese softened
• 2 cup rotisserie chicken shredded or chopped
• 2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar shredded
• 1/4 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup red onion minced
• 1/4 cup green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Buffalo Chicken Filling

• In a bowl, add all the ingredients listed under “Buffalo Chicken Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the buffalo chicken filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of homemade ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

These golden, craveable bites are everything you love about jalapeño poppers, reimagined as crispy, cheesy pockets of flavor. Creamy, smoky, spicy, and crunchy in all the right places, they’re perfect for game day, parties, or any time you want a show-stopping snack that brings the heat.

Why You’re Going to Love This Recipe

• Crispy and golden on the outside, creamy and melty on the inside
• Packed with smoky bacon, three cheeses, and a spicy jalapeño kick
• Freezer-friendly and easy to prep ahead for parties or entertaining
• Perfect for dipping into remoulade, ranch, or your favorite sauce
• Irresistibly snackable and guaranteed to be the first thing gone at the table

Ingredients You’ll Need

For the Bacon Jalapeño Filling
Cream cheese
Cooked and chopped bacon
Diced jalapeños
Shredded mozzarella
Shredded mild cheddar
Shredded pepperjack
Minced red onion
Minced green onion
Chopped parsley
Garlic paste or minced garlic
Salt
Black pepper
Sugar

For the Coating
Panko breadcrumbs
Salt
Black pepper

For the Egg Wash
Eggs
Water

How to Make Them (WATCH HERE)

Mix the Filling
In a large bowl, combine all of the filling ingredients and mix until smooth and evenly combined. Transfer the mixture to a parchment-lined sheet pan and press it into an even layer. Freeze until firm.

Prepare the Coating
In a shallow dish, mix together the panko, salt, and black pepper. In another bowl, whisk together the eggs and water to create the egg wash.

Cut and Bread
Once the filling is firm, cut it into equal-sized squares or rectangles. Working in batches, dip each piece into the egg wash, then dredge in the seasoned breadcrumbs. Dip again in the egg wash and finish with a second coating of breadcrumbs. Press gently to help the crumbs adhere.

Fry to Perfection
Fry in hot oil for a few minutes until golden brown and crispy on all sides. Serve immediately with your favorite dipping sauce and enjoy every melty, spicy bite.

Air Fryer Instructions
Preheat your air fryer to 375°F. Lightly spray the breaded pieces with oil and arrange them in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crispy. If air frying from frozen, add an extra 2 to 3 minutes to the cook time.

Tips for Success

• Use gloves when handling jalapeños to avoid irritation
• Press the breadcrumbs firmly onto each piece to help them stick
• Keep the filling frozen until just before frying for best results
• These can be fried or air fried straight from frozen—just extend the cook time slightly

Storage and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, pop them into an oven or air fryer until warmed through and crispy again. You can also freeze the breaded, uncooked pockets for future frying. Just add a few extra minutes to the cook time if frying or air frying from frozen.

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Bacon Jalapeño Poppers Crispy Pockets

Golden, crispy, and bursting with bold flavor, these Bacon Jalapeño Poppers Crispy Pockets are what happens when your favorite bar snack gets a crunchy, crave-worthy upgrade. Inside each bite-sized pocket is a creamy, smoky blend of bacon, three cheeses, jalapeños, and aromatic herbs, all encased in a golden panko crust that shatters with every bite. Whether you’re hosting a party, craving a late night indulgence, or just want something unforgettable to dip into remoulade, this recipe delivers serious satisfaction. Prepare to impress; these aren’t your average poppers.

Course Appetizer, brunch, dinner, lunch

Cuisine American

Keyword crispy pockets, jalapeno, poppers

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

Bacon Jalapeño Filling

• 16 oz cream cheese softened
• 1 cup bacon cooked and chopped
• 1 cup jalapeños diced
• 1 cup mozzarella cheese shredded
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup pepperjack cheese shredded
• 1/4 cup red onion minced
• 1/4 green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Instructions

Bacon Jalapeño Filling

• In a bowl, add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the bacon jalapeño filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!
• Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
• If frying from frozen, cook for 5–6 minutes, or until golden brown.