Mozzarella Snuggets

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These Mozzarella Snuggets are inspired by one of our favorite street snacks in Naples, Italy—pizza fritta. But instead of one big pocket, these are small, sealed snacks folded like ravioli and fried until golden. The moment they’re done, they get tossed in garlic butter and Parm and served hot with marinara.

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This idea came out of using leftover pizza dough and cubed mozzarella, but the build makes them feel totally unique. Folded, sealed, and cut into little squares, they hit that perfect mix of crispy exterior and melted center — ideal for snacking or serving family-style.

Once you get the hang of spacing the mozzarella and folding the dough, the rest comes together fast. Frying is the best way to go, but they can also be baked. After draining briefly, they go straight into a mixing bowl with melted garlic butter, chopped parsley, and a generous dusting of Parmigiano. Serve them up with a side of warm marinara and they’ll disappear fast.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Mixing Bowl

• Wire Rack (1/4 Pan)

• Rolling pin

• Spider strainer

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DIRECTIONS

STEP 1: ROLL

• Cut your dough in half.

• Lightly dust with flour, then roll each piece into a rectangle, about 3 inches wide and 1/8 inch thick.

STEP 2: ASSEMBLE

• On each piece of dough, space cubed mozzarella about 1 inch apart over one side.

• Fold the dough over to cover the cheese, then press firmly around each cube and at the edges to seal.

• Cut into individual squares.

STEP 3: FRY

• Heat neutral oil to 350°F. Fry the nuggets in batches until golden and crisp, about 1–2 minutes per side.

  • Alternatively, bake at 475°F for 12–15 minutes until golden and crispy.

STEP 4: DRAIN

• Transfer fried nuggets to a wire rack, season with flaked sea salt, and let them drain briefly.

STEP 5: FINISH

• In a mixing bowl, combine melted butter, minced garlic, and chopped parsley.

• Toss the nuggets in the garlic butter, then finish with grated Parmigiano.

STEP 6: SERVE

• Serve hot with a side of warm marinara.

  
  

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INGREDIENTS

Makes about 25 pieces

SNUGGETS

• 1 pizza dough ball (about 270g)

• 8 oz low-moisture mozzarella, cubed

• Flaked sea salt

• Neutral oil (for frying)

• Grated Parmigiano Reggiano

• Marinara (for serving)

GARLIC BUTTER

• 3 TBSP unsalted butter, melted

• 2 cloves garlic, minced

• Fresh parsley, finely chopped

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