Serrano Pepper Jack Snuggets

Debney
6 days ago
2 min read

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These are cheese-stuffed snacks inspired by Naples-style pizza fritta. But instead of one big pocket, these are little sealed squares filled with spicy pepper jack and serrano peppers, made with pizza dough, sealed like ravioli, fried (or baked), then tossed in garlic butter and Parm Reggiano and served with a side of ranch.

These are a twist on our original Mozzarella Snuggets, but with a little heat. The serrano kick pairs perfectly with the creamy pepper jack, and the garlic butter plus Parm finish gives them that indulgent edge. They’re addicting, shareable, and hit that balance of crisp exterior and molten interior — perfect for comfort snacking or as a party appetizer.

The technique follows the same approach as my original Mozzarella Snuggets — roll out the dough, cube the cheese, assemble like ravioli, fry until golden, then toss in butter and Parm. This version leans savory and spicy, pairing perfectly with cold ranch or even a squeeze of lime.

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

DIRECTIONS

STEP 1: ROLL

Cut your dough ball in half.
Lightly dust the work surface with flour, then roll each piece into a rectangle about 1/8 inch thick.

STEP 2: ASSEMBLE

On one half of the dough rectangle, space the pepper jack cheese cubes and a slice of serrano pepper approximately 1 inch apart.
Fold the dough over the cheese layer to cover, then press firmly around each cube and at the outer edges to seal completely.
Cut into individual squares. Make sure all edges are well-sealed so the cheese doesn’t escape while cooking.

STEP 3: FRY (OR BAKE)

These are best fried at 350°F for 3–4 minutes per batch, until crisp and golden.
- Alternatively, brush with neutral oil and bake at 475°F for 10–12 minutes until golden and crisp.

STEP 4: DRAIN

Transfer the cooked snuggets to a wire rack.
Season immediately with flaked sea salt and let them drain briefly.

STEP 5: FINISH

In a mixing bowl combine the melted butter, minced garlic, and chopped parsley.
Toss the snuggets in this garlic butter mixture, then finish with a generous dusting of grated Parmigiano Reggiano.

STEP 6: SERVE

Serve hot, with a side of ranch for dipping.

INGREDIENTS

Makes 4-5 servings

SNUGGETS

1 pizza dough ball (about 270g)
8 oz pepper jack cheese, cubed
2–3 serrano peppers, sliced
Grated Parmigiano Reggiano
Flaked sea salt
Ranch (for serving)
Neutral oil (for frying)

GARLIC BUTTER

3 TBSP unsalted butter, melted
2 cloves garlic, minced
Fresh parsley, finely chopped

Note: For the pizza dough, I recommend a dough without oil like my Neapolitan dough. Oil in the dough can make it difficult to seal the snuggets.

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