Mummy Mozzarella Sticks are a fun and tasty twist on a classic snack, perfect for Halloween or any time you want a little spooky fun. These mozzarella sticks get wrapped up in a crispy, golden dough that looks just like a mummy’s bandages. When you bite into them, you get that gooey, melty cheese inside paired with a crunchy outside – it’s a really great combo.
I love making these because they’re super simple to prepare, and everyone at the table can’t resist smiling as they pull apart the cheesy “mummies.” Sometimes I like to add little dots of peppercorn or olive to make eyes, which gives them a playful, slightly silly look that kids really enjoy. It feels like a tiny bit of Halloween magic right on your plate.
These sticks are fantastic served with a side of marinara sauce for dipping. I find the tangy tomato flavor pairs perfectly with the cheesy, crispy sticks. I usually make a batch when friends come over, and they disappear before I even get a chance to help myself. If you’re in the mood for a snack that’s simple to make but feels special, these mummy mozzarella sticks will definitely hit the spot!
Key Ingredients & Substitutions
Mozzarella Sticks: The star of this recipe! Use string cheese for easy handling and perfect melty centers. If you prefer a twist, try pepper jack for some spice or vegan cheese for dairy-free options.
Dough Wrapping: Flour tortilla strips or crescent roll dough work great for wrapping and creating the “mummy” look. Crescent dough gives a softer, flakier texture, while tortillas stay crispier when baked or fried.
Panko Breadcrumbs: They add a crunchy coating that makes each bite delightful. If you don’t have panko, regular breadcrumbs will work but expect slightly less crunch.
Black Peppercorns or Seeds: Perfect for making the eyes, adding cute, spooky details. You can also use tiny olive pieces or edible food markers as alternatives.
How Can You Keep the Cheese from Oozing Out While Cooking?
Cheese can melt and leak during frying or baking, so here’s what I do to keep the sticks intact:
- Wrap the cheese tightly but leave small gaps to peek through for the mummy effect.
- Double-dip the wrapped sticks: after coating with breadcrumbs once, dip in egg wash and breadcrumbs again for a thicker crust.
- Freeze the wrapped sticks for 15-20 minutes before cooking. This helps the cheese hold its shape and prevents early melting.
- Keep cooking times short and oil/baking temperatures steady to avoid bursts of melted cheese leaking out.
Following these tips will help your mummy mozzarella sticks stay crispy outside and melty inside without messy leaks!
Equipment You’ll Need
- Baking sheet – great for cooking the sticks evenly when baking and easy to clean.
- Parchment paper – stops the sticks from sticking and helps with easy cleanup.
- Three mixing bowls – one each for flour, egg wash, and breadcrumb coating to keep things organized.
- Whisk or fork – perfect for mixing the eggs and water smoothly.
- Tongs or fork – handy for dipping sticks without making a mess or getting burned.
- Frying pan or deep fryer – if you prefer frying, it helps get that crispy golden crust.
- Paper towels – useful for draining excess oil after frying to keep them crispy.
Flavor Variations & Add-Ins
- Use pepper jack cheese sticks for a spicy twist that adds a nice kick.
- Add Italian seasoning and a pinch of red pepper flakes to the breadcrumb mix for extra flavor.
- Try wrapping with prosciutto instead of dough for a salty, savory version.
- Include chopped fresh basil or oregano in the breadcrumb mix to brighten the taste.
How to Make Mummy Mozzarella Sticks?
Ingredients You’ll Need:
Main Ingredients:
- 12 mozzarella cheese sticks (string cheese)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Black peppercorns or black sesame seeds (for eyes)
- Cooking oil for frying or spray oil for baking
- Marinara sauce, for serving
Time Needed:
This recipe takes about 20 minutes of prep and around 10 minutes to cook, whether you bake or fry the sticks. Total time is roughly 30 minutes, making it a quick and fun snack to prepare for any occasion.
Step-by-Step Instructions:
1. Prepare the Coating Stations:
Set up three bowls: one with flour, one with eggs whisked together with water, and one with panko breadcrumbs mixed with garlic powder, Italian seasoning, salt, and pepper. This will make coating the sticks easy and organized.
2. Wrap the Cheese:
Unwrap each mozzarella stick and wrap it loosely with thin strips of flour tortilla or crescent roll dough. Leave some gaps here and there so the cheese peeks out, giving it a cute “mummy” look.
3. Coat the Wrapped Sticks:
Dip each wrapped mozzarella stick first into the flour, then the egg wash, and finally coat well with the breadcrumb mixture. For extra crunch, quickly dip again in egg and breadcrumbs to build a thicker crust.
4. Cook the Sticks:
Place coated sticks on a parchment-lined baking sheet if baking. Heat your oven to 400°F (200°C) and bake for 8-10 minutes until golden and crispy. If frying, heat oil to 350°F (175°C) and fry sticks for 2-3 minutes, turning to cook evenly. Drain fried sticks on paper towels.
5. Add the Mummy Eyes and Serve:
Press two black peppercorns or black sesame seeds into the melted cheese end of each stick to create eyes. Serve your mummy mozzarella sticks right away with warm marinara sauce for dipping. Enjoy the cheesy, crispy fun!
Can I Use Frozen Mozzarella Sticks?
Yes, but make sure to thaw them fully in the fridge before wrapping and breading to prevent excess moisture and ensure even cooking.
Can I Bake Instead of Frying These Mozzarella Sticks?
Absolutely! Baking at 400°F (200°C) for 8-10 minutes gives a crispy outside and gooey inside with less oil and mess.
How Do I Keep the Cheese from Melting Out While Cooking?
Wrap the sticks tightly but leave small gaps for the mummy effect, double-coat with breadcrumbs, and freeze them for about 15 minutes before cooking to help hold their shape.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to keep them crispy.