The first time I made these, the house smelled like a tailgate and a highway diner at once.
They’re ridiculously easy, dangerously addictive, and perfect for game day or a messy weeknight snack.
Bacon plus melty mozzarella plus a hit of Nashville heat is a combination that rarely fails.
If you want a crowd-pleasing appetizer that takes minutes to assemble and disappears in under ten, this is it.
For a longer round-up of similar ideas, see my favorite Nashville-style bacon-wrapped recipe roundup for inspiration.
Why You’ll Love This Recipe
- High-impact flavor with minimal effort.
- Crispy, salty bacon exterior that gives way to molten, stringy cheese.
- The Nashville hot seasoning adds a bright, tangy spice instead of just heat.
- Ready in under 20 minutes from start to finish.
The contrast is the star here: a crunchy, smoky bacon shell snaps under your teeth and releases hot, gooey mozzarella that stretches with every bite. The Nashville seasoning cuts through the richness with vinegar-forward heat, keeping the snack lively instead of cloying. Texturally it’s a study in balance—crisp, chewy, and creamy all in one mouthful.
“Five stars — I made these for the game and they were gone before halftime. Spicy, crispy, and utterly addictive.” — Jamie R.
Key Ingredients
Mozzarella sticks
Use a good frozen or fresh mozzarella stick that melts evenly. Pre-cut, firm sticks that aren’t too dry will give you the perfect molten core without becoming rubbery. If you buy frozen, let them thaw briefly on the counter so the temperature difference doesn’t explode the cheese in hot oil.
Bacon
Thicker-cut bacon crisps up nicely without burning, and the fat renders slowly to baste the cheese. Select a bacon with good meat-to-fat ratio; applewood-smoked varieties add a complementary sweetness. For leaner results, use center-cut bacon but be mindful it may crisp faster.
Nashville hot seasoning
This seasoning is the recipe’s personality—look for blends with smoked paprika, cayenne, brown sugar, and a touch of cayenne vinegar powder. Adjust quantity to taste; a light dusting gives a bright kick while a heavier coat moves it into full-on spicy territory.
Cooking oil (for frying)
Use a neutral oil with a high smoke point such as canola, peanut, or refined avocado oil. The oil should be deep enough to submerge most of the stick for even frying but shallow-fry if you prefer less mess. Fresh oil will produce cleaner flavor and better browning.
Ingredients List:
- Mozzarella sticks
- Bacon slices
- Nashville hot seasoning
- Cooking oil (for frying)
- Toothpicks (optional, to secure)
Step-by-Step Instructions
Step 1: Heat the oil
Preheat your fryer or a deep skillet with enough oil to reach about 350°F (175°C).
Use an instant-read thermometer for accuracy; consistent temperature prevents leaking cheese and soggy bacon.
Pro Tip: You’ll know the oil is ready when a breadcrumb dropped in sizzles and browns in about 20–30 seconds.
Step 2: Wrap the mozzarella
Wrap each mozzarella stick with a slice of bacon, overlapping edges so the cheese is fully enclosed.
If a slice is short, use half a slice and secure the seam where needed.
Pro Tip: For neater bites, chill the wrapped sticks in the fridge for 10 minutes before frying so the bacon holds its shape.
Step 3: Secure with toothpicks
Insert toothpicks through the center of each wrapped stick to keep bacon from unraveling in the oil.
Angle toothpicks toward the center so they can be removed easily after frying.
Pro Tip: Use wooden toothpicks soaked in water for 10 minutes if you want to reduce the chance of burning in the oil.
Step 4: Season
Sprinkle Nashville hot seasoning evenly over the wrapped mozzarella, pressing gently so it sticks to the bacon.
Seasoning before frying lets the spices toast slightly and deepen in flavor.
Pro Tip: Lightly oiling the bacon first helps the dry seasoning adhere and prevents clumping when it hits the hot oil.
Step 5: Fry until crispy
Fry the bacon-wrapped mozzarella sticks at 350°F (175°C) until the bacon is crispy and the cheese is melted, about 3–5 minutes.
Flip once during frying to ensure even browning and check that the bacon fat is bubbling and rendered.
Pro Tip: If cheese begins to leak, lower the temperature slightly; too-hot oil can cause rapid ruptures.
Step 6: Drain and serve
Remove the sticks with a slotted spoon and drain on paper towels or a wire rack.
Let them rest 1 minute so surface oil cools slightly—too-hot cheese will burn mouths.
Pro Tip: Serve immediately with a cool dip like ranch or pickles to contrast the heat and richness.
Expert Tips for Success
- Temperature control is everything. Use a thermometer and keep oil steady at 350°F (175°C). If it’s too cool, bacon will absorb oil; too hot and bacon burns before cheese melts.
- Choose the right bacon thickness. Thick-cut bacon gives a meaty chew and resists over-crisping. Thin bacon gets crisp fast but can overcook and leave cheese under-melted.
- Chill wrapped sticks briefly before frying. A short rest in the refrigerator firms the bacon and minimizes unwrapping during cooking.
- Don’t overcrowd the skillet. Fry in small batches so the oil temperature returns to 350°F quickly between batches. Crowding drops the temp and yields greasy results.
- Test one stick first. Every bacon brand and oil will behave slightly differently; do a trial so you can adjust time and heat for subsequent batches.
- Alternative cooking methods: for less oil, bake at 425°F (220°C) on a wire rack for about 12–15 minutes, turning once, until bacon is crisp and cheese molten. Results will be less deep-fried but still excellent.
- Use a slotted spoon or spider to remove sticks cleanly and let excess oil drip back into the pan. This gives a crisper finish.
- If you’re worried about toothpick splinters or presentation, use metal skewers which are reusable and don’t char.
- For uniform browning, rotate sticks frequently and look for even mahogany coloring on the bacon.
For a related technique on wrapping and handling delicate cheese bites, check this prosciutto guide on prosciutto-wrapped mozzarella bites.
Storage & Freezing
Fridge storage: Cool the sticks to room temperature, then place in an airtight container layered with parchment to prevent sticking.
Consume within 2–3 days for best texture and flavor.
Freezer storage: Freeze on a baking sheet in a single layer until solid, about 1 hour.
Transfer to a labeled freezer bag and store up to 2 months.
Reheating from fridge: Reheat in a 375°F (190°C) oven for 6–8 minutes on a wire rack for restored crispiness.
Avoid microwaving—microwaves make bacon rubbery and the cheese floods out.
Reheating from frozen: Bake from frozen at 400°F (205°C) for 12–15 minutes on a wire rack; check internal cheese softness before serving.
If the exterior browns too quickly, tent with foil for a few minutes until cheese warms through.
Variations & Substitutions
Spicy-sweet glaze: Brush bacon with a thin honey-sriracha glaze before sprinkling Nashville seasoning for a sweet counterpoint to the vinegar heat.
This adds sticky, caramelized edges and layers of flavor.
Prosciutto swap: For a leaner, saltier wrap, use prosciutto instead of bacon and finish under the broiler for 2–3 minutes.
Try the method in this prosciutto-wrapped mozzarella bites guide for technique ideas.
Cheese alternatives: Substitute smoked mozzarella or pepper jack for a smokier or spicier melt.
Be mindful that some cheeses release more oil and melt differently; test a single stick first.
Dietary swaps: Use turkey bacon or plant-based bacon for lower fat or vegetarian options.
Cook times will vary—turkey bacon can crisp faster and may need lower heat.
For creative bacon-centric pairings and ideas, I often reference flavor combos from recipes like bacon potato frittata.
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes. Baking is a cleaner, lower-fat option. Preheat to 425°F (220°C), place sticks on a wire rack over a sheet pan, and bake 12–15 minutes until bacon is crisp and cheese is soft. Rotate once for even browning. Baking gives a less oily finish but still satisfies the craving.
Q: Will the cheese leak during frying and how can I prevent that?
A: Cheese can leak if the mozzarella is very cold inside or if the bacon unwraps. To prevent leaks, wrap tightly, secure with toothpicks, chill 10 minutes before frying, and maintain steady oil temperature (350°F/175°C). Test one first to dial in the timing.
Q: Is there a gluten-free version?
A: The basic recipe is naturally gluten-free when using plain mozzarella sticks and gluten-free seasonings. Check labels on Nashville seasoning blends and toothpicks if you have a severe sensitivity.
Q: How spicy will these be and can I control the heat level?
A: Heat depends on the seasoning you use. Most Nashville blends are medium-hot with cayenne; reduce quantity or use a milder smoked paprika-based mix for less burn. Alternatively, add a cooling dip like ranch to tame the spice.
Q: Can I make these ahead for a party?
A: Assemble and chill the wrapped sticks up to 24 hours in advance, covered. Fry or bake just before serving. This preserves texture and allows quick finishing when guests arrive.
Final Thoughts
These Nashville Hot Bacon Wrapped Mozzarella Sticks are fast, showy, and crowd-approved.
Try the variations and chill the wrapped sticks before frying to make entertaining effortless.
Please leave a star rating in the recipe card below and pin this to your game-day board.
Conclusion
For more versions and background on this exact idea, see this detailed post on Nashville Hot Bacon Wrapped Mozzarella Sticks that inspired several finishing tips.
If you enjoy variations and local adaptations, read this alternate take on Nashville Hot Bacon Wrapped Mozzarella Sticks which highlights different spice blends.
A home cook raved about their results in a recent write-up—read their enthusiastic review at This could be the best I’ve ever made this dish—it’s so good!.
Nashville Hot Bacon Wrapped Mozzarella Sticks
Ingredients
Main Ingredients
- 12 sticks Mozzarella sticks Use a good frozen or fresh mozzarella stick that melts evenly.
- 12 slices Bacon Thicker-cut bacon crisps up nicely without burning.
- to taste grams Nashville hot seasoning Look for blends with smoked paprika, cayenne, brown sugar.
- 2 cups Cooking oil (for frying) Use a neutral oil with a high smoke point.
- optional pieces Toothpicks To secure the bacon wrapped around the mozzarella.
Instructions
Preparation
- Heat the oil to 350°F (175°C) in a deep skillet or fryer.
- Wrap each mozzarella stick with a slice of bacon, overlapping edges.
- Insert toothpicks through the center of each wrapped stick to secure.
- Sprinkle Nashville hot seasoning evenly over the wrapped mozzarella.
Cooking
- Fry the bacon-wrapped mozzarella sticks for 3–5 minutes until bacon is crispy and cheese is melted.
- Remove from oil and drain on paper towels.
- Let rest for 1 minute and serve immediately.
