Are you following a carnivore diet but missing the comfort of traditional mozzarella sticks? This innovative bacon-wrapped version will satisfy your cravings while keeping it strictly carnivore! These crispy, gooey, protein-packed mozzarella sticks are perfect for game day snacks, appetizers, or whenever you need a savory treat.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 mozzarella sticks
- Diet: Carnivore, Keto, Zero-Carb
Ingredients
- 6 mozzarella string cheese sticks, cut in half
- 12 slices of thin-cut bacon
- Optional: 1/4 cup pork panko (crushed pork rinds) for extra crunch
Kitchen Equipment
- Baking sheet: Use a heavy-duty, rimmed baking sheet to prevent any cheese drips from making a mess in your oven. A dark, non-stick surface will help achieve better bacon crispiness.
- Parchment paper: Essential for preventing sticking and making cleanup easier. Don’t substitute with wax paper as it can melt at high temperatures.
- Toothpicks: Wooden toothpicks work best – soak them in water for 5 minutes before use to prevent burning.
- Paper towels: Have plenty on hand for patting bacon dry and absorbing excess grease after cooking.
- Wire cooling rack (optional): Placing this on your baking sheet allows for better air circulation and crispier bacon.
- Kitchen tongs: For easy turning and handling of the hot mozzarella sticks.
- Sharp knife: For cleanly cutting the mozzarella sticks in half.
- Shallow dishes (if using pork panko): For easier coating of the wrapped sticks.
Instructions
- Prep Your Workspace (2 minutes)
- Start by ensuring your oven rack is in the middle position
- Preheat your oven to 400°F (200°C) – allow at least 10 minutes for proper preheating
- Line your baking sheet completely with parchment paper, making sure the edges are covered
- Remove mozzarella sticks from packaging and cut each one cleanly in half using a sharp knife
- If using pork panko, prepare it in a shallow dish for easy rolling
- Wrap the Cheese (15 minutes)
- Pat each bacon slice dry with paper towels – this is crucial for achieving crispiness
- Lay a bacon slice flat on your work surface
- Place a mozzarella half at one end of the bacon slice
- Start wrapping tightly, stretching the bacon slightly as you go
- Overlap each layer by about 1/4 inch to prevent cheese from escaping
- Make sure the ends are well-covered – this is where cheese typically leaks
- Secure the final edge with a pre-soaked toothpick, inserting it at an angle
- If using pork panko, gently roll each wrapped stick to coat evenly
- Place completed sticks on a plate, seam-side down
- Chill the Sticks (Optional but Recommended – 30 minutes)
- Arrange wrapped sticks on a plate or small baking sheet
- Leave space between each stick to prevent sticking
- Place in freezer on a flat surface
- Set a timer – don’t freeze completely solid
- This step firms up the cheese and helps prevent blowouts during cooking
- Bake to Perfection (12-15 minutes)
- Remove sticks from freezer and arrange on prepared baking sheet
- Leave at least 1 inch of space between each stick
- Place baking sheet in preheated oven
- Set timer for 6 minutes initially
- After 6 minutes, carefully turn each stick using tongs
- Continue baking for 6-9 more minutes
- Watch closely during final minutes – bacon can go from perfect to burnt quickly
- Look for bacon that’s evenly browned and crispy, with no raw-looking spots
- Rest and Serve (3 minutes)
- Remove from oven when bacon is crispy and golden brown
- Let sit on baking sheet for 30 seconds
- Carefully transfer to paper towel-lined plate using tongs
- Allow to rest for 2-3 minutes – this helps prevent cheese burns
- Gently remove toothpicks by twisting slightly while pulling
- Serve immediately while cheese is hot and stretchy
Pro Tips for Perfect Bacon Mozzarella Sticks
Ingredient Selection
- Choose full-fat mozzarella string cheese for best melting properties
- Select center-cut bacon that’s not too thick or thin (about 1/16 inch thick is ideal)
- Look for bacon with good fat-to-meat ratio for proper crisping
- Avoid bacon with large fat sections that could create gaps in coverage
Temperature Control
- Keep mozzarella refrigerated until the last possible moment
- Work quickly when wrapping to keep cheese cold
- If cheese starts softening while wrapping, return it to refrigerator for 5-10 minutes
- Let bacon sit at room temperature for 5 minutes before wrapping for better stretch
Wrapping Technique
- Stretch bacon slightly while wrapping for tighter coverage
- Ensure ends are completely covered to prevent cheese leakage
- For extra security, start and end with a double wrap on the ends
- If bacon tears, start over with a new slice – patches will leak
Cooking Success
- Never skip preheating the oven completely
- Use an oven thermometer to verify temperature accuracy
- Position rack in the middle of the oven for even cooking
- Rotate baking sheet halfway through if your oven has hot spots
- Keep first batch warm in oven at 170°F while making more
Troubleshooting Common Issues
- If cheese leaks: Freezer time wasn’t long enough or wrapping was too loose
- If bacon isn’t crispy: Oven temperature too low or bacon too thick
- If bacon burns before cheese melts: Oven temperature too high or bacon too thin
- If sticks unravel: Toothpicks weren’t inserted properly or bacon wasn’t wrapped tight enough