Name: Stuffed Pizza Onion Rings
Prep time: 30 min
Cook time: PT-488375H55M19S
Total time: PT-488375H55M19S
Cuisine: American
Ingredients: 2 large onions (cut into thick rings); 1 cup pizza sauce; 1 cup shredded mozzarella; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1 cup all-purpose flour; 2 eggs, beaten; 1 1/2 cups breadcrumbs (panko or regular); Optional: pepperoni slices, grated parmesan, red pepper flakes

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These stuffed pizza onion rings are my go-to when I want a snack that feels indulgent, cheesy, and just a little bit fun. Imagine golden, crispy onion rings filled with gooey mozzarella and zesty pizza sauce—every bite has that satisfying cheese pull wrapped in a crunchy, flavorful shell. It’s basically pizza meets onion rings, and I’m all in.

Why You’ll Love This Recipe

I like how playful and satisfying these are. They’re great for parties, movie nights, or when I just want something crispy and cheesy. They come together with simple ingredients, and I can make them in the oven, air fryer, or deep fryer. Plus, they’re customizable—I sometimes swap in different cheeses or add pepperoni bits inside. It’s pizza in snack form, and that’s a win for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large onions (cut into thick rings)
1 cup pizza sauce
1 cup shredded mozzarella
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs (panko or regular)
Optional: pepperoni slices, grated parmesan, red pepper flakes

Directions

I start by separating the onion slices into thick rings (about ½ inch wide). I pair them up into similar sizes to create a “shell” for the filling.
I fill the space between two onion rings with a bit of mozzarella and a spoonful of pizza sauce. If I’m adding pepperoni or herbs, I layer them in too.
Once the rings are stuffed, I freeze them for 20–30 minutes to help them hold their shape during breading.
I set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, Italian seasoning, salt, and pepper.
I coat each stuffed ring in flour, dip it in egg, then roll it in breadcrumbs. For extra crunch, I repeat the egg and breadcrumb steps.
To cook, I either:
- Deep fry at 350°F (175°C) for about 2–3 minutes until golden, or
- Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, or
- Bake at 400°F (200°C) for 18–20 minutes on a greased baking sheet.
I let them cool slightly before serving, usually with extra pizza sauce for dipping.

Servings and timing

This recipe makes about 12–14 stuffed onion rings, depending on the onion size. It takes me about 30 minutes to prep and another 10–20 minutes to cook, depending on the method I use.

Variations

I like to change things up by using different cheeses like provolone or cheddar, or by adding cooked sausage or mushrooms inside. For a spicier version, I mix red pepper flakes into the sauce or add sliced jalapeños with the filling. If I’m keeping it lighter, I air fry them with minimal oil spray and skip any meat.

Storage/Reheating

These are best fresh, but I store leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 5–7 minutes until they’re hot and crispy again. I don’t recommend microwaving—they lose that crunch.

FAQs

Can I make these ahead of time?

Yes, I often prep and stuff the onion rings, then freeze them until I’m ready to bread and cook. They can also be breaded ahead and kept frozen—just add a few minutes to the cooking time.

Can I use other sauces?

Absolutely. I’ve used marinara, spicy arrabbiata, and even pesto. It depends on what I’m craving.

What’s the best cheese for the “pull”?

Mozzarella gives the best stretch, but I’ve mixed in provolone or fontina for extra richness.

How do I stop them from falling apart?

Freezing before breading is key. It keeps the filling intact and makes the coating process smoother.

Can I make them gluten-free?

Yes, I use gluten-free flour and breadcrumbs. They turn out just as crispy and delicious.

Conclusion

These stuffed pizza onion rings are everything I want in a snack—cheesy, crispy, and loaded with flavor. Whether I’m serving them for game day or making a batch just for myself, they’re always a hit. They’ve got all the joy of pizza, packed into a crunchy bite-sized treat.