I love these golden-brown pizza sticks: pizza dough rolled around a creamy mix of shrimp, crab, cheeses, and spices, perfect for dipping in marinara. Shrimp and Crab Bomb Pizza Sticks

Why You’ll Love This Recipe

I adore how the creamy seafood filling blends with mozzarella and spices—then bakes inside a crisp, buttery dough. They’re party-ready, handheld, and pair beautifully with marinara or garlic butter.

ingredients

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

1 cup cooked shrimp, chopped
1 cup crab meat, shredded
1 cup cream cheese, softened
1 cup mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay seasoning
1 package pizza dough
Olive oil, for brushing
Marinara sauce, for dipping

directions

I preheat the oven to 400 °F (200 °C).
In a bowl, I mix the chopped shrimp, crab meat, cream cheese, shredded mozzarella, garlic powder, onion powder, and Old Bay until smooth and evenly combined.
I roll out the pizza dough on a floured surface and cut it into approximately 2-inch-wide strips.
On one end of each strip, I place a generous scoop of the seafood mix.
I roll the dough over the filling and pinch the edges to seal.
I place the sticks onto a parchment-lined baking sheet and brush each with olive oil.
I bake for 15–20 minutes, until they’re golden and puffed.
I serve them hot with warm marinara sauce for dipping.

Servings and timing

Prep Time: approx. 15 minutes
Cook Time: 15–20 minutes
Total Time: about 30–35 minutes
Servings: makes roughly 12 sticks

Variations

I swap Old Bay for Cajun seasoning when I want more spice.
I brush them with garlic butter after baking for extra flavor.
I use BBQ sauce instead of marinara for a smoky twist.
I add chopped jalapeños to the filling for heat.
I sprinkle Parmesan or chopped parsley on top before baking.

storage/reheating

To store: I keep cooled sticks in an airtight container in the fridge for up to 3 days.
To reheat: I bake at 350 °F for 8–10 minutes, or microwave briefly—though the oven keeps them crispier.

FAQs

What shrimp works best—I’m using frozen; is that okay?

Absolutely—I often use thawed, cooked shrimp. I chop them finely so they blend well with the crab and cheese.

Can I assemble these ahead and bake later?

Yes! I can prep and seal the sticks, then refrigerate them a few hours before baking. If baking later than that, I let them warm to room temp for best crust texture.

Can I freeze stuffed sticks before baking?

Definitely. I lay them flat on a tray to freeze individually, then transfer to a freezer bag. I bake straight from frozen—just add a few extra minutes.

What’s a good dipping sauce besides marinara?

I like garlic butter, ranch, or even a spicy mayo. BBQ sauce also complements the seafood nicely.

Is pizza dough the only option?

Nope! Puff pastry makes a flakier alternative, and crescent-roll dough works for a softer, pillowy stick.

Conclusion

I’ve fallen for these Shrimp and Crab Bomb Pizza Sticks—they’re cheesy, savory, and fun to eat. They’re perfect for game nights, potlucks, or cozy snacks. They come together in under 40 minutes and keep well for leftovers. I think you’ll love how they fuse seafood flavors with classic pizza satisfaction!