dipped in marinara or pizza sauce.
i’m not sure it gets any face-stuffing better than this.
when i think about this recipe, i only ever really think of them as mozz sticks.
not because they are anything other than cheese (you know, some ch’kn foods that are vegetarian versions of meaty things) but because its way more fun to say/think than:
and really, there should be a catchy name for such a perfect appetizer- whoever created the mozz stick was a genius.
and the second genius who used string cheese at home to make an oven-baked version deserves the side-glare of
how dare you make something so amazing and so simple
the making of these gems is a little haphazard though.
there were many goo encrusted fingers during the cheese stick’s journey through the three separate bowls of fun.
i ended up using a fork in the egg station to move things along:
out of the oven, these don’t stay super gooey for long but they reheat very well.
so it’s not a potluck dish but if you’re hosting a party, these would be a great show stopper that can live in the freezer until you’re ready to bake them.
any uneaten sticks can also be reheated in small batches from the freezer or the fridge.
they’re also great for a weeknight meal
- they can be prepared in advance
- go straight from freezer to oven
- whenever you get home from work/school/play
- 2 or 3 appetizers can equal a great meal if you do it right
- try mozz sticks with fresh veggie sticks and something from trader joe’s freezer aisle: potstickers or shu-mai or ch’kn nuggets
one year ago: black bean & sweet potato taquitos
- 12 string cheese
- 1 C panko bread crumbs
- 1 C Italian bread crumbs
- 1 C all purpose flour
- 2 eggs
- 2 Tbl almond milk
- marinara or pizza sauce
- Cut unwrapped string cheese in half.
- Bowl #1: flour
- Bowl #2: mix together eggs and milk
- Bowl #3: combine italian and panko breadcrumbs
- coat each cheese piece in flour, tap on side of bowl to remove excess
- move cheese to egg bowl
- with fork, move flour/egg/cheese stick to bread crumb bowl and gently press crumbs onto cheese.
- on a cookie sheet, freeze mozz sticks for at least 30 minutes.
- When ready, bake at 400°F for about 8-10 minutes.
- serve immediately with pizza or marinara dipping sauce
- if needed, refrigerate leftovers and re-bake to enjoy again.