Sue Huhn Recipe

Baked Homemade Mozzarella Sticks

By Sue Huhn Wiscdance


A friend posted this to FB.


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

12
mozzarella sticks
1
egg
2 Tbsp
flour
5 Tbsp
bread crumbs
2 Tbsp
parmesan cheese
a dollop of olive oil, or cooking spray
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Directions Step-By-Step

1
Cut the cheese sticks in half, making 24 slices, then put the slices in the freezer until completely frozen
2
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
3
To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
4
Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
5
Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!

About this Recipe

Course/Dish: Cheese Appetizers
  • Comments

  • 1-5 of 7
  • user
    Wallace Hale katcat - Apr 28, 2013
    sounds great
  • user
    fran gates fg2361 - Apr 30, 2013
    Sounds so good ! I have to try them
  • user
    Donna Laronga bostonrocks - May 4, 2013
    Do you think these could all be coated ahead of time and kept frozen until ready to bake?
  • user
    Maryann Palmeter Maryann_Palmeter - Sep 14, 2013
    Recipes are not posting to Facebook.
  • user
    Rob Kastl rkastl - Sep 21, 2013
    I just made these. I "double dip" the egg + bread crumb/parmesan mixture. The first two I did, I followed the instructions, but found I wanted a lot more coating on them. Also, I had to use about 3 times the amount of flour listed (even though I only dipped them once in flour), I used 3 eggs, and I had to use about 5 times the amount of bread crumbs+parmesan cheese. But, I assume everyone can figure out how much they actually need of each, when making their own.

    Delicious, and easy! Thanks.