I’m a snacker. Though I never miss a meal, I still get hungry between those meals. Like many, I’m most prone to absent-minded grazing in the hour or two before dinner, when salty or savory high-carb snacks seem irresistible.
Baked Mozzarella Sticks are a pre-dinner nibble I love for several reasons. First, the protein in the cheese truly satisfies my hunger until dinner so I don’t keep munching. Second, the make-ahead recipe is conveniently stored in the freezer until needed. Then, the mozzarella sticks go from freezer to oven and cook in a few short minutes. If my kids are starving after sports practice, (if??) I can pull out just the right amount. And while these tasty bites are perfect for everyday snacking, they make a convenient, crowd-pleasing appetizer, too.
Straight out of the wrapper, string cheese has long been a go-to snack for both my husband and my kids. For me, the protein and calcium are a bonus. With the aid of basic pantry ingredients, this make-ahead recipe transforms that refrigerator-staple cheese stick into something extra specialโฆand I have to move fast so my portion doesn’t disappear. It has yet to occur to my kids that the make-at-home version of this perennial restaurant favorite is baked, not fried. They just want me to make more!
Baked Mozzarella Sticks
Yields 24 pieces (12 servings).
Ingredients
- 12 sticks Sargento part-skim mozzarella string cheese
- 1 large egg, beaten
- 2 tablespoon flour (may use an all-purpose gluten-free blend)
- 1/3 cup panko breadcrumbs (see notes)
- 1/3 cup regular dry breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon dried Italian herb blend
- 1/4 teaspoon kosher salt
- Olive oil cooking spray
- Optional: your favorite marinara sauce for dipping
Instructions
- Cut the cheese sticks in half. ย You will have 24 pieces. Place the cheese in the freezer until the cheese is frozen, several hours or overnight. ย (I place them on a small, parchment or wax paper-lined tray so they don't freeze to the pan.)
- In small bowl, whisk the egg. Place the flour on a small dish or in a zipper-top bag. In separate bowl or bag, thoroughly combine the panko, breadcrumbs, Parmesan cheese, dried herbs and salt.
- Dip the frozen sticks in the flour, shaking off the excess. ย Then dip them in the egg, followed by the crumb mixture. Be sure to coat the ends, too. This coating will form a thin crust that will give structure to the cheese as it begins to soften. ย (I find it easiest to use one hand as the hand used for dipping will get rather messy.)
- Repeat this process with the remaining pieces of cheese, placing them on a parchment or wax paper-lined tray as you go. Place the cheese back in the freezer until ready to bake. ย The cheese must be completely frozen for good results. ย Once frozen, you may transfer the sticks to a zipper-top back and store until ready to use.
- When ready to bake, preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and lightly coat with oil.
- Place the frozen cheese sticks on the baking sheet, and spray the tops of the mozzarella sticks with olive oil. Bake 3-4 minutes. Turn the sticks over, and bake an additional 3-4 minutes or until the cheese sticks are lightly golden and just soft through the center. ย Watch them VERY closelyย after you flip themย so they don't melt. ย Serve immediately with optional marinara sauce for dipping. ย Like any cheese, these will firm up as they coolโฆbut will still taste great!
Notes
- In lieu of the 1/3 cup each panko and breadcrumbs, I have also made these with all gluten-free breadcrumbs (2/3 cup) with good results. ย The cheese sticks in the photo are actually a gluten-free batch. ย The texture is a little finer with a hint less crunch than using the two crumbs in combination, but it demonstrates that a gluten-free version works quite well and that all breadcrumbs may be used if you don't have panko on hand. ย Finally,ย I have always used unseasoned breadcrumbs.ย If you use a seasoned variety, I suggest omitting the 1/4 teaspoon of salt.
A few fun cheese facts:
- Sargento Natural Cheese Snacks are a natural source of high-quality protein offering 4-8 grams of protein per serving.
- Consuming high-quality protein after regular exercise or resistance training can help aid in post-exercise recovery.
- There are more than 2000 varieties of cheese available world-wide. Mozzarella is the most consumed variety.
- And finally, I recently read that another benefit associated with cheese is that cheese helps protect tooth enamel and has an antibacterial effect. So brush, floss and eat cheese! ๐
This recipe was adapted from Skinnytaste.
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