Sunday, November 13, 2011

Baked or Fried Mozzarella Sticks

Cheese and bread together are oh-so-yummy.  And who doesn't love a good Mozzarella stick?  I mean, fried cheese? Yes please.  I was inspired by Taste of Home's recipe, but wanted to make a version that didn't actually involve butt-loads of oil.  For your health's sake, try this healthy option and save yourself the artery blocks.  This recipe is super-easy and quick and tastes like the "real" thing.

I made them two different ways, one sauteed in a skillet with a little olive oil (closer to frying) and the other baked in the oven.  They look very different (above photo is of the "fried" sticks, but both are shown below in the post as well), but Aaron and I loved both of them equally in terms of taste.  So, choose whichever way you prefer.

Ingredients:
12 Wonton or Egg-Roll Wraps, at room temperature
12 Light or Fat-free Mozzarella String Cheese
Marinara Sauce (Low-Sodium) for Dipping
Small bowl with water, optional

Baked Directions:
1.  Preheat oven to 400 degrees.
2.  Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond.  Put cheese stick in middle, corner to corner (or slightly below).
3. Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly.  You can add a few drops of the water here to make the wrap stick better.
4.  Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
5.  Roll up the wrap.
6.  Bake at 400 for 10-12 minutes, turning once, until golden brown.

"Fried" Directions:
Alternatively, you can make this on the stovetop.
1.  Wrap cheese as described above.
2. Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
3.  Working in batches, add in half of the cheese sticks.  Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.

Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!



Here are the baked Mozzarella Sticks:


And here are the "Fried" Mozzarella Sticks (also shown in top photo):


60 comments:

  1. Looks fantastic! I will have to give it a try!

    ReplyDelete
  2. This is great! Thank you! I used Tomato Basil cheesesticks by Kraft and put a couple slices of turkey pepperoni in there for my daughter :)

    ReplyDelete
  3. Kasibetty: That sounds like a great, yummy twist to these!

    ReplyDelete
  4. Do you think these would work putting in a crockpot (after baking) for a party?

    ReplyDelete
    Replies
    1. No....I think they would get all soft on you .

      Delete
    2. thats what she said

      Delete
  5. Hmm, I have not tried a crockpot with these and am not sure how well it would work. Try it and let me know (I'd just use the warm setting, not low). Or, alternatively, you could keep them on 150 or so degrees, just warm, in the oven and pop them onto a plate at a party. Then, refill the plate with ones from the oven when the plate empties. Good luck!

    ReplyDelete
  6. Do you think I could wrap these ahead of time and put them in the fridge? Then just take them out and pop them in the oven when we are ready for them?

    ReplyDelete
  7. Stilque--Definitely and I have done that before. Unwrap all the cheese, wrap with the egg roll wraps, then cover up and put back in the fridge until ready to cook. They turn out perfect!

    ReplyDelete
  8. Do you think these could also be made ahead of time and then frozen (uncooked)? I live alone and would love to have this once in awhile for a snack but don't want to make to many at once, or buy a bunch of egg roll wrappers just to go to waste...

    ReplyDelete
    Replies
    1. My husband and I make lumpia (a kind of eggroll) and freeze them all the time. I'm sure these would freeze fine.

      Delete
    2. you can freeze the wonton or egg roll wrappers. I buy them and separate then into pks of 12 and freeze them in baggies so I can thaw and use them for small batches for making the Cheese stick logs or Cream Cheese won tons.

      Delete
  9. To Anonymous: You could try and freeze one or two of them when you do make your batch and see how they turn out.

    ReplyDelete
  10. wow these look great. should try them

    ReplyDelete
  11. These are awesome! They satisfied my craving for cheesy-goodness and I don't have to feel quite as guilty afterwards :)

    ReplyDelete
  12. Just made these...so good!

    ReplyDelete
  13. Good stuff. Been waiting to try these.. thank you for your tips! I used the tomato basil cheesesticks with slices of Tofurkey pepperoni. The bf was very satisfied!! :)

    ReplyDelete
  14. For a party I would think cutting the cheese sticks smaller and using the small won ton skins would work well for appetizers :)

    ReplyDelete
    Replies
    1. I used the wonton wrappers and they came out perfect for appetizers. I cut the cheese stick in half and then in half width wise, ending up with four pieces per cheese stick.

      Delete
  15. Where in the supermarket would I find the wonton wraps?

    ReplyDelete
    Replies
    1. I found them in the produce frig near the cold salad dressings & guacamole, etc.

      Delete
  16. Can you use soft taco shells?

    ReplyDelete
  17. These are ssoooo good. I am very skeptical of low fat versions of things most of the time I would just rather not eat it but these are amazing!

    ReplyDelete
  18. What a great idea! They look delish! I'm totally trying this! I love creating new things with egg roll wrappers! I make Taco Roll ups {on the blog} with them and they're awesome!

    ReplyDelete
  19. I make these but add the marinara inside of the wrap. I also get the cheese to room temperature too because they melt better(I make them stove top).

    ReplyDelete
  20. I was craving mozzarella sticks and this helped so much. Just don't eat 5! Lol! Soooo good!

    ReplyDelete
  21. What an amazing idea! Thank you! :D

    ReplyDelete
  22. I have made these for years! They are amazing! I add a little garlic powder on top of the string cheese for a little more flavor :)

    ReplyDelete
  23. We made them twice, and the cheese all oozed out of the wrappers. Any hints on how to avoid this, other than using room temp wontons?

    ReplyDelete
    Replies
    1. try freezing the cheese for half hour or so. i was told to do this.

      Delete
    2. Freeze the cheese stick first then wrap and bake. That's how I do my breaded oven fried cheese sticks. They hold there shape well!

      Delete
  24. How about something a little thicker than wonton wraps like empanada discs!! It may hold the cheese in better!

    ReplyDelete
  25. I'm gluten free but am loving this idea! Do u think it would work with rice paper wrappers? I haven't tried frying rice paper but it seems like it would work???

    ReplyDelete
    Replies
    1. Here's a gluten free wonton recipe
      http://glutenfreeonashoestring.com/won-ton-wrappers/
      Maybe this will help?

      Delete
  26. Found this on pinterest and am excited to explore your blog!

    ReplyDelete
  27. These look super yummy! I always crave fried mozzarella sticks because they used to serve them at Knott's Berry Farm but all of a sudden they stopped!! Mind you this was like 8 years ago but I'm still sad... :( The mozzarella sticks they served were super FAT too! Gah. I need to make these.

    ReplyDelete
  28. I did this today and wow they're good!! I used the Won-Ton wrappers and while it made the cheese ooze from the sides,it crisped the cheese and made it crunchy. I suggest using the eggroll wrappers if you want less ooze. Saw this on Pinterest and had to try it!

    ReplyDelete
  29. These look awesome and delicious ! I wil try to make them tomorrow for my son. Thx. Fabulous

    ReplyDelete
  30. Freeze the cheese before you wrap in the wrappers. This will keep the cheese from oozing out.

    ReplyDelete
  31. My wife and I have four teenaged sons. Baking them would guarantee that the cook would actually get a couple before they were all inhaled by our bottomless pits aka boys.

    ReplyDelete
  32. Tried it and found that they were very plain, we baked them and maybe should have fried them

    ReplyDelete
  33. used cheddar/mozzarella sticks and baked them spread a teeny bit of butter over the wrappers (because I didn't have olive oil). Delicious!!

    ReplyDelete
  34. I made this the other day & it's so yummy! I put along side the mozzarella stick some shredded cheese (I had the Tex Mex mix in my fridge) & some coconut flakes. Definitely a recipe I can whip up in no time.

    ReplyDelete
  35. Can you make these with spring roll wrappers instead of egg roll wrappers? I wasn't sure because the spring roll wrappers' package only lists frying them or eating them plain, not baking them.

    ReplyDelete
  36. Justmade with rice wraps gluten freeturned out good willpot pictures

    ReplyDelete
  37. Can these be made up to the point before baking/frying, than frozen & baked later? I want to bring to a party, but would only have time to cook them up beforehand.

    ReplyDelete
  38. Do you think if I cut the mozz sticks in 1/2 I could use wonton wraps?

    ReplyDelete
  39. i added a line of franks red hot before i rolled them up!! it spiced it up really nicely!! thanks for the recipie

    ReplyDelete
  40. Wow!! Those were absolutely fantastic! Thank you so much for sharing the creative idea! I used light string cheese, cut them in half, and used spring roll rappers. What a great, easy, and delicious treat! So light and fabulous! YYuuuummmm!!

    ReplyDelete
  41. Made these today with phyllo dough, just cut it to size and used 3 layers, turned out GREAT!! Light mozz cheese, and no cheese running out! THEY ARE SOOO GOOD! and I don't feel guilty after eating two and half! :)

    ReplyDelete
  42. I've made these so many times! But..after you wrap the cheese stick in the egg roll wrappers...put them in an egg wash then in seasoned breadcrumbs and fry. So good!

    ReplyDelete
  43. Does anyone know why mine didn't turn out crispy? I used won ton wrappers, baked them for 14 minutes at 400, and turned them halfway through. Otherwise they're pretty good. I'd definitely like to experiment with other fillings!

    ReplyDelete
    Replies
    1. Mine didn't come out crispy either - just like melted cheese in a half baked dough.

      Delete
  44. I tried these and they ended up being pretty good! One thing I found is that just regular vegetable oil tasted good with them, as well. I liked the fried version better than the baked version. Have you tried a recipe like this one (http://allshecooks.com/2013/10/03/easy-fried-mozzarella-sticks-recipe/) where you actually make the breading?

    ReplyDelete
  45. omg so mad...idk how ppl can say these wer so good....your better off just eating a plain cheese stick...there was no flavor..I dont kno y I would expect there to be since you are just wrapping a plain cheese stick with a plain wonron wrap but yea it was so bland even with the marinara sauce...i tried to go the healthier route but this is def one of those recipes that its just not worth it.ill bite the bullet and make the breaded ones...atleast they taste like something.

    ReplyDelete
  46. can I use fhyllo pastry instead

    ReplyDelete
  47. These are awesome! They satisfied my craving for cheesy-goodness and I don't have to feel quite as guilty afterwards :)

    Thanks for sharing
    Best Regards
    bestelectricmeatgrinder.com

    ReplyDelete
  48. These look great! Thank you for sharing! I will be making these this weekend for our family movie night! My girls LOVE cheese sticks, and this is a much healthier way to make them! I think they will be a huge hit with my family! :)

    ReplyDelete
  49. Made this over the weekend. Only put them in the freezer for 2 hours. They came out PERFECT! They were a huge success.
    fried cheese cubes

    ReplyDelete