Feb 1, 2012

Skinny Baked Mozzarella Sticks



Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love.

Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like? Baking them as opposed to frying and using part skim cheese doesn't effect how good these are. The cheese still melts, see for yourself!


Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden.

It actually took me several attempts to get these perfect. I played around with different brands of light string cheese to see which yielded the best results. The winner was Sargento part-skim, low-sodium. Although it's not the cheese with the least amount of fat compared to some other brands, it had the best flavor and wasn't as salty as I found some brands to be.

These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! The good news is you can bread them all ahead of time then place them on tray with wax paper and freeze them until you are ready to bake. Make the marinara sauce a day ahead as well. Happy Superbowl Sunday!!


Skinny Baked Mozzarella Sticks
Skinnytaste.com
Servings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*
Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2
Sodium: 168.6

Ingredients:

  • 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
  • 1 large egg, beaten
  • 2 tbsp flour
  • 5 tbsp Italian seasoned breadcrumbs
  • 5 tbsp panko crumbs
  • 2 tsp parmesan cheese
  • 1 tbsp dried parsley
  • olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.


In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.


Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.



Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.


Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces.

* There will be extra crumbs and flour after breading, I've deducted them from the nutritional info.

267 comments :

  1. Hey Gina

    Do you think I could use the WW string cheese????

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    1. I used the WW string cheese. It worked just as well, and not as many calories! I reccomend using the WW cheese actually.

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    2. Just made these with WW string cheese.... AMAZING!!!!

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    3. I made these tonight with WW cheese left out the flour and only used the egg white......EXCELLENT!!!!

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    4. whats WW cheese?

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    5. WW is "Weight Watchers" string cheese

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  2. Karen...I wondered the same thing! If so, I'm making these tonight!

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  3. I posted a nearly identical recipe a few weeks ago. Really simple and healthy.

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  4. Holy cow....these look amazing. My hubby and 4 year old LOVE mozzarella sticks. Wonderful way to do it. Now I can enjoy some with them without guilt!
    Thank you,
    Jessica

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  5. You know the way right into my heart. These will be making an appearance at my dinner table this month.

    Did you choose Sargento purely because it was the flavor winner, or did it also melt better? I only ask because I have some store brand string cheese in my fridge already.

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  6. WOW, just in time for the superbowl!!! Thanks for this recipe! I love mozzarella sticks and tried someone else's ww recipe but they just didn't taste right. I know yours will be yummy.
    Can't wait to make some! Thanks again!

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  7. Yay! Cheese sticks are my favorite! I attempted to make mozzarella sticks in college once and they just turned out to be puddles of cheese on the pan after I baked them :(
    This recipe looks way better!

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    Replies
    1. Make sure to freeze them before baking! They have to be fully frozen; when you bake them a crust will form and trap all that gooey cheese inside

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    2. How long do you have to freeze them?

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  8. Do you think they would hold together if I substituted mustard for the egg? Or something else? We have an egg allergy here, but they look soo tasty!

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    1. I would substitute non-fat or low-fat buttermilk for the egg. This will help keep it bound together

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    2. Buttermilk or some plain nonfat yogurt/plain greek yogurt with a small amount of skim milk to water a bit could substitute for the egg!

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  9. Looks delicious! I will definitely be trying these soon. Love your site!

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  10. My entire Superbowl Sunday is going to be lightened up and WW-friendly... thanks to your amazing recipes!!

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  11. @ Julie, my grandmother used to use water instead of eggs for the breadcrumbs to stick to chicken cutlets when the healthy members of the family would come over for dinner. I'm almost positive it would work in this situation too. cheese is stickier than chicken!

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  12. Never heard of Panko crumbs... where do you find those?!?! Looks AMAZING!!!

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    Replies
    1. you can get them in the next to most of the breadcrumbs or by the flour in some stores... It's an Asian breadcrumb very fine texture.

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  13. These look like heaven! Thank you...I will definitely be making these

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  14. I'm making these in the near future for sure! Probably not on Sunday, but SOON. They look so delicious, and not as complicated as I thought :)

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  15. Julie for the egg allergy, I would substitute non-fat or low-fat buttermilk for the egg. I've done this for onion rings as well and had good luck with it. Looks like I have a new recipe for Super Bowl!

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  16. I wasn't hungry until I saw those... OMG do they look good.

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  17. I made them with WW cheese, I found them too salty but they still work fine and melt fine.

    Claire, too bad I didn't see yours after I attempted these like 4 times!

    I don't know how mustard would work to replace the egg? Maybe the buttermilk would work better as suggested.

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  18. Just added to my New Zip List. Thank you for adding that feature to your blogg. I will have to go back and tag all the ones I'v tried on your blog.
    Thanks again

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  19. Shannon M.2/1/12, 4:25 PM

    Instead of coating them with egg, try lemon juice. I just made chicken scallopini this way and it worked great. Not sure what flavor the cheese might absorb though? I wonder if chicken broth would work?

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  20. Actually, I think cheese sticks are something I may like even more than my kids! These look delicious.

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  21. These look amazing... I'd probably want to eat all 24 though. Could you use standard mozzarella? The shape would be a bit off of course but just wondering if you think that would work!

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  22. I literally had a craving for mozzarella sticks as I was opening this site - it was the most perfect moment! lol

    Any idea how long it takes for both freezing steps? I know I would be able to tell when they appear to be frozen but I'm asking for preparation timing purposes.

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  23. I was JUST talking with my family this weekend (as we sat and ate frozen...well, then, cooked, mozzarella stick) that I wanted to try making some! They laughed at me, but here is my solution! I was going to try and make up my own recipe but now I don't have to! Thanks!!!

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  24. Yum!!! Will make these this weekend. Won't be watching super bowl as it starts at half 11 at night and 49ers aren't in it!

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  25. This looks great! Actually all your recipes look great. I have tried several of them and they are delicious. Tonight I am making your spinach meatballs. They are cooking right now and smell wonderful. Thanks for sharing all your good recipes with us.

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  26. I can't wait to try these! Thank you so much for listing the old point values...Love your blog...

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  27. These look incredible! I love your chicken nuggets recipe, as well as so many others, so I know these will be superb! Thanks for taking time to create awesome, healthier recipes :)

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  28. Just made these yummy mozzarella sticks. But instead of using the regular string cheese we substituted kraft jalapeno string cheese with even lower nutritional values and it added just the right amount of kick!!! We will be making these again for sure, thanks Gina :)

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  29. OMG, how I love cheese sticks! Your pictures of the stringy, melty cheese are practically food porn! ;) I'm making these ASAP (and maybe I'll share with the hubby and kid).

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  30. I actually planned on making something like this on Sunday (already bought string cheese and all). I love your addition of herbs. Fantastic!

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  31. Every time I think I couldn't love you and your recipes more, you post something like this and I fall in love even more. I have Celiacs and eat gluten free and can make almost everything on here with just a few changes. I'm not sure what I ate for dinner before I found you! Thank you for making WW and weight loss easy and delicious!

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  32. Do you think instead of egg that egg whites would work??

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  33. Oh, wow! I'm totally going to make these this weekend! YUM! I love cheese sticks!

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  34. Cannot wait to try these :)

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  35. This is pure genius. I am not having a superbowl party but I will definitely be making these :D

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  36. I loooove cheese sticks and haven't had one in a very long time. I have found my Super Bowl snack. Thanks for sharing.

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  37. Gina, I love your site and I can't wait to try these! I was wondering if you had a skinny version of fried pickles?

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    1. I know this is a little late, but here's a link to a recipe for baked "fried" pickles!
      http://www.thevanillatulip.com/2011/11/cilantro-garlic-ranch-fried-pickles-and.html
      I made these at superbowl and they were super delicious! I served them with a zesty hidden valley ranch packet mixed up. It was a little thick so I would maybe add some milk to the sour cream to make it a little thinner, but other wise it made a delicious pair!

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  38. Gina - I can't wait to try these. I was looking for more apps for super bowl... and you definitely don't disappoint. Thank you for your time and diligence in creating these!!

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  39. suzann from nj2/2/12, 8:40 AM

    Hi Gina- these look great and will def be making for Super Bowl. My son and I made the Empanadas with your recipe last night and they were fabulous! Making those too! thanks for all your ideas and hard work. We are loving the food and it is really helping this foodie stay OP. Suzann

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  40. These look amazing, I'm tempted to pick up the ingredients right now!

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  41. These sound delicious! I don't have mozzarella string cheese but I have the regular Sargento ball - so I figure I'll try making these tonight and just cut the ball up into strips - so we'll see how it goes!

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  42. I just made the chicken, escrole, white bean with whole wheat past and it was great! I'm trying to cut out the WHITE and just bought the 4C's brand of Italian bread crumbs but guess what...WHOLE WHEAT! I'm gonna use these for the recipe! Thank you for your great recipes Gina!!!!!
    Signed,
    An Italian Foodie!

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  43. well don't these look absolutely divine... holy moly!

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  44. If you can't find Panko breadcrumbs by the other breadcrumbs, check the Asian food section of your grocery store. Panko breadcrumbs are Japanese style breadcrumbs....and yummy!

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  45. My husband loves mozzarella sticks, but I hate the greasy fried version. These look so good and cheesy. I love ways to make his favorite foods better!

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  46. Faiths Nana2/2/12, 2:10 PM

    OMG I am so excited to have found this site.I love everything about it and the pictures so I know how it's supposed to look at each step.
    trying baked rice and peas and chic.mush.in garlic wine sauce tonite.

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  47. Just wondering if I could make these Friday afternoon and bake them on Sunday before the game? The recipe looks awesome, on par with many of my Gina favorites. thanks for all you do!

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    1. I prepped them on Saturday and baked them on Monday..I just kept them frozen the 2 days and popped them right into the oven. They came out perfect.

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  48. Wow....no more telling my daughter NO to cheesesticks! With this 'healthified' recipes I can't wait to make them for Super Bowl.

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  49. Great, another wonderful food blog to obsess over - thanks! ; )

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  50. Thanks for all your recipes! They are great and I feel like I can finally cook some great things for my family. Cooking the Bangin Shrimp again tonight!

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  51. YUM! My friends and I decided to have a Skinny Taste party next month. Everyone is to bring their favorite recipe from your website. I am sure everyone will have the same problem - to pick just one or two!

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    1. What a great idea! I love themed parties!




      SOOOOO many repcipes, so little time!

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  52. Yummo! Looks amazing thanks recipe! Joules

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  53. Love, love, love this recipe! I'm definitely trying it out this weekend. Thanks!

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  54. My teenage daughter will join me in the kitchen IF the recipe is easy and it's something she likes. This will lure her in for sure!

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  55. Gina, Do you have to put back in the freezer after breading if you going to bake them right away?

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  56. These look so delicious! I found this on Pinterest - and your website will definitely be bookmarked! What a great resource. Thanks! @JennyQ

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  57. I also found your site from Pinterest. It has some great, regular, recipes. I just made the broccoli mac & cheese the other day. Very good. I will be making this over the weekend. I have tried it before but not freezing the sticks. I bought some store brand, so we will see how that goes.

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  58. Seriously....I am drooling on my computer looking at the picture to these. These will be a big hit with my family...thank you so much!!!

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  59. These were delicious!!! The Sargento cheese had great flavor and they tasted better than others I've had before. Freezing the cheese before you bake them is definitely a must because they melt so fast in the oven. I limited my time after you flip them to about 2-3 minutes because the cheese was already oozing out, but regardless they were awesome. I also paired the dish with your marinara recipe and it was great! Thank you for a great, healthy recipe :)

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  60. I have made many of your recipes and I have loved them all so far, but was slightly disappointed tonight when I made these. Even though I followed the directions exactly, froze the cheese, then the prepared mozz sticks, they still melted flat in 6 minutes. I even used the exact cheese that you did. Still ate them with the marinara though and they tasted GREAT! Love your recipes -- keep them coming!

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  61. Make sure you put them BACK in the freezer after you bread them. They need to go into the oven completely frozen, if you don't they will melt quicker.

    Also, all ovens may vary so keep an eye on them.

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  62. These are awesome! Just made them. I will never eat fried cheese sticks again!

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  63. Gina, these looks fabulous! I love how you used string cheese, great idea! I think I'll serve these with marinara and a side of pesto, yum! thanks

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  64. Yummy - I made them gluten free by using crushed cornflaes (very finely crushed) and they were delish! Thanks!

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  65. Pesto, nice!

    Crushed cornflakes, thanks for the gluten-free option!

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  66. These were fabulous!!!!

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  67. These mozzarella sticks are fabulous! They were so easy to make and have way better flavor than the unhealthy version. Thanks for the wonderful recipe.

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  68. SandyandSerena2/4/12, 8:29 PM

    These are fabulous!

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  69. Great timing for super bowl night!

    And just LOVE the photos, amazing work!

    Dave
    Thanks for sharing eRecipeCards.com

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  70. Trying these for the super bowl tonight! They look so good!! Can't wait to try!

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  71. Just made these and my whole family loved them! Much healthier and way better tasting than the deep fried version. I also used WW cheese for mine and it turned out GREAT! I am loving all recipes I see on here. Thanks!

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  72. I am OBSESSED with Mozzarella sticks and love that you made a healthier version! Looks to die for!!!

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  73. Hey Gina - I have made so many of yr recipes that I am addicted to looking thru all yr recipes. So, I just got out of the hospital and wanted to make a little something for my husband to snack on during the game. I just followed yr recipe for the mozzarella sticks but I used egg whites and whole wheat flour instead hoping to cut the calories a little bit more - they are in the freezer now and guess I will see how they come out later. Thanks, Connie

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  74. Michelle in WA2/5/12, 7:43 PM

    These were amazing!!! The tip of refreezing after they were breaded did the trick, they skept their shape and tasted great!

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  75. These where great. Would have cooked them 4 minutes each side instead of 5.

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  76. Made these tonight and my husband's friend asked where I bought them :) They were delicious!

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  77. I must have done something wrong...they all melted. :(. I froze the cheese & followed the directions precisely. Should I have froze them again after "breading" them? Will definitely attempt them again.

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  78. Both these and the marinara sauce, EXCELLENT!

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  79. Jessica N.2/6/12, 9:15 AM

    I made these last night and they were very tasty! But...can someone help me out a bit? The breadcrumb mixture did NOT stick to the cheese. Did anyone else have this problem?

    I dipped them in flour, then egg, then breadcrumbs and then froze them again.

    Don't get me wrong, they tasted great anyway, but I was sad they didn't bread like I wanted them to. Any tips?

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  80. I made these last night and the breading did stick, but they all melted after I flipped them onto the second side. Are we supposed to watch them carefully on the second side? I just set the timer for 5 minutes.

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  81. These came out AMAZING. WHY would I ever buy them again? THANK YOU SO MUCH!!!!

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  82. These are SO delicious! I made these to serve at a Super Bowl party and everyone raved about them. They were gone within minutes of coming out of the oven. Totally curbed my junk food craving!

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  83. I'm so glad you all liked them!!

    Soozay, yes you need to re-freeze AFTER breading. They should go into the oven in a frozen state.


    Jessica, were they frozen before you dipped them in the egg? They need to be frozen first, this also helps everything stick nicely.

    Aviva, yes you should watch these close, 4 minutes on each side for your oven might be better but keep an eye on them so they don't melt.

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  84. Thanks thanks thanks!!! made these for superbowl and everyone loved them and I am super happy that they were low cal snack :)

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  85. Made these for pre-game, PuppyBowl snacks. Before I blinked the boyfriend had eaten 9 of them! Total hit, thanks again and again!
    I counted and made 7 of your recipes last week alone.

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  86. Made these for the super bowl last night and they were a HUGE HIT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  87. Mine melted everywhere and I don't know why :(. Everything else I've tried has been phenomenal though! I'm not even on weight watchers but I use recipes from here at least twice a week!

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  88. Hi, I found your recipe from Pinterest! Unfortunately, mine didn't turn out quite like yours! They were a goopy mess! They still tasted good though; not sure what went wrong! :/

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  89. I made these for the Super Bowl. They turned out very good!! They did tend to get cold really quick so next time I will only bake a few at a time to keep them fresh. Otherwise, great recipe!!

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  90. Gina, my family LOVES this recipe!!! I made these and the zucchini sticks, and they were big hits. I have a question though . . . I must be 'breading challenged'. For both recipes I had to use at least twice the breading and egg. I'm missing something in the technique - I even tapped off excess at every opportunity. Help!!!!

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  91. These were SO yummy, even though I had problems with the breading. I had to keep re dipping into the egg mixture to bread it all the way. They were more time consuming than I thought, but I also doubled it to make cheddar sticks for my hubby. Those didn't come out though. It was a puddle of cheese and breading. But mine were definitely worth it!!Thanks for the recipe!!!

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  92. These were SO GOOD! I made theses for dinner tonight with some other appetizers and these were a hit!!

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  93. I just started really dieting. I went out to dinner the other night and my hubby ordered cheese sticks. It was not until I ate 2 and went to put my calories into fat secret that I saw how high the fat content and the calories were. It was 43% of my RDI just to have cheese sticks!!! Needless to say, this recipe looks amazing and its nice to know that I don't have to go without cheese sticks for the rest of my life!!!

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  94. How long would you reccomend leaving them in the freezer for?

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  95. Made these tonight and OMW....After the first initial breading of panko, I redipped in egg and redipped in panko for a better coating..The first coating didn't seem to grab all that well...

    My son LOVED them...

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  96. I made these last weekend; they were GREAT!

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  97. Made these last night for some friends in a weight loss competition with me, and we all LOVED them -- so tasty and encouraging that I can make one of my favorite snacks skinny-style. Thank you!!

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  98. Gina,

    This website is amazing! For the past 3 weeks now I have ONLY used recipes from your site and they have all been delicious!

    How long will these mozzarella sticks keep for in the freezer? I was thinking of making them today and then freezing them for use at a later date.

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  99. Gina,

    I just tried this and had to take them out after just 6ish minutes total since they started oozing... when I was breading, I left a few fingerprint spots where the breading came off on my fingers, and that's where the cheese oozed. Would you recommend a double-breading? Maybe freezing after the first egg bath, then dipping in egg again?

    Other than that, they were great :)

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  100. I didnt even know I was craving mozzarella sticks until I saw this on Pinterest! I'll be whipping up a batch of these tonight to snack on during the Grammys

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  101. I am making these right now! they look so delicious I can't wait to try them!

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  102. These were awesome! Can't wait to make them again!

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  103. I used water, left out the flour, and used panko italian style bread crumbs and panko plain bread crumbs...turned out amazing!! Saved some calories by not using the egg and by not using the flour :-) Excellent recipe! Thank you

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  104. Was wondering what I could make the kids tomorrow for a 'special' valentine's treat. I'm going to throw the cheese sticks in the freezer right now! Thank you!

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  105. These were worth the effort! Yummy!

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  106. I made these at a superbowl party I went to and they were a big hit. So yummy, can't wait to make it again.

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  107. i made these a couple days ago but they came out flat. What did I do wrong?

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    Replies
    1. You baked them too long. You really have to keep an eye on them, they melt quick. They also must be frozen before they go in the oven.

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  108. Loved this on Super Bowl Sunday. Will definately make them again!!

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  109. Can you use just egg whites like egg beaters?

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  110. I could not get the breadcrumbs to stick - what did I do wrong? :(

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    Replies
    1. Where they frozen when you dipped them in the egg? They should be. Also a whole egg works better than egg whites.

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  111. Gina, YOU ROCK!!! We made these for the Superbowl and my husband and I just LOVED them!! they came out exactly as you have pictured.... all ooooey-goooey, YUM! thank you!!!!

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  112. OMG these were GREAT! So easy and so good. We used egg beaters in place of the egg and I found panko crumbs seasoned with parmesan and herbs. So we just added a hint of italian seasoning. Amazing and perfectly gooey.

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  113. I'm so glad you all liked them. You have to follow the recipe exact, any changes can effect the results.

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  114. Didn't go as well as I'd hoped, but I'll try again with Sargento. I used WW brand bc I had a coupon and forgot about spraying them. They didn't get crispy or stay hot. They also spilled out of the breading. In the 2 minutes from oven to plate, they were solid cheese again. :( I'm going to try again with Sargento, spray, and I'm going to do as a reader commneted, and coat them twice. :)

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  115. Could egg substitute be used?

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  116. Hi Gina, as a self-identified domestic diva in training, I want to thank you for your easy to follow, great recipes. I've made it a new years resolution to learn how to cook this year, and your website is helping me a lot. I made these mozzarella sticks as an appetizer for a dinner party for some of my girlfriends and they LOVED the dish! Of course, they already follow Skinny Taste, but I at least got some cooking street cred with these--they were delish! Thanks!

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  117. Just made these for my family and I. We loved them!! Love your Site!

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  118. These were great! I used the new tomato and basil string cheese because my roommate wanted those ones. They spilled a little out of the breading, but I'm not sure if that's because I left them in too long or if it's due to the type of cheese. I also didn't have any cooking spray to coat them with.
    Despite them falling apart, they tasted wonderful!

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  119. I have an unhealthy obsession with mozzarella sticks, and this recipe just made my day!

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  120. OMG!! I made these Gluten Free and they were fabulous!!! Haven't had a mozzi-stick for years!!!! YUM!!!!!!

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  121. Brook, what dis you use to make them gf?

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  122. These are so delicious! I served mine with fat free ranch.....You must eat them straight out of the oven or they will get very rubbery. But hey even rubbery and cold they still tasted amazing! Next recipe to try is the baked onion rings!!!

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  123. another awesome recipe!

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  124. Hi! I made these for dinner last night and they are delicious! I almost didn't feel guilty for eating them. I just wanted to stop by and let you know that I wrote a post in my blog about this post, see here: http://www.luuux.com/food/day-four-skinny-baked-mozzarella-sticks. Thanks for a great recipe!:)

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  125. What is the purpose for freezing the cheese?

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    Replies
    1. So the cheese doesn't melt immediately as soon as it goes into the oven. You want to get the nice brown crisp from the breading on the outside and have the cheese a bit melted on the inside.

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  126. OMG!!! These are amazing!!!!!! I used reduced fat Sargento cheese sticks (thats all my store had) They were amazing!!!!!

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  127. These were delicious!!

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  128. SUPER good! Thanks for sharing your recipe! :)

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  129. Hey, Gina! Do you think it will still come out good without lining the baking sheet with aluminum foil?

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    Replies
    1. I would use foil just in case some happen to melt a little more than you expected..the cheese came right off the foil..might be harder to get off the baking sheet?

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  130. I made these on monday and they were a huge hit! Delicious! Delicious! Delicious! :)

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  131. Would this also work with Pepper Jack Cheese sticks?

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  132. This is looks absolutely wonderful! I wonder how much flavor would be added if one added a packet of Good Seasoning Italian Seasoning mix.

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  133. I'm lazy and cheap, so I used Italian Shake & Bake seasoning instead of breadcrumbs, panko, and parsley; and I thought it was delicious!

    I prepped it, then froze it for an hour... then baked for 10 minutes. YUM :)

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  134. While these tasted AMAZING, they oozed and melted on me. I followed the recipe to a T, and the sticks were frozen solid when I breaded them. After 4 minutes on the first side, when we went to flip, they were so flimsy and started to fall apart. After only 2 minutes on the reverse side, we had to take them out because they were going flat and the cheese was going everywhere. Again, they tasted delicious and we had no trouble eating them, but I would love to use these at an upcoming party and I would love for them to look like yours. Did you use your fingers to bread? Could that be where I went wrong? Any suggestions?

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  135. Made these last night! Delicious!

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  136. I am an 11 year old girl, and I made these tonight for my family with no problem. At the end of its baking time, some cheese started to ooze out of the side, but that was it. I served it with some warmed-up marinara sauce and it was a hit! I will definitely make again. The great thing about these was that I did them a few hours in advance, so when it came time for dinner, I just popped them in the oven. This is a great recipe!

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  137. I made these over the weekend and they got rave reviews! Also, found pepper jack cheese in single serve portions at Target and used those as well, yum :-)

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  138. How long do these take to freeze? I'm ready to purchase cheese and make tonight. Should I just wait to bake tomorrow?

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    1. Hey Lauren, I bought, froze, and baked mine all in the same day and they came out great!

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  139. Made these tonight! Delish! Definitely plan to make these for my friends and family!

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  140. I have these breaded, but I haven't baked them yet. I found that freezing them before breading did nothing to help the breading stick. Must be the kind of cheese I'm using. At any rate, I'll bake these later today and see how they work. Thanks for the recipe!

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  141. no one says how long to freeze them?????? i put then in freezer 30 mins ago
    how long pls reply soon
    thx

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  142. Hi, I made these sticks on friday night, unfortunately they turned out like a pie of melted muzzarella... I had put the sticks the night before in my freezer, should I use another kind of cheese?
    Thx

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  143. I made these yesterday and I just want to say WOW were these amazing. I even got my sister to try AND like them and she hates anything remotely healthy. Great recipe. However next time I make it i'm not going to freeze the cheese because I think it made the cheese harder to melt/get gooey.

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  144. Love this! I wonder how many points the other ingredients (besides cheese) add? I know you deducted the remaining toppings but I'm not sure how much. I'm using reduced fat cheese sticks (1pp each. Any guesses? Thanks!

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  145. Gina, these were amazing!! I needed a late night snack and made these in no time! No marinara sauce, I'll make that next time! But they were awesome without the sauce!!

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  146. Can you pan fry these do you think? I know it's not as healthy but our oven is on the fritz and I am trying to find stuff I can cook stove top or grill!

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    Replies
    1. Yep. We baked a batch and pan fried a batch this weekend. Both turned out really good!

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  147. I really wanted to try your tomato bisque recipe, and we always used to eat grilled cheese with our tomato soup. Now that we're trying to eat healthier (and i have really been looking for an excuse to make cheese sticks) i figured this would be a great alternative. Everyone in my family loved them so I went ahead and made some more for the kids to make as a snack. The Mozzerella Sticks and Tomato Bisque really was a great pairing, I highly suggest it. Thank you so much!

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  148. Love your website! So many low cal alternatives to my favourite foods. I think you just saved my diet! ;)

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  149. I made these not too long ago and they were awesome! My husband keeps asking me to make them again. I hope you don't mind but I posted it on my blog.

    http://misadventuresinmaine.blogspot.com/2012/03/what-no-meat.html

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  150. I followed your recipe minus putting it in the freezer and it turned out amazing. I had to write a blog about it and posted a link below:

    http://www.simplistc.com/food/the-simple-things-1-trying-a-new-recipe-that-results-to-yummy

    Keep it YUMMY!

    Liza Mae

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  151. I tried it with the light Frigo string cheese - just letting you guys know I wouldn't really recommend it, I cooked them for at least 15 minutes and they still weren't very melty. I'll have to try Sargento next time like Gina suggested.

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  152. I had trouble getting the crumb mixture to stick to the cheese sticks... i def. couldnt get them evernly coated and some spots the mixture wouldnt stick at all... what did i do wrong? i got them in the freezer right now, waiting to put in oven, hoping they turn out ok...

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  153. Mine were a disaster:(. I couldn't get the flour to stick to the mozzarella stick and then they got too melty in the oven. Maybe they weren't frozen enough?

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  154. We had these mozzerella sticks with dinner last night. Delicious.

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  155. My husband and I made these last night. We also had the problem of them melting totally, but after reading the comments, I understand that we should have put them back in the freezer for a while after breading.

    However, we were curious as to why you dip the sticks into the flour before the egg. The egg was washing off the flour that we just coated them with. Did we do something wrong?

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  156. how is it that I've JUST found you? Happened upon some lovely recipes and pinned away!

    I'm a PINTEREST contributor for Better Homes & Gardens and have pinned your yummy moz sticks recipe as one of my new favs! You can see the pin here: http://pinterest.com/pin/56787645271792810/ on this board: http://pinterest.com/bhg/blogger-recipes-we-love/

    xo

    http://pinterest.com/northernc/ (pinterest)
    http://www.northerncottage.net/ (blog)

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  157. I made these mozzarella sticks (with cheese head string cheese) along with the skinny baked chicken nuggets and my family absolutely loved them! My husband just called and asked if i could make more mozzarella sticks for tonight. Thank you for the recipe Gina!!

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  158. I tried this recipe WITHOUT sticking them in the freezer (the cheese)..LOL!BIG MISTAKE!

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  159. These were awesome! My son loved them and though a bit time consuming, a definite make again.

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  160. These were really good! The only thing I had trouble on was getting the breaking to stick to the cheese before baking. I will be making again!

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  161. I meant breading on my last comment.

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  162. Absolutely worked for us. We made them gluten-free by using a GF flour mix we always have on hand and brown rice bread crumbs (with italian seasonings). We made "panko" by just running GF Rice Krispies through the food processor (I'm pretty sure any similar cereal, including any of the GF Chex, would have done the same thing). It was great; we loved them.

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  163. These were absolutely delicious! just as good as any fast food joint and much healthier.

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  164. Delicious! I highly recommend. Thx Gina.

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  165. HI, I just made these as directed. I froze them for about 4 hours before baking. They melted into a big pile of cheese before they were even slightly brown. Any suggestions? Did I need to freeze them longer?

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    1. I think you should freeze them for about a day before baking. Then they are fully frozen and hard

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  166. YUMMY, made them tonight didn't have panko so I used crushed rice chex, only had plain bread crumbs so I added itlaian herb seasoning, Everyone loved them. I agree you should put them back in freezer after they are coated for at least 15 minutes, then bake. No problem with coating coming off. (my husband thought they were from the store)

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  167. My weakness! I can't wait to try these!

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  168. can you please revise your recipe and include how long to freeze them? so many comments but no one ever said how long to freeze them!

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  169. I made this tonight and they turned out great! I didn't have any flour so I actually used some flax seed instead- you couldn't taste the flax at all! I also didn't have any panko, I just used regular breadcrumbs. My boyfriend loved them and he is pretty picky about his mozzarella sticks and loves them friend.

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  170. These are AMAZING!!!! ;) made them tonight and everyone loved them. So super easy!

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  171. any suggestions on how to get the bread crumbs to stick?

    I froze them for 24 hours before I started and followed the directions exactly.

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  172. I just pulled these out of the oven, along with some of your other recipes and thought they were great! Definitely making them again and sharing with all my friends.

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