Hot baked mozzarella sticks – I can’t think of a more popular finger food for both kids and adults alike. My oldest daughter Karina LOVES them and these never disappoint!
Baked Mozzarella Sticks
Baked Mozzarella SticksMade lighter and healthier with part-skim mozzarella then coated with crispy seasoned breadcrumbs and baked (not fried!) until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love! This would go great along side Mini Burger Bites for a party!
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! See here for more Super Bowl party food ideas.
Of course, you’ll want to serve them hot right out of the oven, because like any cheese, as they cool they harden fast.
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.
Freezing Mozzarella Sticks
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 so it’s best to make them at least a day ahead! The good news is you can bread them all ahead of time then place them on a tray with wax paper and freeze. Once frozen, transfer to a freezer bag, so anytime you want to bake a few I just pop them in the oven!
How To Make Baked Mozzarella Sticks
More Easy Appetizers You’ll Love:
- Pizza Sausage Rolls
- Cheesy Baked Mexican Layer Dip
- Chicken Nuggets
- Air Fryer Bacon Burger Bites
- Jalapeno Popper Nachos
Baked Mozzarella Sticks
Ingredients
- 12 sticks part-skim reduced sodium mozzarella string cheese (Sargento)
- 1 large egg beaten
- 2 tbsp flour
- 5 tbsp Italian seasoned breadcrumbs or GF breadcrumbs
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
- olive oil cooking spray I used my misto
Instructions
- 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 at least 1 hour 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.
Can these be made in an air fryer?
Same question!
I’m curious too!!!
Made these last night for my husband and me. His metabolism is different so he does not watch calories or points. We both enjoyed them very much and I felt pleased to find a recipe using pantry items and have it be so delicious. Did not serve with marinara though as he will not eat the same marinara as I will. Thus I made a simple dip from 2% fat yogurt and horseradish. Voila! This recipe is a keeper!
Just putting them in the oven…review to follow
Yum! These turned out great! I cut the recipe in half and followed the recipe, I did only use Italian bread crumbs not panko and Italian mixed, Delicious!
Gina- Have you tried these in the air fryer yet? Love them in the oven, but wondering how they would work in my new air fryer.
No but I bet they would be great
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Any chance you’ll have an Air fry recipe by Superbowl Sunday?
Has anyone tried these in air fryer if so how did you do it
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I made these with sliced halloumi instead of mozzarella, it was rich delicious and perfect with a salad on the side. The great thing about using halloumi is the high melting point, which means no freezing needed and the fact that due to the richness, a little goes a long way. Can you tell that I just discovered halloumi? Thank you for the awesome recipe!
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We made these last night-easy and delicious! I triple coated these and was able to keep in the oven a little longer. I have no self control when it comes to cheese.
We made these last night-easy and delicious!
🙂
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If I make them the day before and freeze them, do I need to thaw them before putting them in the oven or can I bake them right after I take them out of the freezer?
They must be baked from a frozen state.