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Crispy Mozzarella Sticks

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Here's a great way to dress up mozzarella sticks...just try this baked version that uses golden puff pastry as the "breading".  You'll find that the melted mozzarella together with the flaky pastry is a delectable combination.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 12
1 star 2 star 3 star 4 star 5 star
4 36

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg

  • 1 tbsp. water

  • 1/4 cup grated Parmesan cheese

  • 12 oz. (1 package) string cheese (mozzarella) sticks (12 sticks)

  • 1 cup Prego® Marinara Italian Sauce

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Place the Parmesan cheese into a shallow dish.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Cut the pastry sheet into 6 (5 x 3-inch) rectangles.  Repeat with the remaining pastry sheet, making 12 in all.

  3. Place 1 cheese stick on a long edge of each pastry rectangle.  Roll up the pastry around the cheese and press the seams and pinch the ends to seal.  Brush the tops of the rolls with the egg mixture.  Dip the tops into the Parmesan cheese.  Place the rolls, seam-side down, onto a baking sheet.  Prick the tops of the rolls with a fork.

  4. Bake for 15 minutes or until the sticks are golden brown.  Remove the sticks from the baking sheet and let cool on a wire rack for 10 minutes.

  5. Heat the sauce in a 1-quart saucepan over medium heat until hot and bubbling, stirring occasionally.  Serve the sauce with the sticks for dipping.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Melinda C.
Date: 1/26/2006

5 star rating

"THIS RECIPE WAS A GOOD RECIPE, AND I LIKED MAKING THEM, IT'S EASIER TO MAKE THEM THAN TO BUY THEM READY TO EAT, AND IT'S CHEAPER TOO. I WILL DEFINITLEY MAKE THIS AGAIN AND AGAIN. THANK YOU SO MUCH"

Submitted by:
Zoe R.
Date: 6/9/2006

5 star rating

"Great crispy mozzarella sticks!"

Submitted by:
C S.
Date: 10/8/2006

5 star rating

"Da bomb"

Submitted by:
Christina A.
Date: 8/21/2007

4 star rating

"I tried making this twice and everytime when I baked them all the cheese came out. I tried every trick I knew to get it to work and it wouldn't. Either way I think it would have been rather bland in flavor. Sorry *shrugs*"

Submitted by:
Jane M.
Date: 12/18/2007

4 star rating

"They were good"

Submitted by:
Carole R.
Date: 1/6/2009

4 star rating

"What a great recipe. Super easy to mke. And, you can dress it up or down by using a different dipping sauce. Remember, Super Bowl is just a few weeks awy."

Submitted by:
Melanie W.
Date: 1/28/2009

4 star rating

"Very delicious.my family loved them as much as regular fried cheese sticks."

Submitted by:
Kim S.
Date: 12/23/2010

4 star rating

"My family loved these cheese sticks! I added a little Italian seasoning and garlic to the Parmesean cheese for a little more flavor. Can't wait to make more!"

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