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You won’t believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside...a treat all ages will love. Kids could help wrap them, too. Shirley Warren - Thiensville, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 mozzarella stick (calculated without marinara sauce) equals 241 calories, 14 g fat (5 g saturated fat), 23 mg cholesterol, 423 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Mozzarella Sticks in Simple & Delicious September/October 2009, p47
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Reviewed on Jun. 12, 2012 by xkatexedgex
i thought the idea of usig egg roll wrappers was a good one but the taste isnt. i thought they were really bland, the cheese didnt melt and if i had left them in the frier long enought to melt, they would have burned. im so bummed out about this. i wish i hadnt wasted my money.
Reviewed on Mar. 03, 2012 by vlizzle
A-W-E-S-O-M-E!Just finished eating these and I was thrilled with the results.I used Stop & Shop Mozzarella Sticks and as I was rolling them, I added a few shakes of McCormick's Basil & Garlic Seasoning.They took about 2 minutes to fry to perfection, but there was no leaking of cheese and the inside texture was great.I can't wait to try this with other flavors of cheese sticks.
A-W-E-S-O-M-E!
Just finished eating these and I was thrilled with the results.
I used Stop & Shop Mozzarella Sticks and as I was rolling them, I added a few shakes of McCormick's Basil & Garlic Seasoning.
They took about 2 minutes to fry to perfection, but there was no leaking of cheese and the inside texture was great.
I can't wait to try this with other flavors of cheese sticks.
Reviewed on Feb. 18, 2012 by mor4les
I had trouble getting the cheese inside to melt befor the eggroll got to brown from frying. I put them into the oven for just a few.They were very quick and easy!!
I had trouble getting the cheese inside to melt befor the eggroll got to brown from frying. I put them into the oven for just a few.
They were very quick and easy!!
Reviewed on Feb. 16, 2012 by judithbalistreri
SO GOOD! I cut the mozzarella into thirds, moistened with water using a small basting brush then rolled them in seasoned bread crumbs as suggested. I have made these many, many times and everyone loves them!
Reviewed on Feb. 14, 2012 by 4Neelys
My whole family loved these!
Reviewed on Feb. 09, 2012 by s-chapstick
I made these using pepper jack string cheese & baked as per other reviewer's. I do think they need some sort of seasonings or spicy meat to improve on the taste. Also they should bake at a higher temp, maybe 450* so they crisp up faster with less chance of the cheese running all over. Will try again!
Reviewed on Feb. 08, 2012 by kschreel
These were terrible.
Reviewed on Feb. 08, 2012 by katama10
I used the egg wash with Italian bread crumbs, then baked it in the over at 350...great suggestion! They turned out awesome. I like to add a lot of flavors, so inside I added a bit of garlic powder along with some Italian seasoning.
Reviewed on Feb. 06, 2012 by libbym1
MADE IT FOR THE SUPER BOWL.. QUICK AND VERY EASY.. ALSO VERY TASTY! I MADE THEM HOURS AHEAD AND KEPT COLD UNTIL TIME TO COOK.
Reviewed on Feb. 05, 2012 by lacek714
Okay - so first, they are a really large size, I think I would cut everything in half if I did it again. Second, I tried them baked per the alternate instructions. 350F turning occasionally until browned. They were weird. The cheese melted great, but the taste of the wrappers was just off. It was a bit like uncooked dry pasta in some places and more like doughy fresh pasta in others. I was trying to save on the calories, but it was just a waste of ingrediants. Also, as other posters mentioned, this was rather bland and using a flavorful dipping sauce still didn't help. I think next time I will brush with garlic/olive oil and then sprinkle with spices inside and out. It is fun looking and definitely quick, but as is - baking is definitely not a do over. I might try one just as it's supposed to be made (fried) to see if that works out better. Otherwise, it seems like all the extra work to make them taste like the original breaded style undoes the short cut of making them this way at all. Thank you for the recipe though!
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