Mozzarella Marinara Recipe

5 2 1
Mozzarella Marinara Recipe
Mozzarella Marinara Recipe photo by Taste of Home
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Mozzarella Marinara Recipe

Read Reviews
5 2 1
Publisher Photo
My husband and I enjoy mozzarella marinara at our state fair and though we'd try to make our own version at home. Our recipe calls for convenient egg roll wrappers instead to messy batter. The homemade marinara sauce is fast and flavorful.—Ellen Borst, Genoa City, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 cup water
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 24 egg roll wrappers
  • 24 pieces string cheese
  • Canola oil for deep-fat frying

Directions

In a large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.
Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks. Yield: 2 dozen (3 cups sauce).
Originally published as Mozzarella Marinara in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p39

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 cup water
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 24 egg roll wrappers
  • 24 pieces string cheese
  • Canola oil for deep-fat frying
  1. In a large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.
  2. Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks. Yield: 2 dozen (3 cups sauce).
Originally published as Mozzarella Marinara in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p39

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MY REVIEW
livinglife User ID: 3418947 78147
Reviewed Sep. 6, 2011

"One other change, I don't use diced tomatoes or tomato paste - I use crushed tomatoes and then judge the water based on how thick I want it. I also add fresh basil and oregano. YUM"

MY REVIEW
livinglife User ID: 3418947 56604
Reviewed Sep. 6, 2011

"Love LOVE this recipe. It's a hit as an appetizer, a late snack, or a quick supper! I add fresh herbs whenever possible and I always let a tomato sauce simmer on low for a few hours so all the flavors can 'intermingle'. The pizza sticks are SO easy to make - I add a thin slice of deli salami or pepperoni, then the mozza stick before I roll it up. Everyone loves these and it is frequently requested."

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