String Cheese Sticks With Dipping Sauce Recipes

Steps:

• Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
• Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
• Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds with spoon. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 12x8-inch rectangle, 1/4 inch thick. Cut into 8 (6x2-inch) rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; seal ends. Roll on surface to completely enclose cheese sticks. On ungreased cookie sheet, place sticks seam sides down.
• Bake 8 to 10 minutes or until golden brown. Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat until warm. In small bowl, mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

Steps:

• Pour in the oil into the skillet and put heat at low to medium heat, leave skillet uncovered.
• Get one bowl and put in the 2 cups of flour, set it aside.
• Get another bowl and put in the 2 cups of corn meal, set that aside.
• Get the one more bowl and beat the 2 eggs and the 2 tablespoons of milk in it then set that aside.
• Start peelin' off those wrappers from the string cheese.
• Cover string cheese in flour.
• Dip in the flour covered string cheese into the egg and milk mixture.
• Cover the egg and milk, flour covered string cheese with the corn meal.
• Put 5 of the string cheese into skillet then cover.
• Leave the string cheese there for 5 minutes covered, then flip and cover again for another 5 minutes.
• Place the cooked now mozzarella sticks onto the platter or plate.
• Repeat steps 9,10, and 11 with the remaining cheese sticks.
• Heat up the tomato sauce in small bowl using microwave for 2 minutes, stirring each 30 seconds.
• Place bowl of tomato sauce onto platter or plate.
• Eat and enjoy!

Steps:

• Line a rimmed baking sheet with parchment paper. Make room for the baking sheet in your freezer.
• Blitz the panko in a food processor until it has the texture of coarse sand. Make a dredging station by preparing 3 large resealable plastic bags. In the first bag, whisk together the eggs with 3 tablespoons water. In the second, combine the flour and 1 tablespoon salt. In the third, combine the panko and Parmesan, as well as the dried basil, dried oregano and/or dried parsley if using.
• Working in an assembly line, add the mozzarella to the egg mixture, tossing to coat. Allow any excess egg to drip off, then transfer the mozzarella to the flour mixture and shake to coat. Transfer the mozzarella back to the egg mixture, tossing to coat. Transfer the mozzarella to the panko mixture and shake to coat. Transfer the mozzarella back to the egg mixture and then the panko mixture one more time, then place on the parchment-lined baking sheet. Place the baking sheet with the mozzarella sticks in the freezer for 20 to 30 minutes (see Cook's Note).
• Meanwhile, make the marinara sauce. Heat the olive oil in a medium saucepan over medium heat. Add the fennel seeds and red pepper flakes and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the garlic and cook, stirring occasionally, 1 minute more. Stir in the tomato sauce and cook, stirring occasionally, until thickened, 10 to 15 minutes. Season with salt to taste and keep warm.
• When ready to fry the mini mozzarella sticks, add a 1/2 inch of neutral oil to a large skillet or Dutch oven and heat over medium heat until shimmering. Set a wire rack inside a rimmed baking sheet or line with paper towels.
• Fry the mozzarella sticks in batches until golden, 1 to 2 minutes per side. Transfer to the wire rack and immediately season with salt.
• Pour the marinara sauce into a ramekin, then place the mozzarella sticks on a serving platter, top with some Parmesan and the chopped parsley and enjoy!

Steps:

• Serve cheese as a dipper with the sauce.

Steps:

• Stir bixquick and milk until soft dough forms and then beat 30 seconds with a spoon.
• Place dough on flat surface that has been sprinkled with dry bisquick mix.
• Roll the dough around to coat it and knead 10-12 times.
• Roll the dough to 1/4" thick.
• Cut into 8 rectangles about 6x2 each.
• Put cheese sticks onto each dough cut-out, and roll the dough around it.
• Pinch edge into roll to seal, seal edges and gently roll back and forth to further seal.
• Place sticks on ungreased cookie sheet.
• Bake at 450 degrees for 8-10 minutes or until golden brown.
• Mix butter and garlic and brush it over the cheese sticks once you remove them from the oven.