Description
Double-dip dinner: Baked Mozzarella Sticks + bread sticks = A Meal in Minutes
Ingredients
Scale
- 1/3 milk
- 1 tablespoon ground flax seed (or just use plain milk to help crumbs stick)
- 3/4 cup Panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1 teaspoon dried oregano, crushed between fingers
- 8 mozzarella cheese sticks
- FOR BREADSTICKS:
- 1 recipe for Pizza Dough
- Cornmeal
Instructions
- Line a baking sheet with aluminum foil or parchment paper. Spray with non-stick cooking spray.
- In a shallow bowl, mix together milk and flax seed; let set for 5 minutes.
- In another shallow bowl or large plate, mix together breadcrumbs, garlic powder and oregano.
- Slice each cheese stick in half length-wise. Place about 4 cheese stick halves in flax seed mixture and submerge, pick up up one stick and let excess mixture drip off; dredge in breadcrumb mixture and place on prepared baking sheet. Repeat with remaining cheese stick halves. Then place baking sheet of cheese sticks in the freezer for 30 minutes.
- Remove sheet from freezer, spray cheese sticks lightly with non-stick cooking spray and bake in a preheated 400-degree oven for 7 minutes. Remove to check if warmed through. Do not overbake or cheese sticks will turn into a puddle of molten cheese – still delicious, but not a cheese ‘stick.’ Optional: Broil sticks for a few seconds to produce a golden color.
- While cheese sticks are in freezer, (and after Pizza Dough has rest 15 minutes) divide pizza dough into 10 pieces. Roll each piece into a rope 8 inches long. Place on an ungreased baking sheet sprinkled with cornmeal. Sprinkle each breadstick with a bit of cornmeal. Bake in a preheated 400-degree oven, about 8-10 minutes or until lightly brown.
Notes
If you have a convection oven, bake cheese sticks and bread sticks at the same time. If not, you can still try baking at the same time, just rotate pans half-way through backing times.