Looking to change up your usual cereal and milk breakfast? Need a little something sweet after dinner? These blueberry muffins with lemon zest made with almond flour are always a favorite. which is best? Even the fact that they are gluten-free is undetectable (oh, yeah, you’ve heard that one before).
| Prep Time: | 10 mins |
| Cook Time: | 4 mins |
| Total Time: | 14 mins |
| Servings: | 24 |
| Yield: | 24 sticks |
Ingredients
- 1 egg
- 2 tablespoons all-purpose flour
- 5 tablespoons dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 12 (1 ounce) sticks string cheese, halved and frozen
- olive oil, or as needed
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat egg in a small bowl. Place flour in a separate small bowl. Toss bread crumbs and Parmesan cheese together in a another separate bowl.
- Gently press each cheese stick into flour to coat and shake off excess flour. Dip into egg, then press into bread crumb mixture. Place the breaded cheese sticks onto a baking sheet while breading the rest; do not stack. Coat each cheese stick with olive oil; cover baking sheet with aluminum foil.
- Bake in the preheated oven until crisp, about 4 minutes.
- You can use any type of string cheese you prefer for this recipe.
Nutrition Facts
| Calories | 58 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 141 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was very good. I was only disappointed by the lack of crispiness. They were not soggy, but I think that they would be better if they were deep fried-but then they would not be as healthy.
Okay, I made this recipe and agree with many of the comments saying you should freeze the sticks and that broiling might result in less cheese leakage (will try that next time), but that’s not why I’m leaving a negative review – I actually quite liked how these tasted! I am leaving a bad review because I think it is absolutely ridiculous that the author made the nutritional facts appear more healthy by setting the serving size to HALF A MOZZARELLA STICK. That is completely disingenuous, and really not okay.
amazing loved it
They tasted ok just not as crispy as we like
Absolutely AWSOME! Made them as an after school snack and they were gone before I could take a picture. I used only half a cheese stix, but you probably could do a whole. Plan on making them again!
they are great!!!! i dont understand why they say ” healthy”?
Really tasty and easy! To make them crispy, I sprayed them lightly with nonstick cooking spray before popping them in the toaster oven. That way the oil was lighter and more evenly distributed than it would’ve been with drizzled olive oil. I left mine in for a few minutes longer – about seven minutes total. Lastly, I can’t say why, but I think the flour step makes a big difference. The egg and breadcrumbs seem to bond better.
Family loves it I made a small batch and they were gone in seconds. They take a little while to bread but cooking only takes minutes. Can’t wait to make it again and make a bigger batch
These were great, though a little labor intensive. I took off the tin foil and baked them an additional two minutes. My cat made off with two of them. He was desperate for them!
Easy to make. Everyone in the family loved the taste of these. I’ll have to double the batch!
Delicious! This was my first time making these and this was the first recipe I used. My boyfriend and I love them and have already made plans to make them for our next party!
I used the half mozzarella half cheddar string cheese and this worked pretty good except the cheddar seemed to melt faster than the mozzarella and oozed out some. This didn’t get as brown as I would have liked but I suppose that is due to keeping them healthy and baking them in the oven instead of deep frying. Don’t skip the freezing step because it definitely needs this. Overall great recipe and a healthier alternative.