Cheesesticks Recipe

Make quick dough

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder and 1/2 tsp salt. Cut in 4 tbsp cold cubed butter using a pastry cutter or your fingertips until mixture is crumbly and pea-sized pieces remain. Add 3 tbsp cold water, 1 tbsp at a time if needed, and stir until the mixture forms a soft, slightly tacky dough. Do not overwork.

Shape and chill: Gather dough into a ball, flatten into a disk, wrap in plastic, and chill in the refrigerator for 15–20 minutes while you prepare the cheese. Chilling firms the butter and makes rolling easier.

Prepare cheese sticks: Trim 12 oz block of low-moisture mozzarella into 12 uniform sticks about 3 inches long by 1/2 inch thick (or use pre-cut string cheese but squeeze out excess moisture). Place sticks on a plate.

Mix flavoring: In a small bowl combine 1/4 cup finely grated Parmesan, 1 tsp Italian seasoning and 1/4 tsp freshly ground black pepper. Lightly roll each mozzarella stick in the cheese/seasoning mix to coat and set aside.

Roll dough: Lightly flour a work surface. Roll chilled dough to about 1/8-inch thickness. Using a bench scraper or knife, cut dough into 12 rectangles roughly 3.5 inches long by 2 inches wide (slightly larger than the cheese sticks). Keep unused dough covered.

Wrap cheese: Place one cheese stick near one short end of a dough rectangle and roll tightly, sealing the edge by pressing with a finger and a little water if needed. Place seam-side down on a tray. Repeat for all 12 sticks.

Prepare dredge station: Put 1/2 cup flour in one shallow bowl, beaten 2 eggs in a second bowl, and 1 cup breadcrumbs mixed with 1/4 tsp salt in a third bowl.

Coat: One at a time, dredge each wrapped stick in flour (shake off excess), dip in beaten egg, then press into breadcrumbs to fully coat. For an extra-crisp double-coat, dip back into egg and breadcrumbs again. Place coated sticks on a baking sheet and chill 10 minutes to help set the coating.

Frying (preferred for best texture)

Heat 1/2 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Fry 3–4 sticks at a time, turning occasionally, until golden brown, 1.5–2.5 minutes. Do not overcrowd. Remove with a slotted spoon and drain on paper towels. Let cool 1–2 minutes before serving so cheese doesn’t run out immediately.

Baking (lighter option)

Preheat oven to 425°F (220°C). Place coated sticks on a parchment-lined baking sheet. Lightly spray with olive oil spray. Bake 10–12 minutes until golden, flipping once at 6 minutes. For extra color and crispness, broil 30–60 seconds at the end while watching closely.

Warm marinara: Pour 1 cup marinara into a small saucepan, add 1/4 tsp red pepper flakes if desired, and warm over low heat for 3–5 minutes. Serve warm alongside cheesesticks.

Serve immediately: Arrange cheesesticks on a platter with the warm marinara. Let diners dip each stick; be cautious — cheese will be hot. Leftovers can be reheated in a 375°F oven for 6–8 minutes until crisp.