In a medium bowl combine shredded mozzarella, crumbled goat cheese, grated parmesan, chopped parsley, garlic powder, dried oregano, salt and black pepper. Mix with a spoon until evenly incorporated and the mixture holds together when pressed lightly.

Prepare wrappers and egg wash

Place wonton wrappers on a clean, slightly damp towel to prevent drying. In a small bowl whisk the egg with 1 tablespoon water to make an egg wash.

Fill and roll

Lay one wonton wrapper flat with a corner facing you (diamond orientation). Brush the edges lightly with the egg wash. Place about 2 tablespoons of the cheese mixture in a line slightly off-center toward the bottom third of the wrapper. Fold the bottom corner up over the filling to encase it, then roll upward tightly to form a finger-shaped stick. Press the edges to seal; if there is excess wrapper at the top, tuck it under. Repeat with remaining wrappers and filling to make 6 rolls (use 2 wrappers per roll stacked if you want extra thickness — this recipe lists 12 wrappers to allow that).

Brush and rest

Line a baking sheet with parchment. Place the filled rolls seam-side down. Lightly brush each roll with olive oil (or neutral oil) so they crisp when baked. Let them rest 5–10 minutes at room temperature to let the egg wash tack and the wrappers relax.

Bake

Preheat oven to 400°F (200°C). Bake the rolls on the prepared sheet for 10–14 minutes until wrappers are golden brown and cheese is melted. Rotate the pan halfway through baking for even color. If you prefer a deeper color, broil on high for 30–60 seconds, watching carefully to avoid burning.

Alternative: Pan-fry (optional)

Heat 1/4 cup neutral oil in a skillet over medium-high heat. Fry rolls seam-side down first for 1–2 minutes until golden, then turn and brown the other sides, about 1–2 minutes each side. Transfer to a paper towel-lined plate to drain. This yields crisper, more golden stix.

Marinara (house-made)

While the rolls rest or bake, make the marinara. Warm 1 tablespoon olive oil in a small saucepan over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 30 seconds to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, pepper and red pepper flakes. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 8–12 minutes, stirring occasionally. If sauce is too thick, stir in up to 2 tablespoons of water to reach a dipping consistency. Taste and adjust seasoning.

Once finished, keep marinara warm until ready to serve. If made ahead, reheat gently before serving.

Finish & Serve

Transfer baked or fried Cheesy Goat Stix to a serving plate. Spoon marinara into a small bowl or ramekin. Sprinkle the rolls lightly with grated parmesan and chopped basil or parsley.

Serve immediately while hot and the cheese inside is molten. Each order yields 6 Cheesy Goat Stix; provide extra marinara on the side if desired.