Provolone Recipe

Prepare filling

In a medium bowl combine shredded mozzarella, ricotta, grated Parmesan, chopped basil, salt, and black pepper. Mix until even and slightly spreadable. Taste and adjust seasoning.

Assemble provolone slices

Lay provolone slices on a work surface. If slices are large, pair them (two overlapping) so each finished pocket uses roughly 1–2 slices total. Spoon about 1 tablespoon of the cheese mixture onto the center of half the slices, leaving a 1/2" border. Lightly wet the border with a fingertip of water and top with the matching slice to form a sandwich. Press edges to seal.

Optional shaping

For extra security, press edges with a fork or crimp using your fingers. Ensure there are no gaps where filling could escape during frying.

Set up dredging station

Place flour in a shallow dish. In a second shallow bowl, whisk eggs with 2 tablespoons cold water until smooth. In a third shallow dish, combine breadcrumbs and dried Italian seasoning.

Dredge cheese pockets

Pat each sealed provolone sandwich dry with a paper towel. Lightly coat all sides in flour and shake off excess. Dip into the egg wash, letting excess drip off, then press into breadcrumbs to coat thoroughly. For a sturdier crust, repeat the egg and breadcrumb dip a second time so you have a double coating.

Heat oil

Pour oil into a deep skillet or heavy-bottomed pot to a depth of about 1/2"–3/4" (enough to shallow-fry) and heat over medium-high until it registers 350°F (175°C) or a breadcrumb sizzles and browns within 15–20 seconds.

Fry until golden

Carefully lower coated provolone pockets into the hot oil in batches (do not overcrowd). Fry 1.5–2 minutes per side, turning once, until evenly golden brown and crisp. Use a slotted spoon or tongs and transfer to a wire rack or paper towel-lined plate to drain. Let rest 1 minute — cheese will be hot and very melty.

Bake (optional for extra safety)

If you prefer to ensure the centers are fully warm without risk of bursting, preheat oven to 375°F (190°C) and after frying place pockets on a baking sheet for 6–8 minutes to finish heating through.

Warm marinara sauce in a small saucepan or microwave. Divide cooked provolone pockets among plates. Serve with a small bowl of warm marinara for dipping, garnish with fresh basil leaves and lemon wedges if using. Allow each serving to cool 1–2 minutes before eating — cheese will be very hot inside.