Lasagna Mozzarella Sticks

Name: Lasagna Mozzarella Sticks
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: Italian, American
Ingredients: 6 whole Cheese Stick; 1 whole Cooking Oil; 1 whole Cooking Spray; 4 whole Eggs; 6 whole Lasagna Noodles; 2 cups Panko; 8 oz Pimento Cheese Spread

Appetizer 🧄Side Dish 🥗Snack 🍿 Italian 🇮🇹American Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Lasagna Mozzarella Sticks deliver a crunchy, golden exterior that gives way to stretchy mozzarella and a tangy, rich pimento cheese layer. They’re fun to dip in marinara or ranch, making them a crowd-pleasing party bite or game-day snack with bold flavor and satisfying texture.

Prep15 mins
Cook5 mins
Serves12
DifficultyEasy

1

Bring a large pot of salted water to a boil, then cook the lasagna sheets according to the package directions. Separate each noodle and spray with oil or cooking spray to prevent them from sticking together.
2

Spread a thin layer of pimento cheese on each noodle. Cut each noodle in half lengthwise.
3

Place 1 halved mozzarella cheese stick on one side of a noodle and roll it inside the noodle as tightly as possible. Repeat with each noodle and set them on a baking sheet or plate.
4

Place one halved mozzarella cheese stick on one side of the noodle and roll it inside the noodle as tightly as possible. Repeat with each noodle and set them on a baking sheet or plate.
5

Place in the freezer for 1 hour.
6

Add eggs to a shallow bowl. Add panko to another shallow bowl.
7

Coat each cheese stick in beaten egg, then roll in panko; press the panko gently to cover each stick completely.
8

Pour oil to a depth of about 2 inches in a high-sided skillet or Dutch oven; heat to 350 degrees F (180 degrees C). Fry the mozzarella sticks until an instant-read thermometer inserted near the center reads 160 to 170 degrees F (71 to 77 degrees C), 5 to 6 minutes.