Inside-Out Mozzarella Sticks

Chanie Nayman Chanie Nayman
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Ever since the Betty became a part of my cooking style a few years ago, my kids have enjoyed playing around and coming up with different things to do with it. I had this idea, and I was
shocked when it worked out even better than expected! These are nice enough for a Chanukah party, and they can be made in bulk and softly heated until ready to serve. You can serve them plain, with this bold dipping sauce, or with a store-bought tomato-based sauce (like marinara) for an added dimension.

30m 4-6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

  1. Make several neat piles of one tablespoon cheese each on your Betty Crocker or frying pan. Spread out the cheese so it can melt in a thin layer. Try not to let the piles overlap.

  2. When the cheese begins to brown, place one piece of bread in the center

    of each pile of cheese. Using a spatula, wrap the cheese around the bread on either side and flip it over in the pan so the seam seals. Remove from pan.

  3. Rewarm on a cooling rack on top of a baking sheet.

Credits

Tips:
You can use frozen cubes instead of fresh garlic, but you’ll taste the difference.

Notes:
If you’re using a Betty Crocker, line it with the perfect-fitting parchment paper.

Description:
Styling by Chay Berger
Food Prep by Leah Hamaoui

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Chanie Nayman dipping sauce Hanukkah herbs mozzarella Mozzarella Sticks
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2 Comments

Foodie Queen •

such a delicious hack! yuum

Shoshana B •

big hit with people of all ages!! served for melave malka with salad and pizza and was definitely a favorite!