Total Time
35mins
Prep 20 mins
Cook 15 mins

Just like mozzarella sticks:) And just about EVERYONE in the world loves these, so you may want to triple the recipe, because these go fast; and if your ENTIRE family is anything like mine, you know what happens when a "small" party of about 50 Italians are gathered in your home!!!

Ingredients Nutrition

  • 1 (8 ounce) packagewhole-milk mozzarella cheese
  • 12 slices soft italian sandwich bread, crusts removed
  • 3 eggs
  • 3 tablespoons milk
  • 1 cup seasoned Italian breadcrumbs
  • 13 cup vegetable oil
  • 13 cup olive oil
  • OPTIONAL (for adding with the cheese)

  • sliced mushrooms, olives,minced sun-dried tomatoes,chopped pepperoni,etc.
  • chopped sage or parsley, for garnish
  • marinara sauce, for dipping

Directions

  1. Cut the mozzarella into 12 chunks; place each chunk on one half of a bread slice and fold the other half over the top.
  2. (Add any other filling ingredients with the cheese, if desired.) Press edges together to seal.
  3. In a small bowl, whisk together the eggs and milk.
  4. Spread the breadcrumbs in another shallow bowl.
  5. Dip the cheese pockets into the egg mixture, allowing excess to drip back in the bowl.
  6. Dredge in the breadcrumbs, tuning to coat evenly and completely.
  7. In a large, heavy frying pan, heat both oils over medium-high heat until hot but not smoking.
  8. Working in batches, fry the pockets, turning once, until deep golden brown--about 4 minutes each side.
  9. Drain on paper towels; sprinkle with sage.
  10. Serve hot with marinara sauce in dipping cups.

Reviews

(2)
Most Helpful

Oh my gosh! These are delicious! I made them as directed, using Provolone as I don't care for Mozzarella, and served them with spaghetti and meatballs. Yum! They are so easy to make! I can't wait to make them for my veggie daughters - I will try them in the oven as they try to avoid anything fried. Thanks so much for sharing!

Susan Lee December 04, 2003

What a great idea. I added pepperoni to mine, because that's what I had and made my own marinara. My son and husband loved these. I also think this would be gone done "philly cheesesteak" style, using ranch to dip.

Bogey'sMom October 13, 2003

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