Reviewed: Apr. 29, 2012

Much better and easier than fried. I used bread crumbs instead of corn flakes and I let the sticks set in the refrigerator instead of at room temperature; they came out perfect and melt-free. Good luck!

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Reviewer:

karojayo

Reviewed: Apr. 25, 2012

Changed quite a bit though. Used Light String Cheese, bread crumbs instead of corn flakes, used one entire egg instead of egg whites, and added basil and thyme. Baked for about 15 minutes

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Reviewer:

veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Feb. 3, 2012

This recipe is pretty good! I used mozzarella sticks that were pre-made *aka STRING CHEESE* instead of a block of mozzarella. I cut those in half. I tossed the cut sticks in the flour and got a really good, thick coat. Then I submerged them in the egg mixture (I used 4 eggs in a small container) and then coated them in the cereal mixture. I made sure to repeat the last two steps... that seems key to getting an even coat. I baked them for 13 minutes, and that made the cheese perfect. Yes, it leaked out a little on the sides, but the ones I get from Schwan's do too. All in all, I enjoyed the flavor and process of making these. They tasted great and were pretty simple. The four star rating is because they're a little time intensive if you're going to do them right. Thanks for the recipe!

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Reviewer:

Mikayla Straub

Cooking Level: Intermediate

Living In: Mount Vernon, Washington, USA

Reviewed: Jan. 28, 2012

cheese everywhere, bummer.

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Reviewer:

a-bean

Cooking Level: Intermediate

Reviewed: Sep. 23, 2011

Super yummy! One thing: make sure you don't cook it on a cooling rack. I did this with a pan underneath thinking it would ensure crispiness on both side sides, but all it did was ensure the cheese melted through to the bottom. Still delish when we reunited 'shell' and cheese, but still :)

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Reviewer:

Ashley Rochelle

Reviewed: Aug. 26, 2011

The only issue I had was that they didnt quite stay shaped up. They got flat, BUT, they tasted amazing!!!!

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Reviewer:

glendatita1976

Cooking Level: Expert

Reviewed: Aug. 3, 2011

I got this recipe to work, with some minor changes. First, I used mozzarella cheese sticks, the kind you snack on. I also used seasoned bread crumbs and whole egg. Here's the key to "oven-fried anything." Spray the tops of them with cooking spray!!! This will make the coating crisp up before they melt. Are they as good as what you get in a restaurant? No. Are they healthier and cheaper? You bet! This is a good substitute for the real thing.

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Reviewer:

gilki1970

Reviewed: Dec. 26, 2010

Didn't come out too well for me. kids loved it, though the cheese melted too soon on some of the sticks.

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Reviewed: Apr. 7, 2010

Season your flour. S & P, garlic powder, oregano, your choice. Leave stick whole. FREEZE sticks before dipping. Use whole egg and water. Will only need to go from flour, to egg, to SEASONED (again - to taste) Panko and then into oven for stated time. Freezing and seasoning makes all the difference! Invest in Panko for these. We like pizza or marinara (fancy name for non-meat Sp. sauce!) sauce for dipping.

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Reviewer:

trippsmom

Reviewed: Oct. 18, 2009

we modified this slightly but give it 5 stars b/c it met our craving! we used store bought cheese sticks cut in half so that each piece is about 2 in long. we used 2 whole eggs instead of the egg whites we used bisquick in place of flour but i doubt this matters we crunched the corn flakes up quite a bit but they could be more crunched :) or food processed welet them set up for 30 minutes in fridge we did not experience the leaking issues as in the cheese did not spill out however they did flatten some but this is exactly how we had it in a fav restaurant so we were happy with it...we baked it at 425-450 and i think that made all the difference!!! we even could have cooked them longer to soften the cheese more....they were so crunchy and delicious!

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