Crunchy Cheese Sticks Food

HOW TO MAKE CHEESE STICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
• Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
• Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
• Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
• Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
• Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

ITALIAN CHEESE STICKS

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the mozzarella, 1/2 cup of the Parmesan, the oregano and basil. Using a rolling pin, press the cheese into the pastry. Cut the 12-inch side of the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl. Brush the strips with the egg mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Let cool before removing from the baking sheet. Serve the cheese sticks with warm marinara alongside.

PANKO MOZZARELLA STICKS

Steps:

• Prepare Seasonings: Place flour in a small dish. In another bowl, mix together the eggs and milk. In a third bowl, combine panko bread crumbs with garlic powder, onion powder, pepper, and oregano.
• Coat and Freeze: Cut mozzarella sticks into halves. Roll a piece of mozzarella in flour, dip into egg mixture, and roll well in Panko mixture. Press crumbs in place so mozzarella stick is fully coated. Continue until all pieces are well coated. Place coated mozzarella sticks on a wax-lined baking sheet and put in freezer for at least 30 minutes. (The flash-freezing is important in keeping cheese from falling apart in hot oil.)
• Fry: Pour oil to fill a third way up to halfway up in a heavy sauce pan. Using a thermometer, keep oil steady at 365F. Remove frozen mozzarella sticks and fry a few pieces (don't crowd) at a time, keeping oil temp at 365F throughout frying process (you'll have to play with turning heat up or down as needed.) Fry about 25-30 seconds, turning sticks until they are an even golden brown, and drain on paper towels. Try not to let cheese leak, but a few tiny bubbles are fine. Continue until entire batch is made. Serve with your favorite marinara sauce and do eat these while hot!

CRISPY CHEESE STICKS

Steps:

• Dip cheese stick into flour then egg then into bread crumb and taco seasoning mixture, place stick in fridge to let coating set. Place left over egg in fridge too.
• After about 1/2 hour, take out of fridge and dip in egg again then back into crumbs.
• Deep fry in about 2 cup of oil at around 375°F for less than a minute or until crispy.
• Alternatively you can bake these sticks at 400°F for about 8-10 minutes on a lightly greased baking sheet BUT you must chill the sticks for a second time after the final coating.