Growing up, no sleepover was complete without frozen mozzarella sticks. Today’s crispy outside, gooey inside homemade Mozzarella Sticks do justice to the nostalgic classic, but you’ll feel great about the ingredients (and have a blast making them too!).
If your childhood sleepovers (or late-night college festivities) were anything like mine, you likely remember mozzarella sticks as deep-fried, greasy, gooey wonders of crispy cheesy goodness.
I never felt particularly well after eating fried cheese sticks, but that wasn’t the point.
Sometimes a girl just needs fried cheese (and sometimes a side of Zucchini Fries too).
Today, I’m sharing my “grown-up, healthy mozzarella sticks.” (This Adult Mac and Cheese is yet another “grown-up” version of a childhood favorite that came in a blue box.)
They’re just as cheesy, crunchy, and satisfying as the cheese sticks from the days of yore but made with a few healthy(ish) modifications.
5 Star Review
“We tried it today as a family. Easy to make, easy to get the family involved. Fun to make and eat. Tasted really good.”
— Jules —
Unlike the mozzarella sticks (or Potato Skins) you'll find in a freezer box or on a bar menu, today's homemade mozzarella sticks are baked in the oven, not fried (just like these tasty Jalapeno Poppers).
Of course, they’re still ideal for dunking in your favorite dipping sauce (these Honey Garlic Chicken Wings are also perfect for dipping).
Childhood Erin would eat mozzarella sticks with ranch dressing but grownup Erin prefers her mozzarella sticks with marinara sauce…though if you passed her a plate of them with ranch dressing at a football party, I doubt she would say no.
How to Make Mozzarella Sticks
Making mozzarella sticks without frying them is easier than you think!
The recipe uses simple ingredients to yield deliciously cheesy and golden goodness.
Keep reading to learn how to make the BEST mozzarella sticks recipe ever (then whip up a batch of this Greek Yogurt Ranch Dip for dipping).
Timing Note
This recipe is easy but requires some advance planning. You need to freeze the cheese before coating it it with the breadcrumbs, then freeze the assembled mozzarella sticks again before baking.
The Ingredients
String Cheese. Yes, that string cheese. The most important of all the mozzarella sticks ingredients! I like to use part-skim mozzarella string cheese for convenience (and string cheese is actually a fairly wholesome snack).
Substitution Tip
You can also prepare this recipe with a block of mozzarella cheese rather than string cheese. Simply cut the block into 4-inch by 1/2-inch sticks.
Flour. Using flour is important for making those yummy breadcrumbs stick to the string cheese. I found that all-purpose flour was the best for this recipe.
Eggs. The all-important breadcrumb binding agent. Since the eggs are critical for sticking the breadcrumbs to the string cheese, I have not tried to make mozzarella sticks without egg.
Breadcrumbs. For a perfectly uniform and crisp coating, use a blend of Italian-seasoned whole wheat breadcrumbs and whole wheat panko bread crumbs (like these).
Substitution Tip
If you can’t find whole wheat varieties, which I prefer for their slight added nutritional benefits, you can swap for regular breadcrumbs and panko.
Italian Seasoning + Garlic Powder. The secret weapon in these baked mozzarella sticks. They give these Italian cheese sticks that nostalgic pizzeria flavor (just like this Italian Mac and Cheese).
Dipping Sauce. Are you team ranch or marinara? Both are excellent options for these homemade baked mozzarella sticks (and this Roasted Red Pepper Dip probably wouldn’t be too shabby either).
The Directions
Cut each piece of cheese in half crosswise, then freeze until solid.
Next, dredge the frozen cheese in flour.
TIP!
Work in batches of 2-3 pieces of cheese at a time. If you tackle too many cheese sticks at a time, the egg will freeze right onto the cheese and no longer be sticky enough for the crumbs to adhere.
Then, dip them into a bowl of beaten egg white, whole eggs, and water.
Finally, coat the cheese in a mixture of whole wheat bread crumbs, panko, Italian seasoning, and garlic powder.
Pop the coated cheese sticks back into the freezer for at least 2 hours or overnight.
TIP!
Don’t skip this step. It is a MUST or the cheese will melt all over the baking sheet before the crumbs turn golden.
When ready to bake, cook the mozzarella sticks in the oven until golden and the cheese is heated through.
TIP!
To prevent sticking, bake the mozzarella cheese sticks on a large baking sheet, covered with aluminum foil and coated with olive oil spray. I also like to lightly coat the tops of the sticks with the oil to help them brown in the oven.
Remove and let cool for a few minutes then serve warm with your favorite sauce for dipping.
Storage Tips
To Store. Mozzarella sticks are best enjoyed immediately after making. You can try saving the leftovers in an airtight container in the refrigerator.
To Reheat. For best results, warm the cheese sticks gently in a 350 degree F oven until heated through.
To Freeze. For long-term storage, transfer the unbaked coated sticks to a ziptop bag and freeze them for several months.
Meal Prep Tip
Cheese sticks can be prepared through Step 3 and frozen for several months. When ready to serve, bake from frozen as directed in the recipe.
Had competitive cheese pulling been a sport in college, I would have been the champion.
Frequently Asked Questions
Can Homemade Mozzarella Sticks be Made Gluten Free?
Certainly! If you have a brand of gluten free 1:1 all-purpose flour substitute and gluten free breadcrumbs you’ve used successfully for other breaded recipes in the past, I expect it would also work here. If you give it a go, I’d love to hear about your results.
Can I Make Mozzarella Sticks Without Eggs?
Unfortunately, I haven't tested this mozzarella stick recipe without eggs. I worry that without the egg the panko breading would not stick to the frozen cheese. I would recommend doing an Internet search for egg substitutes to use for breading. Good luck!
Can Mozzarella Sticks be Made in an Air Fryer?
Yes! Mozzarella sticks are delish in the air fryer. Note: every air fryer is a bit different so keep a close eye on them as they bake the first time you make them to ensure they cook up to crispy golden perfection.
What is the History of Mozzarella Sticks?
The history of our favorite little gooey, cheesy snack is quite interesting (and up for debate). They're believed to date back to a recipe from 15th-century France(!!). While this original recipe would not resemble the mozzarella stick of today, the basic ingredients and instructions are likely linked. Mozzarella sticks earned their status among the fried food hall of fame in America during the 1970s and 1980s when popular hang-out spots started serving them to customers. Once people tasted crispy on the outside, gooey on the inside fried cheese, the dish spread like wildfire.
Olive oil cooking sprayor an olive oil mister like this one
Marinara sauceor ranch dressing, for serving
Instructions
Slice each piece of cheese in half crosswise so that you have 24 shorter pieces. Arrange the cheese in a single layer on a parchment-lined baking sheet or plate, then freeze until completely solid, about 1 hour.
Once fully chilled, place the flour in a shallow bowl (a pie dish works well). In a separate shallow bowl, whisk the egg, egg white, and 1 tablespoon of water until well combined. In a third shallow bowl, combine the whole wheat bread crumbs, panko, Italian seasoning, and garlic powder. Arrange the plates in a line (flour, eggs, breadcrumbs). Line a large, rimmed baking sheet with parchment paper.
Working no more than 2 to 3 cheese sticks at a time, dredge the frozen cheese sticks in the flour, shaking off excess.
Next, dip into the egg, then place in the bowl with the crumbs and lightly pat to coat (if you tackle too many cheese sticks at a time, the egg will freeze right onto the cheese and no longer be sticky enough for the crumbs to adhere). Place the breaded cheese sticks on the prepared baking sheet. Repeat the process with the remaining cheese sticks.
Place cheese back into the freezer for at least 2 hours or overnight (this is a MUST or the cheese will melt before the crumbs turn golden).
When ready to bake, preheat the oven to 400 degrees F and place an oven rack in the lower third of the oven. Line a large baking sheet with aluminum foil and coat with olive oil spray. Arrange the frozen cheese sticks on the sheet, leaving about 3/4 inch between each. Lightly coat the tops of the sticks with the oil.
Bake in the lower third of your oven for 6 to 8 minutes, until the cheese is heated through and the crumbs are golden. Let stand for 3 minutes and serve warm with marinara sauce for dipping. (I like to heat the sauce first.)
Video
Notes
You can also prepare this recipe with a block of mozzarella cheese rather than string cheese. Simply cut the block into 4-inch by 1/2-inch sticks.
TO MAKE AHEAD AND FREEZE: Cheese sticks can be prepared through Step 3 and frozen overnight. For longer-term storage, transfer the frozen sticks to a ziptop bag and freeze them for several months. Bake directly from frozen.
TO STORE: Mozzarella sticks are best enjoyed immediately after making. You can try saving the leftovers in an airtight container in the refrigerator, then reheating them gently in a 350 degree F oven until warmed through.
Nutritional information has been calculated with half the amount of flour and bread crumb mixture, as not all of it is used, but you do need extra on each plate to be able to completely coat the cheese stick.
As if it knows our lives are in need of color, ruby red rhubarb is one of the earliest plants to appear each season. This easy Strawberry Rhubarb Crisp is its pinnacle.
Whether it occurred by happy accident or brilliant intention, the combo of strawberries and rhubarb is harmonic bliss.
We owe a debt of gratitude (and extra large serving of crisp) to whomever first paired them.
Strawberry and rhubarb is so good together, because the sweetness and jamminess of the strawberries is a fantastic pairing with the tartness of the rhubarb.
Together, these ingredients taste better and more complex.
The crown on our bubbly strawberry rhubarb filling is a golden, glorious crisp topping.
It has great-big clusters of crumbs and reminds me of a giant oatmeal cookie.
For more of a classic, crumbly crisp topping, check out this Peach Crisp.
Like my top-rated Strawberry Oatmeal Bars, this is a healthy strawberry dessert recipe compared to most. It boasts:
A higher ratio of naturally sweet strawberries to tart rhubarb, so you can get away with less sugar.
Naturally sweetened with honey.
Greek yogurt replaces some of the butter in the topping.
Subtle enhancements, like shredded coconut, vanilla extract, and orange zest ensure you don’t miss a speck of flavor.
5 Star Review
“We tried it today as a family. Easy to make, easy to get the family involved. Fun to make and eat. Tasted really good.”
— Jules —
How to Make Strawberry Rhubarb Crisp
A little sweet, a little tart, a little crunchy, what’s not to love?
Served smothered in vanilla ice cream for dessert, with yogurt for breakfast, or eat it cold right out of the refrigerator for whenever no one is watching (I most definitely do this with Crock Pot Apple Crisp).
The Ingredients
Strawberries. More vitamin C than an orange along with folate, potassium, and manganese, strawberries are one of my most used fruits during the summer for everything from Strawberry Cream Cheese Pie to Strawberry Scones.
Rhubarb. Often mistakenly classified as a fruit, this sour-tasting root vegetable is packed with vitamin K, fiber, and calcium. (These Rhubarb Scones are another way I love to enjoy this ingredient.)
Ingredient Note
Depending on where you are in the world, fresh rhubarb can be tricky to find in and out of season too (I don't think I've ever seen it fresh out of season).
I have the best luck sourcing it at our local farmers market when it’s in season.
Otherwise, we have a specialty grocery store in town as well as a natural food store that often stocks it fresh when in-season and frozen during the off-season.
If all else fails, you can also make this crisp with all strawberries. See my Strawberry Crisp for a recipe.
Honey. Bubbles and thickens along with the fruit as it bakes and further cuts through the tartness of the rhubarb.
Orange. I LOVE orange with strawberry and cinnamon. If you’ve never tried this pairing before, you’re missing out!
Market Swap
If you don’t have an orange on hand, you can revert to a good old-fashioned lemon for this recipe instead.
Vanilla. Enhances and elevates the flavors of the fruit and honey.
Flour. For both thickening the fruit base and creating that irresistibly crunchy cinnamon-spiced topping. I like to use white whole wheat flour for extra fiber, iron, and protein but you can also use all purpose.
Rolled Oats. Add lovely crunchy, texture, and chew making this the BEST rhubarb strawberry crisp topping you’ll ever sink your teeth into. (It’s also key to this Slow Cooker Triple Berry Crisp.)
Shredded Coconut. An unexpected addition that’s a deviation from most classic strawberry rhubarb crisp recipes (but it’s one I guarantee you’re going to love).
Substitution Tip
If you don’t enjoy coconut, you can omit it from the recipe and swap it for additional rolled oats.
Brown Sugar. Sweetens the topping and adds lovely depth with some subtle molasses flavor and aroma. (As in this Vegan Apple Crisp.)
Cinnamon. Warmly spices the topping and makes your kitchen smell divine.
Greek Yogurt. I swapped a portion of the butter for healthy, protein-filled Greek yogurt to cut back on the fat without sacrificing moisture or flavor.
Butter. Because even a healthy strawberry rhubarb crisp recipe (and Cherry Crisp) needs a little butter.
Dietary Note
Readers have reported that you can make this strawberry rhubarb crisp dairy free by swapping the butter for a vegan butter spread (like Earth Balance) and the Greek yogurt for your favorite non-dairy yogurt.
Ice Cream. If you so desire. A scoop of vanilla ice cream or frozen yogurt is a totally dreamy way to finish this warm, cozy fruit crisp recipe.
The Directions
Toss the filling ingredients together.
Stir together the dry topping ingredients.
Add the Greek yogurt and butter and stir until the ingredients clump and form pea-sized pieces.
Spread the topping mixture over the fruit.
Bake strawberry rhubarb crisp until the filling is bubbly at the edges and the top is golden. Let cool slightly then serve warm. ENJOY!
Storage Tips
To Store. Leftover crisp can be covered and refrigerated for 4 days.
To Freeze. Place crisp in an airtight freezer-safe storage container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
To Reheat. Warm on a microwave-safe plate until heated through. You may also place it in a 350 degree F oven until warm.
This Le Cresuet cast iron skillet requires little oil, making it great for low-fat cooking. Plus, the enamel interior is resists staining and has even heat distribution.
To my husband: Thank you for showing me what love is every day by your example, and for loving me equally, whether I serve us a fancy cake, a strawberry rhubarb crisp, or a sleeve of Oreo cookies for dessert. I'm so glad you're the one eating them beside me on the couch.
Frequently Asked Questions
Why is My Strawberry Rhubarb Crisp Thin?
If you’ve just pulled your golden strawberry rhubarb crisp from the oven only to immediately fear the fruit base is too thin. Don’t panic. Most of the time, it will thicken and become perfectly “jammy” as it cools. If once it cools, the fruit filling is still thin, you may have inadvertently added too much liquid to the recipe (e.g. used frozen strawberries or rhubarb, or had an extra large and juicy orange that threw the ratios off.) No matter what, it will taste amazing!
Why is Strawberry Rhubarb a Thing?
How did these two unlikely ingredients come together? No one knows the true origin of the first strawberry rhubarb recipes. However, early recipe developers likely wanted to cut either the sweetness of the strawberries or the tartness of the rhubarb with another ingredient. Since strawberries and rhubarb share a similar harvest season, they became a natural duo that’s beloved by many to this day.
How Do You Cut Rhubarb for Crisp?
If your rhubarb is thin and young, you can slice it thinly crosswise into 1/2-inch pieces without any further prep. If it is thick and has fibrous strings, peel the strings away the way you would celery, then cut into 1/2-inch dice.
Can Strawberry Rhubarb Crisp Be Made with Frozen Fruit?
I have not made this particular recipe with frozen strawberries or rhubarb before, but I think it would work well with some adjustments. No need to thaw the fruit, since it will be getting mushy anyway. I’d add a bit more flour to the filling. Keep an eye on the crisp and cover it with foil if the topping starts to get too dark.
1/4cupcold unsalted buttercut into small, thin pieces
Vanilla ice creamor yogurt for serving
Instructions
Place a rack in the center of the oven and preheat the oven to 350 degrees. Place the strawberries and rhubarb into a 9×9-inch or other similarly sized baking dish, then sprinkle the flour over the top. Add the honey, orange zest, orange juice, and vanilla extract. Stir gently to combine and evenly coat the strawberries and rhubarb.
In a large bowl, stir together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt.
Add the Greek yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working quickly with your fingers, rub in the butter, until it is in small pieces about the size of your thumbnail (some pieces will be larger than others).
Break the topping mixture over the fruit, placing it so that the fruit is lightly and evenly covered (some fruit may show through).
Bake the crisp for 50 to 55 minutes, until the filling is bubbly at the edges and the top is light golden brown. Let rest for 5 to 10 minutes, the crisp will thicken as it cools. Serve warm, topped with vanilla ice cream or yogurt as desired.
Notes
TO STORE: Leftover crisp can be covered and refrigerated for 4 days.
TO FREEZE: Strawberry rhubarb crisp may be kept frozen for up to 1 month. Defrost overnight in the refrigerator before warming and serving.
TO REHEAT: Warm on a microwave-safe plate until heated through. You may also place it in a 350 degree F oven until warm.
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