Recipes Appetizers Antipasto Cheese Crispy Cheese Sticks Be the first to rate & review! Food & Wine’s Justin Chapple uses white bread as the wrapper for his quick and simple crispy cheese sticks. Slideshow: More Cheese Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 14 Ingredients 1 1/2 cups shredded mozzarella 1/2 cup grated Parmigiano-Reggiano cheese 1 large egg, beaten 2 tablespoons minced parsley 1/2 teaspoon crushed red pepper Kosher salt Pepper 14 slices of white sandwich bread, crusts removed Canola oil, for frying Warm marinara sauce, for serving Directions In a medium bowl, mix both cheeses with the egg, parsley, crushed red pepper and 1/2 teaspoon each of salt and pepper; refrigerate for 15 minutes. Using a rolling pin or wine bottle, flatten each slice of bread; arrange with the long sides facing you. Spoon 1 heaping tablespoon of the filling on the lower half of each slice. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls. In a large, deep skillet, heat 1 inch of oil to 350°. Fry the rolls in batches, turning occasionally, until crisp, about 2 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and serve with marinara. Rate it Print