Culinary Director Justin Chapple shares his genius tip for making crispy cheese sticks out of sandwich bread.
Move over mozzarella sticks, because my crispy cheese sticks are gonna knock your socks off. [MUSIC] I developed this recipe years ago. It is my homage to mozzarella sticks, except these are home made and really, really fun. And the secret is sandwich bread. I'm using Wonder Bread, so you might just say these Happen to be wonderful. The first thing I'm gonna do is beat an egg into a mixing bowl. To this I'm gonna add one and a half cups of shredded mozzarella cheese. And I would say for this recipe just go with. The ordinary stuff that you find already shredded in the grocery store. And so this is finally grated Parmigiano-Reggiano cheese. For this you wanna go with the good stuff, because it adds a ton of flavor. And then I'm gonna go ahead and add some kosher salt and some freshly ground black pepper. And then I have half a teaspoon of crushed red pepper Just gonna give it a little bit of heat and I wanna add something really fresh to this so I'm gonna add fresh parsley leaves. So I'm just gonna pick off some leaves here, I want about two table spoons. It's okay if you get some of the little stems that you see in here, kinda of take the leaves of the larger stem. But because we are mincing it, you don't have to think about it too much. And I like to kind of twist it And wrap it around so that you have it in a tight little bunch. And when you cut things like herbs you don't wanna chop down too hard like this. You kinda wanna let your knife slide through the herbs. And that prevents you from bruising it too much. So we've got all of our ingredients in here, and I'm just gonna use the fork to kind of mix it up. That cheese is gonna help everything bind itself together. Now here comes the really cool part, this is the mad genius part of the recipe. So, I'm going to stack anywhere from four to five slices right on my cutting board and I'm going to cut the crusts. Don't throw these because they make really good breadcrumbs. So what I do is collect all these and I run them in a food processor to get them nice and crumbly and then I freeze them. Now, I'm going to take a rolling pin, which I know everybody has If you don't have a rolling pin, you can even use an empty wine bottle. That works too. You just want to get it really flat and I like to start in the center. Roll out one. Go right back to the center and roll in the opposite direction and then I flip it and I do the exact same thing I like to tell people that this is my sandwich bread, kind of dumpling or wonton wrapper. I have got my oil at 350 degrees, so I know it is ready to go. Some water, handy dandy little pastry brush. If you do not have one of these at home, you can definitely just use your fingers, it is fine. What I am going to do is take about a heaping tablespoon of The filling, and I'm gonna put it right into the center of the wrapper. So you're just gonna lightly brush the edges. You don't want it too wet. You just want it kind of evenly moistened so that the edges of the bread can adhere to itself. Make sure it stays in there and you're gonna press down the edges like this. I like to pick it up and just kind of hold it as I'm doing it to make sure it's getting nice and sealed. And, you don't have to worry too much if it's a little shaggy on the edges, but sometimes I'm a perfectionist, and I like to. Just kind of cut off if there any little kind of wispy edges of the bread. Super easy. It's a littly hot pocket. So I have about five here. I'm gonna make more. Because I think I can eat five by myself. But I'm gonna get these frying. So let's just test it. There you go. Look at that. Kind of pushing it away from you. And these go pretty quickly. They take anywhere from a minute and a half to two minutes, so you wanna watch them. Cuz all you're really doing is getting them really crispy on the outside, and gooey melty on the inside. Now let me show you what you're looking for. So I'm gonna, I think this is the first one I put in, look how crispy and golden that's getting on the outside. So I'm gonna go ahead and flip it, just like this, put it right back in the oil Yum. If you have a stubborn one like this that doesn't wanna stay flipped over, you can just kinda hold it with your tongs. A classic, but mad genius tip. So these have been in for about two minutes, and I'm gonna go ahead and transfer them to my prepared baking sheet. And I'm gonna go ahead and keep frying the rest of these guys. And one thing that you can do if this is, you know, if you're gonna kind of stay here and do batch after batch, is you can pop these in a 200 degree oven while you fry all the batches, so that they stay hot and so the cheese stays gooey. They kind of look like those awesome little crispy fried pizza rolls you ate in college Or like I ate last week. I love those little pizza rolls. Final batch is coming out and these actually stay really crispy for a very long time. And, to make these even better, I am serving them with a classic marinara sauce. [MUSIC] So I'm gonna break into one of these. Cuz I want you to see how awesome this is. Look. Can you kind of hear how crispy it is? It's really hot to the touch. Listen. Can you hear that? Can you hear that? Very hot. Look at that cheesy. Gooey, cheesy. Put that down and put a little marinara sauce on it. [MUSIC] You just wait, you wait until you make this recipe at home. Now I want you to know you should definitely take my word for it. With this Mad Genius recipe for crispy cheese sticks, your mozzarella stick situation will never be the same. [MUSIC] That is crazy good. [MUSIC]