Thursday, September 01, 2005

Crispy Mozzarella Sticks

Source: Cooking Light, January 1999

4 (3 x 1/2 x 1/2-inch) sticks part-skim mozzarella cheese (about 3 ounces) (I used mozzarella string cheese, cut in half)
2 teaspoons commercial pesto
4 sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray
1/4 cup fat-free tomato-and-basil marinara sauce

Preheat oven to 400°.

Coat cheese with pesto.

Cut phyllo sheets in half crosswise to form 8 (13 x 9-inch) rectangles. Place 1 phyllo sheet on a cutting board or work surface (cover remaining dough to keep from drying); coat with cooking spray. Place 1 sheet on top of first sheet. Fold in half crosswise to form a 9 x 6 1/2-inch rectangle. Place 1 stick of cheese at center of a short end of rectangle; fold long sides of phyllo over cheese, coat with cooking spray. Starting with the short end, roll up phyllo jelly-roll fashion. Coat with cooking spray. Place on a baking sheet coated with cooking spray. Repeat with remaining phyllo and cheese. Bake at 400° for 12 minutes or until golden brown.

Heat the marinara sauce in a small saucepan over medium-low heat until thoroughly heated. Serve marinara sauce with mozzarella sticks.

Yield: 2 servings (serving size: 2 cheese sticks and 2 tablespoons marinara sauce)

CALORIES 275(41% from fat); FAT 12.4g (sat 5.1g,mono 4.1g,poly 1.9g); PROTEIN 14.1g; CHOLESTEROL 25mg; CALCIUM 318mg; SODIUM 439mg; FIBER 0.2g; IRON 2.3mg; CARBOHYDRATE 25.1g

Cooking Light, JANUARY 1999

I talked about this recipe HERE.

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