Appetizers · ALWAYS FREE
Oven-baked mozzarella sticks
Frozen breaded low-moisture mozzarella sticks baked hot until the coating is golden and the cheese softens inside.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cut mozzarella into 12 equal about ⅞ oz (25 g) rectangular sticks, approximately 7 cm long. Freeze on a parchment-lined tray for 30 minutes to firm while measuring the coating.
- Place flour, beaten egg and breadcrumbs in separate shallow dishes. Mix oregano and garlic powder into the crumbs. Coat each cold stick thinly in flour, egg and crumbs, including both ends. Press crumbs into any bare patches; use a second light egg-and-crumb pass where needed.
- Keep the listed coating amounts fixed. The nutrition estimate counts all flour, egg and crumbs even though traces or unused coating can remain in the dishes; discard these raw-egg-contaminated remnants after coating rather than serving them.
- Freeze breaded sticks in one layer for at least 90 minutes until solid. Preheat oven to 425 F /220 C during the last 20 minutes. Brush 5 g oil over parchment on a cool metal baking sheet, then place frozen sticks well apart. Brush remaining 15 g oil lightly over their coating.
- Bake from frozen for 8–12 minutes, turning carefully halfway, until golden and the cheese has softened; start checking early and stop before large puddles form. The egg coating must be fully set and reach 160 F /71 C; check a representative stick with a thin thermometer. If extra cooking is needed, continue in short intervals.
- Stand 5 minutes before eating because the melted center is hot. Serve 2 sticks per portion; no dipping sauce included. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165 F /74 C. Freezer performance or extra batches may extend the 180-minute schedule.
Estimated nutrition
Per serving · 1 of 6- Calories
- 279 kcal
- Protein
- 14.4 g
- Total carbohydrate
- 16.1 g
- Total fat
- 17.3 g
- Total sugars
- 1.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Twelve equal cheese sticks, two per serving. All listed coating counted conservatively; actual adhered flour/egg/crumb mass and oil retention vary. No invented coating-loss percentage. Contains milk, egg and wheat; vegetarian enzyme and breadcrumb labels required.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Oven-baked mozzarella sticks: whole-milk low-moisture mozzarella block made with vegetarian enzymes; all-purpose flour; whole egg without shell; plain dry fine breadcrumbs with vegetarian ingredients; dried oregano; garlic powder; olive oil. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
