Lunch box snack of the week: cheese sticks

Lunch Box Snack of the Week: Cheese Sticks

Lunch box snack of the week: cheese sticks


  • Prep/ Cooking Time: 30 minutes
  • Servings: makes 24 sticks
  • Storage: Store in an airtight container for up to 5 days.
  • Equipment: 2 mixing bowls, whisk, tray, baking tray, wax paper, foil


  • 12 sticks reduced sodium mozzarella string cheese
  • 1 large egg, beaten
  • 2 tbsp flour
  • 5 tbsp Italian seasoned breadcrumbs
  • 5 tbsp bread crumbs
  • 2 tsp parmesan cheese
  • 1 tbsp dried parsley
  • olive oil cooking spray


  1. Cut the sticks in half.
  2. Place the cheese in the freezer until frozen.
  3. In a small bowl, whisk the egg.
  4. Place the flour in another small dish.
  5. In a separate bowl, combine bread crumbs, parmesan cheese and dried parsley.
  6. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

  7. Prepare a tray with wax paper.

  8. Place cheese back into the freezer until frozen again.

  9. When ready to bake preheat oven to 200° C.

  10. Line a baking sheet with aluminum foil and lightly spray with oil.

  11. Place frozen cheese sticks on baking sheet.

  12. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp for

    about 4 to 5 minutes.

  13. Turn and bake an additional 4 – 5 minutes watching them closely so they don’t melt.

Tip:  Use biodegradable wrap. Find out more here or order biodegradable greaseproof paper here or sandwich bags here.

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