Next, set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs. I find this part to be relaxing and kind of therapeutic. Grab a handful of the cheese and ham mixture and shape it into a stick, coating it first in flour, then in egg, and finally rolling it in breadcrumbs. Make sure they’re well-coated for that perfect crunch!
Once you’ve formed all the sticks, place them onto the prepared baking sheet. Lightly spray them with olive oil for an extra crispy finish. Pop the baking sheet in the oven and bake for about 15-20 minutes, or until they’re golden brown. The scent wafting through my kitchen is utterly delightful, and I guarantee you’ll be counting down the minutes!
About halfway through baking, I like to flip the mozzarella sticks to ensure they cook evenly. This little trick can elevate the crispiness, and you don’t want any soggy bottoms ruining your masterpiece. Once they’re out of the oven, let them cool for a couple of minutes—if you can resist!
Pro Tips for Best Results
From my experience, using fresh mozzarella can take this recipe to the next level, producing an ooey-gooey texture that’s hard to beat. I tested this three ways, with both pre-packaged and fresh cheese, and the fresh mozzarella consistently won in flavor and texture.
Also, don’t skip the olive oil spray! It may seem like a small step, but it truly makes a difference. It helps to achieve a golden-brown finish and ensures that your sticks are crispy without needing to fry them. I learned this the hard way after doing my first batch without it—they were tasty, but not nearly as satisfying.
Lastly, if you want to up the ante, add some spices to your breadcrumb mixture. A pinch of garlic powder or Italian herbs can add an extra layer of flavor that takes these sticks from yummy to extraordinary. Experimenting is part of the fun in my kitchen!
Common Mistakes to Avoid
One mistake I made when I first tried this recipe was not properly sealing the cheese and ham mixture. If you don’t shape the sticks tightly enough, the filling can ooze out during baking. Make sure you pack them firmly before breading, and you should be good to go! (See the next page below to continue…)