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Crispy Cheese Sticks With Rose Marinara

Yield: 4 Servings
Portion Size: 4 Sticks
Prep Time: 30 Minutes

Rose Marinara

  • 1 small onion, diced
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon granulated garlic
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (12 fl. oz.) bottle Angry Orchard Rose Cider
  • Kosher salt, to taste
  • Black pepper, to taste

Crispy Cheese Sticks:

  • 1 cup grated parmesan
  • 1 teaspoon granulated garlic
  • 1 teaspoon oregano
  • ¼ teaspoon chili flake
  • ¼ cup vegetable oil, for cooking
  • 16 each 6” flour tortillas
  • 16 each mozzarella string cheese sticks

For the Rose Marinara:

In a large sauce pot over MEDIUM-HIGH heat, cook onions with the olive oil until translucent- about 3 minutes.

Add remaining ingredients and cook until thickened- about 5 minutes. Season with salt and pepper to taste.

For the crispy cheese sticks:

In a small bowl, mix together the parmesan, garlic, oregano and chili flake. Mix well and reserve a couple Tablespoons for garnish later.

Place tortillas in the microwave to soften- about 30 seconds.

Once the tortillas are softened, sprinkle the parmesan mixture over the tortilla and roll tightly over the string cheese to form a stick.

In a large skillet, preheat oil until it begins to shimmer (~350F). Add sticks flap side down (this helps keep them together) and cook until golden. Repeat on all sides until golden and cheese begins to melt- about 4 minutes.

To serve:

Place sticks atop a large spoonful of the marinara, sprinkled with the remaining parmesan mix.

Note:

Use the leftover marinara for pasta night! It can also be frozen for later use.

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