Baked Mozzarella Bites

I thought these were pretty good. I used Italian-flavored panko, and a low sugar marinara. It was a good tasting treat. I probably won't make them again, because I am on a diet, constantly, and I like them too much!

The taste was good, but they turned out as "cheese blobs" instead of "cheese bites." I would not make them again due to the mess.

These were so good! I will totally make them again. My kids loved them.

We really enjoy mozarella sticks, and I was ecstatic when C.L. put a recipe in their Aug 2011 magazine to prepare them at home as a snack. I tried this recipe this week and I thought that the prep time was actually a lot of work / dirty a lot of dishes for a snack. Plus, the prep time took a lot longer than it suggests; esp for the bread crumb toasting. When the sticks came out of the oven they first weren't soft at all - 1 minute later they had goobered all over the cookie sheet and were not reminiscent of anything other than melted cheese with breadcrumbs stuck all over. They were somewhat tasty, but bland and really just a disaster to make and eat - we (unfortunately) will not be making again. Good try C.L. - but I guess some things just can't really be made to be "light" in the end and taste / turn out the same....

My daughter was so excited for these, but they were really disappointing. The panko breadcrumbs did not stick on the cheese at all, and I don't think string cheese makes a good substitute for fresh mozzarella. I will not make these again.

Oh my goodness . . . these are divine! And very easy to make. This will be a regular menu item for college football-watching parties this fall!

Just made these this afternoon for my two girls, 9 & 7. We loved them. Followed the directions exactly. Used Sargento string cheese, made sure to buy the sticks that were 1 oz each. Lined my baking sheet with aluminum foil for easy clean up. They were perfect after 3 minutes. We gobbled them up. Definitely will make again.

The taste was great, kids loved them but agree with earlier poster that they are hard to get the panko to stick to the cheese. I used a light string cheese (Sargento) made with 2% milk and I wonder if thats what caused the trouble. Maybe the regular string cheese is a little less smooth on the exterior and the egg white sticks better- I am going to try some different cheese stick varieties next time. When scooping off the pan I was able to remold them into bites instead of blobs as a few had started to melt too much. One small plate, one bowl and a pan later, my kids really enjoyed the snack they they helped make on this chilly afternoon!

This recipe is a nice idea, but overall I didn't really feel like they were worth it. I had a hard time getting the bread crumbs to stick to the cheese. They were ok, but if I've got a craving for mozzarella sticks I'm going to save them for a splurge night. Be careful to really watch these when they're in the oven. I forgot about them for a second and the melted all over the place.

I have to admit that when the planko crumbs were not sticking to the cheese very well, I became doubtful. It turned out rather well though, and my son LOVED them!

The were yummy, but really messy to make. I won't make them again unless forced. :)

So easy to make and we always have the ingredients on hand. Lighter than those in a restaurant or store-bought. No issue with the Panko sticking to the cheese. Our go-to easy appetizer.

A few things will make these successful. 1. Cut the string cheese and freeze for a couple of hours. This prevents them from becoming "cheese blobs". 2. Dip the frozen cheese sticks in seasoned flour (garlic powder, pepper, italian seasoning), then egg, then panko 3. Line cookie sheet with parchment paper to prevent sticking.