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Crispy Mozzarella Sticks Marinara

Yield 2 servings (serving size: 2 cheese sticks and 2 tablespoons marinara sauce)


  • 4 (3 x 1/2 x 1/2-inch) sticks part-skim mozzarella cheese (about 3 ounces)
  • 2 teaspoons commercial pesto
  • 4 sheets frozen phyllo dough, thawed
  • Olive oil-flavored cooking spray
  • 1/4 cup fat-free tomato-and-basil marinara sauce

Nutrition Information

  • calories 275
  • caloriesfromfat 41 %
  • fat 12.4 g
  • satfat 5.1 g
  • monofat 4.1 g
  • polyfat 1.9 g
  • protein 14.1 g
  • carbohydrate 25.1 g
  • fiber 0.2 g
  • cholesterol 25 mg
  • iron 2.3 mg
  • sodium 439 mg
  • calcium 318 mg

How to Make It

  1. Preheat oven to 400°.

  2. Coat cheese with pesto.

  3. Cut phyllo sheets in half crosswise to form 8 (13 x 9-inch) rectangles. Place 1 phyllo sheet on a cutting board or work surface (cover remaining dough to keep from drying); coat with cooking spray. Place 1 sheet on top of first sheet. Fold in half crosswise to form a 9 x 6 1/2-inch rectangle. Place 1 stick of cheese at center of a short end of rectangle; fold long sides of phyllo over cheese, coat with cooking spray. Starting with the short end, roll up phyllo jelly-roll fashion. Coat with cooking spray. Place on a baking sheet coated with cooking spray. Repeat with remaining phyllo and cheese. Bake at 400° for 12 minutes or until golden brown.

  4. Heat the marinara sauce in a small saucepan over medium-low heat until thoroughly heated. Serve marinara sauce with mozzarella sticks.