For me, one of the most annoying tasks in the kitchen is breading things. I hate the messiness of the multiple dippings and my batter always falls off and then when I’m doing mozzarella sticks (aka mozzies) the cheese oozes out and it is all just chaos. So I devised a system to retain crunchy, gooey, cheesy amazingness while avoiding the mess. Now, I was mostly making these for B and his buddies while they watched the Bears eke out a win, so I made half plain, but I couldn’t resist going a little bit gourmet on a few for myself.
Buy phyllo (filo) dough and string cheese and you are already half way there. Basically, cut the string cheese in half and wrap in a quarter piece of phyllo dough. Spray the dough thoroughly with oil as you do this so it crisps up in the oven. I did mine at 475 for about ten minutes. Flip them once they get brown on the top, so the bottom gets crispy too. You could really put whatever you want in with these. I used duck prosciutto and basil because that is what I have laying about the house, but I’m guessing that any kind of meat or herb would do a great job on these. The key is to work quickly so that the phyllo dough doesn’t dry out (have everything set up before hand) and keep it all well sprayed with the oil. I did mine on a silpat, but I think they’d be fine on tin foil or a good baking sheet.
Don’t get me wrong, I’ll still be heading to Wingmasters for the real wings, but these are fabulous treats for in home entertaining.