Cooked lasagna sheets spread with pimento cheese, wrapped tightly around mozzarella sticks, frozen, breaded in panko, and deep-fried until shatteringly crisp outside and molten inside.
Servings
12
Prep time
15 min
Chill time
1 hr
Cook time
5 min
Ingredients — 12 sticks
| Ingredient | Quantity | Unit |
|---|---|---|
| Lasagna sheets | 6 | — |
| Cooking spray | — | as needed |
| Pimento cheese | 8 | oz |
| Mozzarella sticks, halved crosswise | 6 | — |
| Large eggs, beaten | 4 | — |
| Panko breadcrumbs | 2 | cups |
| Neutral oil, for frying | 2 | cups |
Directions
1
Cook the lasagna sheets. Bring a large pot of salted water to a boil and cook the lasagna sheets according to package instructions until tender. Carefully separate each noodle and lay flat, then spray lightly with cooking spray to prevent them from sticking together as they cool.
2
Spread and cut. Spread a thin, even layer of pimento cheese over each noodle. Cut each noodle in half lengthwise so you have 12 long strips total.
3
Roll the sticks. Place one halved mozzarella stick at one end of a noodle strip. Roll the noodle as tightly as possible around the cheese, keeping it snug all the way to the end. Repeat with all strips and transfer to a baking sheet or plate.
4
Freeze. Place the rolled sticks in the freezer for 1 hour. This step is essential — it firms up the cheese so it doesn't melt out too quickly during frying.
5
Bread the sticks. Set up two shallow bowls — one with the beaten eggs, one with the panko. Dip each frozen stick in the egg to coat fully, then roll in panko, pressing gently so the breadcrumbs adhere all the way around.
6
Fry and serve. Pour oil to a depth of about 2 inches in a high-sided skillet or Dutch oven and heat to 350°F (180°C). Fry the mozzarella sticks for 5 to 6 minutes until deep golden and the internal temperature reads 160 to 170°F (71 to 77°C) on an instant-read thermometer. Drain briefly and serve immediately with marinara or ranch for dipping.
Cook's notes
Don't skip the freezer step
One hour in the freezer is non-negotiable. Frying at room temperature will cause the cheese to melt and burst through the noodle before the exterior crisps up. The colder the stick going into the oil, the better the result.
Roll tightly and evenly
A loose or uneven roll will leave gaps where hot oil can penetrate and the cheese escapes. Press firmly as you roll and make sure the pimento cheese layer reaches all the way to the edges of the noodle strip before rolling.
Make ahead and freeze
The rolled, unbreaded sticks can be stored in the freezer for up to 1 month. Bread them straight from frozen and fry when needed — perfect for batch prep before a party. Add 1 to 2 extra minutes to the frying time if going from frozen.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 293 kcal | Saturated fat | 5 g |
| Protein | 11 g | Cholesterol | 88 mg |
| Total carbohydrate | 19 g | Sodium | 475 mg |
| Dietary fiber | 1 g | Calcium | 189 mg |
| Total sugars | 2 g | Vitamin C | 2 mg |
| Total fat | 19 g | Potassium | 139 mg |
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