~Crescent Cheese Sticks!

Cheese Sticks have always kind of freaked me out…with the batter, the oil, the cheese..and that um…did I mention.. the batter?! 😉

So I’ve always tried to work around the “batter” part of it. Something about that drippy, slimy mess all into the oil, not to mention the worrying about it actually sticking to the cheese and gambling my snack away on chance! …who needs it?! Not me! 🙂

These Cheese Sticks are my simple and delicious answer to all of my life’s Cheese Stick problems! No batter, AND we get major-extra cheesy gooeyness, since that buttery, golden Crescent dough magically holds every bit of cheese inside of it.

~No messy oil, no wrestling batter, no praying…lol! Just ooey-gooey, scrumptious Cheese Sticks..no hassle and ready to devour in minutes!! DO IT! 🙂

What you’ll need for 8 Cheese sticks..double accordingly for more!

1 container of Pillsbury Crescents (8 count)

8 Mozzarella Cheese Sticks…yep> “String Cheese!”

Oil for frying..I used Canola

Marinara Sauce for dipping..optional! ..AND/OR Ranch!

Directions:

Unroll each Crescent and place one Cheese Stick onto it. Roll it up so that the dough completely covers the Cheese Stick.

Fry them up a couple at a time, just until they’re golden… and let them slightly cool on some paper towel.

Serve them nice and warm, like this…

With some Marinara..OR Ranch for dipping…

Grab a nice, hot ooey-gooey bite! ~Enjoy! 🙂

Katie on March 30, 2014 at 1:27 pm
Do you think these could be baked?
- Amy on March 30, 2014 at 1:29 pm
  Maybe…IF you freeze the Cheese Sticks first, otherwise…they’d melt WAY too much before the dough has time to cook~ try it on a few, and let me know! Good luck! 🙂
- Lynn on May 2, 2014 at 4:08 pm
  I just tried these in the oven. I used part-skim and low fat string cheese. I also cut the sticks in half as I really had to stretch the roll to get it to wrap around the ends of the cheese stick. I followed the instructions for baking the rolls, and the cheese sticks were warm, but not melted. Still tasty though. I would think that regular string cheese would work. By cutting the cheese sticks in half, you can pinch the ends of the roll closed before you bake them. That should help keep the cheese inside of the roll.

Julie F. on March 30, 2014 at 7:44 pm
Katie, if you do try baking them I would suggest using part-skim, low-fat mozzarella cheese sticks. I have another cheese in bread stick type recipe that I am dying to try (along with this one) and the lady that created it said she tried over and over again with cheese sticks that weren’t and she kept ending up with empty tubes that hardly had any cheese left. She said the part-skim, low-fat was the only cheese that didn’t melt out when baked.
Sandra Taylor on April 30, 2014 at 3:48 pm
I am going to try these.
Sandra Taylor on April 30, 2014 at 3:48 pm
I am going to try these.
Voodoogirl on May 1, 2014 at 12:46 am
Can you give me more details on the actual frying part? I don’t cook much and generally bake things not fry them. How much oil should I put in the pan? How high of heat should I heat it up to (I should put the oil in first and let it heat with the oil, right)? See, I don’t cook! I need all the little instructions to go with this.
- Amy on May 1, 2014 at 5:55 am
  Sure! :). Start with approx. 2″ of oil in a pot/pan, I always fry with canola. A lot of people prefer peanut oil, but I find it makes everything taste nutty. Get the temp to 350 degrees, and try not to let it get above 360. It should maintain the correct temp. On its own, since these fry quickly. Place them in the oil 1 or 2 at a time and flip them as soon as they are golden. Drain them on a paper towel and serve warm. Hope that helps a little…enjoy them! 🙂

~Crescent Cheese Sticks!

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