Ham and Cheese Sticks (Printable)

Crispy golden sticks with savory ham and melted mozzarella, perfect for parties and snacking.

# Ingredient List:

→ Main Ingredients

01 - 12 slices cooked ham, thinly sliced
02 - 12 sticks mozzarella cheese (approximately 1¼ x ½ x ½ inch each, or string cheese)
03 - 12 slices sandwich bread, crusts removed

→ Egg Wash & Coating

04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 cup plain breadcrumbs
07 - ½ teaspoon garlic powder
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon salt

→ For Frying

11 - Vegetable oil for deep frying

# Directions:

01 - Roll each slice of sandwich bread with a rolling pin until thin and pliable.
02 - Place a slice of ham evenly over each flattened bread slice. Position a mozzarella stick along one edge.
03 - Roll each bread slice tightly around the cheese, ensuring the ham encloses the filling completely.
04 - Whisk eggs and milk in a shallow bowl until fully combined.
05 - Combine breadcrumbs, garlic powder, oregano, pepper, and salt in a separate bowl.
06 - Dip each roll in the egg wash, then press into the breadcrumb mixture until evenly coated.
07 - Heat vegetable oil in a deep pan to 350°F.
08 - Fry sticks in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
09 - Let cool for 2 minutes before serving to allow cheese to set slightly.

# Expert Tips:

01 -
  • They come together faster than ordering pizza and taste infinitely better fresh from your own kitchen
  • The contrast between shatter crisp outside and gooey inside hits some primal comfort button
  • Perfect for feeding a crowd or hiding in the kitchen eating them standing up
02 -
  • Do not skip flattening the bread or you will get thick doughy pockets instead of delicate crispy shells
  • Oil that is not hot enough makes them greasy while too hot burns the coating before the cheese melts
  • Let them cool for at least 2 minutes or you will burn your mouth on molten cheese every single time
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting breaded themselves
  • Double the coating mixture if you are scaling up the recipe so you never run out mid dredge

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