Melted cheese wrapped in a crisp crust, fried until golden and served with tomato sauce for dipping. The shelf's cheese sticks transform into a weeknight appetizer that doubles as dinner when you add a salad or vegetables on the side. They go from frozen to table in under twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 710 calories a serving, 35 g protein, 51 g carbohydrate, 40 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Place six cheese sticks in the freezer while you set up a breading station with three shallow bowls: one with 1/3 cup flour mixed with 1/4 teaspoon salt, one with one beaten egg, and one with 1/2 cup bread crumbs mixed with 1/8 teaspoon pepper. Work quickly to coat each stick in flour, then egg, then crumbs, and place on a plate; freeze for five minutes if time allows.
2. Heat two tablespoons oil in a large skillet over medium-high heat until shimmering, about two minutes. Working in two batches, fry the cheese sticks until the coating is golden brown on all sides, about two to three minutes total, turning often to prevent burning; transfer to paper towels.3 min
3. Warm one jar marinara sauce in a small pot over medium heat while the sticks finish frying, stirring once, about three minutes. Arrange the fried sticks on a plate, pour the sauce into a small bowl for dipping, and serve.3 min

Note Swap marinara for sriracha mayo or ranch for dipping. Leftovers keep refrigerated for one day; reheat in a 350°F [175°C] oven for five minutes. Serve with a simple green salad or roasted vegetables to round out the meal.