Pizzadillas

Sometimes I feel like I make the same kid food over and over again.  Macaroni and cheese.  Spaghetti.  Peanut butter and jelly.  Pizza.  Quesadillas.

Repeat.

So...out of pure boredom this wonderful concoction was born...the Pizzadilla.  

My oldest son told me that it was his new favorite the first time he ate it.  Victory.  Victory and one more thing to put in the old kid food arsenal...

The recipe below will make one Pizzadilla.  I made two for my three children to share.  The recipe will easily double, or quadruple, or whatever you need.  If you are making one for yourself throw in some of your favorite toppings, just make sure to have the filling thin enough to let the cheese work to seal in all the goodness.  

Pizzadillas

Ingredients:

2 6-inch flour tortillas

3 Tablespoons of spaghetti sauce, store bought or homemade
1/2 cup of shredded mozzarella cheese
6 pieces of pepperoni

Directions:
Heat the griddle over medium-high heat.  (You can also use a frying pan if you do not have a griddle pan).


Spread 1 1/2 Tablespoons of sauce on each tortilla.  Sprinkle one of the tortillas with cheese and then arrange the pepperoni on top.  Put the other tortilla on top of the first, sauce side down, and transfer to the griddle.  Cook on the first side until the cheese begins to melt, flip, and cook on the other side until the tortilla is lightly browned and the cheese inside is fully melted.

Cut into fourths and serve.

Mozzarella Sticks

I love mozzarella sticks.  Always have, probably always will.  I used to buy them in big bags at Costco, and they were good, but not great.  So, I decided to try making them myself.  SO worth it!

The light batter that I use is reminiscent of a cheese curd...if you have never had a fried cheese curd get yourself to Wisconsin as soon as possible.  Let me know if you need recommendations on where to find the best ones ;)


Mozzarella Sticks

Ingredients:
12 mozzarella cheese sticks, cut in half
1/4 cup all-purpose flour
2 eggs, beaten
3/4 cup bread crumbs, homemade or store bought
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
2 Tablespoons grated Parmesan cheese

Directions:
Place the flour in one small bowl.

Place the beaten eggs in another small bowl.

Place the bread crumbs, salt, pepper, garlic powder and Parmesan cheese in a third bowl.  Mix these ingredients until combined.

One by one dip the cheese into the flour, tapping off any excess.  Next, move the cheese sticks to the eggs, coat completely and let the extra drip off before moving on.  Lastly, put the cheese into the bread crumb mixture and sprinkle some over the top of it with your fingers to make sure that the stick is entirely coated.  Move the stick to a sheet pan covered in parchment paper.

Repeat with the 23 remaining sticks.

When you have breaded all of the mozzarella, place the sheet pan in the refrigerator for 6-24 hours.

Heat about 2-3 inches of Canola oil to 365 degrees in a thick bottomed, deep pot.  Be VERY careful...if this oil splatters or spills on you it will burn you.  It is best to do this step when your children are not anywhere near the kitchen.

When the oil is heated, carefully place the mozzarella sticks in the pan, eight at a time and fry for 2-3 minutes, or until golden.  Remove with a frying basket or slotted spoon.

Make sure that the oil stays around 365 degrees, change the burner heat often to keep the temperature steady.  It is also helpful to wait a minute or two between batches to bring the oil back to temp.

When the batch is cooked, place the sticks onto a wire rack fitted over a sheet pan to cool.

When you are done frying, let the sticks cool for 5-10 minutes.  At this point you have two options...

1.  Eat them.

2. Put them back in the freezer on the wire rack and sheet pan, and when you are ready to eat them cook them at 425 degrees for 5-7 minutes.

If you are not eating them the same day freeze them for four hours on the pan and then transfer them to a plastic freezer bag.