6 Amazing Cheese Stuffed Recipes

1. Cheese-Stuffed Fried Pickle

Ingredients:

Pickles - 6

Brie - Half a 200g Circle

Filo Pastry - 3 Sheets

Eggs - 2

Bread Crumbs - 350g

Grapeseed Oil - 4 tbsp

Apple Corer

Directions:

1. Using an apple corer, carefully gut your pickles. The bigger the pickles, the better!

2, Next, half your circle of brie down through the circumference. Slice evenly in to 6 strips, and shove in to your pickles. (If you don't like brie, try using a different cheese. For a vegan alternative, try using a vegan cheese/dip!)

3. Next, cut your filo pastry sheet in to 2 even bits, and wrap your pickle like a spring roll. Coat evenly with your egg wash and cover generously with bread crumbs. Fry in a pan with grapeseed oil, turning over until all sides are a nice golden brown.

4. Serve next to your favourite dip! We used a sour cream salsa, but honey mustard and dill with yoghurt also work a treat!

2. Stuffed Chicken Parmesan

Servings: 3

INGREDIENTS

3 chicken breasts, boneless and skinless

Salt, to taste

1 cup mozzarella

2 cups flour

6 eggs, beaten

2 cups bread crumbs

1 cup oil, for frying

3 cups tomato sauce

½ cup parmesan

2 tablespoons basil

PREPARATION

1. Cut a pocket into each chicken breast.

2. Stuff the pockets evenly with mozzarella cheese.

3. Press the edges of the chicken together to seal the pocket.

4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.

5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.

6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.

7. Heat oil in a large pan over medium heat.

8. Preheat oven to 350˚F/180˚C.

9. Fry the chicken until golden brown on both sides.

10. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.

11. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.

12. Bake for 25 minutes or until chicken is cooked through and cheese is turning golden brown.

13. Serve!

3. Pizza Puff Pastry Twists

Ingredients
for 10 twists

2 sheets puff pastry
pizza sauce
shredded cheese
egg wash

Preparation
1. Place the two sheets of puff pastry on a parchment paper lined baking tray.

2. Cut out equal size circles. Remove the top sheet.

3. On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top.

4. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass.

5. Take each strip and twist.

6. Brush egg wash over the top of the puff pastry.

7. Bake at 400°F (204°C) for 20-25 minutes.
Enjoy!

4. Stuffed Mozzarella Meatballs

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

Ingredients:

1 pound ground beef

1 pound hot Italian sausage

1/2 tsp garlic powder

2 tsp salt

1 tsp black pepper

1 cup bread crumbs

1/4 cup parmesan cheese

2 eggs

1/2 cup whole milk

1/2 cup chopped parsley

Directions:

1. In a large mixing bowl combine all ingredients.

2. Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

3. Arrange meatballs in slow cooker and cover in tomato sauce.

4. Cook on high for 2 to 2.5 hours.

5. Enjoy!

5. Mozzarella Stick Onion Rings

Ingredients
for 9 onion rings

2 large white onions
3 slices mozzarella cheese
2 cups flour
5 eggs
2 cups breadcrumb
oil, for frying
marinara sauce

Preparation

1. Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.

2. Slice the mozzarella into 4 even strips.

3. Place a smaller onion ring in the center of a larger one.

4. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.

5. Place the flour, eggs, and breadcrumbs into three separate bowls.

6. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the breadcrumbs. Repeat with the remaining onion rings.

7. Heat the oil in a pot over high heat.

8. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.

9. Drain on a paper towel, then serve with marinara!
Enjoy!

6. Pizza Tots

Ingredients
for 9 large tots

1 block low-moisture mozzarella, small block
12 slices pepperoni
3 ½ cups hash brown
1 tablespoon italian seasoning
1 tablespoon salt
1 tablespoon garlic powder
1 egg, beaten
oil, for frying
marinara sauce, for dipping

Preparation

1. Cut block of mozzarella into small cubes, about a ½ inch (1½ cm).

2. Cut pepperoni in half.

3. In a mixing bowl, combine hash browns, Italian seasoning, salt, garlic powder, and egg. Mix well.

4. Grab a small handful of the hash brown mixture and flatten out in the palm of your hand.

5. Place 1 or 2 slices of pepperoni and a cube of cheese on top.

6. Fold the hash brown mixture around the cheese and pepperoni. Squeeze and compress until the mixture completely covers the filling and stays in a cylindrical form. Repeat until all of the mixture is used.

7. Freeze tots for 20+ minutes.

8. In a large saucepan, heat oil to 350˚F (180˚C). Fry tots in batches, three at a time, until golden brown.

9. Drain on paper towel.

10. Serve immediately with marinara sauce.
Enjoy!