6 lasagna sheets
cooking spray
8 oz pimento cheese
6 mozzarella sticks, halved
4 large eggs, beaten
2 cups panko breadcrumbs
2 cups oil for frying, or as needed
Parmesan cheese (optional garnish)
chopped scallions (optional garnish)
ranch dressing or marinara sauce for dipping
Step 1: Bring a large pot of salted water to a boil; cook lasagna sheets according to package instructions. Separate each noodle and spray with oil or cooking spray to keep them from sticking together.
Step 2: Spread a thin layer of pimento cheese onto each noodle. Cut each noodle in half lengthwise.
Step 3: Place one halved mozzarella cheese stick onto one side of the noodle and roll inside the noodle as tightly as you can. Repeat with each noodle and place onto a baking sheet or plate.
Step 4: Place in freezer for 1 hour.
Step 5: Add eggs to a shallow bowl. Add panko to another shallow bowl. Coat each cheese stick with beaten egg, then roll in panko; press panko gently to coat each stick completely.
Step 6: Add oil to a depth of about 2 inches to a high-sided skillet or Dutch oven; heat to 350 degrees. Fry mozzarella sticks until an instant read thermometer inserted near the center reads 160 to 170 degrees, 5 to 6 minutes.
