Cheese sticks wrapped in cheese dough then rolled in pork rinds before baking in the oven. If you like melted gooey cheese then you will love this recipe.
I was originally aiming for mozzarella sticks like the ones you can get at diners, but I didn’t freeze the cheese before baking so they spread out. If you want to, you can freeze these for 30 minutes and then deep fry or bake for classic mozzarella sticks.
I kind of like them as pockets so I decided to leave it as is. They could be stuffed with any filling really, not just cheese. The important point is that these taste great!
Yields 8 servings of Mozzarella Cheese Pockets
The Preparation
- 1 3/4 cups mozzarella cheese, shredded
- 1 ounce cream cheese, softened
- 3/4 cup almond flour
- 1 large egg
- 8 whole mozzarella cheese stick
- 1/2 cup pork rinds, crushed
The Execution
1. Grate the mozzarella cheese.
2. In a mixing bowl add the cream cheese, almond flour, and mozzarella cheese. Microwave on high for about 30 seconds.
3. Add in the large egg then mix everything together. I like to use a silicone spatula because it doesn’t stick to the dough.
4. Place the dough on a piece of parchment or wax paper. If the dough is acting a bit “wet” then I prefer to use wax paper.
5. Place a second piece of paper on the top then roll it out into a rectangle shape.
6. Cut the rectangle into 8 smaller rectangles.
7. Wrap the pieces of dough around the cheese sticks. You’ll have to kind of mold the dough around and even roll it on the table a little to get the perfect shape.
8. Roll the cheese sticks in the crushed pork rinds. Press the rinds into the dough so that they stick.
9. Bake at 400°F for 20-25 minutes. They will look browned and spread out on the tray a bit. If you want them to be shaped more like mozzarella sticks then you can try deep frying these, or placing in the freezer for 30 minutes before baking.
10. Serve with Ruled.me ketchup or marinara sauce.
This makes a total of 8 servings of Mozzarella Cheese Pockets. Each serving comes out to be 254 calories, 19.6g fats, 2.3g net carbs, and 16.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 3/4 cup mozzarella cheese | 588 | 43.8 | 4.3 | 0 | 4.3 | 43.5 |
| 1 ounce cream cheese | 97 | 9.6 | 1.2 | 0 | 1.2 | 1.7 |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 8 whole mozzarella cheese stick | 650 | 39.7 | 7.2 | 0 | 7.2 | 63.8 |
| 1/2 cup pork rinds | 91 | 5.7 | 0 | 0 | 0 | 8.7 |
| Totals | 1991 | 146.1 | 31.5 | 10.9 | 20.6 | 142.2 |
| Per Serving (/8) | 249 | 18.3 | 3.9 | 1.4 | 2.6 | 17.8 |
Mozzarella Cheese Pockets
Ingredients
- 1 ¾ cup mozzarella cheese shredded
- 1 ounce cream cheese softened
- ¾ cup almond flour
- 1 large egg
- 8 whole mozzarella cheese stick
- ½ cup pork rinds crushed
Instructions
- Preheat the oven to 400F. Grate the mozzarella cheese that is listed first.
- In a mixing bowl, add the cream cheese, almond flour, and grated mozzarella. Microwave on high for about 30 seconds.
- Add in the egg, then mix everything together. I like to use a silicone spatula, because it doesn't stick to the dough.
- Place the dough on a piece of parchment or wax paper. If the dough is acting a bit "wet" and hard to handle, wax paper seems to work better.
- Place a second piece of paper on the top, then roll it out into a rectangular shape. Remove the top piece of paper and cut the rectangle into 8 smaller rectangles.
- Wrap the pieces of dough around the cheese sticks. You'll have to kind of mold the dough around them and even roll it on the table a little to get the perfect shape.
- Roll the cheese sticks in the crushed pork rinds, pressing the rinds into the dough enough so that they stick without losing their shape. Place on a lined baking sheet.
- Bake for 20-25 minutes. They will look browned and spread out on the tray a bit. If you want them to be shaped more like mozzarella sticks, you can freeze them for 30 minutes first. Once frozen, you can bake or try deep frying them.
- Serve with Ruled.me ketchup or marinara sauce.
