Air Fryer Sun-Dried Tomato Basil Pizza Logs
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12 Galbani® Mozzarella String Cheese sticks
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12 egg roll wrappers
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¾ cup julienne cut sun-dried tomatoes, drained & patted dry
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12 - 20 fresh basil leaves
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1 egg, whisked for egg wash
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Italian seasoning, for sprinkling
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marinara sauce, for dipping
Remove the Galbani® Mozzarella String Cheese packaging on each individual stick, and place in the freezer the night before.
Place an egg roll wrapper on a clean surface in a diamond shape. Brush egg wash along the entire border of the wrapper.
Lay 1 whole string cheese horizontally in the middle of the wrapper. Then add several pieces of sun-dried tomatoes, followed by 1 – 2 fresh basil leaves.
Fold the bottom corner up over the filling tightly, then fold in both sides of the corners. Roll upward into a log, sealing the top corner as well. The tighter and firmer you roll, the less likely the cheese will melt out of the wrapper. Repeat this process until each of the egg roll wrappers are filled and rolled. Then place the prepared logs in the freezer for a minimum of 1 hour.
Lightly brush the basket of the air fryer with olive oil to prevent the bottom of the logs from sticking. Preheat the air fryer to 350 degrees for several minutes. And brush each log with the remaining egg wash, and sprinkle with Italian seasoning.
Arrange the logs seam-side down in the basket, making sure to leave space between each log. Air fry for ~10 minutes or until golden brown.
Serve with warm marinara sauce for dipping!
Chef Tip: Double wrap the pizza logs with two egg roll wrappers if you don’t have time to freeze.
Related Recipes:
-
12 Galbani® Mozzarella String Cheese sticks
-
12 egg roll wrappers
-
¾ cup julienne cut sun-dried tomatoes, drained & patted dry
-
12 - 20 fresh basil leaves
-
1 egg, whisked for egg wash
-
Italian seasoning, for sprinkling
-
marinara sauce, for dipping
Remove the Galbani® Mozzarella String Cheese packaging on each individual stick, and place in the freezer the night before.
Place an egg roll wrapper on a clean surface in a diamond shape. Brush egg wash along the entire border of the wrapper.
Lay 1 whole string cheese horizontally in the middle of the wrapper. Then add several pieces of sun-dried tomatoes, followed by 1 – 2 fresh basil leaves.
Fold the bottom corner up over the filling tightly, then fold in both sides of the corners. Roll upward into a log, sealing the top corner as well. The tighter and firmer you roll, the less likely the cheese will melt out of the wrapper. Repeat this process until each of the egg roll wrappers are filled and rolled. Then place the prepared logs in the freezer for a minimum of 1 hour.
Lightly brush the basket of the air fryer with olive oil to prevent the bottom of the logs from sticking. Preheat the air fryer to 350 degrees for several minutes. And brush each log with the remaining egg wash, and sprinkle with Italian seasoning.
Arrange the logs seam-side down in the basket, making sure to leave space between each log. Air fry for ~10 minutes or until golden brown.
Serve with warm marinara sauce for dipping!
Chef Tip: Double wrap the pizza logs with two egg roll wrappers if you don’t have time to freeze.