MOZZARELLA MELTS
4 PIECES STRING CHEESE {1 0Z EACH}
1 PKG LOW FAT REFRIGERATOR DINNER ROLL DOUGH {8 ROLLS}
2 EGG WHITES
1/2 t WATER
1/3 C SEASONED DRY BREAD CRUMBS
1/2 t GARLIC POWDER
1 C LOW FAT MARINARA SAUCE, HEATED
PREHEAT THE OVEN TO 375F. COAT A BAKING SHEET WITH NONSTICK SPRAY.
CUT EACH PIECE OF STRING CHEESE INTO QUARTERS TO MAKE 16 BITE-SIZE PIECES. SEPARATE THE BREAD DOUGH INTO ROLLS AN THEN DIVIDE EACH ROLL HORIZINTALLY TO MAKE 16 PIECES. USING THE PALMS OF YOUR HANDS, FLATTEN EACH PIECE OF DOUGH TO MAKE A 2 1/2" DIAMETER DISK. WRAP EACH PIECE OF CHEESE IN DOUGH, ENCASING THE CHEESE COMPLETELY AND ROLLING THE DOUGH BETWEEN YOUR PALMS TO SMOOTH THE DOUGH. PINCH THE SEAMS TOGETHER TO SEAL.
IN A SHALLOW BOWL, LIGHTLY BEAT TOGETHER THE EGG WHITES AND WATER.
DIP A DOUGH WRAPPED CHEESE PIECE INTO THE EGG WHITES TO COAT, THEN ROLL IT IN THE BREAD CRUMB MIXTURE TO COAT. PLACE ON THE PREPARED BAKING SHEET. REPEAT WITH THE REMAINING PIECES, ARRANGING THEM ON THE BAKING SHEET SO THAT THERE IS ABOUT 3/4" BETWEEN PIECES. BAKE FOR 12- 15 MINUTES, OR UNTIL GOLDEN.
SERVE WARM WITH THE MARINARA SAUCE FOR DIPPING
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