DIRECTIONS

• 1

  Sauce Directions

• 2

  Pour tomatoes into small saucepan. Add 2 teaspoons Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, brown sugar, 10 turns black pepper and cayenne. Simmer on low heat for 25 minutes, stirring occasionally. Remove from heat.

• 3

  Breaded Cheese Directions

• 4

  Pour almonds into food processor bowl with blade; cover and turn on for 45 seconds until ground fine. Pour into gallon-size plastic food storage bag. Tear bread slices into 4 pieces; add to food processor bowl and pulse 10 times. Add 1 teaspoon paprika, 10 turns pepper, 1-1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder and lemon zest and run food processor 20 seconds more. While food processor is running, drizzle in olive oil. Add breadcrumb mixture to plastic bag, seal, and shake to blend well.

• 5

  Unwrap cheese and cut each in half. Pour flour in quart-size plastic food storage bag. Add cheese, seal, and shake to coat pieces evenly.

• 6

  Beat eggs and milk with a fork in medium-size shallow dish.

• 7

  Add 12 pieces of cheese to egg mixture and toss each piece lightly to coat completely. Lift cheese out with slotted spoon; add to breadcrumbs. Seal bag and shake gently to evenly coat cheese sticks. Coat with egg and crumbs a second time. Repeat with remaining cheese.

• 8

  Place on pan in freezer for at least one hour and up to 2 days.

• 9

  Place 1-inch apart on baking sheet.

• 10

  Preheat oven to 450°F. Bake 8-10 minutes until lightly browned; let stand 5 minutes. Serve warm with marinara dipping sauce.