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2 - EGGS

1 TBSP WATER"

1 CUP DRY BREAD CRUMBS

2 « TSP ITALIAN SEASONING

« TSP GARLIC POWDER

1/8 TSP PEPPER

12 STICKS STRING CHEESE

3 TBSP ALL PURPOSE FLOUR

1 TBSP MELTED BUTTER

1 CUP MARINARA OR SPAGHETTI SAUCE

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IN A SMALL BOWL, BEAT EGS AND WATER. IN A PLASTIC BAG, COMBINE BREAD

CRUMBS, ITALIAN SEASONING, GARLIC POWDER AND PEPPER. COAT CHEESE

STICKS IN FLOUR, THEN DIP IN EGG MIXTURE AND BREAD CRUMB MIXTURE.

REPEAT EGG AND BREAD CRUMB COATNGS. COVER AND CHILL FOR AT LEAST 4

HOURS OR OVERNIGHT. PLACE ON AN UNGREASE BAKING SHEET; DRIZZLE WITH

BUTTER. BAKE, UNCOVERED, AT 400 FOR 6-8 MINUTES OR UNTIL HEATED

THROUGH. ALLOW TO STAND FOR 3-5 MINUTES BEFORE SERVING. USE MARINARA

OR SPAGHETTI SAUCE FOR DIPPING.