Fried Mozzarella Pockets

• 1 (8 ounce) package whole-milk mozzarella cheese
• 12 slices soft italian sandwich bread, crusts removed
• 3 eggs
• 3 tablespoons milk
• 1 cup seasoned Italian breadcrumbs
• 1/3 cup vegetable oil
• 1/3 cup olive oil
• OPTIONAL (for adding with the cheese)
• sliced mushrooms, olives,minced sun-dried tomatoes,chopped pepperoni,etc.
• chopped sage or parsley, for garnish
• marinara sauce, for dipping

1. Cut the mozzarella into 12 chunks; place each chunk on one half of a bread slice and fold the other half over the top.
2. (Add any other filling ingredients with the cheese, if desired.) Press edges together to seal.
3. In a small bowl, whisk together the eggs and milk.
4. Spread the breadcrumbs in another shallow bowl.
5. Dip the cheese pockets into the egg mixture, allowing excess to drip back in the bowl.
6. Dredge in the breadcrumbs, tuning to coat evenly and completely.
7. In a large, heavy frying pan, heat both oils over medium-high heat until hot but not smoking.
8. Working in batches, fry the pockets, turning once, until deep golden brown--about 4 minutes each side.
9. Drain on paper towels; sprinkle with sage.
10. Serve hot with marinara sauce in dipping cups.

mozzarella cheese, italian sandwich bread, eggs, milk, italian breadcrumbs, vegetable oil, olive oil, mushrooms, sage, marinara sauce

Taken from www.food.com/recipe/fried-mozzarella-pockets-72436 (may not work)