Mozzarella en Carrozza

• 3 qt. low moisture part skim milk mozzarella cheese, shredded
• 2 cups GREY POUPON Classic Dijon Mustard
• 1 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 2 Tbsp. black pepper
• 96 slices whole wheat bread, sliced
• 3 qt. eggs
• 3 cups milk
• as needed oil, for frying
• 3 qt. marinara sauce, warmed

1. Mix cheese, mustard, parsley, basil and pepper until well blended.
2. Fill each of 2 bread slices with 1/4 cup of the cheese mixture, using #16 scoop.
3. Beat eggs and milk in large shallow dish with wire whisk until well blended.
4. Heat 1/4 inch of oil in saute pan.
5. Dip sandwiches in egg mixture, turning to evenly coat both sides, then add to hot oil in pan.
6. Cook 2 to 3 minutes on each side or until golden brown on both sides.
7. Remove from pan; place in single layer in full size sheet pan.
8. Hold in warm oven (200F) up to 30 minutes.
9. Cut each sandwich diagonally in half.
10. Serve with 1/4 cup marinara sauce.

mozzarella cheese, poupon, fresh parsley, fresh basil, black pepper, whole wheat bread, eggs, milk, oil, marinara sauce

Taken from www.kraftrecipes.com/recipes/mozzarella-en-carrozza-97285.aspx (may not work)