Its fry-able, grill-able, bake-able cheese, and it is absolutely incredible wrapped in pastry.
How to make the best cheese in a blanket
Unfortunately, mozzarella doesn’t cut it here.
I tried wrapping mozzarella sticks and even cheddar for this job and it was a disaster.
(And yes, I tried an egg wash. My seams were sealed.)
Then I remembered that frying cheese could do the trick.
It melts and stretchesjustslightly, which makes for a soft, chewy, sometimes squeaky texture.
Its creamy and salty, which is perfect for snacking and pairs well with any dipping sauces.
Thanks to theMaillard reaction, new delicious flavors form along with this tempting crisp and color.
you might wrap these up in numerous ways.
Try wide planks for big cheesy pockets.
Personally, I like the thin sticks, where the ends ooze out and brown.
Best idea of my day.
The tiniest amount brought out a wonderful savory flavor, but dont go crazy or it will become overwhelming.
Of course, you’ve got the option to just do a sprinkle of your own seasoning choices.
Try salt with chili powder, garlic powder, and cumin.
Dont forget that cheese can pair with sweet, too.
Dust them with cinnamon sugar for a surprising sweet treat.
Cool them briefly on a wire rack before serving.
Set your air fryer to the air fry setting and preheat it to 325F.
This likely only takes a minute.
Unwrap the Pillsbury dough and sprinkle the surface with a light dusting of seasoning salt (if using).
Slice the grilling cheese into your preferred size of rectangle.
Wrap each piece of cheese with dough and confirm the seam overlaps.
Let them rest seam-side down.
Place the wrapped cheese (seam-side down) into the air fryer fitted with a grate.
double-check they have a bit of space around them because the pastry will puff.
Air fry them for four to six minutes, or until browned to your liking.
