Stuffed Cheese Sticks
It’s way easier than you would think and trust me once you bake your own you will never want to buy store bought again!
There’s something so irresistible about pulling apart a warm, golden cheese stick (that you just pulled out of your oven) as you watch the warm gooey cheddar and mozzarella stretch…trying to wait for them to cool off long enough so you can take that first comfort bite.
Made with our Classic Italian Spice Blend (parsley, oregano, basil, garlic & onion) all crafted in small batches by our in‑house spice alchemist. It really is the secret to turning dough, butter, and cheese into something even more aromatic & comforting.
And because we’re passionate about Growing Our Plate, we encourage you to imagine how much more flavorful these sticks could be with herbs grown right here on Mayne Island.
Cooking Tip: Swap the Sugar for Local Honey
Most cheese‑stick dough recipes call for a spoonful of white sugar, but I’ve started replacing it with local honey and the results are even better. The honey helps activate the yeast just as well as sugar, but it also adds a gentle depth of flavour that pairs beautifully with the herbs in our Classic Italian Spice Blend. The dough rises evenly, browns beautifully, and has a soft, rich finish. A small swap, but a delicious one.
Nutritional Note: Why Oregano Is a Quiet Healer
Oregano may be a small part of this recipe, but it brings a surprising amount of nourishment to every cheesy bite. It’s rich in vitamins E and K, along with natural antioxidants that help protect cells and support long‑term wellness. Oregano has been celebrated for generations for its gentle antimicrobial and immune‑supportive properties..a tiny herb with a lot of quiet strength. A simple way to add both flavour and a touch of everyday nourishment to your homemade snacks.
Growing Our Plate: Growing Oregano at Home
Oregano is one of the easiest herbs to grow, and once it’s established, it gives and gives. It thrives in full sun and well‑drained soil, and it’s wonderfully drought‑tolerant.. perfect for gardeners who like low‑maintenance plants with big flavour. A small starter plant will quickly spread into a fragrant little mound, and regular trimming keeps it bushy and vibrant. Growing your own oregano means you always have fresh, nutrient‑rich leaves on hand, and it’s a simple way to bring more homegrown goodness into everyday cooking.
Stuffed Cheese Sticks
Ingredients:
Dough:
1 ½ cups warm water
1 tbsp instant yeast
2 tbsp honey
1 tsp salt
4 cups flour
¼ cup mozzarella cheese (or cheddar) (sliced thin and long)
Topping:
3 tbsp butter
1 tbsp Classic Italian Spice Blend
1 tsp salt
½ cup shredded mozzarella & cheddar cheese (optional)
Method:
In an electric stand mixer fitted with a dough hook (or in a large bowl by hand), mix together 2 cups of flour and 1 tsp of salt.
In a glass measuring cup, measure out 1 ½ cups of warm water. Add the honey and stir until dissolved, then add the instant yeast and stir until dissolved. Let sit while you melt the butter in a pan.
Place parchment paper on a baking sheet and preheat the oven to 400°F.
The honey and yeast mixture should start to look a bit thicker. Pour about half of the melted butter onto the parchment paper, saving the other half for brushing on top after baking.
Add the warm water mixture to the mixing bowl and turn on to combine. Slowly add the remaining 2 cups of flour until the dough just clears the sides of the bowl.
Knead for about 2 minutes in the bowl to combine any excess flour. The dough should be soft and slightly sticky without leaving much residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, cut the mozzarella into cubes.
On a lightly greased countertop, pat and stretch the dough into a long rectangle (about 16 inches x 7 inches).
Using a pizza cutter, cut the dough into 1‑inch strips.
Place 4 strips on the buttered parchment paper. Add mozzarella chunks to the top and sprinkle with ½ tbsp Classic Italian Spice Blend.
Add the remaining spice to the pot of melted butter to infuse the flavours.
Place a second strip on top of the cheese and pinch the sides together so no cheese oozes out. Brush the tops with the remaining Classic Italian Spice Blend infused melted butter and sprinkle with shredded mozzarella and cheddar cheese (optional)
Bake for 15 minutes.
Take out of the oven & enjoy!
Serving Suggestions:
Local Dip: Pair your cheese sticks with a simple tomato sauce made from home‑grown or locally sourced tomatoes.
Fresh garnish: Sprinkle chopped basil or parsley — easy to grow in a windowsill pot — for a burst of color and flavor.
Snack or side: Serve alongside a crisp garden salad or a perfect ferry snack!
What’s one homemade treat that always disappears first in your house? Add your story in the comments so we can keep swapping ideas and growing our plates together.
