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Dairy
Medium
1 Hour
Diets 
Cross calzones and mini blinis and you get this amazing, savory cheesy dish, that will win rave reviews from adults and kids alike. And while they’re amazing fried, however, for a lighter version, they can also be made using whole wheat bread and baked at 425ºF for approximately 10 to 12 minutes.
6 slices white bread (I used Pas Yisroel brand Mezonos bread)
1 container scallion cream cheese (such as Tuv Taam brand)
6 individually wrapped string cheeses
4 eggs
3 and 1/2 tablespoons flour
5 tablespoons grated Parmesan cheese
1/4 cup milk
2 tablespoons chopped fresh parsley
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon Haddar Kosher Salt
pinch ground Gefen Black Pepper
1 cup Italian panko crumbs (such as Pereg brand)
1 cup grated parmesan cheese
2 tablespoons chopped, fresh parsley
oil plus 2 tablespoons of butter, for frying
2 tablespoons butter
2 medium Vidalia onions, diced
2 pinches Haddar Kosher Salt
pinch black pepper
1 container Tnuva quark creamy soft cheese 91%
2 scallions, cleaned, rinsed and chopped
Trim the crust off each slice of bread. Using a rolling pin, roll each slice until thin. Generously spread cream cheese over one side of each slice of bread. Place one string cheese on top of the cream cheese and roll up jelly-roll style. Slice in half so you have 12 small cablinis.
In a medium bowl, whisk eggs, flour, and Parmesan cheese. Add milk, salt, pepper, garlic, and parsley. Mix to combine.
Place cablinis in the batter and let sit for two minutes.
In a separate bowl, combine panko crumbs, grated parmesan cheese, and chopped parsley. Dredge cablinis in the panko crumb mixture, tossing to coat.
Heat oil and butter in a large skillet over medium heat. Once hot, add cablinis into skillet, working in batches if necessary, and fry until golden and crispy. Make sure to turn the cablinis while frying, to ensure that all sides are evenly fried and crispy.
Using a slotted spoon, remove from the skillet, before the cheese starts to ooze, and transfer to serving dish. Serve with warm dipping sauce on the side.
Yield: 12 cablinis
Heat butter in skillet over low heat. Once hot, add diced onions and sauté, stirring frequently, until the onions are soft and slightly caramelized, approximately 20 minutes. Season with salt and pepper.
In a medium sized bowl, combine onions, cheese, and chopped scallions. Serve alongside the cablinis.
Yield: about 1 and 1/2 cups sauce
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