I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
Dang, that really should keep them from splitting. Even heat and escape holes normally do the trick.
And they usually have instructions where the temp is the same as most pizzas, so it can’t be heating up too fast for the escape holes to vent (which shouldn’t even be possible at oven temps at all, but it isn’t impossible I guess).
Only other thing I can think of is that any surface ice could make the coating cook unevenly, leading to a split where it starts out colder and stays wetter. But that’s difficult to fix if that’s what it is. But I’ve seen it happen on breaded items before.
Past that, I got nothin
I’ve got different things I’m going to try. the pizza is 18 minutes at 400°, the mozzarella sticks are 8 minutes at 475°. I like my pizza overdone so I set the timer for 10 minutes, and do the first 10 minutes of just pizza at 400°. then I add the mozzarella sticks, turn it up to 475°, and set it for another 8 minutes. I don’t wait for it to get up to temperature, but it gets there rather quickly. usually less than a minute