Cut the Mozzarella log in half down the center, and then slice each log into segments approximately 1/2" thick (Refer to photo).

Place the flour into a big bowl and the milk into a medium sized bowl.

Doing 5 pieces at a time, place in the milk for about 5 seconds in making sure they are complete coated. Then drop the mozzarella wedges into the flour and cover well.

We are going to double batter the mozzarella wedges! So, take those same 5 pieces and place back into the milk and coat well. Then place back in flour bowl and coat well!

This will create a nice thick coating.

While you're doing this, turn your oil on medium-high. You need hot grease to crisp and cook the mozzarella at the same time.

Once the grease is hot, you will notice a slow rolling action. This will take about 5-6 minutes to heat up properly.

Slowly drop each mozzarella wedge into the hot grease (about 4 at a time).

Waiting until the wedges float and turn a light golden brown color. If you are using fresh oil, it will take a few minutes. You'll hear a slight sizzle from the cheese oozing out of the coated wedges. That is okay!

You know it's done with the wedges are all floating and the light color has coated the wedge.

Remove from oil and place on a plate with a napkin to help remove some of the oil.

Then serve with the Mezzetta pasta sauce! You can heat the sauce up in the microwave for about 35-45 seconds. Plate and serve!