Use the mozzarella string cheese in those little packages...get it up to room temp+ (warm up in water)...corn bread batter makes a great monstrous cheese stick, a low, longer heat works better at least it did for me, melts the cheese better....dip in some marinara sauce. Holding sticks aren't required when cooking. Maybe add some green chiles/jalapeno's and dip in salsa....
I've found that when you open the dogger and it's not ready, the batter can stick on the iron....just close it and cook it some more....it's hard to get one to stick once it's cooked enough, that aluminum casting is great for non stick. Cheese will however tend to stick, so make sure it's well centered. Try cheddar or ham with cheese....choices are endless.... I put a splash of oil in the corn meal batter. Just an idea.....Doug
