Mix rice, cheese, Italian seasoning, salt and pepper together - form into 1 inch sized balls.
Crack eggs into a shallow dish. Add olive oil and whisk well.
Place rice chex in a food processor and crush until it resembles breadcrumbs. (You can also put the rice chex in a plastic sandwich bag and use a rolling pin to crush.) Put crushed rice chex in a separate shallow dish.
Take one rice ball and dip it in the egg mixture, making sure it gets coated on all sides. Repeat with all rice balls.
Bake breaded rice balls on a nonstick or parchment lined baking sheet at 425f for 30 minutes or until golden on all sides. You can also fry breaded rice balls in vegetable oil for about 5 - 10 minutes until golden on all sides.
Serve with marinara sauce for dipping.
* Add 1/2 to 1/3 cup ham, prosciutto or pepperoni to rice and cheese mixture for meat lovers.
Recipe and photography by Sala Kanan of VeggieBelly.com