oll each round around a cannoli tube, tightly, and seal with
n a bowl to make cannoli dough. Wrap in plastic wrap
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts.
Fill cannoli shells with mashed potato mixture, dividing evenly.
Spread bacon on a plate. Dip tips of cannoli into the bacon bits.
Place on serving platter.
long by 1\" in diameter cannoli forms or pieces of dowel
egrees.
Lightly spray 12 cannoli tubes with spray oil.
advance of making the cannoli shells set the ricotta in
Prepare Cannoli Pastry Shells; set aside.
he side.
To Make Traditional Pizza Dough: In a small
Chocolate Cannoli Shells:
In a medium
(Will fill 8 large cannoli):
Cream drained ricotta until
efrigerate.
To make the cannoli cream, whip the ricotta with
For the Parmesan cannoli: In a non stick skillet
ne corner. Pipe filling into cannoli shells so pumpkin filling extends
ith a third of the Cannoli filling. Top with the top
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.
pizzas. Use half of the recipe for this calzone.
Preheat
xtract in a bowl. Whip cannoli cream until smooth using an
Beat cream cheese and lemon curd until smooth. Transfer to a piping bag fitted with a large plain tip. Pipe into cannoli shells. Chill until ready to serve.
Dust with powdered sugar to serve.
Combine Ricotta cheese, whipping cream, powdered sugar and vanilla in blender until mixture is quite thick.
Fold in coarsely chopped chocolate and citron.
Stuff into cannoli shells shortly before serving.
Sprinkle with powdered sugar and decorate with half a candied cherry at either end, if desired.
Makes 6 servings.
Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.