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Mashed Potato Stuffed Cannoli


"Cannoli gets a unique filling with this recipe for Mashed Potato Stuffed Cannoli. An appetizer sure to get your guests talking."
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servings 27 cals
Original recipe yields 25 servings (25 cannoli)

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  1. For the Parmesan cannoli: In a non stick skillet on medium high heat, scatter shredded Parmesan in a 3 to 4 inch diameter, keeping the cheese loose to create a lacy effect.
  2. Cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.
  3. Using a wooden spoon handle, quickly and carefully wrap the each warm cannoli around the handle to form a cylinder. Gently slide off and set aside. Repeat to make approximately 25 cannoli.
  4. For the filling: Stir the green onion and parsley into the prepared Roasted Garlic Mashed Potatoes. Cover and cool slightly.
  5. When potatoes are cool enough to handle, but still warm, put them in a pastry bag and carefully fill the Parmesan cannoli tubes with the mashed potatoes.
  6. Serve immediately.

Nutrition Facts

Per Serving: 27 calories; 1.8 g fat; 0.3 g carbohydrates; 2.4 g protein; 5 mg cholesterol; 109 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I just added a few seasonings. Turned out great