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Cannoli gets a unique filling with this recipe for Mashed Potato Stuffed Cannoli. An appetizer sure to get your guests talking.

Recipe Summary test

Servings:
25
Yield:
25 cannoli
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
For the Parmesan cannoli:
For the filling:

Directions

Instructions Checklist
  • 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.

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  • Cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.

  • 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.

  • For the filling: Stir the green onion and parsley into the prepared Roasted Garlic Mashed Potatoes. Cover and cool slightly.

  • 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.

  • Serve immediately.

Nutrition Facts

45 calories; protein 2.8g; carbohydrates 3.5g; fat 2.2g; cholesterol 4.6mg; sodium 202.7mg. Full Nutrition
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