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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

25 cannoli


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


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.

  • 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