Description
A savory twist on the classic Italian cannoli, featuring creamy cheese filling wrapped in crispy potato shells and served with zesty salsa.
Ingredients
Scale
- 2 large potatoes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup salsa
- Fresh herbs for garnish (optional)
Instructions
- Boil the potatoes in salted water until tender, then mash them until smooth. Allow to cool.
- In a bowl, combine the mashed potatoes with ricotta, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Shape the potato mixture into cannoli tubes or rolls, making sure they are tightly packed.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until golden and crispy.
- Serve with salsa on the side and garnish with fresh herbs if desired.
Notes
Leftover Potato Cannoli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg