Pizza and cannolis. Two of my favorite things. Because I love both of them so much, I decided to make a savory pizza cannoli with a parmesan pizza crust shell! I must admit this is one of my favorite food hybrids yet. Enjoy!
- 1 cup flour
- 1 teaspoon garlic & herb seasoning
- 2 tablespoons Parmesan
- 1 egg
- 1 ½ tablespoons butter, melted
- 1 ½ tablespoons white wine vinegar
- ½ cup pizza sauce
- ¾ cup ricotta
- ¼ cup mozzarella
- Vegetable oil, for frying
- “Special cannoli apparatus”
Note: You are supposed to use a “Cannoli Dowel” to fry the dough in a cannoli shell shape, however we decided to make our own apparatus out of tin foil. Here are some options of how to make your own.
FOR THE SHELLS:
In a mixing bowl, combine the flour, garlic and herb seasoning and Parmesan.
In a separate bowl, melt the butter, and beat together with the egg and white wine vinegar.
Gradually add the wet mixture to the dry and stir until it starts to come together in a dough-like consistency.
Using a rolling pin, roll out the dough, keeping it as thin you can.
Meanwhile, heat the vegetable oil in a deep pan for frying - we used about 2 cups.
Cut the dough into long strips about 4 ½ inches in length by 7 inches.
Slowly place the dough onto the cannoli apparatus, starting from one end.
Once the dough has been rolled onto the apparatus, place the apparatus into the oil, continuously turning the cannoli while submersed in the oil so that it browns evenly on all sides.
After about 40 seconds in the oil, or once the cannoli shell has turned a golden brown, remove the cannoli from the oil and apparatus and set aside to cool.
FOR THE FILLING:
In a bowl, combine the ricotta and pizza sauce.
Chop the mozzarella into 1-inch cubes.
Using a small spoon, gently fill the cannoli shells with the filling and pieces of the mozzarella for some oozy #cheeseporn.
Bake at 350 degrees Fahrenheit for about 8 minutes to melt that filling!