Loaded Mashed Potato Cannoli
Add Bob Evans Loaded Mashed Potatoes and Hickory Smoked Bacon for a savory twist on this classic Italian dish!
Prep Time:
10 min
Cook Time:
10 min
Servings:
11
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Ingredients
- 8-10 Cups vegetable oil for frying
- 1 egg
- 1 Teaspoon water
- 8 Slices Bob Evans Hickory Smoked Thick Sliced Bacon cooked and crumbled
- 1 Package Bob Evans Loaded Mashed Potatoes
- 22 wonton wrappers
- 1/2 Cup extra sharp cheddar cheese shredded
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Bob Evans Hickory Smoked Thick Sliced BaconInstructions
- Heat oil in a fryer or large pan to 350 degrees and heat oven to 350 degrees.
- Spray metal cannoli forms with non-stick cooking spray.
- Beat egg and water together.
- Wrap one wonton wrapper around each cannoli form slightly overlapping opposite ends. Seal ends by brushing with egg wash and pressing together.
- Working in small batches, place wonton wrapped cannoli forms into hot oil and fry until dough is golden brown. Lift out of oil using tongs, allowing excess oil to drain out of the metal tube. Carefully, hold one end of the tube with a towel or heavy duty fry gloves, and use tongs to slide fried wontons off the metal forms. (Caution, metal forms will be very hot.) Set the wontons on paper towels.
- Repeat with remaining wonton wrappers, allowing cannoli forms to cool before wrapping them with more wonton wrappers.
- Pour half of the bacon crumbles into the Bob Evans Loaded Mashed Potatoes. Add the cheese and stir to combine. Heat in microwave for 1 minute. Stir, then spoon into a heavy duty gallon sized zip top bag. Cut the tip off of the bag. Pipe mashed potatoes into the wonton cannoli shells, filling shells completely.
- Dip each end of the filled cannoli into the remaining bits of crumbled bacon and place cannoli on a baking sheet.
- Heat in oven for 8-10 minutes until heated through. Serve immediately.
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