Bacon Macaroni & Cheese Cannolis
Take comfort food to the next level with these indulgent Bacon Macaroni & Cheese Cannolis, created by Alessandra Ciuffo. Creamy, cheesy macaroni is blended with crispy bacon and piped into golden, crunchy cannoli shells for a savory twist on the classic Italian dessert.
Prep Time:
10 min
Cook Time:
10 min
Servings:
20
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Ingredients
- 20 Ounces Bob Evans Macaroni & Cheese with Bacon
- 1 Package of egg roll or wonton wrappers
- 1 Egg beaten
- Fresh chives thinly sliced
- Spray cooking oil
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Bob Evans Macaroni & Cheese with BaconInstructions
- To prep the shells
- Preheat oven to 375° F.
- Lightly spray or brush wonton wrappers with oil.
- Wrap each wrapper around a cannoli mold (or foil tube). Brush the edge with beaten egg to seal.
- Bake for 7–9 minutes until golden brown and crisp. Let cool completely before removing from molds.
- Make the filling
- Heat the Macaroni & Cheese with Bacon until creamy and smooth (microwave or stovetop according to package).
- If it feels too thick to pipe, stir in a splash of milk or cream.
- To assemble
- Transfer macaroni & cheese into a piping bag (or zip-top bag with the corner snipped).
- Pipe filling into both ends of each cooled wonton shell.
- To finish, dip both ends of the cannoli in a bowl with fresh chives. Serve warm or at room temperature.
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