Mashed Potato Stuffed Cannoli

1. 1

   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.

2. 2

   Cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.

3. 3

   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.

4. 4

   For the filling: Stir the green onion and parsley into the prepared Roasted Garlic Mashed Potatoes. Cover and cool slightly.

5. 5

   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.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.