prep time: 10 minutes
•
cook time: 20 minutes
•
yield: 1 dozen cannoli (2 per serving)
prep time: 10 minutes
•
cook time: 20 minutes
•
yield: 1 dozen cannoli (2 per serving)
This is a flexible recipe: once you get the method down, you can change up the savory filling to anything you like. This version is filled with egg salad. You might also try Doro Watt Chicken Salad Wraps ( see here ), pureed or chopped Braunschweiger ( see here ), or Simple Crab Salad ( see here ).
12 slices bacon
egg salad:
8 large eggs
½ cup mayonnaise, homemade ( see here ) or store-bought
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill or other herb of choice
1 teaspoon paprika
Fine sea salt and fresh ground black pepper, to taste
for garnish:
Chopped fresh dill, tarragon, or other herb of choice
Creamy Mexican Dressing ( see here ) (optional)
special equipment:
12 cannoli tubes (1 inch around and 4 inches long)
1. Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
2. Wrap one slice of bacon around each cannoli tube. Wrap the bacon tightly, overlapping the edges so the bacon totally covers the tube.
3. Place the wrapped tubes on the prepared baking sheet and bake for 20 minutes, or until the bacon is crisp. Remove from the oven and allow to cool completely.
4. Meanwhile, make the egg salad filling: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover, remove the pan from the heat, and let the eggs stand in the hot water for 10 to 12 minutes. Remove the eggs from the hot water and place them in a bowl of ice water to cool, then peel and chop them.
5. In a large bowl, combine the chopped eggs, mayonnaise, mustard, dill, paprika, and salt and pepper. Mash well with a fork or wooden spoon.
6. Use your hands to carefully wiggle the bacon to release it from the cannoli tubes while keeping its shape.
7. To assemble: When you’re ready to fill the bacon tubes, place the filling in a pastry bag fitted with a tip or in a resealable plastic bag with one corner snipped off. Fill each cannoli, leaving some filling sticking out of each end. Garnish with fresh herbs and a drizzle of Dairy-Free Creamy Herb Dressing, if desired.
8. These are best served fresh. Store extra tubes and filling separately in airtight containers in the fridge for up to 3 days. To reheat, place the unfilled bacon tubes on a rimmed baking sheet and heat in a preheated 400°F oven for 4 minutes, or until the bacon is warmed and crispy. Fill with the egg salad or another savory filling of your choice.
