Pizza Cannoli

Looking for new and fun appetizers for when people come over? You have to give these pizza cannoli a try! Although they are not as small and round as cannolis, they hold a similar looking shape with a filling in the middle. They're the perfect bite-sized snacks and if you have a pizza obsession like me, you won't be able to get enough of these. Add your favourite toppings to the center before baking and you have the perfect cheesy pizza bites!

 

NOTES

  • Dough: The dough for this recipe is probably the most important part. I used Mimi Foods gluten-free sheeted pizza dough and cut it up into squares. The sheeted dough is already evenly rolled out which makes it very easy to use. I also like to roll it out a little bit more just to spread the dough as much as I can. You can use my video on instagram as a guide.
  • After rolling out and cutting the dough, you may have leftover scraps of dough. Get creative and make something fun with the little bit of dough you have left and place it in the oven with the rest. If you have a good amount of dough left, try combining it together, rolling it out and cutting another small square to make another pizza cannoli!
  • As always, you can use your choice of dairy-free, lactose-free or vegan mozzarella. You can also add your choice of toppings, but because the squares are small I decided to just use genoa salami and keep it simple.

 

PIZZA CANNOLI

These cheesy cannoli are the best way to enjoy pizza in the perfect bite-sized portions. 

Defrost Time: 2-3 hours   Prep Time: 15 min     Cook Time: 20 min     
Total Time: 35 min

INGREDIENTS

1 of Mimi Foods sheeted gluten-free dough
Tomato sauce
5-6 slices Genoa salami
Dairy-free OR lactose-free mozzarella
1 egg
1 tbsp dried basil
1 tbsp garlic powder
                    

INSTRUCTIONS

  1. Remove the dough from the freezer and let it defrost for 2-3 hours.
  2. After the dough is defrosted, preheat the oven to 400ºF. 
  3. Lay out the sheeted dough and use a rolling pin to roll out the dough a little more. Then use a pizza slicer and cut 2 horizontal lines and 1 vertical line. This should leave you with 6 squares. Cut off the ends to create cleaner lines.
  4. Separate the squares and lay them on a parchment paper lined baking sheet. 
  5. Add a spoon of tomato sauce to each square, followed by some genoa salami and then some dairy-free or lactose-free mozzarella. 
  6. Take two opposite corners of the square and fold it together. Make sure to press the two points together to ensure the corners are sealed.
  7. Brush each cannoli with egg wash and sprinkle with garlic powder and dried basil.
  8. Place in the oven for 20 minutes or until golden brown. 
  9. Remove from the oven and serve hot. Enjoy that cheese pull!
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