Mashed Potato Stuffed Cannoli

Mashed Potato Stuffed Cannoli

"Cannoli gets a unique filling with this recipe for Mashed Potato Stuffed Cannoli. An appetizer sure to get your guests talking."
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servings 27 cals
Serving size has been adjusted!
Original recipe yields 25 servings


  • Calories:
  • 27 kcal
  • 1%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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. Cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.
  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. For the filling: Stir the green onion and parsley into the prepared Roasted Garlic Mashed Potatoes. Cover and cool slightly.
  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. Serve immediately.


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I just added a few seasonings. Turned out great