Bacon Cannoli. Can You Hang?
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GET A BAKING PAN: Cuisinart Nonstick Bakeware, $17; amazon.com.
Here at Delish, there's a formula that goes: thing we like + thing we like = recipe. Sometimes, it doesn't work. Let's not talk about those times. Let's talk about the times it does! S'mores + Jell-o shots = great. Pickles + grilled cheese = amazing. Brownies + pancakes = no words. When the idea of bacon + cannoli floated around, there was some concern.
Too gluttonous? Some thought so. Too weird? Most were concerned. Structurally impossible? That was my main fear. Turns out the answer to all of these questions was: nope! (Well, maybe it was a little gluttonous.)
The flavors melded perfectly. We know sweet and salty is always a winner, but when it came to texture, these were also a win. The crunch of the bacon paired with the creamy ricotta filling was killer. Not to mention the old buds (bacon and chocolate) were gloriously reunited. Long live the formula!
The trickiest part of making these isn't tricky at all if you've got cannoli tube! We wanted to see if it could be done without though, so we made our own using aluminum foil. This is also pretty easy, just make sure you fold the foil a couple times before you roll it so it doesn't collapse under the weight of your bacon.
So, they might not be traditional. But sometimes the best things bust through tradition and make us ask ourselves, "why didn't we think of this sooner?!"
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