I do hope that you try this though, as it really is fun and easy to do, and your friends and family will be super impressed with how incredibly delicious and beautiful these are! Absolutely fabulous!!
Yield: 8-10 Large
Rolled Parmesan Crisps:
5 oz. (About 1 1/2 cups) of shredded Parmesan cheese **This was 1 container of purchased shredded parmesan
***optional: fresh ground pepper, chopped herbs, chia or poppyseeds, etc.
Silpat or foil lined sheet tray
Cannoli forms (4 or more!) **could also use the handles of wooden spoons
1- 15.5oz. can of Cannellini Beans (drained and rinsed) **butter beans & garbanzo beans work as well!
**optional: 2- 4 oz. of softened cream cheese, goat cheese, or heavy cream
1 T. of sun-dried tomatoes (preferably in oil)
2 T. of Pesto (any kind you like!)
4 T. + of olive or grapeseed oil (may need more)
large pastry bag & straight or star tip (like a Wilton 1M)
**Optional garnish: chopped herbs, nuts, crumbled bacon, finely minced peppers, etc.
For the rolled crisps:
Preheat oven to 350F. If seasoning with herbs or pepper, simply sprinkle in with the cheese. Then, place about 4 circles of the shredded cheese on a silpat or foil lined sheet tray- about 3 or 3 1/2in. in diameter. Bake for 5 min @ 350F. Pull out, and using a flat spatula (metal preferred), lift up each disc, and quickly roll around the cannoli forms. Wait about 5-10min., and carefully remove the forms. Repeat this process, until you have the desired amount of rolled crisps.
***As a tip: the cheese will firm up fast, so you must work quickly, (which is why I only do 4 at a time!) If the cheese gets too crisp to roll, simply place back in the oven for a minute or so, remove, and roll again.
**If doing the crisps ahead of time, please place carefully in a storage container at room temp., or a cool and dry place. DO NOT REFRIGERATE!!
For the filling:
Simply place all of the ingredients, (the beans, pesto, cream or cheese, oil, and tomatoes), in the food processor, and puree!
**Adjust the thickness as you like with additional olive or grapeseed oil.
Using a large pastry bag or ziploc with the one corner snipped off, place a large straight or star tip in the bottom, fill with bean puree, and pipe into the rolled crisps. Plate, and serve immediately! **You could also keep these refrigerated 1-2 hours ahead of time, but the crisps will soften the longer they are refrigerated! (Like anything else "crispy" that you place in the refrigerator. Moisture and humidity effect the texture, and will eventually make them a bit soggy.)