deep fried pizza recipes: savory cannoli stuffed with stracchino, pesto & pistachio grain

Stracchino stuffed savory pizza cannoli with pesto and pistachio grain are one of the most delicious deep fried pizza recipes around!

Fried pizza dough recipe: cannoli shaped fried pizza stuffed with stracchino, pesto & pistachio grain.
Fried pizza dough stuffed with stracchino and covered with pistachio grain

This deep fried pizza recipe is made by shaping the pizza dough into cannoli cones, deep-frying them, and stuffing them with stracchino cheese, pesto, and pistachio grain.

I used the panzerotti dough because it is crunchy and kind of sweet, perfect to be fried. And because I had some leftovers. You can find the recipe here.

fried pizza dough cannoli

Course party food
Cuisine Italian
Servings 15 cannoli
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. Cut out pizza dough circles, 5 inches (12 cm diameter) and wrap each one around a cannoli mold.

  2. Heat the oil in a tall frying pan (I used a wok) and deep-fry the cannoli for less than a minute per side, until lightly golden.

  3. Place the cannolis on kitchen paper - to bsorb excess grease - and wait a few minutes before removing the mold.

  4. Once you’ve fried all the circles, spread a teaspoon of pesto inside each cannolo. Then add the stracchino cheese (you may use a pastry bag, but a teaspoon works fine).

  5. Finally, sprinkle some pistachio grain on each ending size of the cannolo.
  6. Serve immediately.

Recipe Notes

If you are serving the pizza cannoli later, wait until a few minutes before serving to fill the fried pizza dough.

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fried pizza dough cannoli

Course party food
Cuisine Italian
Servings 15 cannoli
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. Cut out pizza dough circles, 5 inches (12 cm diameter) and wrap each one around a cannoli mold.

  2. Heat the oil in a tall frying pan (I used a wok) and deep-fry the cannoli for less than a minute per side, until lightly golden.

  3. Place the cannolis on kitchen paper - to bsorb excess grease - and wait a few minutes before removing the mold.

  4. Once you’ve fried all the circles, spread a teaspoon of pesto inside each cannolo. Then add the stracchino cheese (you may use a pastry bag, but a teaspoon works fine).

  5. Finally, sprinkle some pistachio grain on each ending size of the cannolo.
  6. Serve immediately.

Recipe Notes

If you are serving the pizza cannoli later, wait until a few minutes before serving to fill the fried pizza dough.

Claudia

 

Claudia Rinaldi

Claudia Rinaldi

Author

Digital artisan and curator of the Simposio magazine; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.