Introduction: Pizza Cannoli

Picture of Pizza Cannoli

When I first learned there was an Instructables Pizza Contest, I was SOOOO excited, and knew I wanted to do something way outside the 'pizza box, " and being  Italian American, myself, I wanted to put a spin on something quintessentially Italian: cannoli. Living in Brooklyn, NY, people ALWAYS fold, or roll, their pizza over to eat it. That's the ONLY way to eat your pizza! 

So, from that, I thought, why not??   A pizza cannoli! But, using pizza dough, instead of the original pastry dough for the typical Sicilian cannoli!!  And, you know what, paisanos?? They were SO easy to make!   Who says a pizza has to be flat?? So, sink your teeth into one of these crispy pizza cannoli, and fuhhhgetttaboutit!  Delizioso!!

    Pronto, tutti? Facciamo la Pizza Cannoli!  ~ Ready, everybody? Let's make pizza Cannoli!


  • 1 bag of raw pizza dough, from refrigerated section, or local pizzeria
  • 2-3 cups of canola oil
  • 6 ounces of mozzarella cheese
  • 1/4 pound of smoked provolone cheese (sliced)
  • 9 slices of prosciutto (very thin and cut in half)
  • 8 ounces of ricotta cheese (drained)
  • 3 tablespoons of heavy cream
  • 1/2 cup of Pecorino Romano Cheese (finely grated)
  • 1/4 cup of pistachio nuts (finely crushed, for garnish)
  • 8 ounces of your favorite marinara sauce, or basil oil for dipping
  • All purpose flour and semolina flour for dusting

SPECIAL EQUIPMENT: Cannoli forms, Candy thermometer, parchment paper, pizza stone
MAKES 18 Pizza Cannoli

Step 2:

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Place a pizza stone on the bottom rack of your oven and preheat oven to 550 degrees.

Take raw pizza dough out of the bag, and place in a large bowl with a towel over it so it can rise again.  After about an hour, the dough should have doubled in size and is ready to roll out.

Step 3:

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Pull out  a piece of dough, about the size of a ping pong ball and roll out a circle (about 4-inch diameter), and roll around the cannoli form. Make sure to blend the seam, or it will loosen in the hot oil. Before frying, roll each cannoli shell in a little semolina flour. This will give it a very crispy crunch to the pizza dough, like the crispy bottom of a wood fired pizza.  (If you don't have semolina flour, you may substitute a very fine cornmeal, or polenta)

Step 4:

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With tongs, carefully drop the cannoli into 325 degree canola oil for about 60-90 seconds.  Remember, you are going to bake these once they are filled, so you don't want them to get too brown.

Step 5:

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They color should be a light golden blonde, like these.  Place on a paper-towel lined baking rack to cool.

Step 6:

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Tightly roll a piece of prosciutto and smoked provolone cheese in preparation for stuffing the cannoli.

TIP:  You may also want to use mozzarella cheese stick, as they are an ideal size for stuffing (you may trim to size) . Also, experiment with different fillings. The possibilities are endless!

Step 7:

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All neatly stuffed and ready for the oven!

Step 8:

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Once you have a bunch of pizza cannoli stuffed, you are ready to rock-n-roll!!!!

Step 9:

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Place on pizza stone and bake for about 3 minutes, or until desired golden goodness.  They will bake very quickly, so watch them!

TIP: Depending on how soft or hard the cheese is that you used, the cheese may ooze out of the cannoli shell slightly, so adjust amounts accordingly.  Also, using parchment paper on top of the pizza stone, keeps any oozing cheese in tact, and can be scooped back into the shell.

Step 10:

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To prepare ricotta end caps for cannoli, simply add  heavy cream and Pecorino Romano grated cheese to ricoota cheese (in a medium bowl) and stir to thoroughly incorporate.

Step 11:

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Transfer ricotta mixture to star-tipped piping bag.

Step 12:

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After cannoli have cooled slightly, pipe a dollop of ricotta cream on both ends of each cannoli and sprinkle with crushed pistachio nuts.

Serve with your favorite marinara sauce, basil oil, reduced balsamic syrup, etc...

Step 13:

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To give an authentic, Italian Bakery look, present each cannoli in flattened cupcake liners.  Your guests will be dazzled!!

Buon Appetito, mi amore!!


anatroccolo (author)2013-05-05

Amazingly beautiful these cannoli!
You know what? I'm so going to make them and I also want to tray a sweet version of them, with pizza dough and some kind of ricotta and mascarpone filling, maybe some chocolate chips thrown in... I'll let you know. :)
Congratulations on your win!
Ciao ciao!

mprelle (author)2013-02-20

Looks and smells great....eheh..this is a must try..thank you for sharing your wonderful background with this new innovative idea...

sunshiine (author)2013-02-19

Congrats on your win! these look so delicious! thanks for sharing your hard work and have a splendorous day!

Well, thank you so much! That meant a lot to me! You really live up to your name. Sunshine, for sure! -Cath

TheBrooklynRagazza (author)2013-02-05

Thank you, so much, Kimberly!!!

Penolopy Bulnick (author)2013-02-04

Very cool! I feel like I've seen pizza everything now :D

Me, too! There were so many cool entries!! I just loved this contest! Can't wait to check out more. I'm hooked!! haha! Cheers!

shazni (author)2013-02-03

looks wonderful...and so cheesy ....oh...i crave it :-D

Thanks for checking them out and your thoughtful comment! Can't wait to make them again. I'm thinking I will do a sausage and cheese stuffing next time!

donedirtcheap (author)2013-02-01

Wow, these look wonderful. I had my eyes on your work all this week. Beautiful work!

Hey, there! Wow, thanks, a lot! That means so much to me! I'm diggin' your screen name! :-) Gonna stop over and check out your work in a little bit. Cheers! -Cath

TheBrooklynRagazza (author)2013-02-02

Hi, Kimberly! Thanks so much! They were such fun to make! Hope you try them, too!

mistyp (author)2013-02-01

Congrats on becoming a finalist! Good luck!

Thank you SO much!! You, too!! Your pizza looks fabulous! The judges sure are going to have a difficult time with this one! Lots of yumminess abounds!!

climber_geek (author)2013-01-30

Impressive! I'd nominate you for a Nobel prize in pizza for this concoction. I'm also a big fan of prosciutto and pistachios on pizza.

Hey, there, Climer Geek. Love the name, btw.. :-) WoW! A Nobel Prize in pizza. Now, there is an honor! I bet Napolitano's have taken it every year! Well, thanks so much for the vote of confidence and checking out my entry! Cheers!

mistyp (author)2013-01-30

These look amazing! Way too much work for me to ever do--maybe in another life :-D If you ever invite me over though I'll devour them.

Hahahaa. Thanks! You've got a deal!! :-)

wold630 (author)2013-01-29

These sound amazing - and look amazing too! Great photography!

Thanks so much! That means a lot! These were so much fun!

My friends actually thought they were the Sicilian sweet cannoli when they first saw them, until I revealed that they were pizza. haha.

About This Instructable




Bio: Cathi Iannone is a Brooklyn-based, designer, Italian-American home cook, and creator of the Italian-American food & lifestyle blog, The Brooklyn Ragazza. She specializes in local and ... More »
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