*  Exported from  MasterCook  *
 
                             Miniature Cannoli
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      8 oz tube     refrigerated crescent rolls
    6      ounces        Brie cheese
      1/4  cup           melted butter
      1/4  cup           butter -- at room temperature
    1      tablespoon    dry white wine
                         aluminum foil
 
 Special equipment: pastry bag with star tip.
 
 Cut 30 3-inch by 12-inch rectangles out of heavy duty aluminum foil.  Fold
 the rectangles in half to 3-inches by 6-inches and roll into a tight
 cylinder 3/4 inch in diameter.  These foil cylinders will be the forms for
 the miniature cannoli and are reusable, so do save them.
 
 Unroll the refrigerated dough and slice each triangle into several strips
 1/2 inch wide.  Dip a dough strip in melted butter and spiral it around the
 foil.  Begin and end about 1/4 inch from the top and bottom.  Make sure the
 edges of the spiraling dough strips fit snugly together.
 
 Place the mini-cannoli on an ungreased baking sheet 2 inches apart.  Bake as
 directed on the package.
 
 While cannoli are baking, combine the Brie, butter and wine.  Whip until
 thoroughly blended.  Place the mixture into a star-tipped pastry bag.
 
 Allow the cannoli to cool, then push out the foil cylinder.  Pipe the
 cheese-butter mixture into each cannoli with the pastry bag and serve.
 Makes 30.
 
 Do-Ahead Note:  Prepare the cannoli rolls several days in advance and freeze
 in a moisture-proof container.  Warm slightly in the oven, then fill with
 the cheese-butter mixture.  The filling is best when prepared the day of
 use.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
 
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