OMG.... Mini Cannolis!!!

For years cannolis have been one of my favorite, if not my favorite, desserts. They are so delicous and creamy and wonderful.
 Can you tell I'm a little obsessed?!

Well I found a recipe for mini cannolis, and though... Why not??!

In my usual style, I barely followed the recipe, and improvised a lot.

It's pretty easy, just mix, cut, dust, cook, fill, enjoy!!! (Recipe at the bottom)

Here's what I came up with:

Crust:
2 Pillsbury Premade Pie Crust
Cinnamon and Confectioners sugar (to dust)
Pam Butter spray

Filling:
15 oz of whole milk Ricotta Cheese
1/2 cup confectioners sugar
2 Tblspn white sugar
11/2 tspn vanilla extract
1/2 bag of mini chocolate chips (or more if you like more)

Non food prep
Turn oven on to 450 F. Get out a medium bowl, a mini muffin pan (or two if you have it), a rolling pin, a wine glass, and several spoons.

In your bowl, mix the filling together. Once it has a creamy consistency, put plastic wrap over it and refrigerate.

Roll out your pie crusts. Liberally sprinkle cinnamon and confectioners sugar on pie crust. Using clean hands, spread around. Once you have a nice, even coat, take your rolling pin and roll the mixture into your pie crust.

Take your wine glass and use the top circle to cut your crust. Take each piece of crust and place them in the mini cupcake holes, one in each hole. Gently press down the center of the circles to form cups. Now gently spray ONE, QUICK spray with your Pam Butter spray in each cup.
Place in the oven and cook for 8-10 minutes.

Once they are cooked, remove them from the oven and place them on a cooling surface.

Once cooled completely, take out your filling mix. You may need to stir the mix a little. Now spoon one spoonful into each cup. Sprinkle with cinnamon and extra choclate chips.

Serve immediately.

Refrigerate any left overs.