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Holy Cannoli

Created by:

Sam Snyder — Playa del Rey, CA

Imagine rowing through the canals of Italy on a warm summer day. That’s the same feeling you get when enjoying the Holy Cannoli thanks to Italian herbs and a tasty trio of Wisconsin cheeses — parmesan, mozzarella and ricotta.

COOKING DIRECTIONS

Heat medium-sized skillet on stovetop; add olive oil and fry garlic over medium-high heat until just fragrant, about 30-60 seconds. Remove from heat; place garlic in small bowl. Set skillet aside.

Add ricotta cheese, spinach, parmesan cheese, salt, pepper and Italian herbs to reserved garlic; mix until well combined. Butter 1 side of each bread slice. Divide ricotta mixture in half; spread over unbuttered sides of 2 bread slices. Divide mozzarella cheese in half; sprinkle over ricotta mixture. Top with remaining bread slices, buttered-side-up.

Return skillet to stove over medium heat; place sandwiches in hot pan. Cook, turning once, until cheese has melted and both sides are golden brown, about 3-4 minutes per side. Sprinkle with additional Italian herbs and serve with warm pasta sauce, if using.

INGREDIENTS

2
  • 1/2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1/3 cup (scant 3 ounces) Wisconsin Ricotta cheese
  • 1/4 cup frozen chopped spinach, thawed
  • 2 tablespoons Wisconsin Parmesan cheese, grated
  • Sea salt and cracked pepper, to taste
  • Dried Italian mixed herbs, to taste
  • 1 tablespoon butter
  • 4 thick slices sourdough bread
  • 1/4 cup (1 ounce) Wisconsin Mozzarella cheese, shredded
  • 1/2 cup of your favorite pasta sauce, optional
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