We can pretty much guarantee you’ve never had cannelloni quite like this before! For one thing, in this application, you use cannelloni pasta, but you don’t actually eat it. Say what? It’s because it helps shape the bacon that becomes the cannelloni. Take a look:
You wrap the tubes of pasta in aluminum foil and then wrap each one in a slice of bacon, and they all bake in the oven until they’re irresistibly crispy. From there, you fill each one with a cheesy, creamy filling that (once again) is not quite what you’re used to when it comes to cannelloni.
No, these are more jalapeño popper meets cannelloni, and they make the perfect clever appetizer for any gathering. The creamy filling is just a quick mixture of cream cheese, cheddar cheese, and pickled jalapeños. They’re a little bit like a jalapeño popper made inside out… the spicy stuff is all in the middle. And boy, are they good.
Serves 10; 45 minutes
- 1 package oven-ready cannelloni
- aluminum foil, as needed
- 10 slices bacon
- 8 oz cream cheese, softened
- 1/2 cup pickled jalapeños, chopped
- 1/2 cup sharp cheddar cheese, grated
- Preheat oven to 350°F.
- Wrap 10 pieces of cannelloni pasta in foil, tucking in edges. Wrap 1 slice of bacon around each tube, and place on baking sheet.
- Bake until very crispy, about 30-40 minutes. Set aside and allow to cool completely before filling.
- While bacon cools, make the filling:
- In a medium bowl, mix together the cream cheese, jalapeños, and cheddar cheese with an electric mixer until combined. Place mixture in a piping bag and fill each bacon shell. Enjoy!