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Ingredients

1 (15 ounce) package prepared pie pastry, at room temperature 3 tablespoons white sugar 1 teaspoon ground cinnamon 1 (15 ounce) container ricotta cheese, drained ½ cup confectioners' sugar 2 teaspoons vanilla extract ⅓ cup mini dark chocolate chips

Nutrition Info

67.5 calories carbohydrate: 7.1 g cholesterol: 2.8 mg fat: 3.7 g fiber: 0.4 g protein: 1.5 g saturatedFat: 1.3 g servingSize: - sodium: 53.4 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C).
Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups, do not grease.
Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.

48 cannoli cups

Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.