- When you remove the baking sheet from the
oven, you will need to move quickly. Using a spatula
or knife, transfer the rounds of cheese to the cylindrical
objects and form them around the molds. Allow to cool
for 10 minutes before removing from the molds. Repeat
with the remaining cheese to make a total of 4 tubes.
(Note: Once you’re practiced at making cheese tubes,
you can make up to four at time.) Once cool, fill with
the chicken filling. - When the chicken is done, remove the leg
quarters from the pan and allow them to cool until you
can handle them. Pull the meat off the bones, then chop
it. - To serve, fill the cooled cheese tubes with the
chopped chicken. Place each cannoli on a serving
plate, drizzle with 1 tablespoon of hot sauce, and top
with 1 tablespoon of blue cheese crumbles. Serve with
celery sticks. - These are best served fresh, but any extra buffalo
chicken and cannoli tubes can be stored in separate
airtight containers in the refrigerator for up to 3 days.
sharon
(sharon)
#1