Peppermint Pizzelle Cannoli

Directions

1. Line a baking sheet with parchment paper and set aside.

   
   

2. Prepare Vanilla Pizzelle Mix according to the package instructions  

3. When the pizzelles are ready in your pizzelle maker, carefully remove one at a time and while still hot, wrap the pizzelle around the metal cannoli tube. While the first pizzelle is cooling, repeat with the second warm pizzelle in your maker. Once removed from the tube, set the round pizzelles on baking sheet to cool completely. Repeat with remaining batter.

4. Melt chocolate chips in microwave, stirring every 30 seconds until completely melted (be careful as the chips can scorch easily)

5. Place crushed peppermint canes onto a small plate. Dip one end (or both) ends of the pizzelle “cannoli” shell into the melted chocolate, then immediately dip into the peppermint pieces. Set back onto the baking sheet until chocolate hardens.

6. While the chocolate is hardening, scoop the can of cream cheese frosting into a medium sized bowl. Add the peppermint extract and a couple of drops of red food coloring. Stir well until blended and the desired pink color is achieved. Add a drop of red color one drop at a time if more color is needed.

7. Scoop the mixture into a ziplock bag, seal until the shells are ready. Snip the corner of the bag when ready and pipe the filling into each shell until it reacheds the opening on the other side. Sprinkle with extra peppermint pieces if you want. Enjoy right away, or seal in a container and store in the refrigerator until ready to serve.