1 Pillsbury piecrust
2 tablespoons sugar
1-15oz. container good ricotta cheese (Polly is my favorite supermarket brand)
¾ cup confectioners sugar 9plus a bit more for garnish)
½ cup mini chocolate chips (plus a bit more for garnish)
Pre-heat the oven to 425 degrees. Place the piecrust on a lightly floured surface. Sprinkle with the sugar and cinnamon. Using a rolling pin, gentle roll the sugar/cinnamon into the dough.
Using a 2½-inch round cookie cutter, cut out about 16 equal circles. Using an ungreased mini-muffin pan, press each round into the pan. If you have round pie weights, put 2-3 in each cup. These cups might puff up a bit but they still work nicely.
Cook for about 8-10 minutes or until lightly golden brown. Cook on a cooling rack.
While the cups are baking, mix the ricotta cheese, confectioners sugar, vanilla and chips in a medium sized bowl. Put in the refrigerator to set.
Before serving, fill each cup with about one tablespoon of filling. Put a few chips on top and sprinkle with powdered sugar. The filling might be a bit looser than traditional cannoli’s, but still delicious.