1 pack Kunzler Original Bacon
Preheat oven to 350 F.
Carefully layout one pack of Kunzler bacon on a parchment lined sheet pan. Bake at 350 until extra crisp. 18-20 minutes.
Remove bacon from oven, drain bacon fat. Set tray aside. Chop into crumbles and add to ricotta filling prior to filling shells.
In a large mixing bowl combine cream cheese, Italian seasoning, sea salt, ricotta, cheddar, and bacon dip.
Mix until completely combined. Set aside.
With the remaining pack of bacon, carefully wrap each slice around 12 cannoli molds.
Take slice and start at the bottom of cannoli mold, wrap around the mold and finish at the bottom. Carefully place on parchment lined sheet pan. Repeat until all molds are wrapped. Do not wrap too tightly, they may be difficult to remove.
Bake the bacon cannoli shells at 350 until nicely crisped. This step is key to the quality of the cannoli, too crisp and the bacon shells will be brittle, and not crisp enough they will not hold proper shape. (Our oven they baked approximately 18-22 minutes.)
Remove the bacon cannoli shells from the molds, place on sheet pan and allow to cool.
For 12 large servings leave the bacon shell whole, for 24 mini servings, gently cut the bacon cannoli shell in half.
Fill a pastry bag with the ricotta cheese, filling each of the bacon shells evenly with ricotta cheese filling.
Arrange on nice serving plate. Serve, enjoy!
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