Spicy Blue Cheese Chicken Cannoli

This savory cannoli recipe features a crunchy shell, creamy and tangy filling, and a hint of balanced spice. Created by Dawn Osmonson-Sturm, this recipe took first place at the 2026 "Favorite Blue Cheese Recipe" competition at the Iowa State Fair!

Cannoli Shell Ingredients

• 4 Tbsp unsalted butter
• 1/4 cup light brown sugar
• 3 Tbsp hot honey
• 1/4 cup all-purpose flour
• 2-3 Tbsp almonds, finely chopped
• 1/4 tsp kosher salt
• 3/4 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp onion powder

Chicken Salad Ingredients

• 1 cup roasted chicken, finely chopped
• 2 oz. Maytag Blue Cheese Crumbles
• 2 oz. celery heart, finely minced
• 2 Tbsp mayonnaise
• 1 Tbsp sour cream or plain Greek yogurt
• 1 1/2 fresh lemon juice
• 1 tsp dill pickle brine

Garnish Ingredients

• Butter or Bibb lettuce leaves
• 2 Tbsp hot honey
• 1 Tbsp microgreens
• Maytag Blue Cheese Crumbles

Cannoli Shell Directions

1. Preheat oven to 375°F. Line two sheet pans with parchment paper.
2. In a small saucepan over medium heat, whisk together butter, light brown sugar, and hot honey until melted.
3. Remove from heat and whisk in flour, almonds, salt, cayenne, smoked paprika, garlic powder, and onion powder until smooth. Let the dough cool or place in the freezer for 20 minutes to chill. 
4. Place 3/4 teaspoon of dough on a prepared baking sheet. Repeat with the remaining dough, allowing for at least 3 inches between each dollop. 
5. Bake for 6-8 minutes, until golden brown and lacy. Remove from oven and immediately slide parchment paper with cooked dough onto a cooling rack. Let cool for 30 seconds, until they are cool enough to handle but still pliable. 
6. Wrap each cookie around a metal cannoli mold, letting the edges overlap. Press the seam gently for a few seconds, then let the shell firm before sliding it off the mold. Repeat with remaining cookies. 

Chicken Salad Directions

1. In a medium bowl, beat the cream cheese, mayonnaise, sour cream or Greek yogurt, lemon juice, and pickle brine until smooth and creamy.
2. Gently fold in the roasted chicken, celery, and Maytag Blue Cheese Crumbles. 
3. Transfer to a pastry bag fitted with a wide, plain round piping tip. Chill in the refrigerator for at least 30 minutes.

Assembly Directions

1. Roll a completely dried lettuce leaf into a tight cylinder and slide inside a cooled shell.
2. Pipe the chilled chicken salad into each lettuce-lined shell, filling from both ends so the center is full. 
3. Use a small offset spatula to swipe the ends flush.
4. Plate, then garnish with microgreens, Maytag Blue Cheese Crumbles, and a light drizzle of hot honey.