Miniature Cannoli

Ingredients:

• 1 8 oz tube refrigerated crescent rolls
• 6 ounces Brie cheese
• 1/4 cup melted butter
• 1/4 cup butter -- at room temperature
• 1 tablespoon dry white wine
• aluminum foil

Preparation:

• Special equipment: pastry bag with star tip.
• Cut 30 3-inch by 12-inch rectangles out of heavy duty aluminum foil.
• Fold the rectangles in half to 3-inches by 6-inches and roll into a tight cylinder 3/4 inch in diameter.
• These foil cylinders will be the forms for the miniature cannoli and are reusable, so do save them.
• Unroll the refrigerated dough and slice each triangle into several strips 1/2 inch wide.
• Dip a dough strip in melted butter and spiral it around the foil.
• Begin and end about 1/4 inch from the top and bottom.
• Make sure the edges of the spiraling dough strips fit snugly together.
• Place the mini-cannoli on an ungreased baking sheet 2 inches apart.
• Bake as directed on the package.
• While cannoli are baking, combine the Brie, butter and wine.
• Whip until thoroughly blended.
• Place the mixture into a star-tipped pastry bag.
• Allow the cannoli to cool, then push out the foil cylinder. Pipe the cheese-butter mixture into each cannoli with the pastry bag and serve. Makes 30. Do-Ahead Note: Prepare the cannoli rolls several day