You’ll need: a rolling pin; a 3/4-inch diameter pastry cutter (or a glass); cannoli molds; a pastry bag.

Place the flour in a bowl with the yeast, mix well, then add an egg, the room-temperature butter, the ricotta, and the grated cheese. Mix everything together with a wooden spoon.

Continue kneading, when the dough is smooth and firm, form a ball, wrap it in cling film and refrigerate for at least half an hour.

Work the sweet Gorgonzola with a fork, adding a little fresh cream to make it smoother and creamier, cover with cling film.

Roll out the dough on a floured surface, creating a 2 mm thick sheet using a rolling pin.

Using the pastry cutter, cut out circles of dough.

Preheat the oven to 180°C. Take the cannoli molds, butter them, and wrap the dough discs around them, pressing down on the center to seal them. Brush with a mixture of egg yolk and milk.

Place a baking tray with the cannoli in the hot oven and bake for 15-20 minutes, until the cannoli are golden brown.

After removing them from the oven, let them cool.

Cut the bacon into small pieces and cook it in a non-stick pan for a few minutes.

Fill each cannolo with the Gorgonzola cream, and decorate them with chopped pistachios or bacon pieces.

200 g of type 0 flour
200 g of ricotta
2 eggs
40 g of softened butter
3 tablespoons of grated cheese
8 g of yeast for savory preparations
250 g of gorgonzola
fresh cream
chopped pistachios
bacon