Tomato Mozzarella Appetizers

This is a great Appetizer.


Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A Ziplock Freezer Bag for Piping

250 grams of Cannelloni Pasta (you'll need 6  full sized pieces of Cannelloni Pasta to be cut in half after cooking) The recipe makes 1 dozen Appetizers.
2 Cloves of Garlic, minced.
1 1/4 C Diced Tomatoes
24 Mini Mozzarella Balls
1 C Flour, additional if needed. Place in a Bowl for dipping.
4 Eggs, beaten. Place in a Bowl for dipping.
1/4 C Italian Herbed Breadcrumbs, additional if needed.
1/4 C Finely Chopped Fresh Parsley.

Cook Pasta in Boiling water for 3 Minutes. Remove and Drain well.
Cut each one in half so they'll stand up. (see photo above with the Mozzarella Ball)

In a Skillet on Medium Heat:
Tomatoes, Garlic
Parsley
Stir to combine well.
Cool for 5 - 10 minutes.
Remove from heat and cool completely. (when cooled, transfer to the ziplock bag and seal tight.

On the Sheet Pan:
Arrange half of the Cheese Balls on the Pan.
Top each one with a piece of Pasta, standing up.

Cut a small hole in 1 corner of the Ziplock Bag and Pipe filling into each piece of Pasta. leaving just enough room to add another Ball on the top.

Prepare Three Bowls in the following order:
 1 for Flour
1 for Eggs
1 for Breadcrumbs

Dip each piece of Pasta in the order listed above. (Flour, Egg and then Breadcrumbs)
Arrange them on the Sheet Pan lying down like a Log.

Bake for 15 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!