Because National Nachos Day is this week, we will be sharing some of our favorite variations of your classic nachos. These Italian Nachos are perfect for sharing and a great appetizer for any event!

Calabrian Italian Nachos

Servings 6 -8 servings

Ingredients

1 lb. Bulk Italian Sausage

1 red pepper diced

1 jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 bag Tortilla chips whole grain or corn

Banana pepper slices

Black olives sliced

1 large tomato diced

1 cup Mozzarella cheese shredded

½ cup of Asiago cheese shredded

Directions

Brown the sausage in a skillet. Add the red pepper when the sausage is nearly done and cook it along with the sausage. Drain the meat and peppers. On a large baking stone or cookie sheet, layer tortilla chips. Spoon the sausage, red pepper and Bellisari’s Calabrian and Sweet Tomato Fennel Spread onto the chips. Add banana peppers and olives, if desired. Add diced tomatoes. Sprinkle cheese on top.

Broil for a couple of minutes, till the cheese melts and nachos begin to brown. Watch it close so it doesn’t burn. Enjoy!

These Dessert Nachos are simple to make and even better to share! This unique dessert is fun to make, easy to customize, and different than your typical appetizer dish. You can even set it up like a sundae bar and let guests make their own!

Cannoli Nachos

Serves 4-6

Ingredients

Nacho Dip:

(2) 25 oz. containers whole milk Ricotta cheese

2 1/2 cups (or to taste) powdered sugar

1 T vanilla

1/2 cup mini chocolate chips

1 T cinnamon

Directions for Dip:

Beat the ricotta cheese in a medium size mixing bowl until it is a smooth texture. Add the powdered sugar and mix until it’s fully combined. Add more or less powdered sugar to taste.

Add vanilla, chocolate chips, and cinnamon to the ricotta / powdered sugar mixture.

Nacho Chips:

2 2/3 cups flour

12-14 tbl Marsala Wine

1/2 tsp salt

2 tbl cinnamon

2 tbl shortening

2 egg whites, lightly beaten

Directions for Chips

Add all of the ingredients to a large mixing bowl and mix together. Roll out the dough with a rolling pin until it is 1/8” thick. Mark out triangles and cut using a pizza cutter. Set aside. Heat peanut oil to 350 degrees Fahrenheit. Place the cannoli “chips” in the oil. Fry on one side for 3 minutes and flip to the other side until the dough begins to bubble and gets a little crusty. Set on a cooling rack to drain out the excess oil.

Once the chips are cooled, dip the ends into melted semi-sweet chocolate. Chop pistachio nuts and sprinkle them on the chocolate covered cannoli nachos for garnish. Dip the rim of the bowl in chocolate like you would a margarita glass and sprinkle crushed pistachios on top for garnish. Fill your bowl with the dip and spread out the nacho chips. If you follow this and other holy cannoli recipes, your customers and guests will love the exciting new flavors. Enjoy!