The only thing better than salty-sweet pretzel bites coated in a thick layer of rich dark chocolate is transforming them into pretzel cannoli!
Preheat oven to 425°F / 220°C.
Combine the yeast and water in the bowl of a stand mixer with a dough hook. Let rest for 5 minutes to dissolve.
Turn the mixer on low and pour in melted butter, sugar, and salt. Slowly add flour and knead until the dough is smooth and not sticking to the sides of the bowl.
Roll dough out on a lightly floured surface until paper-thin. Use a 6" cookie cutter (or bowl traced with a paring knife) to cut 12 circles out of the dough. Beat the egg in a small bowl with a pastry brush.
Spray your cannoli forms with nonstick oil, then drape dough over the form. Brush egg over one edge, then press the other edge on top to create a tight roll. Repeat for remaining dough.
Brush tops and sides of dough with remaining egg and sprinkle with coarse salt. Bake at 425°F / 220°C for 18-20 minutes, or until deeply browned.
Remove shells from the oven and let cool 5 minutes, then carefully slide off the forms.
While shells are baking, make the filling. Use your fingertips to rub zest and sugar together in a large bowl to release the oils from the zest and make everything wonderful.
Beat together orange sugar, melted chocolate, ricotta, mascarpone, powdered sugar, and vanilla. Scoop into a large resealable bag and chill in the fridge until shells are baked.
Snip a corner of the filling bag and pipe into the shells. Gently press the open ends into the crushed dark chocolate pretzel bites.
Don't have cannoli forms? Use dry cannelloni or manicotti pasta shells wrapped in foil!
The pretzel bites crush easily by applying light pressure with the flat side of a knife.
To prepare ahead of time, bake the shells and make the filling. Pipe filling & roll in crushed pretzel bites just before serving.