Pellet Grill Smoked Shotgun Shells

White Scribbled Underline

FRANK CAMPANELLA'S

Manicotti piped with a ground beef filling, wrapped in bacon, and brushed with bbq sauce; smoked shotgun shells never tasted so good!

Manicotti Shells: - Bacon thin cut - BBQ Sauce Filling: - Ground Beef - Cheddar Cheese - Cream Cheese - BBQ Dry Rub -Tomatoes - Corn - Scallions - Jalapenos

Ingredients

Step 1

Brown off the  ground beef in a skillet and drain any excess liquid. Transfer the ground beef to a large bowl and fold in softened cream cheese.

Step 2

Add remaining filling ingredients and mix until smooth. Transfer the filling into piping bags (freezer bags will work  as well).

Step 3

Cut the tip off  the piping bag and fill the raw manicotti shells with the ground beef mixture. Once you have all of the shells filled, wrap each shell with a slice of bacon.

Step 4

Make sure the bacon is wrapped tightly and covers the entire shell. Refrigerate overnight or for at least  8 hours.

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