Cook the cannelloni for 3 minutes in boiling salted water, then drain and cut each cannelloni in half.
In a frying pan cook the chopped tomatoes, finely chopped garlic, chopped parsley and 5 drops of Tabasco for a few minutes . Place the sauce in a Ziploc freezer bag.
On a plate, place the mini mozzarella balls and add a piece of cannelloni on top. Cut the corner off the bag and use it to fill the pasta tubes with the sauce, and close the tube by adding another mozzarella ball.
Dip the filled cannelloni in flour, then beaten egg, and finally breadcrumbs.Place them on a baking tray lined with baking paper, and bake for 15 minutes at 190°C. Enjoy hot.