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Cornucopia
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Make a festive Thanksgiving cornucopia centerpiece using refrigerated bread stick dough.
Ingredients:
  • 3 (11 ounce) containers refrigerated soft bread stick dough
  • 1 large egg
  • 1 tablespoon water
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly spray a large 17x14 inch cookie sheet with non-stick cooking spray.
  • Prepare a cornucopia-shaped mold using heavy-duty aluminum foil: Tear off a 30x18 inch sheet and fold it in half to 18x15 inches. Roll it diagonally to create a cone shape, approximately 18 inches long and 5 inches in diameter at the widest end (Cornucopia opening). Secure the end with clear tape. Fill the cone with crumpled regular foil to make it rigid. Fold the tail of the cone upwards and then downwards at the end. Generously spray the outside of the cone with non-stick cooking spray and place it on a cookie sheet.
  • Prepare a glaze by beating the egg with water. Lay out the first can of breadstick dough on a work surface and unroll it. Separate the breadsticks. Start by wrapping one breadstick around the tip of the cone. Brush the end of the next breadstick with the glaze and press it to attach to the end of the first breadstick. Keep spiral-wrapping the cone with the breadsticks, slightly overlapping the dough, until you have three breadsticks remaining.
  • Pinch one end of the 3 breadsticks together to braid them. Brush the bread around the opening of the cornucopia with glaze, gently press the braid on it, and brush the entire cornucopia with glaze.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a deep golden brown, covering any darkening spots with foil as needed.
  • Cool the bread completely on a wire rack while still on the cookie sheet. Gently remove the foil once the bread has cooled. If freezing, keep the foil in the bread for support and remove it once thawed.

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