How to Make a Breadstick Cornucopia Centerpiece

Name: How to Make a Breadstick Cornucopia Centerpiece
Total time: 1 hr 30 mins
Ingredients: 3 (11 ounce) containers refrigerated soft bread stick dough; 1 large egg; 1 tablespoon water

Craft an easy and edible cornucopia centerpiece for your Thanksgiving table. Fill it with an array of fresh, raw vegetables so they spill out of the opening. To prevent moisture absorption, spray the baked cone with shellac or clear enamel, noting it will become inedible but reusable.

Total time1 hr 30 mins
Prep time20 mins
Cook time45 mins
Yield1 large centerpiece, 1

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Servings

Ingredients

3 (11 ounce) containers refrigerated soft bread stick dough
1 large egg
1 tablespoon water

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 17x14 inch (or larger) cookie sheet with non-stick cooking spray.
Tear off a 30x18 inch sheet of heavy-duty aluminum foil and fold it in half to 18x15 inches. Roll it diagonally into a hollow cone, about 18 inches long and 5 inches in diameter at the widest end. Secure with clear tape and stuff with crumpled regular foil to make it rigid. Bend the tail of the cone up and down at the end. Spray the outside with non-stick cooking spray and place it on the prepared cookie sheet.
Whisk the egg and water together to create an egg wash. Open the first can of breadstick dough on a clean work surface and separate the breadsticks. Wrap one breadstick around the tip of the cone. Brush the end of the next breadstick with the egg wash and press it to the end of the first. Continue spiral-wrapping, slightly overlapping the dough until you have 3 breadsticks remaining.
Pinch one end of the 3 remaining breadsticks together, then braid them. Brush the bread around the opening of the cornucopia with the egg wash. Gently press the braid onto the cornucopia and then brush the entire cornucopia with the remaining egg wash.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the bread is a rich golden brown. If some parts begin to darken too quickly, cover them with pieces of foil.
Remove the cornucopia from the oven and allow it to cool completely on the cookie sheet on a wire rack. Once cooled, carefully remove the foil. If you intend to freeze it, leave the foil inside for support and remove it after thawing.