I loved a big traditional baked bread cornucopia on the Thanksgiving table. However, baking bread from scratch is a lot of extra work (especially with a turkey, stuffing, 3 sides and a pie to bake) and I just end up looking at the finished product and wanting to rip it apart and eat it. So, I’ve shrunk the cornucopia from a hard to make centerpiece, to a 15 minute individual size that you can serve with the salad course….and it’s created using ready made dough!
– Pillsbury Breadstick Dough (This can be a little tricky to find, in a pinch you can use croissant dough)
– Aluminum Foil
– Cooking Spray
– 1 Egg
– Take a piece of aluminum foil and shape it into a solid cornucopia. I think around 6″ to 7″ long works pretty well. Give it a nice flair, it will make it easier to remove later on. Give it a good coat of cooking spray. Make one for each cornucopia you want to make.
– Lay out the bread sticks on a floured board and slice each piece in half length-wise.
– Take pieces of dough and lay them parallel making a square the size of one of your foil forms. One by one basket weave the same number of pieces through the original ones.
– Take 2 pieces of dough and twist them together.
– Lay the aluminum foil cornucopia onto the woven dough and wrap the dough around the form. I find it’s easiest to start the form on one end of the woven dough and roll the form, picking up the dough as you go. (Sort of like rolling up a rug onto a tube.) Join the ends underneath the foil form, use fingers dipped into a little water to get them to stick. Trim off any extra with a knife. Take the two pieces that are twisted together and wrap them around the front edge, covering the lose ends. Repeat for your remaining foil forms.
– Beat the egg and brush lightly onto the cornucopias.
– Bake according to package directions. Remove from the oven, let cool slightly and remove foil insert.
– Arrange on your guests salad plates with a beautiful fall salad tumbling out.
– Sit back and receive complements.