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Print this Recipe    Cornucopia

Cornucopia Centerpiece

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

Preheat oven to 350 degrees F. Lightly spray a 17x14 inch (or lager)
cookie sheet with nonstick cooking spray. Tear off a 30x18 inch
sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch.
Roll diagonally to form a hollow cone, about 18 inches long with
a diameter of 5 inches at the widest end (Cornucopia opening).
Fasten end with clear tape. Stuff cone with crumpled regular foil
until form is rigid. Bend tail of cone up then down at end. Spray
outside of cone with nonstick cooking spray. Place on cookie sheet.
Beat the egg with the water to make a glaze. Open and unroll the
first can of breadstick dough on work surface. 13.Separate breadsticks.
Begin by wrapping one breadstick around tip of cone. Brush end of
next breadstick with Glaze and press to attach to end of first
breadstick. Continue spiral-wrapping cone, slightly overlapping
dough until there are 3 breadsticks left. Pinch one end of the 3
breadsticks together, then braid. Brush bread around opening of
cornucopia with glaze. Gently press on braid. Brush entire cornucopia
with glaze. Bake at 350 degrees F for 45 minutes or until bread is
a rich brown. (If parts start to darken too much, cover them with
pieces of foil.) Remove from oven. Let cool completely on cookie
sheet on a wire rack. Carefully remove foil when cool. (If freezing,
leave foil in bread for support. Remove when thawed.) Fill with
fall flowers and small squash.

Makes 1 large centerpiece

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Great hostest gift, November 16, 2004 - 12:03 PM
Reviewer: Kitty from Francisco, In
Makes a great centerpiece. Add some dip and let them rip and dip the bread. I stuffed with fruits and vegtables to complete the picture. Great to give as a hostest gift as well stuffed with choclates and nuts, or cheese and crackers.

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