Bread Cornucopia
Using ready-made dough, this edible bread cornucopia is so simple to create and is the perfect addition to your Thanksgiving table!
Equipment
- Pizza Cutter
- foil
- pastry brush
- cookie sheet lined with parchment paper
Ingredients
- 2 cans Pillsbury breadsticks (or pizza crust)
- 1 egg
- 1 tbsp water
Instructions
- Preheat your oven to 375 degrees.
- Create a cornucopia shape with your foil and spray it with non-stick spray.
- Open cans of dough. If you are not using breadsticks, use a pizza cutter to cut the dough into strips.
- Starting at the end of the cornucopia, wrap the dough strips around the foil, slightly overlapping the dough.
- When complete, twist the final dough strip and place around the opening of the cornucopia.
- In a small bowl, beat the egg with a tablespoon of water to create an egg wash.
- Brush the egg wash onto the bread cornucopia and bake for 10-13 minutes.
Notes
Keep an eye on it as it may brown quickly. After mine was browned, I tented it with foil and let it bake an additional few minutes to ensure the dough was cooked.