• 1serving
  • 75minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, P
MineralsCopper, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tube cans (11 oz each) refrigerated soft breadstick dough

  2. 1 egg beaten with

  3. 1 Tbsp water

  4. Assorted seasonal fruit

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly coat a baking sheet, at least 17 x 14 in., with nonstick spray.

  2. To make form for Cornucopia: Tear off a 30 x 18-in. sheet of heavy-duty aluminum foil. Fold in half to 18 x 15 in. Roll diagonally to form a hollow cone about 18 in. long with a diameter of 5 to 6 in. at wide end. Fasten end with tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up. Spray outside of cone with nonstick spray. Place on baking sheet.

  3. Open and unroll 1 can of dough on work surface. Separate breadsticks. Gently roll with hands on work surface until breadsticks are about 18 in. long. Begin by wrapping 1 breadstick around tip of cone. Tuck end under, then press on another breadstick. Continue spiral-wrapping cone, slightly overlapping dough, until there are 6 breadsticks left.

  4. Pinch 1 end of each of 3 breadsticks together, then braid, attaching remaining 3 breadsticks to first 3 by pressing ends together. Continue to braid. Brush bread around opening of Cornucopia with glaze. Gently press on braid. Brush entire Cornucopia with glaze.

  5. Bake 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with foil.)

  6. Remove from oven; let cool completely on baking sheet on a wire rack. Remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

  7. Fill Cornucopia directly on serving surface, letting contents spill out of the opening.

  8. Plan Ahead: The Cornucopia can be baked up to 1 month ahead. Cool, wrap airtight and freeze.


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