Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Alovely impresive centerpiece for your holiday table!!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
  3. Tear off a 30"x 18" sheet of heavy duty aluminum foil.
  4. Fold in 1/2 to 18"x 15".
  5. Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening).
  6. Fasten end with clear tape.
  7. Stuff cone with crumpled regular foil until form is rigid.
  8. Bend tail of cone up then down at end.
  9. Spray outside of cone with non-stick cooking spray.
  10. Place on cookie sheet.
  11. Open and unroll first can of breadstick dough on work surface.
  12. Seperate breadsticks.
  13. Begin by wraping one breadstick around tip of cone.
  14. Brush end of next breadstick with Glaze and press to attach to end of first breadstick.
  15. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
  16. Pinch one end of the 3 breadsticks together, then braid.
  17. Brush bread around opening of Cornucopia with Glaze.
  18. Gently press on braid.
  19. Brush entire Cornucopia with Glaze.
  20. Bake 45 minutes in preheated oven or until bread is a rich brown.
  21. (If parts start to darken too much, cover them with poeces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack.
  22. Carefully remove foil when cool.
  23. (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
  24. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
Most Helpful

This was very easy to make and turned out quite impressive. I filled with fruit and mixed nuts in the shell and it makes a lovey centerpiece for the Thanksgiving table. Thanks for sharing

Jan Marie November 24, 2002

Wow! Unbelievable! I had to make one substitution because I couldn't find refrigerated breadstick dough where I live. I mixed up and used an ordinary bread dough. The results were still spectacular. I made two, and put vegetables in one and fruits in the other. You should have heard the comments! They were so good I wish I'd had a tape recorder with me. And when my visitors found they could eat them... What more can I say? Not an easy item to make, but well worth the effort.

Sandra Hyde November 09, 2002

My best friend from high school and I get together before Thanksgiving to make this every year since 1st posted in 2002! We found that freezing it works well for up to 2 weeks before the big turkey day. We both get raves and rants everytime our guests see our creation - we are having a harder time finding breadsticks in our stores and are not sure why? Can't imagine them not being popular. Thanks for the instructions. I'm making a couple extra to share with friends this year too :O)

Beachgal83 November 17, 2010

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