Cornucopia

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or larger) cookie sheet with non-stick cooking spray. (5 minutes)

Recipe View 20 mins 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 the tail of the cone up then down at the end. Spray outside of the cone with non-stick cooking spray. Place on cookie sheet. (20 minutes)

Recipe View 25 mins Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on a work surface. Separate breadsticks. Begin by wrapping one breadstick around the tip of the cone. Brush the end of the next breadstick with glaze and press to attach it to the end of the first breadstick. Continue spiral-wrapping the cone, slightly overlapping the dough until there are 3 breadsticks left. (25 minutes)

Recipe View 10 mins Pinch one end of the 3 breadsticks together, then braid. Brush bread around the opening of the cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze. (10 minutes)

Recipe View 45 mins Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.) (45 minutes)

Recipe View 1 hrs Remove from oven and let cool completely on a cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) (60 minutes)