Directions:
- Preheat oven to 350 degrees F.
- Lightly spray a cookie sheet, at least 17 x 14 , with non-stick cooking spray.
- Tear off a 30 x 18 sheet of heavy duty aluminum foil.
- Fold in 1/2 to 18 x 15 .
- Roll diagonally to form a hollow cone, about 18 long with a diameter of 5 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 non-stick cooking spray.
- Place on cookie sheet.
- Open and unroll first can of breadstick dough on work surface.
- Seperate breadsticks.
- Begin by wraping 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 45 minutes in preheated oven or until bread is a rich brown.
- (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.
- Carefully remove foil when cool.
- (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.
- If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.5 Kcal (1116 kJ) | ||
| Calories from fat | 72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 12% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 641.3mg | 27% | |
| Potassium | 69mg | 1% | |
| Total Carbs | 39.5g | 13% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 12.5g | 25% | |
| Iron | 2.5mg | 14% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 186.62 Kcal (781 kJ) | ||
| Calories from fat | 50.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 12% | |
|---|---|---|---|
| Cholesterol | 130.25mg | 62% | |
| Sodium | 449.09mg | 27% | |
| Potassium | 48.32mg | 1% | |
| Total Carbs | 27.66g | 13% | |
| Sugars | 3.15g | 18% | |
| Dietary Fiber | 1.05g | 6% | |
| Protein | 8.75g | 25% | |
| Iron | 1.8mg | 14% | |
| Calcium | 20.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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