A delightful bread cornucopia centerpiece filled with fresh vegetables, perfect for Thanksgiving or any festive occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Lightly spray a large cookie sheet with non-stick cooking spray.
This prevents the bread from sticking and makes cleanup easier.
Tear off a large sheet of heavy-duty aluminum foil and shape it into a cone approximately 18 inches long with a 5-inch diameter opening.
Ensure the cone is sturdy by stuffing it with crumpled foil.
Spray the outside of the foil cone with non-stick cooking spray.
This helps the dough adhere to the cone during baking.
Unroll the breadstick dough and wrap it around the foil cone, starting from the tip and working towards the base.
Overlap the dough slightly to ensure full coverage.
Mix the egg and water in a small bowl to create a glaze.
The glaze gives the bread a shiny, golden finish.
Brush the dough with the glaze using a basting brush.
Apply the glaze evenly for a consistent color.
Bake the cone in the preheated oven for 45 minutes or until golden brown.
Check periodically to avoid over-browning.
Allow the bread cone to cool completely before carefully removing the foil.
Cooling prevents the bread from breaking during foil removal.
Fill the bread cornucopia with the fresh vegetables, letting them spill out decoratively.
Arrange the vegetables by color for a visually appealing display.
Place the filled cornucopia on your table as a centerpiece and enjoy the festive presentation.
This centerpiece doubles as an appetizer for guests to enjoy.
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