- Preheat oven to 350 °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.
- Separate 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.
- Put 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.