Mini-Cornucopias

 I loved a big traditional baked bread cornucopia on the Thanksgiving table.  However, baking bread from scratch is a lot of extra work (especially with a turkey, stuffing, 3 sides and a pie to bake) and I just end up looking at the finished product and wanting to rip it apart and eat it.  So, I've shrunk the cornucopia from a hard to make centerpiece, to a 15 minute individual size that you can serve with the salad course....and it's created using ready made dough! INGREDIENTS- Pillsbury Breadstick Dough (This can be a little tricky to find, in a pinch you can use croissant dough)- Aluminum Foil- Cooking Spray- 1 Egg  STEPS- Take a piece of aluminum foil and shape it into a solid cornucopia.  I think around 6" to 7" long works pretty well.  Give it a nice flair, it will make it easier to remove later on.  Give it a good coat of cooking spray.  Make one for each cornucopia you want to make.- Lay out the bread sticks on a floured board and slice each piece in half length-wise.- Take pieces of dough and lay them parallel making a square the size of one of your foil forms.  One by one basket weave the same number of pieces through the original ones.- Take 2 pieces of dough and twist them together.- Lay the aluminum foil cornucopia onto the woven dough and wrap the dough around the form.  I find it's easiest to start the form on one end of the woven dough and roll the form, picking up the dough as you go. (Sort of like rolling up a rug onto a tube.) Join the ends underneath the foil form, use fingers dipped into a little water to get them to stick. Trim off any extra with a knife.  Take the two pieces that are twisted together and wrap them around the front edge, covering the lose ends. Repeat for your remaining foil forms.- Beat the egg and brush lightly onto the cornucopias.- Bake according to package directions.  Remove from the oven, let cool slightly and remove foil insert.- Arrange on your guests salad plates with a beautiful fall salad tumbling out.- Sit back and receive complements.