|1 pkg||Bridgford Parkerhouse Style Rolls, thawed or|
|1 loaf||Bridgford Frozen Ready-Dough®, thawed*|
|12||ice cream cones (sugar cones)|
|1 egg mixed with 1 tablespoon water|
Place Bridgford Parkerhouse Style Roll Dough pieces on a lightly floured surface; set aside. Lightly grease baking sheet(s), set aside. Take one ice cream cone and wrap it in foil, tucking the foil in along the top brim of the cone. Continue this with remaining cones and foil. Lightly grease the cones and set aside on baking sheets. With lightly floured hands, roll each piece of dough into a rope about 8-10 inches long.
To assemble bread cones: using one foil wrapped cone, from the bottom tip, begin to wrap with one rope of dough. Add a second rope of dough when the first is used up (make sure to pinch the two ropes together where they meet). Brush dough lightly with egg wash. Place on sheet pan point-side-up and bake in a preheated 375° oven for 5-10 minutes. Remove pan from oven and carefully place cones on their side (to brown evenly). Return to oven and and continue baking for 5-7 minutes or until golden brown. Remove from oven and when cool, gently squeeze to crack the ice cream cone and then remove cone and foil. To decorate as a Christmas tree, garnish with bell pepper pieces cut into stars and fresh Rosemary. Serve over a bed of greens, point-side-up. Enjoy!
*Can substitute with Bridgford Frozen Ready-Dough®. One thawed loaf yields 16 pieces of dough; 8 cones.
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