|1 pkg||Bridgford Frozen Parkerhouse 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 roll dough into a rope of dough about 8-10 inches long.
To assemble cornucopias: using one foil wrapped cone, from the bottom tip, begin to wrap your cornucopia 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 15 minutes or until golden brown. Remove from oven and when cool, gently squeeze each cornucopia to crack the ice cream cone and then remove cone and foil. Fill cornucopia with salad and enjoy!
*Can substitute with Bridgford Frozen Ready-Dough®. One thawed loaf yields 16 pieces of dough; 8 cornucopias.Print Recipe