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Individual Bread Cornucopias

50Bridgford Parkerhouse Rolls, thawed
25ice cream cones (sugar cones)
Egg Wash

Place Bridgford Parkerhouse Roll Dough pieces on a lightly floured surface; set aside. Lightly grease baking sheets; set aside. Take one ice cream cone and wrap in foil, tucking the foil in along the top brim of cone. Continue this with remaining cones and foil. Lightly grease the foiled 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, using one foil wrapped cone, from the tip, begin to wrap your cornucopia with one rope of dough. Add a second rope of dough (making sure to pinch the two ropes together where they meet). Brush dough lightly with egg wash. Place on sheet pan point side up. Continue with remaining cones and strips of dough.  Carefully place sheet pan in a preheated 325 ̊ degree oven for 12 minutes or until golden brown. Remove from oven and when cool, gently squeeze each cornucopia to crack the cone. Remove cone and foil. Fill cornucopia with salad and enjoy!


Yield: 25 Cornucopias

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