CORNUCOPIA CUPS!

Roll dough ¼ inch thin or unroll dough from can.

Using a pizza cutter, cut into thin strips. You want them to be roughly around ¼ inch.

Each cornucopia will need 6-7 strips to create.

Using your foil, start at a corner and mold into cornucopia shape. Foil can be loose and breathable, it doesn’t have to be twisted into a tight form.

Lightly spray foil with cooking spray to prevent sticking prior to wrapping with dough.

Starting at the point of the cornucopia, start wrapping the foil in the same direction, connecting each piece in a Spiral design around the cornucopia. When you get to your final piece, fold in half and swist the ends together to create a spiral. This will be your decorative opening of your cornucopia. Using your egg wash, attach the spiraled dough over the last layer & tuck in any extra to the bottom.

Cook according to the bread directions.

Line sheet with wax paper and line cornucopias carefully so they do not touch during the cooking process.

Remove and let cool.