A few of you have asked about our bread cornucopia, so I thought I would post about how to make it. We followed the tutorial at Lilyshop, so you might want to go there for the step-by-step instructions. But, just in case the link breaks in the future, I have put the written instructions here as well.
3-14 oz. cans of refrigerated pizza dough
an empty disposable water bottle
non-stick cooking spray
To start the cornucopia you first need to create your mold so roll a piece of aluminum foil around an empty disposable water bottle. Add layers until you get a nice thick cone-shaped mold for your cornucopia. Fold the edges of the end of the cone in. Now remove your water bottle and stretch out the opening to widen it. Bend the end of the tail a little. Spray with non-stick cooking spray. Set aside.
Take your pizza dough and roll it out with a rolling pin a little so that it is about 1/2 inch thick rectangle. Cut the dough into 1'' strips. Leaving a couple inches at the top, layer the strips on the cornucopia, so that the layers overlap. Continue layering, adding strips as you go, until the entire mold is covered.
Next braid three of the strips together and add to the opening of the cornucopia where you have left some of the mold exposed. Leave a little of the foil poking out.
Preheat your oven to 350 degrees and while it's heating beat one egg with 1 tsp of water in a small bowl. Brush your dough with the egg wash so it gets a shiny golden color when it bakes. Now this has to go into the oven at 350 degrees for 20-35 minutes or until it becomes a golden brown.
Let the bread cool a bit before you try to remove the foil. Take your time and be very gentle with it! Now you can fill it with whatever you wish -fruit, nuts, breadsticks, herbs.