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Breadstick Cornucopias

Country.Chef's picture
  Refrigerated breadsticks 11 Ounce (Pillsbury)
  Egg 1 , beaten
  Water 1 Tablespoon

Heat oven to 350°F.
Cut eight 9-inch squares of heavy-duty foil.
Fold each square in half to form a triangle.
Hold the triangle with the long side at the bottom as shown in the diagram.
Roll the lower right corner A over to point B to form a cone.
Roll corner C around the front of the cone so points A, B and C meet.
Unroll dough; separate into strips.
Wrap 1 strip around each foil cone so dough touches, starting at point and twisting strip as you wrap.
Place on ungreased cookie sheet.
In small bowl, combine egg and water; mix well.
Brush dough with egg mixture.
Bake at 350°F for 16 to 22 minutes or until golden brown.
Remove from cookie sheet; remove foil cones.
Place on serving plate.
If desired, place pat of butter in each cornucopia.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 641 Calories from Fat 134

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1323.3 mg55.1%

Total Carbohydrates 98 g32.7%

Dietary Fiber 4.1 g16.3%

Sugars 4.5 g

Protein 31 g61.4%

Vitamin A 27.9% Vitamin C 4.1%

Calcium 12.1% Iron 13.2%

*Based on a 2000 Calorie diet

Breadstick Cornucopias Recipe