Cornucopia

Ingredients

 * 3 	can	Soft-breadstick dough
 * 1 	large	egg, beaten with:
 * 1 	tbsp	water
 * sugar snap peas,
 * red and yellow cherry tomatoes
 * Baby carrots
 * baby Squash
 * Cauliflower and broccoli florets

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
 * 3) Tear off a 30"x 18" sheet of heavy duty aluminum foil.
 * 4) Fold in 1⁄2 to 18"x 15".
 * 5) Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (cornucopia opening).
 * 6) Fasten end with clear tape.
 * 7) Stuff cone with crumpled regular foil until form is rigid.
 * 8) Bend tail of cone up then down at end.
 * 9) Spray outside of cone with non-stick cooking spray.
 * 10) Place on cookie sheet.
 * 11) Open and unroll first can of breadstick dough on work surface.
 * 12) Separate breadsticks.
 * 13) Begin by wraping one breadstick around tip of cone.
 * 14) Brush end of next breadstick with glaze and press to attach to end of first breadstick.
 * 15) Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
 * 16) Pinch one end of the 3 breadsticks together, then braid.
 * 17) Brush bread around opening of cornucopia with glaze.
 * 18) Gently press on braid.
 * 19) Brush entire cornucopia with glaze.
 * 20) Bake 45 minutes in preheated oven or until bread is a rich brown.
 * 21) If parts start to darken too much, cover them with poeces of foil
 * 22) Remove from oven and let cool completely on cookie sheet on a wire rack.
 * 23) Carefully remove foil when cool.
 * 24) If freezing, leave foil in bread for support. Remove when thawed.
 * 25) Put cornucopia with the assorted raw vegetables directly on table and let them spill out of opening note.
 * 26) To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel.
 * 27) If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.