Bread Cornucopia

Directions

1. To make a form, roll a 24-inch sheet of foil into a cone shape with a 5-7-inch circular opening; fold edges. Insert balls of additional foil to provide support to cone. Curve pointed end to one side to create cornucopia shape.
2. Spray both the foil form and the baking sheet with cooking spray. Place form on the baking sheet.
3. On a floured surface, roll out pizza dough into a large rectangle, about 24-inches. Cut each rectangle into 1-inch strips. Using three strips, make a braid; set aside. (If desired, make two braids.) Starting at the curved point, wrap one strip around the form, slightly overlapping strips as you wrap. Add additional strips as needed, pinching ends together to seal.
4. Continue to wrap until you reach the circular opening of the form. Place braid at the opening; seal braids underneath the cornucopia.
5. Beat egg and cream together; brush evenly over cornucopia.
6. Bake at 350° until desired level of golden brown is achieved, about 20-30 minutes. Cool 10 minutes on a wire rack. Carefully remove foil form, compacting it as needed. Cool completely.
7. Cornucopia may be made up to 3 days in advance. Store at room temperature, covered lightly with a towel.
8. To use, place cornucopia on a tray or board. Fill with grapes, assorted cheeses, breadsticks, meats, crackers or other decorations as desired for a centerpiece.
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