For our family, October and November are more than just preparation for the fall. We have two large family reunions to go to, holiday celebrations, Christmas shopping and above all else, the grand Thanksgiving meal complete my new creation: Crescent Roll Cornucopias!
When I was little, throngs of family members would convene at a grandparent’s house and we usually stayed a few days since we lived far away. That meant I could feast off of leftover casseroles, pies, and salads for several meals in a row. I’ll admit, I’ve got a teeny chip on my shoulder as I’ve grown older because now we only visit a few hours for the Thanksgiving meal. Very rarely do I get to gorge myself on leftover broccoli casserole for days. Only once have I hosted my own Thanksgiving and reveled in my fridge offerings for the next few meals. I’m a little bitter that I don’t get scads of leftovers…
Moving on… IF I were to get to enjoy leftovers, I would nestle them into these flaky, warm crescents, twisted gently into Thanksgiving Crescent Roll Cornucopias. Can’t you just taste the bits of turkey and tangy cranberry between the crusty edges? Or maybe your sweet tooth is craving cool berries and fresh whipped cream spilling from crescent roll cornucopias, topping off your meal.
I’m sure your taste buds are tingling now! Plan ahead for your upcoming feast with great products and savings on Pillsbury Crescents and Biscuits for your turkey table. With so many options to complete your family’s meal, it’s time to fire up the oven and tackle an easy-to-make recipe like this one!
While your oven warms, create a few loosely wrapped cones from tin foil. As you unroll the tube of Crescent rolls, press seams together and then use a pizza wheel to cut the sheet into even strips. Now here’s the neat part. Wrap one strip of dough(or more, depending on how large you want your crescent roll cornucopias to be) around each tin foil cone.
Bake your crescent roll cornucopias on a tin foil-lined baking sheet or baking stone like I did. If you’d like your cornucopias to have curved tips, roll up some tin foil and set it under the points of the cones.
After baking, allow the cornucopias to cool for 2-3 minutes, then remove the tin foil by twisting it and gently pulling it out of the crescent roll while it’s warm. If it cools completely, it won’t be soft enough to extract the foil!
Serve with your favorite leftovers, or create a dessert with fresh whipped cream and naturally sweet strawberries!