FOOD

These Stuffed Crescent Roll Cornucopias Taste Even More Festive Than They Look

by Kate Taylor
Kate is a writer who laughs at her own jokes and likes to pour too much hot sauce on her food.

Turkey Time is getting closer and closer. If you’re interested in a way to make this feast a little more fun than usual, look no further!

With a little imagination — and crescent roll dough — you can create mini stuffed crescent roll cornucopias. Your guests won’t be sure whether to eat or ogle these cute little Thanksgiving treats.

This holiday is all about tradition, and there is nothing more traditional than a cornucopia.

According to The Daily Meal, the word cornucopia translates to “horn of plenty” in Latin. Originally, they were made out of real goat horns, intended to symbolize a plentiful harvest.

The symbol was adopted by the pilgrims when they too hoped for a successful harvest. Since then, cornucopias have come to be synonymous with Thanksgiving and the plentiful bounty on our dining room tables in late November.

This recipe for mini edible cornucopias allows us to celebrate the past with a little bit of modern creativity. Also, is there anything better than something cute that you can also eat?

You can also choose whatever filling fits your needs. For instance, the crudités option is great as an appetizer, while the nuts and berries stuffing is all you need for a quick snack.

Better yet, when Thanksgiving is over, you can use your leftovers to make a delicious turkey-based stuffing to enjoy the day after, too!

Learn how to make your own stuffed crescent roll cornucopias by watching the video below.

Be sure to SHARE this recipe with anyone who wants fresh Thanksgiving ideas!

Cook: 20 min
Prep: 10 min
Serves: 4
Ingredients
  • 1 can crescent roll dough
  • As needed egg wash
  • 14 cup pecans
  • 14 cup almonds
  • 14 cup pistachios
  • 14 cup peanuts
  • 14 cup raisins
  • 1 tbsp. cayenne pepper
  • 1 sprig rosemary
Instructions
  • Preheat oven to 375°F.
  • Construct a tinfoil mold that looks like a mini cornucopia.
  • Spread out the crescent roll dough using a rolling pin.
  • Cut the dough into strips.
  • Wrap the strips of dough around the mold until desired cornucopia shape is achieved.
  • Place on a baking sheet and coat the cornucopias with egg wash before placing in the oven to bake for 20 minutes.
  • Mix the nuts and berries together in a bowl with a dash of cayenne pepper and rosemary garnish.
  • Remove cornucopias from oven and stuff with the nut and berry mix.
  • Enjoy!
Nuts And Berries Stuffed Crescent Roll Cornucopias 10 minutes 20 minutes 30 minutes Serves 4 //www.littlethings.com/app/uploads/2017/11/recipe_card_Cornucopia_1280x627px-1-850x444.jpg crescent roll dough egg wash pecans almonds pistachios peanuts raisins cayenne pepper rosemary Preheat oven to 375°F. Construct a tinfoil mold that looks like a mini cornucopia. Spread out the crescent roll dough using a rolling pin. Cut the dough into strips. Wrap the strips of dough around the mold until desired cornucopia shape is achieved. Place on a baking sheet and coat the cornucopias with egg wash before placing in the oven to bake for 20 minutes. Mix the nuts and berries together in a bowl with a dash of cayenne pepper and rosemary garnish. Remove cornucopias from oven and stuff with the nut and berry mix. Enjoy!

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