This show-stopping, edible Thanksgiving centerpiece can be prepared up to 3 days ahead your holiday dinner. A bountiful cornucopia filled with fresh fruit, artisan meat and cheese is the all-new Thanksgiving charcuterie board!
Form a large sheet of foil into a 5-in., ball. Take another very large sheet of foil and wrap around the foil ball to form a cone. Shape the small end into a point, curving upward. Generously spray the entire foil cone with cooking spray. Set aside.
Place oven rack in center of oven. Preheat oven to 400°F. Spray a baking sheet with cooking spray; place foil cone on prepared baking sheet, with curved tip up; set aside. Line another baking sheet with parchment paper; set aside.
Unroll one tube of refrigerated pizza dough onto cutting board. Gently pat the dough into a 15x12-in. rectangle. Using a pizza cutter or sharp knife, cut dough into 12 1-in. long strips.
Using 3 strips at a time, braid strips into 4 long braids and place on prepared baking sheet. Repeat with additional pizza crust and braids.
Starting at the curved point, press and wrap the braids gently around the cone, slightly overlapping each additional braid by 1/8 inch as you wrap. Pinch ends together to seal and secure with toothpicks as needed. Continue to wrap until you reach the circular opening of the form.
In a small bowl, combine egg and water. Brush mixture over entire dough surface.
Bake for 15-20 minutes or until golden brown. Remove pan from oven; carefully remove foil form from the inside. Return to oven and let bake an additional 5 minutes or until inside of cornucopia has cooked completely. Remove from oven and let cool completely.
Place cooled cornucopia onto a large board or tray. Fill the inside of the cornucopia with fruits, vegetables, crackers and cheese, letting ingredients spill out onto the board.
