Crescent Roll Cornucopias {A Thanksgiving Snack for Kids}

Crescent Roll Cornucopias are the perfect Thanksgiving healthy snack to make for the kids. They are so cute and easy to make, you might even want to make them for the adults as an appetizer for Thanksgiving dinner.

crescent roll cornucopia fall snack

Crescent Roll Cornucopias

I love, love, love how these Crescent Roll Cornucopias turned out. The kids were equally as excited to come home from school to these yummies waiting on the kitchen counter. I might just have to make this more often. It’s so simple, and good for them, so why not? It was very nice to see them filling up on veggies.

What I love about this recipe

  • An easy recipe to make
  • A great way to get your kids to eat vegetables
  • This is a fun appetizer idea for each person at Thanksgiving

Here’s what you’re going to need for these Crescent Roll Cornucopia:


For this recipe: 1 package of crescent dough makes about 8-10 cornucopias

  • Refrigerated Crescent Roll Sheet – A Roll of Seamless Dough (if you can’t find this, just grab some original refrigerated crescent dough)
  • Foil – You’ll probably want a new package just so you have enough
  • Vegetables – such as carrot sticks, celery sticks, cherry tomatoes, broccoli florets, cauliflower florets, colored peppers, etc.
  • Cheese bricks – such as cheddar, Colby-jack, etc.
  • Sour Cream – You’ll probably want full fat for the best flavor
  • Ranch Dry Mix Packet

Instructions

Step One

making crescent roll cornucopia

Unroll the dough, and along the long side of the rectangle, slice it into about 1/2-inch long strips

*If you are using regular crescent dough, you should prep it now. Unroll, and seal the seams so it becomes 1 big sheet of dough, before slicing it into strips

Shape foil into a cone shape (about 4 inches long, about 1/2 inch wide at the point, and 2 inches wide at the top)

Shaping Foil

  • Here’s how you can do that: Cut a square of foil, and start by pushing your fingers into the center of the square, and fold the foil up and around your hand.
  • Starting at the bottom of your corn, start wrapping a strip around the foil overlapping each time by a little bit, and pressing to seal where needed
  • Pull the tip up a little for a curved shape

Step Two

  • Bake according to the package directions, or until the dough is turning nice and golden in color – about 10 minutes
  • Let cool
  • Now…here’s a trick I learned to get the foil out – squeeze the foil together so it’s a little smaller at the top, and while holding onto the crescent roll, gently twist the foil back and forth until it loosens from the sides and pulls it out
  • You can store the crescent rolls in an air-tight container for a couple of days before filling them

Step Three

making crescent roll cornucopia for Thanksgiving

Cut cheese into thin strips so your cookie cutters can push through them

Use miniature cookie cutters that are fall shapes to cut cheese, peppers, and anything else you think might work

making crescent roll cornucopia for Thanksgiving

Dry any vegetables that are a little moist on a paper towel so the veggies don’t make your cornucopia soggy

Fill your cornucopia with prepared vegetables

Mix the sour cream and ranch packet in a small bowl

Serve the cornucopias your ranch dressing or your favorite vegetable dip

Expert Tips

  • spray the foil or use non-stick foil to prevent the bread from sticking to it
  • hold onto the cornucopia while you gently tug on the foil and twist it to remove it
  • do not overstuff the cornucopia to prevent it from breaking open
How do I make Crescent Roll Cornucopia?

Basically, you’ll need to unroll a can of crescent roll dough sheet, cut the dough into strips, and wrap the strips around a cone shape mold. The mold is baked with the dough and then removed from the baked crescent roll. Then, it is filled with vegetables, cheese, and/or fruit

What can I fill a crescent roll cornucopia with?

Fill it with vegetables, fruit, or cheese

How do I bake a crescent roll cornucopia?

Bake it according to the crescent roll package, which usually according to the package is usually baked in an oven at 375 degrees for about 10 minutes. Make sure the dough is turning golden brown and not doughy

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crescent roll cornucopia fall snack

Crescent Roll Cornucopias {A Thanksgiving Snack for Kids}

A fun appetizer or healthy snack for the kids on Thanksgiving
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Servings: 8
Calories: 1cal
Author: Melissa Haines

Equipment

  • foil

Ingredients

  • 1 8 oz. Crescent Roll Sheet A Roll of Seamless Dough (if you can't find this, just grab some original refrigerated crescent dough)
  • Foil
  • Vegetables such as carrot sticks, celery sticks, cherry tomatoes, broccoli florets, cauliflower florets, colored peppers, etc.
  • Cheese bricks such as cheddar, Colby-jack, etc.
  • 1 16 oz. Sour Cream
  • 1 oz. Ranch Dry Mix Packet

Instructions

  • Unroll the dough, and along the long side of the rectangle, slice it into about 1/2 inch long strips
  • *If you are using regular crescent dough, you should prep it now. Unroll, and seal the seams so it becomes 1 big sheet of dough, before slicing it into strips
  • Shape foil into a cone shape cornucopia (about 4 inches long, about 1/2 inch wide at the point, and 2 inches wide at the top)
  • Here's how you can do that: Cut a square of foil, and start by pushing your fingers into the center of the square, fold the foil up and around your hand.
  • Continue to shape it until you get your desired size. This will be your foil mold. Make one for each person
  • Starting at the bottom of your foil cone shape, start wrapping a strip of crescent dough around the foil overlapping each time by a little bit, and pressing to seal where needed
  • Pull the tip up a little for a curved shape
  • Bake according to the package directions, or until the dough is turning nice and golden in color – about 10 minutes
  • Let cool

Pulling foil out of baked cornucopia

  • Now…here's a trick I learned to get the foil out – squeeze the foil together so it's a little smaller at the top, and while holding onto the crescent roll, gently twist the foil back and forth until it loosens from the sides and pulls it out
  • You can store the crescent rolls in an air-tight container for a couple of days before filling them

Filling the Cornucopia

  • Prep cheese by cutting it into thin strips
  • when you are ready, you can use miniature cookie cutters – (fall shapes), to cut cheese, peppers, and anything else you think might work
  • You can also cut vegetables into strips for dipping so you have a mixture
  • Dry any vegetables that are a little moist on a paper towel so they don't make your bread cornucopia soggy
  • Fill your cornucopia with prepared vegetables
  • Mix the sour cream and ranch packet in a small bowl
  • Serve the cornucopias your ranch dressing or your favorite vegetable dip

Notes

Nutrition Values are only an estimate 

Nutrition

Calories: 1cal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 10mg | Potassium: 0.2mg | Sugar: 0.02g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 0.1mg | Iron: 0.001mg

~Melissa – KidFriendlyThingsToDo.com

Crescent Roll Cornucopia filled with Vegetables and served with ranch dip! Yum and Fun! - KidFriendlyThingsToDo.com

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This Post Has 3 Comments

  1. Jennifer

    This is absolutely adorable!

  2. Sarah

    Thank you so much for the mini cornucopia idea! I made these extremely last minute for my son’s preschool class, and they worked out great. I didn’t bother seaming together the pre-scored dough and just cut strips starting on the long side of the triangle. Worked out perfect! Since they wouldn’t be eaten for a few hours, I stuffed them with goldfish and fruit-shaped gummies. The kiddos loved them, and so did the teachers. (Turns out they talked about cornucopias that day! haha) I might try these again for Thanksgiving as little appetizers and stuff them with something like cubes of brie and pears. Thank you again!

    1. Melissa

      That is so awesome to hear! How neat that they talked about Cornucopias without even knowing what you were bringing as a treat. I love it when things work out like that. Cubed brie and pears sound amazing. Thank you so much for coming back to tell me about your good experience with the recipe.