Crescent Roll Cornucopias are the perfect Thanksgiving healthy snack to make for the kids. They are so cute and easy to make, that you might even want to make them for the adults as an appetizer for Thanksgiving dinner.
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?! Right?! It was very nice to see them filling up on veggies! Here’s the how-to on this simple fun Thanksgiving food for the kids and the adults:
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Here’s what your gonna need for these Crescent Roll Cornucopia:
1 package of crescent dough makes about 8-10 cornucopia
- Refrigerated Crescent Recipe Creations – A Roll of Seamless Dough (if you can’t find this, just grab some original refrigerated crescent dough)
- 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 – 16 oz.
- Ranch Dry Mix Packet
- Unroll the dough, and along the long side of the rectangle, slice it in about 1/2 in. long strips
- Shape foil into a V shape (about 4 inches long, and about 1/2 inch wide at the point, and 2 inches wide at the top) – 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
- *If you are using regular crescent dough, then unroll, and seal the seams so it becomes 1 big sheet of dough, before slicing into strips
- Starting at the bottom of your V, 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
- 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
- when you are ready, you can use miniature cookie cutters – fall shapes, to cut cheese, peppers, and anything else you think might work!
- Dry any vegetables that are a little moist on a paper towel
- Fill your cornucopia with prepared vegetables
- Mix the sour cream and ranch packet in a small bowl
- Serve the cornucopias with your ranch dressing!
Here’s some equipment that you might need or even want for this recipe: I really, really want the turkey cookie cutter. How cute would that be?!
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~Melissa – KidFriendlyThingsToDo.com
This Post Has 3 Comments
This is absolutely adorable!
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!
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.