• 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