<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. Lightly spray a cookie sheet, at least 17- by 14- inches, with nonstick cooking spray. To make form for Cornucopia: Tear off a 30- by 18-inch sheet of heavy-duty aluminum foil. Fold in half to 18- by 15-inches. Roll diagonally to form a hollow cone about 18 inches long with a diameter of 5 inches at the wide end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up, then down at end. Spray outside of cone with nonstick cooking spray. Place on cookie sheet. Open and unroll 1 can dough on work surface. Separate breadsticks. Begin by wrapping 1 breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left. Pinch one end of each of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze. Bake 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack. Remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with assorted raw vegetables directly on table and let them spill out of opening."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9242/cornucopia-120613/?src=shelter_footer>