Heat oven to 350°F. Lightly coat a baking sheet, at least 17 by 14 inches, with nonstick spray.
To make form for Cornucopia: grab a water bottle and some aluminum foil.Tear off a 30 by 18-inch sheet of heavy-duty aluminum foil. Fold in half to 18 by 15 inch. Roll diagonally to form a hollow cone about 18 inches long with a diameter of 5 to 6 inches at wide end. Fasten end with tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up. Spray outside of cone with nonstick spray. Place on baking sheet.
Once you have a sturdy foil mold, you can leave the bottle in to make the mold easier to work with, but be sure to remove the bottle before you pop it in the oven. Coat your mold liberally on all sides with non-stick cooking spray.
Open and unroll 1 can of dough. Separate breadsticks. Gently roll with hands on your counter top until breadsticks are about 18 inches long. Begin by wrapping 1 breadstick around tip of cone.
Tuck end under, then press on another breadstick. Continue spiral-wrapping cone, slightly overlapping dough, until there are 6 breadsticks left.
Pinch 1 end of each of 3 breadsticks together, then braid, attaching remaining 3 breadsticks to first 3 by pressing ends together. Continue to braid. Brush bread around opening of Cornucopia with glaze. Gently press on braid. Brush entire Cornucopia with glaze. Brush your cornucopia with melted butter and bake at 350 F for 25 to 30 minutes on the lower rack, or until it turns a golden, shiny brown.
Remove from oven; let cool completely on baking sheet on a wire rack. Remove foil when cool and fill with your favorite Thanksgiving food.
Adapted from All Recipes.
