Cornucopia

Preheat oven to 375°F (190°C). Remove breadstick dough from cans and unroll each one onto a work surface.

Arrange the three breadstick doughs on a parchment-lined baking sheet, overlapping them slightly to form a cone or horn shape, with the pointed ends extending upward.

In a small bowl, whisk together the beaten egg with 1 tablespoon of water to create an egg wash.

Brush the egg wash evenly over the breadstick cone to give it a golden finish.

Bake the breadstick cone in the preheated oven for 20-25 minutes until golden brown and crispy.

While the cone bakes, prepare the vegetables: trim and cut the sugar snap peas in half lengthwise, halve the cherry tomatoes, cut baby carrots into thin sticks, slice the baby squash into thin rounds, and break the cauliflower and broccoli into small florets.

Lightly steam or blanch the vegetables separately until tender-crisp (approximately 3-4 minutes each), starting with the harder vegetables like carrots and cauliflower first, then adding the more delicate ones like peas and squash.

Remove the baked breadstick cornucopia from the oven and let it cool for 2-3 minutes until it is stable enough to handle.

Arrange the cooked vegetables artfully spilling out from the opening of the cornucopia cone, creating a cascading display with a mix of colors and textures.

Serve immediately while the breadstick cone is still warm and crispy.