DIY Crescent Roll Cornucopia Charcuterie for Thanksgiving

Because who doesn’t love a project you can eat?

Nothing says Thanksgiving showstopper like an edible DIY crescent roll cornucopia centerpiece overflowing with cheese, fruit, nuts and cozy autumn vibes. This crescent roll cornucopia is equal parts festive décor and delicious snack board. It's basically, the ultimate multitasker. Here’s how I make mine.

What You’ll Need

• 1-2 cans refrigerated crescent roll dough (Pillsbury or similar)

• Aluminum foil

• Nonstick spray or melted butter

• Baking sheet

• Optional: egg wash (1 egg + 1 tbsp water)

Step-by-Step Instructions

Step 1: Build the Cornucopia Mold

Start by shaping your base.

• Form the cone: Tear off a large sheet of aluminum foil and roll it into a cone with a slightly curved tip — you’re going for that classic horn-of-plenty shape. If it feels flimsy, double-wrap it or stuff it with crumpled foil for extra support.

• Prep it for baking: Give the outside of your foil cone a good coating of non-stick cooking spray so the dough doesn’t cling for dear life later.

Step 2: Wrap with Dough

Now for the fun (and slightly therapeutic) part.

• Slice it up: Unroll a tube or 2 (depending on the size of your foil form) of refrigerated crescent roll or pizza dough. Slice it into long strips about ¾ to 1 inch wide. If you’re feeling extra fancy, braid a few strips for texture.

• Wrap it up: Starting at the tip, spiral each strip around the cone, overlapping slightly so you don’t leave any gaps.

• Seal the deal: Pinch the ends together as you go, or secure with a toothpick or two if needed. You want it snug and seamless.

Step 3: Bake and Cool

• Bake it golden: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. Bake for about 15–20 minutes, or until it’s a perfect golden brown.

• Let it breathe: Once baked, let it cool slightly, then very carefully wiggle the foil out of the inside. Pop the empty shell back into the oven for another 5 minutes so the inside crisps up.

Filling Ideas

• Savory: herbed cream cheese, grapes, rosemary, prosciutto, nuts, pepperoni, crackers

• Sweet: pumpkin mousse, whipped cream, grapes, pomegranate, cinnamon-apple chunks, or berries

• Kid-friendly: popcorn, trail mix, mini marshmallows

• Don't forget to add fresh herbs like sage, rosemary and/or thyme.

Step 4: Fill and Style

Now comes the Thanksgiving crescent roll cornucopia charcuterie magic.

• Position your masterpiece: Place your cooled cornucopia on a large platter or board.

• Start small: Begin filling it with smaller goodies like nuts, dried fruit, or berries.

• Layer in the stars: Add your cheeses, cured meats, grapes, veggies, and anything else you love, letting everything “spill” naturally out of the horn onto the board.

• Finish strong: Surround it with crackers, olives, dips, and a drizzle of honey or jam for that gourmet finish.

Fact: This doubles as décor and appetizer, so don’t be surprised if your guests can’t stop taking photos before digging in. It’s festive, flaky, and totally Instagram-worthy, just how we like it.

Final Touch

Serve on a wooden board with sprigs of rosemary for that “I-just-threw-this-together” look (we both know you didn’t).