Ingredients:
1 (16.3) ounce package biscuit dough
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter, melted
1 cup dipping chocolate or chocolate coating
1 pint ice cream
Sprinkles
Special equipment:
6 Manila folders
Tape
Aluminum foil
Directions:
Place oven rack in the bottom third of the oven & preheat oven the 375ºF.
Take a manila folder and roll into a tight cone, securing the end with a piece of tape. Trim the wide end of the cone so it will stand upright. (This will be covered with foil and protected from the heat so it won't burn in the oven.) Wrap cone tightly with foil, covering the paper completely. Lightly spray with cooking oil and set aside. Dust work surface with flour, and using a rolling pin, roll out the biscuit dough to a 1/4-inch thick piece of dough big enough to make a cone. Wrap dough around cone, and use a splash of water to wet the seam and seal the dough.
Place the cone, base side down on a lightly greased baking sheet. Place the cone in the oven and bake for 8-10 minutes or until golden brown.
While the cone is cooking mix together cinnamon & sugar in a small bowl and set aside.
Remove the cones from the oven and brush the outside with melted butter. Sprinkle evenly with cinnamon sugar mixture and then return the cones to the oven for an additional 2 minutes.
Remove the cones from the oven and let cool. While the cones are cooling, melt chocolate in a microwave safe bowl in 30-second intervals, or until spreadable. When the cone is cool enough to handle, remove it from the mold and scoop or brush melted dipping chocolate into the cone. Spread it evenly along the inside of the cone & let chocolate harden. Fill the cone with a scoop of
