Bite-Size Boo Bugs with Bug-Catching Dip

Even scaredy-cats will be delighted with these sausage-filled breadstick snacks!

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  • prep time 30 min
  • total time 45 min
  • ingredients 6
  • servings 24
 

Ingredients

1
can (11-oz) Pillsbury® refrigerated breadsticks
24
cocktail-size smoked link sausages (from 14-oz package)
3/4
cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
Ketchup, barbecue sauce and/or mustard for decorating

Dip

1
cup ranch dressing (from 16-oz bottle)
1
tablespoon ketchup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
  • 2 Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
  • 3 Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
  • 4 Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.
  • 5 Spread dressing in 9-inch glass pie plate or on dinner plate. Spoon ketchup into small resealable food-storage plastic bag. Seal bag and cut tiny hole in bottom corner. Squeeze bag to draw a coil of ketchup over ranch dressing. Drag toothpick through coil from center out, creating a web. Serve dip with “bugs.”
  • 1 Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
  • 2 Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
  • 3 Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
  • 4 Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.
  • 5 Spread dressing in 9-inch glass pie plate or on dinner plate. Spoon ketchup into small resealable food-storage plastic bag. Seal bag and cut tiny hole in bottom corner. Squeeze bag to draw a coil of ketchup over ranch dressing. Drag toothpick through coil from center out, creating a web. Serve dip with “bugs.”

EXPERT TIPS

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Expert Tips

Kids will have fun helping “paint” these “bugs”.

Want to create the graveyard setting we've shown on the back cover? For the tombstones, we dipped crackers in melted chocolate. To make your own epitaphs, pipe frosting on the tombstones after the chocolate has set. We used crushed pumpernickel snack stix for the dirt, or you can use crushed chocolate cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
360mg
360%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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