Bite-Size Boo Bugs with Bug-Catching Dip

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  1 reviews
  • 30|min prep time
  • 45|min total time
  • 6 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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. 4 Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.
  5. 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.”

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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