24
cocktail-size smoked link sausages (from 14-oz package)
3/4
cup shoestring potatoes (from 1 3/4-oz can)
Ketchup, barbecue sauce or mustard
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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.
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To make decorating easier, spoon the ketchup, barbecue sauce and mustard into separate small food-storage plastic bags. Seal the bags and cut a tiny hole in one bottom corner of each bag. Squeeze the bags to decorate the "bugs."
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