Bugs in a Blanket

Little hands can help transform sausages and breadstick dough into bugs almost too cute to eat! MORE+ LESS-

By Pillsbury Kitchens

January 12, 2007

Ingredients

can (11 oz) Pillsbury™ refrigerated breadsticks

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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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.

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."