Halloween recipes : Bugs ina Blanket

PREP TIME:30 Minutes   •  START TO FINISH: 45 Minutes  •  24 servings

Ingredients

1  can (11 oz) Pillsbury ® refrigerated breadsticks

24  cocktail-size smoked link sausages (from 14-oz package)

³⁄₄  cup shoestring potatoes (from 1³⁄₄-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

Instructions

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 ½ 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.”

Terrifying Tip

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