Prep Time: 30 min ; Start to Finish: 45 min
Makes: 24 snacks
Little hands can help transform sausages and breadstick dough into bugs almost too cute to eat!
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)
Ketchup, barbecue sauce or mustard
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.
High Altitude (3500-6500 ft):No change.
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."