Page 22 - Betty Crocker - Halloween Cookbook

Bugs in a Blanket

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

1 can (11 oz) Pillsbury 1. Heat oven to 375°F. Unroll dough; separate at perforations into 12
®
refrigerated breadsticks breadsticks. With knife or kitchen scissors, cut each breadstick in half
24 cocktail-size smoked link crosswise, making 24 pieces.
sausages (from 14-oz
package) 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
³ ⁄ ₄ cup shoestring potatoes
(from 1³ ⁄ ₄-oz can) or and ½ inch apart on ungreased large cookie sheet.
chow mein noodles 3. Bake 11 to 14 minutes or until golden brown. Immediately remove
Ketchup, barbecue sauce from cookie sheet; place on serving plate or tray. Cool 2 minutes.
and/or mustard for 4. Insert shoestring potatoes into baked dough to resemble legs and
decorating
antennae. Decorate “bugs” with dots or stripes of ketchup.

Dip 5. Spread dressing in 9-inch glass pie plate or on dinner plate. Spoon
1 cup ranch dressing (from ketchup into small resealable food-storage plastic bag. Seal bag and cut
16-oz bottle) tiny hole in bottom corner. Squeeze bag to draw a coil of ketchup over
1 tablespoon ketchup ranch dressing. Drag toothpick through coil from center out, creating a
web. Serve dip with “bugs.”
1 Serving: Calories 140; Total Fat 11g (Saturated Fat 3g); Sodium 360mg; Total Carbohydrate 8g
(Dietary Fiber 0g); Protein 3g Exchanges: ½ Starch, 2 Fat Carbohydrate Choices: ½

Terrifying Tip

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

Betty Crocker Halloween Cookbook 20 • Bewitching Bites & Drinks
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