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Boo Bugs with Bug-Catcher Dip

The classic “pigs in a blanket” become “bugs in a web” with the addition of potato legs and a clever use of condiments.

Cook time: 11-14 min | Prep time: (X) min | Serves: (X) | Yields: 24
 
Ingredients:
  • 1 can (13.8 oz.) Pillsbury® refrigerated classic pizza crust
  • 24 cocktail-size smoked link sausages (from 14-oz package)
  • 1 egg, beaten
  • 3/4 cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
  • ketchup, barbecue sauce and/or mustard for decorating
  • 1 cup ranch dressing
  • 1 Tbsp. ketchup
Directions:
  1. Heat oven to 400°F. Unroll dough; press to 12x9 inch rectangle. Cut dough into 12 strips (each 1-inch wide). Cut each strip 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 inch apart on large greased cookie sheet. Brush with beaten egg.
  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 look like 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.”

View Party Plan: Bug Out Birthday

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