Bite-Size Boo Bugs with Bug-Catching Dip

 

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) or chow mein noodles

Ketchup, barbecue sauce and/or mustard for decorating

1

cup ranch dressing (from 16-oz bottle)

1

tablespoon ketchup

• 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.
• 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.”