Along with a big pot of chili for the adults, this is what I plan to make for the kids on Halloween this year.
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.”