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My mom found this recipe years ago when I was little and made it during Halloween.
Difficulty: Easy
Servings: 24
Prep Time: 10 Minutes (longer if children helping) Cook Time: 11-14 minutesIngredients
Boo Bugs
1 can refrigerated breadsticks
24 cocktail weenies or sausages
3/4 cup chow mein noodles
ketchup, BBQ sauce, mustard for decorating Boo Bugs
Dip for Boo Bugs
1 cup ranch dressing
1 small storage bag
1 Tablespoon ketchup
1 toothpick
Directions
Boo Bugs:
(Dip Below)
1. Heat oven to 375 degrees. Unroll dough and separate at perforations into 12 breadsticks.
2. Wrap dough around the center of each weenie; pinch to seal, leaving each end exposed. Place seam side down and 1/2 inch apart on ungreased LARGE cookie sheet.
3. Bake 11 to 14 minutes or golden brown. Immediately remove from cookie sheet. Place on a tray or plate. LET THEM COOL so no little fingers get burned.
4. Insert chow mein noodles into the baked dough to resemble legs and antennaes. Decorate “bugs” with dots or stripes of ketchup, BBQ sauce, or mustard.
Boo Bug Dip:
Spread dressing in 9″ pie plate. Spoon ketchup in a small resealable storage bag, cut a tiny hole in bottom corner, squeeze the bag to make a coil of ketchup on the dressing then drag a toothpick through the coil from center out to make a spider web.
Categories: Appetizers & Snacks, Entertaining, Holiday, Kid-Friendly, Special Occasions
Tags: Halloween
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