24 cocktail-size smoked link sausages
3/4 cup shoestring potatoes
Ketchup, barbecue sauce or mustard
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.