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.


  • 1 can (13.8 oz.) Pillsbury™ Refrigerated Pizza Crust
  • 1 egg, beaten
  • 24 cocktail-size smoked link sausages (from 14-oz. package)
  • 3⁄4 cup shoestring potatoes or chow mein noodles
  • 1 cup ranch dressing
  • Ketchup, barbecue sauce or mustard, for decorating


  • 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.
  • 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.
  • Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
  • Insert shoestring potatoes into baked dough to look like legs and antennae. Decorate "bugs" with dots or stripes of ketchup.
  • 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.”