1 can (11 oz) Pillsbury refrigerated original breadsticks
24 cocktail-size smoked link sausages (from 14 oz package)
¾ cup shoestring potatoes or chow mein noodles
Ketchup, bbq sauce and/or mustard for decorating
1 cup ranch dressing
1 Tbs. ketchup
Preheat oven to 375 degrees F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick 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 ½ inch apart on ungreased large baking sheet. Bake 11-14 minutes or until golden brown. Immediately remove from baking sheet; place onto serving plate. Cool 2 minutes.
Insert shoe string potatoes into baked dough to look like legs and antennae. Decorate “bugs” with dots or stripes of ketchup.
Spread dressing on a dinner plate. Squeeze ketchup to draw a coil from center out over ranch dressing. Drag toothpick through coil from center out, creating a web. Serve dip with “bugs”.