Meatball Creepy Crawlers


1 can (12 oz.) Pillsbury Golden Layers refrigerated flaky original biscuits
20 frozen cooked meatballs, thawed (from 16 oz. bag)
¼ cup shoestring potatoes or chow mein noodles
Sliced olives, pickles and carrots, as desired

Dips, if desired
¼ cup ketchup
¼ cup mustard
½ cup cheese dip


Preheat oven to 375 degrees F. Spray large cookie sheet with cooking spray, or cover with parchment paper.

Separate dough into 10 biscuits; separate each biscuit into 2 layers. Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to make a curved line. Poke shoestring potatoes in both sides of each ball for legs, at head for antennae and tongue, and end for tail. Repeat with remaining 10 wrapped meatballs to make second crawler.

Bake 13-16 minutes or until golden brown. Garnish with olives for eyes and mouth. Top every other section with layer of sliced pickle, carrot and olives. In small bowl, mix ketchup and mustard. Serve crawlers with ketchup mixture and cheese dip.
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