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Crispy Caterpillar Cocoons Recipe
Serves 4
Halloween
Ingredients: 8 oz tube refrigerated crescent rolls
8 Brown & Serve sausages
1 squeeze bottle yellow mustard
Special Equipment: Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet
Instructions: 1. Preheat the oven according to directions on crescent roll package.
2. Prepare the sausages according to package directions.
3. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels.
4. Allow them to cool for 10 to 15 minutes.
5. Carefully cut the sausages in half lengthwise.
6. Use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half.
7. Squeeze a thin line of mustard into each trough.
8. Separate the crescent roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet.
9. To form 'insect larvae', take two sausage halves and, with their mustard sides touching, put them together to form a whole.
10. Place a whole larvae on a baking sheet and bake according to package instructions. Allow the little buggers to cool 15 ti 20 minutes before serving.
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