Recipe By : Gross Grub by Cheryl Porter
Serving Size : 4 Preparation Time :0:00
Categories : Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Tube refrigerated crescent
- rolls
8 Brown & serve sausages
1 Squeeze bottle yellow
Mustard
Tools:
Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet
With an adult's help, preheat the oven according to directions on
crescent roll package.
Prepare the sausages according to package directions.
Use tongs to remove the cooked sausages from the frying pan and place
them on paper towels. Allow them to cool fopr 10 to 15 minutes.
With an adult's help, carefully cut the sausages in half lengthwise.
Then use the rounded tip of a carrot peeler to scoop out a long,
shallow trough down the length of each half. Squeeze a thin line of
mustard into each through.
Separate the cresent roll dough into its precut triangle pieces, and
lay them flat on an ungreased cookie sheet. To form insect larve,
take two sausage halves and, with their mustard sides touching, put
them together to form a whole. Place a whole larve on a baking sheet
and bake accoring to package instructions.
Allow the little buggers to cool 15 to 20 minutes before chowing down
on their tender torsos.
