Bugs in a Blanket
Get ready to delight kids and adults alike with this whimsical *Bugs in a Blanket* recipe! Perfect for Halloween parties, themed gatherings, or a fun snack, this creepy-crawly twist on the classic pigs in a blanket is as adorable as it is delicious. Juicy cocktail sausages are wrapped in spiraled strips of crescent roll dough, baked to golden perfection, and finished with candy eyes for an irresistibly spooky look. With just 15 minutes of prep time and a quick 12-minute bake, these bite-sized treats come together effortlessly. Serve them warm with your favorite dipping sauces, like ketchup or mustard, for a crowd-pleasing snack that's as fun to make as it is to eat. Whether you’re hosting a festive event or just looking for an easy, playful recipe, these “bugs” are sure to scuttle their way into everyone’s hearts!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 1 can (8 ounces) Crescent roll dough
- 20 pieces Cocktail sausages
- 40 pieces Candy eyes
- 1 serving Egg wash (1 egg whisked with 1 tablespoon of water)
- 0 to taste Ketchup or mustard (optional, for dipping)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Open the can of crescent roll dough and separate it into the pre-scored triangles.
Step 3
Using a sharp knife or pizza cutter, cut each triangle into three long, thin strips.
Step 4
Take one cocktail sausage and wrap it with one strip of dough, starting from one end and spiraling the dough around the sausage to resemble the body of a bug. Leave one end slightly exposed to act as the 'face' of the bug.
Step 5
Place the wrapped sausage on the prepared baking sheet and repeat with the remaining sausages and dough strips.
Step 6
Using a pastry brush, lightly coat each 'bug' with the egg wash to help them turn golden brown in the oven.
Step 7
Bake in the preheated oven for 10-12 minutes, or until the crescent dough is golden and puffed.
Step 8
Remove the baking sheet from the oven and let the bugs cool slightly before decorating.
Step 9
Place two candy eyes on the exposed end of each sausage to create the 'face.' The residual heat from the sausage will help stick the eyes in place.
Step 10
Serve warm with ketchup or mustard for dipping, if desired.
Nutrition Facts
| Serving size | 894 grams (894.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3537 |
| Total Fat 98.70g | 127% |
| Saturated Fat 39.10g | 196% |
| Cholesterol 294mg | 98% |
| Sodium 4204mg | 183% |
| Total Carbohydrate 591.00g | 215% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 434.80g | |
| Protein 43.80g | 88% |
| Vitamin D 41IU | 205% |
| Calcium 30mg | 2% |
| Iron 8mg | 47% |
| Potassium 119mg | 3% |
Source of Calories