Crispy caterpillar cocoons^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tube refrigerated crescent |
| Rolls | ||
| 8 | Brown & serve sausages | |
| Frying pan | ||
| Metal tongs | ||
| Paper towels | ||
| Knife | ||
| 1 | Squeeze bottle yellow | |
| Mustard | ||
| Cutting board | ||
| Carrot peeler | ||
| Cookie sheet | ||
Directions
TOOLS
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 10-15 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 trough.
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 a Bake according to package instructions. (Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
Submitted By CAROLYN SHAW On 10-15-95
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