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Crispy Caterpillar Cocoons

Ingredients

  • 1 (8 ounce) tube refrigerated crescent rolls
  • 8 brown & serve sausages
  • 1 squeeze bottle yellow mustard

Instructions

  1. Heat the oven according to directions on crescent roll package.
  2. 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 for 10-15 minutes.
  3. 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.
  4. Separate the crescent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet.
  5. To form insect larvae, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larvae on a baking sheet and bake according to package instructions.
  6. Allow to cool for 15-20 minutes before chowing down on their tender torsos.

Yield: 4 servings