Crispy Caterpillar Cocoons
Yield
4 servingsPrep
30 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
crescent roll dough
|
*
|
| 8 | each |
sausages, brown and serve
browned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
crescent roll dough
|
*
|
| 8 | each |
sausages, brown and serve
browned |
* |
Directions
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.
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.
