Crispy Caterpillar Cocoons
8-oz. tube crescent rolls
8 cooked beef sausages
1 squeeze bottle yellow mustard
Preheat oven according to directions on the crescent-roll package.
Prepare the sausages according to the directions on the package. Use
tongs to remove the cooked sausages from the frying pan and place
them on paper towels. Allow to cool ten to fifteen minutes. 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 crescent-roll dough into its pre-cut triangle pieces,
and lay them flat on an ungreased cookie sheet. To form insect
larvae, take two sausage halves and, with their mustard-filled sides
touching, put them together to form a whole. Place a whole larva at
the wide end of each dough triangle, and roll up dough as you would
regular crescent rolls. Pinch the ends and seams of the rolls
closed. Bake according to package instructions.