1. Heat oven to 375. Cut a wedge into the end of each cocktail hot dog to look like a toenail. Unroll dough; separate at perforations into 8 breadsticks. With knife or kitchen scissors, cut each breadstick into thirds., making 24 pieces. Wrap 1 piece of dough around each hot dog to edge of toenail. Place seam side down on ungreased cookie sheet.
2. Bake 10 to 12 minutes or until golden brown. Cool 3 minutes. Fill each toenail with 1/4 teaspoon dip or ketchup. Insert almond to look like toenail. Serve warm.