Bite-sized balls of sausage and cheese flavored dough hiding a surprise
slices of jalapeno pepper
1 pound Cheddar cheese, grated
1 pound good quality pork sausage (Bob Evans recommended)
2 cups baking mix (like Bisquick(r)
1 jar (10 oz) jalapeno pepper slices
1 envelope Shake-n-Bake for pork (original)
Preheat the oven to 325 degrees.
In a large bowl mix together the
cheese and sausage until well blended. You really need to use your hands to do
this well. Add the baking mix and mix well.
Remove about 50 slices of jalapeno pepper from the jar, shake off the
liquid and set on paper towels to absorb excess liquid.
To form each Armadillo Ball, take a chunk of the dough mixture about
the size of a whole walnut, maybe a little bigger. Pat it into a flat
patty. Place a slice of jalapeno pepper in it. Fold up the edges around the
pepper and seal well. Roll into a ball between your hands, pressing
firmly.
After all the balls have been formed, pour the Shake-n-Bake into a
small bowl. Roll the balls in it and place on a cookie sheet, about 1 inch
apart.
Bake at 325 for 20 - 25 minutes, until cooked through and golden brown.
Drain on paper towels. These are good served hot, warm or room
temperature.
Yield: about 50 balls
To freeze: Freeze before baking by placing them on a cookie sheet and place the cookie sheet in the freezer until the balls are solid. Then pour into freezer bags for storage. Bake them frozen (they may take an additional 5 minutes)
