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Ingredients
- 1 lb Cheddar cheese grated
- 1 lb good quality pork sausage (Bob Evans recommended)
- 2 c. baking mix (like Bisquick ) (make your own)
- 1 jar jalapeno pepper slices (10 ounce)
- 1 env Shake-n-Bake for pork (original)
Directions
- Preheat the oven to 325 degrees. In a large bowl mix together the cheese and sausage till well blended. You really need to use your hands to do this well. Add in 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 create each Armadillo Ball, take a chunk of the dough mix 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 min, till cooked through and golden.
- Drain on paper towels. These are good served warm, hot or possibly 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 till the balls are solid. Then pour into freezer bags for storage. Bake them frzn (they may take an additional 5 min).
- Bite-sized balls of sausage and cheese flavored dough hiding a surprise slice of jalapeno pepper.
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