Armadillo Balls

Photo: flickr user chris.corwin

Ingredients

1 pound Cheddar cheese grated

1 pound good quality pork sausage (Bob Evans recommended)

2 cups baking mix (like Bisquick ) (make your own)

1 jar jalapeno pepper slices (10 oz)

1 env Shake-n-Bake for pork (original)

Preparation

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).

Bite-sized balls of sausage and cheese flavored dough hiding a surprise slice of jalapeno pepper.