Armadillo Balls

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

1
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.
2
Remove about 50 slices of jalapeno pepper from the jar, shake off the liquid and set on paper towels to absorb excess liquid.
3
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.
4
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.
5
Bake at 325 for 20 - 25 minutes, until cooked through and golden brown.
6
Drain on paper towels. These are good served hot, warm or room temperature.
7
Yield: about 50 balls.
8
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).
9
Bite-sized balls of sausage and cheese flavored dough hiding a surprise slice of jalapeno pepper.

Tools

 



Tags:

Yield:

1.0 servings

Added:

February 10, 2010

Creator:

Anonymous

Related Cooking Videos