Armadillo Balls
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:07pm

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.