ARMADILLO EGGS 6

Ingredients

• 1/2 lb. grated Monterey Jack cheese
• 1/2 lb. bulk hot Texas sausage
• 1 1/2 c. buttermilk biscuit mix
• Shake 'N Bake for pork
• 15 med. to sm. canned jalapeno peppers, slit and seeded
• 2 eggs, beaten

Directions

Mix together cheese and sausage. To this, add biscuit dough. Divide the dry biscuit mix into 3 equal parts, adding each part separately. The mixture will be stiff and should be kneaded several times. The cheese and sausage will hold the dough together. Set aside. Meanwhile, stuff each pepper with a pieces of cheese and pinch the pepper closed around the cheese.

Now pinch off a bit of the cheese-sausage mixture and pat it into a flat pancake 1/2 inch thick. Place the cheese stuffed pepper in the middle of the pancake and wrap the pepper completely with dough, making sure that all edges and ends are sealed completely. Roll the dough-covered pepper back and forth in your hands to mold into an egg shape. Roll the pepper in Shake 'N Bake for pork until coated. Dip "eggs" in beaten eggs and then in the Shake 'N Bake mixture again. Bake the "eggs" in a 300-325 degree oven for 20-25 minutes. They can be frozen before baking.

Tags

armadillo eggs grated monterey cheese sausage buttermilk biscuit canned jalapeno peppers seeded beaten