Armadillo Eggs

Great appetizer that incorporates a whole pepper surrounded by a cheesy sausage dough that baked and browned in the oven.

• Ready In: 1 hr 15 mins
• Yields: 20 eggs

Ingredients

• 20  whole  jalapeno peppers (canned, can also use pepperoncini peppers)
• 3  cups  shredded sharp cheddar cheese, divided
• 2  cups  shredded monterey jack cheese
• 1  lb  ground mild pork sausage
• 2  cups baking mix
• 2  large eggs, lightly beaten
• 1 (6 ounce) package  Shake-n-Bake for pork

Directions

1. Cut a slit lengthwise on one side of peppers, leaving other side intact; remove seeds. Stuff each pepper with about 2 teaspoons sharp cheddar cheese. Pinch edges to close; set aside.
2. Combine remaining 2 cups sharp cheddar cheese, Monterey Jack cheese, sausage, and baking mix.
3. Pinch off about 2 rounded tablespoons of dough; shape into a 1/4" thick patty. Place a pepper in center of patty, and wrap dough around pepper. Dip in egg; dredge in seasoned coating mix. Place on a lightly greased 15 x 10" jelly roll pan. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.
4. Bake at 375 degrees for 30 minutes or until golden.