Armadillo Eggs

1. 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. 2

   Combine remaining 2 cups sharp Cheddar cheese, Monterey Jack cheese, sausage, and baking mix.

3. 3

   Pinch off about 2 rounded tablespoons of dough; shape into a 1/4-inch-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-inch jelly-roll pan. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.

4. 4

   Bake at 375u00b0 for 30 minutes or until golden.

5. 5

   *Whole pepperoncini peppers may be substituted for jalapeno peppers.

6. 6

   Note: For testing purposes only, we used Shake 'N Bake Seasoned Coating Mix for Pork for seasoned coating mix and Bisquick for all-purpose baking mix.

* Per serving · 4 servings · Values may vary.

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