Armadillo Eggs

From Pauline Chung, Managerial and Confidential Employees Unit DHS, Oahu

I thought the Armadillo Eggs recipe was very unusual. My boy friend had made them for his niece’s birthday and knows that I like cheese and sausages.
This is a delicious pupu.

• 8 to 10 ounces grated Monterey Jack cheese, plain or jalapeno
• 12 ounces Jimmy Dean’s sausage, regular or hot
• 2¾ cups Bisquick
• 1 3.5-ounce can jalapeno peppers, or same amount of stuffed olives
• 2 eggs, lightly beaten
• 1/2 package pork Shake’n Bake mixed with same amount of seasoned bread crumbs.

In small bowl, mix the cheese and sausage thoroughly. Combine well with Bisquick and set aside.

Remove stems and seeds from jalapenos; slice into thin strips. If using olives, slice.

Take walnut-sized ball of mix and press into tiny patty in palm of hand. Add strips of jalapenos or olives. Fold patty in half. Roll between palms until dough resembles an egg. Roll in beaten eggs, then in Shake’n Bake and crumb mix.

Place “eggs” on cookie sheet and bake 20-25 minutes in 325° F. oven. Serve hot or cold. Makes approximately 20 servings.