Armadillo Eggs - cooking recipe

Ingredients

1/2 lb. Monterey Jack cheese, grated
1/2 lb. bulk hot sausage (Owens or Jimmy Dean)
1 1/2 c. Bisquick
15 small jalapeno peppers
1/4 lb. Monterey Jack cheese (for stuffing)
2 eggs, well beaten with 1 Tbsp. water
1 pkg. (2 envelopes) Shake 'n Bake for pork

Preparation

Mix together thoroughly grated cheese, sausage and Bisquick. Mixture will be very stiff and should be kneaded well.
Set aside. Slit and seed the peppers.
If you prefer mild peppers, rinse seeded peppers under running water.
Stuff each pepper with a sliver of cheese.
Pinch the pepper closed around the cheese. Pinch off a bit of the cheese-sausage mixture and pat into a pancake about 1/4-inch thick.
Place the cheese stuffed pepper in the center of the pancake and wrap the pepper completely with dough.
Be sure all edges and ends are sealed.
Roll the dough covered pepper back and forth in your hands to mold into an egg shape.
Roll each \"egg\" in Shake 'n Bake until coated.
Dip these into the beaten egg and return to the Shake 'n Bake.
Coat the \"egg\" well.