 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
|
Great appetizer that incorporates a whole pepper surrounded by a cheesy sausage dough that baked and browned in the oven. 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.
|
|