Ingredients:

• 20 canned, whole jalapeño peppers*

• 3 cups (12 ounces) shredded sharp Cheddar cheese, divided

• 2 cups (8 ounces) shredded Monterey Jack cheese

• 1 pound ground mild pork sausage

• 2 cups all-purpose Bisquick baking mix

• 2 large eggs, lightly beaten

• 1 (6-ounce) package Shake 'N Bake mix for pork

Preparation:

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-inch-thick patty. Place a pepper in center of patty, and wrap dough around pepper. Dip in egg; dredge in seasoned coating mix.

4. 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.
   
   Bake at 375° for 30 minutes or until golden.
   
   *Whole pepperoncini peppers may be substituted for jalapeno peppers.
   
   Yield
   Makes 10 appetizer servings