1/2 lb. grated Monterey Jack cheese
1/2 lb. bulk hot sausage (Jimmy Deans)
1 1/2 c. buttermilk Bisquick
15 med. slit and seeded canned jalapenos
1 pkg. Shake and Bake for pork
2 beaten eggs

Mix together cheese and sausage add biscuit dough in 3 equal parts. Adding each part separately. The mixture will be stiff and should be kneaded several times. The cheese and sausage will hold the dough together. Set aside. Stuff each pepper with cheese and pinch shut. Pinch off cheese and sausage mixture and pat into a flat small pancake about 1/2 inch thick. Put pepper in the middle and wrap completely. Mold into the shape of an egg by rolling in your hands. Roll pepper in Shake N Bake until coated. Dip in egg and then roll in Shake N Bake again. Bake at 325 degrees for 20 to 25 minutes. May be frozen before baking.