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Monster Eyes

Monster EyesBeware--these goofy sausage balls stare back!

Prep: 30 min.

Cook: 22 min.

3 cups all-purpose baking mix
1 pound ground mild or hot pork sausage
1 (10-ounce) block extra-sharp Cheddar cheese, shredded (we used Cracker Barrel)
54 small pimiento-stuffed olives

1. Preheat oven to 400°.

2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.

3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.
Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minutes or until heated through.

Yield: Makes about 4 1/2 dozen Monster Eyes (serving size: 1 monster eye)

CALORIES 54 (57% from fat); FAT 3.4g (sat 1.4g,mono 1g,poly 0.3g); IRON 0.3mg; CHOLESTEROL 9mg; CALCIUM 55mg; CARBOHYDRATE 3.7g; SODIUM 176mg; PROTEIN 2.6g; FIBER 0.3g

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Posted: October 16, 2010
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