Preheat the oven to 350 degrees. In a large bowl combine cheese and sausage with clean hands until well mixed. Add Bisquick® and mix until thoroughly combined. Form each Armadillo Ball from 1 heaping tablespoon dough mixture and flatten in a patty.  Place a slice of jalapeno pepper in the center of the patty.  Form the edges around the pepper and seal well.  Roll into a firmly packed ball using clean hands. After all balls have been formed, pour crushed  FRITOS® into a small bowl. Roll the balls in the FRITOS® until dough is completely covered.  Place 1-inch apart on a cookie sheet. Bake at 350 for 20 - 25 minutes until sausage is no longer pink and dough is thoroughly cooked and golden brown. Makes about 50.

To Make Ahead: Freeze before baking by placing FRITOS® covered balls on a cookie sheet. Cover with plastic wrap and freeze.  Place balls into freezer bags for storage. If baking frozen add 5-8 minutes more to the cooking time.

Fire Sticks

Preheat oven to 350.  Wrap a strip of bacon around the length of each bread stick. In a small bowl, combine brown sugar and cayenne pepper until thoroughly mixed and transfer to a plate. Roll bacon wrapped breadstick in brown sugar mixture. Place breadsticks on cookie sheet.  Bake 10 - 15 minutes until sugar caramelizes and bacon is crisp.  Serve warm.  Makes 25.

Stuffed Pepperoncini

Cut the top portion with the stem off the pepperoncini and gently scoop out the seeds with a clean finger. Be careful not to split the pepperoncini. In a small bowl mix together the Rondele and salami until thoroughly combined.  Snip a little bit of the corner off a heavy weight plastic storage bag.  Spoon the cheese mixture into the bag and twist the top until the mixture is packed in and begins to come out of the cut corner.  Pipe the cheese into each pepperoncini filling it to the top. Chill until ready to serve. Makes 40 pieces.