Monster Eyes

Photo: Oxmoor House

Halloween is dominated by sweets so go the savory route and make these Monster Eyes with simple sausage ball ingredients and green olives with pimentos.

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

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 57%
  • Fat: 3.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 3.7g
  • Fiber: 0.3g
  • Cholesterol: 9mg
  • Iron: 0.3mg
  • Sodium: 176mg
  • Calcium: 55mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
  3. 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.
  4. 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.
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