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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes! Ingredients:
3 cups original bisquick baking mix |
1 lb bulk pork sausage |
4 cups shredded cheddar cheese (16 ounces) |
1/2 cup grated parmesan cheese |
1/2 cup milk |
1/2 teaspoon dried rosemary leaves, crushed |
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes |
barbecue sauce or chili sauce, if desired |
Directions:
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
4. High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.
5. Make the Most of This Recipe.
6. Do-Ahead Tip.
7. Want to make these savory cheese balls ahead? Your options are many! You can:.
8. Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
9. Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
10. Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
11. Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
12. Success.
13. It's true. You don't need to cook the sausage before using it when making this recipe.
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