Sausage Cheese Balls
1. Heat ovent o 350*. 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.
High Altitude (3500-6500ft) Heat oven to 375* F. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal all purpose flour. Bake 25 to 30 minutes.
This is a Bisquick Recipe so the credit goes to them, it's one of my favorites so I wanted to share it with everyone!!
Enjoy!
- 3 cups original Bisquick mix
- 1 pound 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
1. Heat ovent o 350*. 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.
High Altitude (3500-6500ft) Heat oven to 375* F. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal all purpose flour. Bake 25 to 30 minutes.
This is a Bisquick Recipe so the credit goes to them, it's one of my favorites so I wanted to share it with everyone!!
Enjoy!
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