- December 30, 2008 at 11:15 pm #268353
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 oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2×10 1/2x2x1 inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
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.
Want to make these savory cheese balls ahead? Your options are many! You can:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
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.
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.
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.
It’s true. You don’t need to cook the sausage before using it when making this recipe.
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