| 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 1/2x10 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. |
| 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. |
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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. |
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| It's true. You don't need to cook the sausage before using it when making this recipe. |
Nutrition Information:
40 ( 25); 2 1/2g ( 1 1/2g, 0g); 5mg; 95mg; 2g ( 0g, 0g); 2g 0%; 0%; 4%; 0% 0 ; 0 ; 1/2 0