Sausage Cheese Balls

 


Ingredients

  • 3
    cups Original Bisquick™ mix
  • 1
    pound uncooked 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

Steps

1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan.

2 In large bowl, stir together all ingredients except barbecue sauce, 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.


Comments

Post a Comment

Popular posts from this blog

20-Garlic Pork and Potatoes Skillet

Image
  Ingredients 1 1/4 lb pork tenderloin, trimmed of fat 4 tablespoons butter, melted 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried thyme leaves 1 lb baby red potatoes, quartered 20 cloves garlic, peeled 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves Steps 1  Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme. 2  In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic. 3  In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in ce...
Read more

Warm Italian Pork Salad

Image
  Ingredients 3/4 lb pork tenderloin, cut into thin bite-size strips 1/4 cup Italian dressing 5 teaspoons (half of 1-oz envelope) ranch dressing mix (not buttermilk recipe) 1/4 cup mayonnaise or salad dressing 1/4 cup milk 1 tablespoon olive or vegetable oil 5 to 6 cups bite-size pieces mixed Boston and red leaf lettuces 1 cup small broccoli florets 2 medium zucchini, cut into 1/2-inch cubes (1 1/2 cups) 2 plum (Roma) tomatoes, each cut into 6 wedges Steps 1  In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate. 2  Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside. 3  In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink. 4  Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.
Read more

Chili-Lime Grilled Pork Chops

Image
  Ingredients Seasoning 1 teaspoon chili powder 1/2 teaspoon garlic salt 1/8 teaspoon ground red pepper (cayenne) 1 tablespoon lime juice 1 teaspoon vegetable oil Pork 4 boneless pork loin chops, 1/2 to 3/4 inch thick (1 lb) Steps 1  Heat closed contact grill for 5 minutes. 2  Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop. 3  When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.
Read more