Cook sausage and drain.
Mix sausage, green pepper, egg and seasonings in bowl.
Roll out 2 rectangles of dough to about 8 x 10-inch size.
Spread all of mixture on top of both rolls, almost to edges.
Sprinkle Swiss cheese on top of both rolls and roll up lengthwise.
Brush on egg white.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0. Place alternate layers of sauerkraut and beans in a buttered 8-quart casserole, ending with sauerkraut. Combine water and salt. Mix until dissolved. Add to casserole. Slice sausage roll. Place slices on top of sauerkraut. Bake 40 minutes. Remove from oven. Increase temperature to 400\u00b0. Arrange biscuits on top. Bake 10 to 15 minutes until browned.
Make basic recipe of Bisquick.
Roll out onto floured wax paper.
Allow sausage to reach room temperature.
Spread sausage over Bisquick and roll.
Freeze.
Brown sausage in a frying pan, crumbling it as it cooks. Set aside to cool.
In a large mixing bowl, combine Bisquick, water, and cheese. Stir, then mix in cooled sausage.
Wet your hands (so the meat won't stick) and roll into small balls. Bake on cookie sheets at 325 degrees for about 10-15 minutes or until golden brown.
Mix Bisquick, oleo and milk together.
Mix the sausages (uncooked) and chilies together.
Divide dough in half.
Roll into rectangle, spread sausage on dough.
Roll up like jelly roll. Slice in 1-inch pieces.
Bake 20 minutes at 400\u00b0.
Leave sausage out
of refrigerator until soft.\tMeasure Bisquick into large mixing\tbowl
and
then
add sausage.
Mix together.
Melt cheese
in\tdouble\tboiler\tor microwave until melted.
Mix with sausage and Bisquick.
Roll into small balls and bake at 325\u00b0 for about 30 minutes or until brown.
In a bowl, combine mix and milk.
(If too sticky, add more Bisquick.)
Roll out like pie dough to 1/4-inch thick.
(Keep as square as possible.)
Crumble up sausage on dough.
(Cover well.) Mash sausage into dough with fork.
Roll up like jelly roll. Seal edges well with wet fork.
Cut roll with bread knife into 1/4-inch slices.
Place on ungreased cookie sheet.
Bake at 425\u00b0 for 10 to 12 minutes or until lightly browned.
Take out and cool. Ready to eat.
Makes 24.
Can be frozen.
Prepare \"rolled biscuits\" as directed on Bisquick package. Separate dough into two equal parts.
Roll each part out fairly thick.
Place raw sausage on dough and roll up jelly roll style. Freeze about 10 minutes to simplify slicing.
Slice 1/4 to 1/2-inch thick and bake at 450\u00b0 about 10 minutes or until brown on each side.
Serve with mustard.
o 400\u00b0.
Mix Bisquick mix and water until soft
Make biscuit dough according to directions on Bisquick box. Roll dough out into a rectangle 1/3-inch thick.
Crumble uncooked sausage over dough.
Roll up as for a jelly roll and seal edges (at this point sausage rolls can be wrapped and frozen).
Slice into pinwheels and bake at 450\u00b0 on ungreased cookie sheet until sizzling and brown.
Serve hot (easy to slice if refrigerated first).
Makes about 2 dozen.
Mix sausage and cheese at room temperature.
Add Bisquick and roll into small balls or roll and cut as biscuit.
Place on a cookie sheet and bake at 350\u00b0 until brown.
Makes 105 balls.
Combine meat and Bisquick.
Mix with hands (easier if sausage is at room temperature).
Melt cheese over low heat.
Add sausage and Bisquick.
Roll in small balls.
Bake 15 minutes at 350\u00b0.
Mix sausage and cheese together until thoroughly blended.
On lightly floured surface, roll each pastry rectangle until it's about 8 inches by 14 inches.
Divide sausage mixture in half and form each into tube shape, about 13 inches long.
Lay each sausage roll along one long edge of pastry rectangle and roll up, jelly roll fashion, to form two long logs.
(Recipe may be made to this point up to 24 hours before serving.
Cover sausage roll with plastic wrap until ready to finish and serve.)
Mix Bisquick and milk together. Roll dough into pizza shape, then spread the sausage over the top.
Roll up and wrap in foil. Store in refrigerator overnight.
Slice and bake at 400\u00b0 for 20 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.
rush the inside of each roll with the melted butter and
Mix sausage and cheese until blended.
Add Bisquick gradually. May have to adjust amount of Bisquick.
Roll into marble size balls and bake at 350\u00b0 for 15 to 20 minutes.
Can be made ahead and frozen.
Mix Bisquick, sausage and cheese together, mixing well.
Add milk and blend.
Roll into balls the size of a walnut shell or smaller.
Bake at 350\u00b0 for 20 to 25 minutes.
Yields 100 to 150 sausage balls.
Great to serve for breakfast or lunch!
Have sausage and cheese at room temperature.
Mix uncooked sausage with cheese and Bisquick.
Roll into 1-inch balls and place on a cookie sheet.
(You can freeze now on the sheet.
When frozen, they can be bagged.)
Bake at 400\u00b0 about 15 to 20 minutes. You can bake and freeze them, too.
Mix together raw sausage and grated cheese.
Allow mix to come to room temperature before slowly working in Bisquick.
Roll into balls and place on cookie sheet.
Cook for 10 to 15 minutes at 350\u00b0.
Makes approximately 3 dozen sausage balls.