Let cheese and sausage warm to room temperature.
Add Bisquick, red pepper and parsley.
Mix with hands thoroughly. Roll into inch size balls.
Bake on a greased cookie sheet at 375\u00b0 for 15 minutes.
Can be frozen.
Mix cheese and sausage together and mix with Bisquick.
Shape into balls.
Bake about 15 minutes at 400\u00b0.
Allow sausage and cheese to stand at room temperature for about 30 minutes for easier mixing.
Mix sausage, cheese and paprika; add Bisquick and shape into small balls.
Bake at 350\u00b0 for 10 to 15 minutes or until golden brown.
Makes approximately 100 balls.
May be frozen.
Let sausage and cheese come to room temperature.
Grate cheese and work all together.
Make small balls.
Bake 20 minutes at 400\u00b0 or until light brown.
Brown sausage.
Mix sausage, Cheddar cheese and water.
Stir in the Bisquick/self-rising flour.
Drop in small muffin tins. Bake at 400\u00b0 until brown.
Mix Bisquick and sausage.
Add softened cheese and pepper. Blend well. Shape into 3/4-inch balls.
Bake at 375\u00b0 to 400\u00b0 for about 15 minutes or until golden brown.
Makes 9 dozen.
Melt cheese.
Add Bisquick and sausage.
Make small balls. Freeze on cookie sheet.
Can be put in a bag and kept until ready to bake.
Bake at 375\u00b0 until brown and crispy, approximately 10 to 15 minutes.
Grate cheese and mix all together.
Roll into balls and bake 15 to 20 minutes at 375\u00b0.
Cook and drain sausage. Trim crusts from bread and roll flat. Mix cheese and butter together. Spread on both sides of each bread slice. Roll a sausage in each slice. Bake on greased baking sheet at 400\u00b0 for 10 to 12 minutes. Slice into bite-sized pieces.
Spread 1 container of crescent rolls on a flat pan. Bake according to directions until barely brown. Fry sausage and drain well. Blend cream cheese in with sausage. Spread cream cheese and sausage mixture over crescent rolls. Lay second container of crescent rolls on top. Bake at 350\u00b0 until golden brown. Cut into small squares.
Brown and drain sausage.
Cool.
Beat eggs, milk, salt, pepper and mustard.
Fold in bread, cheese and sausage.
Mix well and put in a 9 x 13-inch pan.
Cover and refrigerate overnight.
Remove 1 hour before baking.
Put paprika on top.
Bake at 350\u00b0 for 45 to 55 minutes, uncovered.
Remove.
Let stand 10 to 15 minutes before serving.
b>sausage until browned. Remove from pan and drain extra fat. Let cooked sausage
Allow cheese and sausage to reach room temperature.
ayonnaise and mustard; cover with plastic wrap and refrigerate until the sausage balls are
Have cheese and sausage at room temperature. Mix cheese, sausage and Bisquick together. Make walnut size balls.
Place on ungreased baking sheet. Bake about 15 minutes in a preheated oven at 350\u00b0.
Mix Bisquick and water.
Add cheese and sausage.
Make into balls and bake at 375\u00b0 until done, turning while baking to be sure the sausage is done.
Let cheese and sausage sit to room temperature.
Mix all ingredients together and form into marble-sized balls.
Place on cookie sheet and freeze.
When solid, transfer to freezer bags. When needed, remove amount desired and bake at 325\u00b0 until golden brown, about 35 minutes.
Crumble and fry sausage for a few minutes.
Drain grease.
Add Bisquick.
Melt cheese in double boiler.
Add to sausage and Bisquick.
Mix well.
Shape into balls.
Bake at 400\u00b0 for 10 minutes.
Yields 100 to 150 balls.
In a mixing bowl, put in sausage.
Add cheese gradually.
Add Bisquick and work with hands until thoroughly mixed.
Squeeze cheese and sausage as you would in making dough biscuits.
Roll out in balls.
Cook at 450\u00b0 about 6 minutes.
May refrigerate after cooling.
Warms up well in oven or microwave.
Mix Bisquick, cheese and sausage.
Roll into balls.
Place on cookie sheet.
Bake at 350\u00b0 first 15 minutes and at 325\u00b0 for 2nd 15 minutes.