Combine cheese and sausage.
Add Bisquick and pepper.
Roll into balls the size of walnuts.
Bake on ungreased cookie sheet for 15 minutes at 350\u00b0 or until brown.
Mix biscuit dough and roll out to a rectangle, about 1/4-inch thick.
Spread the sausage over the rectangle, roll up about the size of a rolling pin.
Wrap in aluminum foil and store in the refrigerator or freezer.
If frozen, take out a few minutes before cutting, but it must be chilled good to cut easily.
Cut in 1/4-inch slices, place on cookie sheet and bake until nicely brown.
Crumble sausage in skillet;
cook just until it changes color. Drain if excess
fat;
let cool.
Mix all ingredients, using enough milk to moisten
dough to stage you can handle to shape into balls.
Bake
in
cookie sheet sprayed with cooking spray about 20 minutes or
until done at 350\u00b0. Half recipe can be mixed for a small batch.
Heat oven to 450\u00b0.
In large skillet, cook and stir ground beef and onions until meat is brown.
Spoon off drippings.
Stir in soup, milk, soy sauce and salt; heat through.
Gently stir in olives and parsley.
Pour mixture into baking dish (8 x 8 x 2-inches).
Prepare 1/2 recipe Bisquick biscuit dough from basic recipe.
Roll dough into square, 7 x 7-inches.
Cut square into 1-inch strips.
Place strips over meat mixture.
Bake 12 to 15 minutes or until golden brown.
Makes 4 servings.
Prepare Bisquick mix according to package directions for biscuit dough, using required liquid.
Roll dough on a lightly floured surface to a rectangle, 15 x 18-inches and about 1/8-inch thick.
Dot entire surface with pieces of fresh sausage.
Sprinkle with chives.
Cut dough in half crosswise.
Roll each half jelly roll fashion toward the center, making 2 rolls.
Chill for easy slicing (or freeze).
large bowl combine the sausage, onion, green pepper, and garlic
Combine sausage and cheese. Add biscuit mix and blend thoroughly. Shape into 1-inch balls on cookie sheet.
Bake in preheated 375\u00b0 oven for 10 minutes or until brown. Serve warm or cold.
Yields 100.
Brown sausage in skillet.
Combine milk, biscuit mix and eggs. Mix for 1 minute with electric mixer.
Spread sausage in a greased 13 x 9-inch pan and cover with biscuit and egg mixture.
Sprinkle with cheese.
Bake in a 400\u00b0 oven for 35 to 40 minutes.
Makes 12 to 16 servings.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Crumble sausage and mix well with cheese.
Add Bisquick mix 1 cup at a time.
Form into balls.
Place on ungreased cookie sheet. Bake at 350\u00b0 for 15 minutes.
Preheat oven to 400\u00b0.
In a large saucepan, heat together sausage and shredded cheese.
Stir until cheese is melted.
Stir in Bisquick until smooth.
Cool.
Chill for 30 minutes for ease in handling.
Shape into small balls.
Place on ungreased baking sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Remove.
Place on paper towels to drain.
Serve warm.
(Freezes well after baking; reheat in slow oven.)
Combine sausage, biscuit mix and cheese with hand.
Shape loosely into marble-sized balls and bake at 350\u00b0 for 15 to 20 minutes.
Yields approximately 100 balls.
Preheat oven to 350\u00b0.
In a large bowl of an electric mixer, combine sausage, biscuit mix, cheese, pimientos, garlic powder and hot sauce; mix on medium speed until well combined, about 1 minute.
Add water by the tablespoonful, if necessary, to get mixture to a workable consistency.
Shape into 1-inch balls and place 1/2-inch apart on baking sheets.
Bake for 20-25 minutes or until bottoms are golden brown.
Serve warm with sauces, if desired.
Add the sausage and the cheese (both at room temperature) to the Bisquick.
Use 1 teaspoon of the mixture to form a ball. Place on baking sheet.
Repeat until mixture is gone.
Bake at 350\u00b0 for 15 to 20 minutes.
Preheat oven to 425\u00b0.
In 10-inch skillet over medium-high heat, cook sausage, stirring to separate meat.
Drain on paper towel.
In large mixing bowl, stir soup.
Stir in milk, baking mix, cooked sausage and parsley.
Mix thoroughly.
Onto ungreased cookie sheet, drop about 2 teaspoons batter 1 inch apart.
Bake 12 minutes or until crisp and golden.
Makes about 60 appetizers.
Leave sausage and cheese at room temperature.
Mix well. Shape into balls (small).
Bake at 350\u00b0 for 20 to 25 minutes or until brown.
Brown, drain and crumble sausage.
Combine all ingredients. Mix well (with hands).
Roll into 1-inch balls and place on cookie sheet.
Bake until golden brown.
Serve hot or cold.
Can reheat in microwave.
Preheat oven to 375 degrees F (190 degrees C).
Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.
Preheat oven to 400\u00b0. Cut sausages lengthwise into quarters. Cut each quarter into 5 pieces. Remove biscuits from can and separate. Using fingers, flatten each biscuit to about 4 inches. Place small amount of honey, barbecue sauce or ketchup in center of biscuit. Top with 1 piece of sausage. Bring up edges of biscuit and pinch together to seal top of sausage. Place on baking sheet and bake 10 minutes until browned.
Preheat oven to 375 degrees F (190 degrees C).
Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.