.Instructions
Preheat: Heat oven to 375°F / 190°C. Line a rimmed baking sheet with parchment or a silicone mat.
Mix: In a large bowl combine sausage, cream cheese, well-drained Rotel, cheddar, Bisquick (or self-rising flour), garlic powder, onion powder, and pepper. Mix until evenly incorporated (hands or a stand mixer with paddle works best).
Shape: Scoop and roll 1–1 1/2 inch balls. Arrange on the prepared sheet with a little space between.
Bake: Bake 20–25 minutes until golden and cooked through (internal temp 160°F / 71°C).
Serve: Rest 5 minutes. Serve warm with ranch, chipotle mayo, honey mustard, or jalapeño jelly.
Troubleshooting & Tips
Too loose? Knead in 2–3 tablespoons additional baking mix.
Too dry? Add 1–2 tablespoons cream cheese.
Prevent sogginess: Drain Rotel thoroughly; press in a sieve with a spoon.
Make ahead: Roll and refrigerate up to 24 hours or freeze raw on a sheet; bake from frozen adding 3–5 minutes.
Spice it up: Use hot sausage or add 1/4 teaspoon cayenne.
Storage
Fridge: Airtight up to 4 days; reheat at 350°F (175°C) for 8–10 minutes.
Freezer: Up to 3 months. Reheat from frozen at 350°F (175°C) for 15–18 minutes.
ADVERTISEMENT
