Monday, August 13, 2007
Sausage Cheese Puffs
Print PDF of recipe here.
1 pound bulk Italian Sausage
3 cups Bisquick
4 cups (16 oz) shredded Cheddar cheese
3/4 cup water
In a skillet, cook and crumble sausage until no longer pink; drain. In a bowl, combine Bisquick and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2 in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 for 12-15 minutes or until puffed and golden brown. Cool on wire racks. Yield: about 4 dozen. Note: Baked puffs may be frozen; reheat at 400 for 7-9 minutes or until heated through (they do not need to be thawed first).
1 pound bulk Italian Sausage
3 cups Bisquick
4 cups (16 oz) shredded Cheddar cheese
3/4 cup water
In a skillet, cook and crumble sausage until no longer pink; drain. In a bowl, combine Bisquick and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2 in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 for 12-15 minutes or until puffed and golden brown. Cool on wire racks. Yield: about 4 dozen. Note: Baked puffs may be frozen; reheat at 400 for 7-9 minutes or until heated through (they do not need to be thawed first).
Labels: Sausage Cheese Puffs
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