Shelly's Recipe

SAUSAGE-CHEESE BALLS

Category: Hot

h3 cups baking mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp dried rosemary leaves and flakes
Barbecue sauce or chili sauce, if desired

Preheat oven to 350. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Do-Ahead Tips: Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

*Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

*Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.