Ingredients:

  • 1 lb ground pork sausage
  • 2 cups shredded sharp cheddar cheese
  • 8 oz cream cheese, softened to room temperature
  • 2 cups Bisquick biscuit mix
  • 10 oz can Rotel diced tomatoes and green chiles, well-drained

Instructions:

  1. Prep the oven. Heat your oven to 350°F (180°C). Note: This temperature allows the sausage to cook through without burning the cheese.
  2. Drain the Rotel. Empty the can into a sieve and let it sit for 5 minutes. Drain until no liquid drips.
  3. Combine the cheeses. Mix the softened cream cheese and shredded cheddar in a large bowl. Note: Mixing these first prevents cheese pockets in the final ball.
  4. Add the meat. Crumble the raw pork sausage into the cheese mixture.
  5. Incorporate the chiles. Fold in the drained Rotel tomatoes.
  6. Add the dry base. Pour in the Bisquick mix.
  7. Mix thoroughly. Use your hands or a sturdy spoon to combine until no white streaks of flour remain.
  8. Scoop the dough. Form 1 inch balls and place them 1 inch apart on the prepared baking sheet.
  9. Bake the batch. Cook for 20 minutes until the tops are golden and the bottoms sizzle.
  10. Rest and serve. Let them sit on the pan for 3 minutes to firm up.