Ingredients:

  • 1 lb pork breakfast sausage
  • 8 oz full-fat cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chiles, thoroughly drained
  • 2 cups Bisquick Hearty Sharp Mix
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Place the Rotel in a fine-mesh sieve for 10 minutes. Press down firmly with a spoon to extract all excess liquid to prevent a mushy texture.
  2. Preheat your oven to 400°F (200°C) and prepare a baking sheet with a wire cooling rack set over it for optimal air circulation.
  3. In a stand mixer with a paddle attachment, combine the uncooked pork sausage and softened cream cheese. Mix on medium speed until a uniform, pale pink paste forms with no white streaks.
  4. Lower the mixer speed and add the drained Rotel, shredded cheddar cheese, Bisquick mix, garlic powder, and smoked paprika.
  5. Mix until just combined. Do not overwork the dough to avoid gluten activation which causes toughness.
  6. Scoop the mixture and form into approximately 40 golf-ball-sized spheres.
  7. Place the balls on the wire rack and bake for 20 minutes until they reach a deep mahogany color and are cooked through.