Cin's Sausage-Cheese Puffs

Straws Kitchen

By
@CinCooks

This is one of my original recipes....I told my Hubs I was going to post it on JAP AND he said, "you should give this all the stars you can because they are the best".

I said "you can only rate it a 5 on JAP, thats their highest".

To that he said "then give it a 5 if thats all they offer, but it should be a 10".

Don't you just love it when Family Approves!!!


(recipe and photos are my own)


Featured Pinch Tips Video

Rating:
★★★★★ 5 votes
Comments:
Cook:
20 Min
Method:
Bake

Ingredients

BATCH ONE: MIX TOGETHER AND DIVIDE IN HALF

2 c
bisquick
1 1/2 lb
sausage
8 oz
philly cream cheese (room temp)
8 oz
shredded mild cheddar cheese
2 oz
kraft white italian 5-cheese shredded blend
1/8 c
natural grated parmesan-romano cheese mix

BATCH TWO: ADD TO HALF OF THE ABOVE INGREDIENTS

1/4 c
for everything original ranch topping & dip
2 Tbsp
pickapeppa sauce
pinch of garlic salt
pinch of celery seed
palm full of chopped chives

PREHEAT OVEN TO 400°F

Step-By-Step

Step 1 Direction Photo

1In a large bowl mix together ingredients in Batch One until well blended (I just use my hands to fold it all together well).

Divide in half, and place half in another bowl.

Step 2 Direction Photo

2Take half of Batch One and ADD all remailing ingredients for Batch Two. Mix together until well blended.

Step 3 Direction Photo

3Take Batch One and roll into 1" balls and place on baking sheet.
Don't let them tough each other because they will puff while baking.
Place in preheated oven to bake for 20 minutes.

Step 4 Direction Photo

4Now take Batch Two and roll into 1" balls. Place on baking sheet (again, not letting them tough).

When Batch One comes out of the oven, place Batch Two in to bake for 20 minutes.

Step 5 Direction Photo

5Batch One Baked....yum

Step 6 Direction Photo

6Batch Two Baked....more yum

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy