Ingredients:

  • 1 lb Ground Pork Breakfast Sausage
  • 2 cups Bisquick baking mix
  • 8 oz Full-fat Cream Cheese, softened
  • 10 oz Rotel Diced Tomatoes & Green Chiles, thoroughly drained
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika

Instructions:

  1. The Integration Phase: In a large stand mixer bowl with a paddle attachment, combine the softened cream cheese and thoroughly drained Rotel. Mix on medium speed until the tomatoes are evenly distributed into the cream cheese base.
  2. The Folding Phase: Add the cold ground pork sausage, freshly grated cheddar cheese, garlic powder, and smoked paprika to the bowl. Turn the mixer to low speed and slowly add the Bisquick half a cup at a time. Stop mixing immediately once the white streaks of flour disappear to avoid overworking the dough.
  3. The Finishing Phase: Use a small 1-tablespoon cookie scoop to portion the mixture into 1-inch rounds. Place the balls on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-22 minutes until the bottoms are mahogany-colored and the tops are firm and springy.