Step 3: Add the Cheddar and Baking Mix

Pour in:

• shredded cheddar
• Bisquick

Mix again until everything is fully combined. It should form a heavy, uniform dough. If it feels too wet, add a little more baking mix one tablespoon at a time.

Step 4: Shape the Sausage Balls

• Scoop about 1 tablespoon of the mixture and roll it into a ball.
• Place each ball on the baking sheet, leaving a little space between them.
  This recipe makes about 35–45 sausage balls depending on size.

Tip: A small cookie scoop makes the process faster and ensures even baking.

Step 5: Bake to Golden Perfection

Bake for 22–25 minutes, or until:

• the sausage is fully cooked,
• the outside is lightly golden, and
• the cheese looks melty and delicious.

If you like a crispier exterior, bake a few extra minutes.

Step 6: Serve Warm

Let them cool for 3–5 minutes so they firm up slightly.
Serve with:

• ranch dressing
• chipotle mayo
• honey mustard
• or eat them plain—they’re that good!

These reheat wonderfully in the oven or air fryer, and they freeze well too.

Tips for the Best Rotel Cream Cheese Sausage Balls

• Don’t skip draining the Rotel — it’s the key to preventing sogginess.
• If you want extra heat, use spicy sausage or Rotel Hot.
• For a smoky flavor, add a pinch of smoked paprika to the mix.
• Freeze raw sausage balls on a tray, then store in freezer bags for quick snacks anytime.

Final Thoughts

Rotel Cream Cheese Sausage Balls are the perfect blend of savory, creamy, and just the right amount of spicy. They’re incredibly easy to prepare and always disappear fast at gatherings. Once you try them, you’ll understand why they’ve become a beloved Southern-style appetizer.

If you want the recipe in a printable format or turned into a Word/PDF file, just tell me!