We used our tomato sauce for dipping, though we pureed it first and added a few pinches of red pepper flakes to spice it up a bit. You can take it up another notch and use hot sausage instead of regular pork sausage.
The original recipe comes from the Plain Chicken blog.
Makes: 4 dozen or so
Prep time: 15 minutes
Cook time: 14-18 minutes
- 1 pound bulk sausage
- 1/2 cup pepperoni, chopped
- 2 t Italian seasoning
- 3 cups Bisquick
- 4 cups shredded mozzarella cheese
- about 1 cup buttermilk
- Our tomato sauce, pureed (or store-bought pizza sauce) for dipping
1. Preheat oven to 400 F.
2. Heat a skillet over medium-high heat. Crumble the sausage into the skillet and cook until done. Remove to a paper towel-lined plate.
3. In a large bowl, combine the Bisquick, Italian seasoning, and cheese. Add pepperoni and the sausage.
4. Add most of a cup of buttermilk and combine well with a fork. You may need to add more buttermilk. You want the batter to be moist, but not runny.
5. Form batter into 1 1/2" balls and place on baking sheets, 2" apart. Bake 12-18 minutes or until browned. We ended up using 4 sheets and had to bake them in batches.
6. Serve hot with warm dipping sauce.