Well, the other day while brainstorming some ideas my sweet wife said, “What if you added pizza flavors to sausage balls?” I rolled it around in my head a bit and set out to the test kitchen to see what I could create. These Pizza Sausage Balls were the result… and boy are they delicious!!!
I started with a solid base recipe but swapped the breakfast sausage out for some ground Italian sausage. I added some minced pepperoni, cream cheese, garlic powder, and Italian seasoning. I also swapped the classic cheddar cheese out for some mozzarella and parmesan. And to top them off right, I dipped them in some warm pizza sauce. Y’all. These things are seriously delicious. As my great-grandmother would say, these things are “liable to make your tongue slap your brains out.”
They’re perfect in nearly any place that you’d serve the standard version, but are super fun with the addition of the sauce. I really think y’all are going to love them! Enjoy!
Pizza Sausage Balls
- 1 (3.5-ounce) package pepperoni
- 1 (8-ounce) block cream cheese, softened
- 1-pound ground Italian sausage
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 cups baking mix (like Bisquick)
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese (not grated)
- prepared pizza sauce for dipping
- Preheat the oven to 350°F and line a few sheet pans with parchment paper or silicone baking mats.
- Use a food processor or small food chopper to chop the pepperoni into tiny pieces.
- Use a stand mixer or hand mixer to combine the cream cheese, chopped pepperoni, sausage, garlic powder, and Italian seasoning. Add the baking mix and mix to combine. Add the cheese and mix to combine.
- Roll the dough into 1 1/2-inch balls and place them about 2 inches apart on the baking sheets. I like to use a cookie scoop to keep them uniform.
- Bake for 20 to 25 minutes or until golden brown. Serve alongside some warm pizza sauce for dipping.
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I made these with gluten free Bisquick, with no other changes outside of that. You and your family really knocked it out of the park with this one. Fantastic! Whenever I need a recipe that I know will taste great (without trying it out first) your blog is my FIRST stop. Thank you!
This means so much to me! We strive to always have tried and true recipes!
Can you put them in a slow cooker with sauce to serve as an horderve? or make ahead and freeze to reheat?
Certainly you can freeze and reheat. Keeping them warm in a slow cooker may prove to be more challenging as they may turn out to be very soggy.
What is the nutritional info on your pecan chicken salad ???
That’s not something I keep up with.
I hope to try this recipe very soon. I had to laugh when I read what you wrote about your great-grandmother would say these things are “liable to make your tongue slap your brains out.”. I am 75 and my Mother used to say, “it tastes so good you almost swallow your tongue.”. Don’t you just love those old expressions that left no doubt about what they meant! Claudia
Yes! They’re hilarious!
Great recipe stacey
Thanks so much!
Yum! Great twist Stacey!
Thank you, Jenna!
could you just use regular breakfast sausage in place of the italian?
The taste will be a little different, but yes.
Oh, I am SO making these next week when my boys are home for spring break!!!!
Great idea! Hope they’ll enjoy them!!
No, the sausage should be uncooked. This is similar, but more complex, than Bisquick sausage balls — equal weights of Bisquick, uncooked pork sausage, grated cheese — mashed into balls and baked.
Sounds great! I’ll def will make it! thanks!
Sure hope you’ll enjoy them!
Wow! Why hasn’t this been created before?? You & the Mrs. are a great think-tank! I can’t wait to make it. I know they will be delish!!
Ha! Thanks! Hope you’ll enjoy them!
Do you cook your sausage before hand?
It says 20 to 25 minutes in 350 degree oven.
Thanks Red, but all sausage balls recipes that I’ve ever cooked you cook the sausage before hand, drain then mix in all the other ingredients. That’s the reason that I’m asking……….
Totally, and you should never hesitate to ask if it’s not clear. I’d certainly love to see what recipe you use as I’ve never seen one that called for you cook the sausage first. Isn’t it cool how we all have different ways to arrive at the same destination! 🙂
No, you mix the sausage in raw.
Thank you so much for clarifying! These look amazing & I can’t wait to make these!
I sure hope you’ll enjoy them!