Ingredients:

  • 1 lb ground pork sausage
  • 2 cups baking mix (such as Bisquick)
  • 8 oz full-fat block cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly shredded
  • 10 oz canned diced tomatoes and green chiles (Rotel), thoroughly drained and pressed dry
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat. Place the drained Rotel in a fine-mesh strainer and use the back of a spoon to press out all excess moisture.
  2. In a stand mixer fitted with the paddle attachment, combine the softened cream cheese and raw sausage on medium-low speed until just incorporated. Add the shredded sharp cheddar and the pressed Rotel chiles.
  3. Gradually add the baking mix and smoked paprika while the mixer is on the lowest setting. Mix only until the white streaks of flour disappear to prevent a rubbery texture.
  4. Using a 1-tablespoon cookie scoop, portion the dough into 1-inch rounds. Roll lightly between your palms without over-compressing. Place 1 inch apart on the prepared baking sheet.
  5. Bake for 20 minutes until the balls are cooked through and the exteriors have achieved a deep golden-brown color.