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This cheesy Sausage Balls without Bisquick recipe uses just a few simple ingredients and couldn’t be easier to make. They’re great appetizers for game days, holidays, or just delicious snacking with your favorite dipping sauce.
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Sausage Ball Recipe without Bisquick
Who doesn’t love that classic Bisquick Sausage Balls recipe? It’s been a party favorite for years. But this recipe adds a new spin!
They’re made with small pieces of crescent dough that are mixed into a cheesy sausage mixture. Then they’re rolled up into little bite-sized balls and baked until they puff up and turn a gorgeous golden brown.
These savory sausage balls are so flavorful and are always the ultimate finger food for serving a crowd. The great thing is that you can either serve them at room temperature or warm with your favorite dipping sauce. They would also make a perfect addition to one of these Super Bowl Charcuterie Board Ideas.
Why We Love This Recipe
- Simple recipe: This simple and easy recipe makes a delicious appetizer using simple ingredients.
- Fun twist: Crescent roll dough adds a delightful change to the traditional Bisquick sausage balls recipe.
- Customizable: You can easily make sausage balls with different combinations of cheeses, herbs, and types of sausage. Keep reading for some great suggestions.
- Make ahead: They’re the perfect appetizer for making in advance. You can mix up the dough and roll out the sausage balls several hours to a day before baking.
- Large bowl
- Aluminum foil (or parchment paper)
- Large baking sheet
- Cooking spray
- Pizza cutter (or sharp knife)
- Ground pork sausage
- Dried Rosemary
- Shredded cheddar
- Crescent rolls (you can use regular perforated or uncut crescent sheets)
- Flour (you can use self-rising flour or all-purpose flour)
How To Make Sausage Balls Without Bisquick
Step 1. Preheat the oven to 375°. Cover the baking sheet with foil or parchment paper and spray with cooking spray. In a large mixing bowl, combine ground sausage, shredded cheese, and rosemary.
Step 2. Mix well until combined.
Step 3. Take your tube of crescent rolls and unroll them on a flat surface. Dust each side of the dough with one tablespoon of flour.
Tip: Don’t skip this step or the dough will stick together.
Step 4. Using a pizza cutter or a sharp knife, cut crescent dough into horizontal strips. Then cut the strips vertically to form squares approximately 1/4″.
Step 5. Add the dough squares a little at a time, mixing them into the sausage ball mixture.
Step 6. Using clean hands, shape the sausage mixture into balls that are approximately 1-inch balls. You should get about 42 balls.
Tip: Keep in mind that you want them to be little balls. Once they’re baked, the dough will puff up so form into balls just a little smaller than a golf ball
Step 7. Place the uncooked sausage cheese balls on a cookie sheet.
Step 8. Cook for 15–17 minutes or until golden brown.
Step 9. Serve at room temperature or warm with spicy mustard, honey mustard, beer cheese dip, or any other favorite and enjoy!
While these delicious sausage balls are excellent served at room temperature, leftovers will need to be stored in the fridge.
Keep leftover sausage balls in the fridge in an airtight container, and they’ll stay fresh for about 5–6 days. This makes them a great option for a quick heat-and-go breakfast.
Absolutely! It’s super easy and convenient to freeze sausage balls! Just put them on a cookie sheet and place them in the freezer for about 45 minutes to an hour. This keeps the balls from sticking together. Then just drop them into a freezer bag and freeze for up to about 3–4 months.
To reheat them, let them thaw, and then just pop them in the microwave for about 15 seconds!
Variations of This Easy Sausage Balls Recipe
- Type of Sausage: We used ground Italian sausage, but you can use regular ground breakfast sausage, chicken sausage, turkey sausage, or for spicy sausage balls, hot sausage.
- Seasoning options: You can get really creative with the types of herbs and spices you use. For more Italian flavor, skip the rosemary and use an Italian seasoning blend. For a kick of heat, mix in a dash of cayenne pepper. Or just add more flavor with some onion powder and garlic powder.
- Type of Cheese: White cheddar goes so well with these sausage balls, but you can use mild or sharp cheddar cheese. Pepper Jack, Monterey Jack, and extra sharp cheddar cheese are other great choices. You can add parmesan cheese along with other melty cheeses to give them even more of an Italian twist.
Tips for Making the Best Sausage Balls:
This is a very straightforward recipe, but there are a few tips that help make your cheesy sausage balls perfect every time:
- For best results, grate the cheese yourself. I know this is an extra step, but the cheese you buy already shredded is coated with anti-caking agents that prevent it from melting as well as block cheese. Plus, freshly grated cheese always tastes better than pre-shredded cheese.
- To prevent the sausage balls from having doughy spots, make sure that you cut the crescent dough into small pieces that have been dusted with flour.
- Use your hands to form balls as close to the same size as you can. If you need help, you can use a small cookie scoop. This allows all of them to bake evenly in the same amount of time.
- Make sure you give the sausage balls room to spread out. Just like sausage balls with flour or baking mix, crescent roll dough contains baking powder or some other leavening agent. This will make them puff up and spread out when baked.
- The sausage and cheese mixture will be a little sticky. You may find the balls easier to roll if you grease your hands or spray them with cooking spray.
Want More Appetizer Recipes?
- Baked Jalapeno Poppers
- 7 Layer Dip Cups
- Fried Goat Cheese
- Sausage Puff Pastry With Peppers & Onions
- Sausage Dip
- Hot Corn Dip
- Black Bean & Corn Salsa
- Avocado Deviled Eggs With Bacon & Blue Cheese
- Easy Brie & Proscuitto Appetizer
- Phyllo Wrapped Shrimp Appetizer
- Sausage Stuffed Mushrooms
- Creamy Pickle Dip
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Sausage Balls Without Bisquick
- In a large mixing bowl, combine sausage, shredded cheese and rosemary.16 ounces sausage, 8 ounces shredded cheddar, 1/2 tsp dried rosemary
- Mix well until combined.
- Take your tube of crescent rolls and unroll them on a flat surface. Dust each side of the dough with one tablespoon of flour.8 ounces crescent rolls, 2 tbsp flour
- Using a pizza cutter or a sharp knife, cut crescent dough in horizontal strips. Then cut the strips vertically, to form squares approximately 1/4″.
- Add the dough squares a little at a time, mixing them into the sausage ball mixture.
- With the palms of your hands, shape sausage into approximately 42, 1-inch balls. Note: Keep in mind, you want them to be little balls because once they are baked the dough is going to puff up to make sausage balls that are just a little smaller than a golf ball.
- Place the uncooked sausage balls on baking sheet.
- Cook for 15-17 minutes or until golden brown.
- Serve at room temperature or warm with spicy mustard, honey mustard or your favorite dipping sauce and enjoy!