3 cups Original Bisquick®

1 pound uncooked bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary leaves

1/2 teaspoon parsley flakes Barbecue sauce or chili sauce (if desired)

Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft): Heat oven to 375°. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25-30 min.