I think these are a staple is southern households. Growing up, my mom kept a couple dozen in the freezer at all times and I do the same. I use the original recipe which is 3-2-1 - 3 cups Bisquick, 2 cups grated cheddar and 1 lb. sausage. I've found that Jimmy Dean hot pork sausage makes the best but you can also use Rudy Farms or Bob Evans. Just make sure you use the bulk breakfast sausage. Also - the only way I've found to really mix these well is to roll up your sleeves and do it by hand. Keep mixing until all the baking mix is incorporated. It's even easier if you have the sausage at room temp. I find that I bake mine any where from 15 to 20 min depending how big I make them. However you make them, they are best warm.

Reviewed On: Nov. 30, 2008

Oh my! These truely are the best I've tried... I cut the brown sugar down to 3/4 cup and only used 1 cup choc. chips and they were perfect. Did not spread too much at all. Stuck the dough in the freezer for about 10 min and then baked for 17 min on a Silpat mat. Made 25 cookies using a #40 cookie scoop. Perfect! Next time I will add pecans....

Reviewed On: Nov. 30, 2008

I have been making somthing similar to these for years and they are always a big hit - even with those who aren't crazy about ham and swiss! My recipe varies by adding 1 or 2 teasp. of Worchestershire sauce and NOT melting the butter. Simply soften it and then mix all the other ingredients (except ham, cheese, rolls). Slice the top of the party roll loaf, spread the softenend butter mixture on both of the cut sides of the rolls, layer ham, cheese, ham and put the top back on the loaf. These can also be baked in foil if you want a softer roll. Yummy with any kind of deli meat/cheese.

Reviewed On: Nov. 29, 2008