Pizza Pot Pies Recipe
Introduction
These Pizza Pot Pies are a fun, handheld twist on classic pizza flavors, baked inside a flaky biscuit crust. Perfect for parties or a tasty snack, they combine melty cheese, pepperoni, and savory seasonings in every bite.
Ingredients
- 1 tablespoon butter (softened, not melted)
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning (plus extra for topping, optional)
- Pinch of black pepper
- Cooking spray or oil to grease the tins
- 8 refrigerated biscuits (16-ounce package)
- ¼ cup pasta sauce or pizza sauce (meatless variety)
- 3 ounces pepperoni, chopped
- 7-8 ounces shredded mozzarella cheese
Instructions
- Step 1: Preheat the oven to 350°F. Lightly grease 8 muffin cups using cooking spray or oil, then dab away any excess oil with a paper towel to prevent pooling.
- Step 2: In a small bowl, combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Stir well.
- Step 3: Open the biscuit package and separate the biscuits. Press one biscuit into each muffin cup, molding it to cover the bottom and sides securely.
- Step 4: Use a fork to prick holes in the biscuit dough on the bottom and sides to prevent bubbling.
- Step 5: Brush the inside of each biscuit with the prepared butter mixture, then lightly brush with about ½ heaping teaspoon of pasta or pizza sauce.
- Step 6: Fill each biscuit cup with 1 heaping tablespoon of shredded mozzarella cheese followed by ½ heaping tablespoon of chopped pepperoni.
- Step 7: Add another layer of 1 tablespoon mozzarella cheese and ½ tablespoon pepperoni on top. Optional: sprinkle with a pinch of Italian seasoning.
- Step 8: If using foil muffin cups, place them on a baking sheet for stability. Bake for 20-23 minutes, until the biscuit edges are golden and cheese is melted.
- Step 9: Carefully lift out the pizza pot pies from the tins and serve warm, either on a platter or in individual cups.
Tips & Variations
- For a vegetarian version, omit pepperoni and add sautéed mushrooms or olives instead.
- Use fresh herbs like basil or oregano as a topping for added flavor.
- Choose different cheeses like provolone or cheddar for a unique twist.
- If you prefer a spicier kick, add red pepper flakes to the butter mixture or sprinkle on top.
- Ensure the biscuit dough is pressed firmly in the tin to prevent leaks during baking.
Storage
Store leftover pizza pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 10 minutes or until warmed through, to keep the crust crisp. Avoid microwaving if you prefer a flaky texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade biscuit dough instead of refrigerated biscuits?
Yes, homemade biscuit dough works well. Just make sure it’s not too sticky and press it firmly into the muffin tins to hold the filling.
Can I prepare these ahead of time and bake later?
You can assemble the pizza pot pies and refrigerate them for a few hours before baking. Allow a bit of extra baking time if baking straight from the fridge.
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Pizza Pot Pies Recipe
- Total Time: 37 minutes
- Yield: 8 pizza pot pies 1x
- Diet: Vegetarian
Description
These Pizza Pot Pies are a fun and delicious twist on traditional pizza, featuring a flaky biscuit crust filled with gooey mozzarella cheese, savory pepperoni, and rich pizza sauce. Perfect for a snack or party appetizer, they are baked in muffin tins until golden and bubbling, making bite-sized pizzas with a crispy, buttery crust.
Ingredients
Scale
Crust and Seasoning
- 1 tablespoon Butter (softened, not melted)
- ½ tablespoon Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Italian Seasoning (plus extra as topping, optional)
- Pinch of Black Pepper
- Cooking Spray (or oil to grease the tins)
- 8 Refrigerated Biscuits (16 ounce package)
Filling
- ¼ cup Pasta Sauce or Pizza Sauce (use a meatless variety)
- 3 ounces Pepperoni (chopped)
- 7–8 ounces Shredded Mozzarella Cheese
Instructions
- Prepare Ingredients: Gather all ingredients including softened butter, olive oil, spices, refrigerated biscuits, pizza sauce, chopped pepperoni, and shredded mozzarella cheese.
- Make Seasoning Mixture: In a small bowl, combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Stir thoroughly to create a well-mixed seasoned butter.
- Preheat Oven: Set the oven temperature to 350°F (175°C) and prepare the muffin tins for baking.
- Grease Muffin Tins: Lightly spray or oil the muffin pan or individual foil muffin cups with cooking spray. Use a paper towel to remove any excess oil to prevent pooling in the tins.
- Shape Biscuit Crusts: Open the biscuit package, separate the biscuits, and place one biscuit in each muffin cup. Gently press and mold the biscuit to cover the bottom and sides of the tin securely, working with the dough as it bounces back until snugly fitted.
- Prick Biscuit Shells: Using a fork, pierce the bottom and sides of each biscuit crust a few times to prevent bubbling and ensure even baking.
- Brush Seasoned Butter: Brush the inside of each biscuit crust with the prepared butter mixture, ensuring even coverage.
- Add Sauce: Lightly brush about half a heaping teaspoon of pasta or pizza sauce inside each biscuit shell over the butter layer.
- Layer Cheese and Pepperoni: Fill each shell with one heaping tablespoon of shredded mozzarella cheese, then sprinkle half a heaping tablespoon of chopped pepperoni on top.
- Repeat Filling Layers: Add another layer of one tablespoon mozzarella and half tablespoon pepperoni to each crust for extra cheesy, flavorful filling.
- Top with Italian Seasoning: Optionally, sprinkle a pinch of Italian seasoning on top of each filled biscuit crust to enhance flavor.
- Prepare for Baking: If using individual foil muffin cups, place them on a baking sheet to provide stability and make handling easier.
- Bake: Bake in the preheated oven for 20 to 23 minutes, or until the biscuit edges turn golden brown and the cheese is fully melted and bubbly.
- Serve: Carefully lift the pizza pot pies out of the muffin pan and arrange them on a serving plate or leave them in the individual tins for easy serving.
Notes
- Use refrigerated biscuits for convenience and to get a flaky, buttery crust.
- Feel free to substitute pepperoni with other toppings like cooked sausage, vegetables, or omit for a vegetarian version.
- Use a meatless pizza sauce to keep this recipe simple and vegetarian friendly if desired.
- Make sure not to overfill the biscuit cups to prevent filling spillover during baking.
- For extra crispiness, brush the tops of the biscuit cups with additional butter before baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Keywords: pizza pot pies, biscuit crust pizza, mini pizza pies, appetizer, party food, cheese and pepperoni, easy pizza recipe, baked mini pizzas
