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
