Ingredients

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)

¼ cup Pasta Sauce (or Pizza Sauce, use a meatless variety)

3 ounces Pepperoni (chopped)

7-8 ounces Shredded Mozzarella

Instructions

Step 1: In a small bowl, combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Stir well to mix the seasoning blend.

Step 2: Preheat your oven to 350°F (175°C). Lightly spray or oil the muffin pan to prevent sticking. Dab off any excess oil with a paper towel to avoid pooling.

Step 3: Open the biscuit package and separate each biscuit. Place one biscuit into each muffin cup, pressing gently to line the bottom and sides evenly. Continue molding until the biscuit holds securely.

Step 4: Prick the bottom and sides of each biscuit cup several times with a fork to prevent bubbling during baking.

Step 5: Brush the inside of each biscuit cup with the seasoned butter mixture, then lightly brush with about ½ heaping teaspoon of pasta or pizza sauce.

Step 6: Fill each cup with 1 heaping tablespoon of mozzarella cheese and ½ heaping tablespoon of chopped pepperoni. Repeat adding 1 tablespoon mozzarella and ½ tablespoon pepperoni to each cup.

Step 7: Optionally, sprinkle a pinch of Italian seasoning over the top of each pot pie for extra flavor.

Step 8: If using individual foil muffin cups, place them on a baking sheet for stability and easier handling.

Step 9: Bake for 20-23 minutes, or until the biscuit edges are golden brown and the cheese is melted and bubbly.

Step 10: Carefully remove the pot pies from the muffin pan and arrange on a serving platter. Serve warm.

Tips & Variations

Try adding sautéed mushrooms, bell peppers, or olives for extra veggie flavor.

Use a meatless pepperoni to keep this recipe vegetarian-friendly.

Brush the tops with a little garlic butter before baking for added aroma.

For a spicier kick, sprinkle some red pepper flakes over the filling before baking.

If you prefer a thinner crust, press the biscuits thinner into the muffin cups before filling.

FAQs

Can I make these ahead of time?

Yes, you can assemble the pot pies and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use homemade biscuit dough?

Absolutely! Homemade biscuit dough works great and adds a personal touch. Just be sure to roll and press it firmly into the muffin tins to hold the filling well.