Description
These Pizza Pot Pies are a fun and easy twist on classic pizza, featuring a flaky biscuit crust filled with melty mozzarella, pepperoni, and pizza sauce. Perfect as a snack, appetizer, or kid-friendly meal, they showcase rich Italian flavors in a convenient handheld form.
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 (for greasing 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 Equipment: Gather 8 muffin cups (3½ inch round foil muffin cups, ½ cup capacity, or a standard muffin tin) for baking the pot pies.
- Make Butter Mixture: In a small bowl, combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper, stirring until well blended.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare the muffin tins by lightly spraying or greasing them with cooking spray or oil. Use a paper towel to remove any excess oil pooling at the bottom.
- Shape Biscuit Crusts: Open the refrigerated biscuit package and separate the biscuits. Press each biscuit gently into a muffin cup, molding it to cover the bottom and sides securely. Keep pressing as the dough springs back to ensure a snug fit.
- Poke Dough: Use a fork to prick the bottom and sides of each biscuit crust a few times to prevent bubbling during baking.
- Brush Seasoned Butter: Brush the inside of each biscuit crust with the prepared butter and seasoning mixture evenly.
- Add Sauce: Lightly brush about ½ heaping teaspoon of pasta or pizza sauce inside each crust.
- Layer Cheese and Pepperoni: Fill each cup with 1 heaping tablespoon of shredded mozzarella cheese, followed by ½ heaping tablespoon of chopped pepperoni. Repeat this layering once more with another tablespoon of mozzarella and ½ tablespoon of pepperoni.
- Top with Extra Seasoning: Sprinkle a pinch of Italian seasoning on top of each filled biscuit cup, if desired.
- Prepare for Baking: If using individual foil cups, place them on a baking sheet for support to avoid tipping and ease handling when transferring in and out of the oven.
- Bake: Bake in the preheated oven for 20-23 minutes, or until the biscuit crust edges turn golden brown and the cheese is melted and bubbly.
- Serve: Carefully lift the pot pies out of the muffin pan and arrange them on a serving platter. They can also be served directly in the muffin cups if preferred.
Notes
- You can substitute regular pizza sauce with marinara or any preferred tomato-based pasta sauce.
- For a vegetarian version, omit pepperoni or use a plant-based pepperoni substitute.
- Using foil muffin cups placed on a baking sheet provides stability during baking and helps with easy removal.
- Ensure the butter is softened but not melted for better brushing and integration with oil and seasoning.
- These pot pies are best served warm to enjoy the melted cheese and crispy biscuit crust.
- Leftovers can be stored in the refrigerator and reheated in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Keywords: pizza pot pies, biscuit crust pizza, easy pizza recipe, appetizer, snack, mozzarella, pepperoni, baked mini pizza pies
