Description
These Pizza Pot Pies are a delicious and easy-to-make snack or meal featuring a flaky biscuit crust filled with savory tomato sauce, gooey mozzarella cheese, and pepperoni. Perfectly portioned in muffin tins, they bake to golden perfection with a flavorful herb and garlic butter brush, making them an irresistible treat for pizza lovers of all ages.
Ingredients
Units
Scale
Crust and Seasoning
- 1 tablespoon Butter, softened (not melted)
- 1/2 tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/4 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
- 1/4 cup Pasta Sauce or Pizza Sauce, use a meatless variety
- 3 ounces Pepperoni, chopped
- 7-8 ounces Shredded Mozzarella Cheese
Instructions
- Prepare seasoning mixture: In a small bowl, combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Stir well to thoroughly blend all ingredients.
- Preheat oven and prepare tins: Set your oven to 350°F (175°C). Lightly spray or oil your muffin tins, then use a paper towel to remove any excess oil, ensuring it doesn’t pool at the bottom.
- Shape biscuit crusts: Open the package of refrigerated biscuits and separate each one. Place each biscuit into a muffin tin cup and gently press it to mold the dough along the bottom and sides, continuing until it is securely fitted without gaps.
- Prick biscuit crusts: Using a fork, prick the bottom and sides of each biscuit shell a few times. This prevents excessive rising and helps create a flaky crust.
- Brush with seasoning and sauce: Lightly brush the inside of each biscuit cup with the prepared butter and herb mixture. Then brush about ½ heaping teaspoon of pasta or pizza sauce inside each cup over the butter layer.
- Assemble fillings: Fill each biscuit cup with 1 heaping tablespoon of shredded mozzarella cheese, followed by ½ heaping tablespoon of chopped pepperoni. Repeat by adding another tablespoon of mozzarella and half a tablespoon of pepperoni on top.
- Add seasoning topping: If desired, sprinkle a pinch of Italian seasoning on top of each pot pie for extra flavor and aroma.
- Set up for baking: If using individual foil muffin cups, arrange them on a baking sheet for better stability and ease of handling before placing them in the oven.
- Bake: Bake the pizza pot pies for 20-23 minutes, or until the biscuit edges are golden brown and the cheese is completely melted and bubbly.
- Cool and serve: Gently lift the pot pies out of the muffin pan using a spatula if necessary. Arrange them on a plate or serve directly from the tins as preferred. Enjoy warm.
Notes
- Start checking on the pizza pot pies after 15-18 minutes to monitor browning and doneness. Rotate the pan 180 degrees halfway through baking if your oven has hot spots for even cooking.
- If the biscuit cups are touching in the muffin pan, carefully use a spatula to separate them before lifting out to prevent tearing or breaking.
- Using foil muffin cups placed on a sheet pan provides support and makes handling easier than using just a muffin tin.
