Biscuit pizza pot pies (Print Version)
# Ingredients:
→ Dough
01 -
16.3 ounces Pillsbury Grands Original Southern Style Biscuits (8 count)
→ Seasoning
02 -
2 tablespoons olive oil
03 -
½ teaspoon Italian seasoning blend
04 -
½ teaspoon garlic salt
→ Filling
05 -
⅓ cup jarred pizza sauce
06 -
1 ½ cups shredded mozzarella cheese
07 -
⅓ cup mini pepperoni rounds
# Instructions:
01 -
Preheat oven to 350°F. Arrange eight 3 ½-inch disposable aluminum muffin tins on a rimmed baking sheet and lightly coat each cup with nonstick cooking spray.
02 -
Flatten one biscuit into a 4–4 ½-inch disc and press into a prepared muffin tin, ensuring dough lines the bottom and sides. Repeat for all biscuits.
03 -
Use a fork to poke holes along the bottom and sides of each dough-lined muffin tin to prevent excessive rising during baking.
04 -
Combine olive oil, Italian seasoning, and garlic salt in a small bowl, stirring thoroughly.
05 -
Lightly brush the seasoned oil onto the dough sides and bottoms inside the muffin tins to enhance flavor without pooling.
06 -
Spoon 1 ½ to 2 teaspoons of pizza sauce evenly into each biscuit cup.
07 -
Distribute shredded mozzarella cheese evenly over the sauce in each biscuit.
08 -
Place 7 to 8 mini pepperoni rounds atop the cheese in each biscuit. Optionally, sprinkle a pinch of Italian seasoning on top for garnish.
09 -
Bake for 20 to 24 minutes until biscuit crust turns golden brown and cheese is melted and bubbly.
10 -
Remove from oven and let cool in the muffin tins for 5 minutes before carefully removing with a knife or offset spatula. Serve warm.
# Notes:
01 -
Use high-quality pizza sauce for best results. Additional toppings like mushrooms or peppers can be added. These pot pies store well and reheat easily.