Pizza Pot Pies

These delightful pizza pot pies marry two comfort food favorites into one irresistible handheld treat. Each buttery biscuit crust cradles layers of savory sauce, melted cheese, and zesty pepperoni, creating perfect individual portions with that satisfying pizza flavor in every bite. The golden, flaky exterior gives way to a molten, cheesy center that will have everyone reaching for seconds.

My family discovered these when I was searching for something different to serve during our weekly game nights. The first batch vanished so quickly I had to make a second round immediately! Even my pickiest nephew, who normally dissects every dish looking for 'suspicious ingredients,' devoured three in one sitting. Now they've become our most requested food whenever friends come over.

Key Ingredients

• Refrigerated Biscuits: These create an effortlessly flaky crust that mimics pizza dough but with even less work. The butter-enriched varieties add extra richness that complements the savory fillings beautifully.
• Garlic Butter Mixture: This aromatic blend of butter, olive oil, and seasonings transforms plain biscuit dough into a garlicky, Italian-inspired crust. Brushing it on before adding sauce ensures flavor in every layer.
• Jarred Pasta Sauce: Offers deep tomato flavor without the need to simmer homemade sauce for hours. The concentrated richness works perfectly in these small portions.
• Mozzarella Cheese: Creates that quintessential pizza stretch when pulled apart. Fresh or pre-shredded both work well, though fresh will give a slightly creamier texture.

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Step-by-Step Instructions

Step 1:

In a small bowl, combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper until thoroughly mixed. This aromatic mixture will infuse the biscuit dough with savory flavor while creating a moisture barrier that prevents the crust from becoming soggy. The combination of butter and oil creates the perfect texture – rich from the butter but with the oil preventing it from hardening when cooled.

Step 2:

Preheat your oven to 350°F while lightly coating your muffin tin with cooking spray. Take care to wipe away any pooling oil, which can make the bottoms greasy rather than crisp. For easier serving and cleanup, individual foil cups work wonderfully – just remember to place them on a baking sheet for stability.

Step 3:

Open the refrigerated biscuit package and gently press each biscuit into a muffin cup, working the dough up the sides to form a bowl shape. The dough will naturally try to shrink back, so work patiently, pressing it back into place until it maintains its shape. Prick the bottoms and sides several times with a fork to prevent air bubbles from forming during baking.

Step 4:

Brush the inside of each biscuit cup with the prepared garlic butter mixture, creating a flavorful foundation and moisture barrier. Next, add approximately half a teaspoon of pasta sauce, spreading it in a thin layer that won't overwhelm the other ingredients. The key is balance – too much sauce will make the bottoms soggy.

Step 5:

Layer each cup with alternating mozzarella and pepperoni – starting with cheese, then pepperoni, then more cheese, and finally a few more pieces of pepperoni on top. This layering technique ensures cheese is melted throughout rather than just on top. Finish with a light sprinkle of Italian seasoning to enhance the aroma as they bake.

Step 6:

Place in the preheated oven for 20-23 minutes, watching for the edges to turn golden brown while the cheese in the center becomes completely melted and bubbly. The visual cue of deep golden edges indicates the biscuit dough is thoroughly cooked, ensuring no doughy centers.

Make-Ahead Magic

The flexibility of these pizza pot pies has saved many of my hosting situations. I've developed a reliable system of preparing them up to eight hours in advance, which has been a game-changer for entertaining. I assemble everything, cover the muffin tin loosely with plastic wrap, and refrigerate until about 30 minutes before guests arrive.

I discovered through trial and error that letting them sit at room temperature for about 10 minutes before baking produces the best texture. The first time I tried making them ahead, I put them directly from refrigerator to oven, and the centers stayed a bit doughy while the tops browned too quickly.

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Customization Ideas

These pot pies have become a blank canvas for creativity in our house. My daughter prefers a Hawaiian version with small ham pieces and pineapple tidbits (which I pat very dry first). My husband loves a 'meat lover's' variation with crumbled bacon, sausage, and pepperoni.

For adult gatherings, I've created a sophisticated version with caramelized onions, goat cheese, and prosciutto that disappears even faster than the original. The key with any variation is keeping the fillings relatively dry and pre-cooking any raw ingredients.

I learned the importance of moisture control the hard way during a rainy day cooking session with my nieces. We added fresh tomatoes and mushrooms without pre-cooking them, and ended up with sadly soggy bottoms despite the perfectly browned tops. That kitchen disaster taught me to stick with low-moisture toppings or to pre-cook anything that might release water during baking.

The technique that completely transformed these pot pies for me was discovering the double-layer method. My early attempts had all the cheese on top, which looked pretty but didn't deliver that perfect pizza experience throughout. Now I layer cheese-pepperoni-cheese, which creates pockets of melted cheese in every bite. This simple change made them taste much more like actual pizza rather than just topped biscuits, and I've never gone back to the single-layer method.

Recipe Tips & Questions

→ Can I use homemade biscuit dough instead of refrigerated?

Yes, you can use homemade biscuit dough, but make sure it's rolled thin enough to fit in the muffin cups while still having enough to come up the sides.

→ Can I add other pizza toppings?

Absolutely! Feel free to customize with your favorite pizza toppings like cooked sausage, mushrooms, bell peppers, or olives. Just make sure they're cut small and pre-cooked if necessary.

→ Can I make these ahead of time?

You can prepare them a few hours ahead and refrigerate before baking. They're best served fresh out of the oven, but can be reheated at 325°F for about 10 minutes if needed.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 8-10 minutes or in the microwave for about 30 seconds.

→ Can I freeze these pizza pot pies?

Yes, you can freeze them after baking. Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Reheat from frozen in a 350°F oven for 15-20 minutes.