These Mini Pizza Pot Pies deliver everything you love about a classic pepperoni pizza—gooey cheese, rich sauce, golden crust—but in a soft, handheld version that bakes up in under 25 minutes.
If you’ve ever been frustrated by overflowing mini pizzas, biscuit dough fixes that problem without extra work.
Ingredients You’ll Need
Use Biscuit Dough Instead of Pizza Dough
We tested this recipe using both biscuit and pizza doughs. Canned biscuit dough gave the best balance of lift and structure. It turns golden and buttery, almost like a deep-dish crust, but stays tender enough to bite through with a fork. Pizza dough rose too unevenly for the small tins, often pushing the toppings right off the top.
Tips For Making Individual Pizzas
The Fork Holes Matter
Pricking the base and sides of each biscuit with a fork isn’t just busy work—it controls how the dough puffs. Too few holes and the center balloons, sending toppings sliding off mid-bake. Adding a few pokes across the bottom and sides give the crust a flat, steady base with just the right lift at the edges.
Getting the Oil Mixture Right
It might be tempting to brush generously, but go light. A barely-there layer of seasoned olive oil adds flavor . Too much, and you’ll end up with oil pooling on top after baking. A soft pastry brush works best—avoid silicone if possible, since it tends to leave streaks instead of a thin coat.
Cheese and Topping Balance
Two to three tablespoons of shredded mozzarella per cup is the sweet spot. More than that can overflow once the cheese melts, while less can leave gaps between the toppings.
If you want to add vegetables like bell peppers or mushrooms, chop them small—no larger than pea-size pieces. The biscuits expand as they bake, so anything bulky can cause spillover.
Make-Ahead, Reheating, and Storage
These deep dish mini pizzas are great the next day. In fact, we’ve kept them in the fridge for up to two days with no loss of texture.
For the best results, pop them in a 350°F oven for about four minutes—just until the cheese remelts and the center is warm. The microwave works in a pinch, but remove the foil tins first and expect a slightly softer crust.
To plan ahead for parties or weeknight dinners, you can assemble them in the tins, cover tightly, and refrigerate for up to 12 hours before baking.
Pizza Pot Pies
Ingredients
- 16.3 ounces Pillsbury Grands Original Southern Style Biscuits (8 count)
- 2 tablespoons olive oil
- ½ teaspoon italian seasoning blend, plus additional to sprinkle on top before baking (optional)
- ½ teaspoon garlic salt
- ⅓ cup jar pizza sauce (1 ½ to 2 teaspoons per pot pie)
- 1 ½ cups shredded mozzarella cheese (2 to 3 tablespoons per pot pie)
- ⅓ cup mini pepperoni rounds (7 to 8 per pot pie)
Instructions
- Preheat the oven to 350°F. Place 8 – 3 ½ inch wide (½ cup by volume) disposable aluminum muffin tins onto a small rimmed baking sheet. Lightly spray each cup with nonstick cooking spray.
- Using your hands, or on a clean work surface, flatten one of the biscuits into a 4-4 ½ inch wide disc. Place the flattened biscuit into one of the prepared muffin tins, being sure to push the dough against the bottom and sides of the muffin tin. Repeat with the remaining biscuits until all the muffin tins have been filled.
- Using the tines of a fork, poke holes into the bottom, and on the sides, of each of the biscuits pressed inside the muffin tins. This will help keep the biscuits from expanding too much when baked.
- In a small bowl stir together the olive oil, italian seasoning blend and garlic salt.
- Using a pastry brush, very lightly brush the seasoned oil onto the bottom and sides of the biscuits in the muffin tins. Be sure to not use too much oil as you do not want excess oil to pool on the top of the mini pizza pot pies when baked.
- Spoon 1 ½-2 teaspoons of pizza sauce into each of the biscuits.
- Fill each of the biscuits evenly (approximately 2-3 tablespoons each) with the shredded mozzarella cheese.
- Top each of the cheese filled biscuits with 7-8 mini pepperoni rounds. If desired, you can sprinkle a pinch of additional italian seasoning on top for garnish before baking.
- Bake the mini pizza pot pies for 20-24 minutes or until the biscuit crust is golden brown and the cheese is melted and bubbly.
- Remove the sheet pan of mini pizza pot pies from the oven and allow them to cool in the disposable aluminum muffin tins for 5 minutes before removing them from the muffin tins, using a small knife or offset spatula, and serving.
Notes
- These mini pizza pot pies can be assembled and cooked in a standard muffin tin if you do not have the disposable aluminum muffin tins.
- If you can not find the mini pepperoni rounds, you can simply dice standard sized pepperoni slices into ¼ pieces. You will divide the diced pepperoni evenly between all eight mini pizza pot pies.
- You can add a variety of toppings, such as onion, mushroom, bell pepper or italian sausage, to your mini pizza pot pies. You will need to dice your alternate toppings very small and only add a small amount to each biscuit to ensure that as the biscuits bake, and expand, the toppings do not overflow from the muffin tins.
Nutrition
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