Pizza Pot Pies

These easy pizza pot pies are made with Grands! biscuits, gooey mozzarella cheese, savory pizza sauce, and mini pepperoni for a fun twist on a classic weeknight dinner.

Prep Time10

Cook Time24

Total Time34

Course: Appetizer, Snack

Cuisine: American

Keyword: Pizza Pot Pies Recipe

Servings:

Calories: 331kcal

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.

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