Save Pizza pot pies are my secret weapon when game day or weeknight cravings strike. They take everything beloved about pizza—melty cheese, pepperoni, zesty sauce—and tuck it inside a golden, buttery biscuit crust. With almost no chopping or fuss, these mini pot pies come together fast and make everyone happy at the table.
I first whipped up these pizza pot pies for my daughter's birthday and now they are regulars in our weekend snack rotation. The aroma alone brings everyone into the kitchen before they even hit the table.
Ingredients
- Butter: softened not melted brings richness to the crust and browning
- Olive Oil: balances the butter and gives flavor to the biscuit base
- Salt: enhances the Mediterranean flavors without overpowering
- Garlic Powder: packs in savory flavor similar to classic pizza crust
- Italian Seasoning: adds that signature herby pizza vibe sprinkle on top for extra punch
- Black Pepper: a little heat to balance the cheese and sauce
- Cooking Spray or oil: prevents sticking and ensures an easy release
- Refrigerated Biscuits: look for a package with visible flaky layers for the most tender crust
- Pasta Sauce or Pizza Sauce: meatless works best for these small pies and the thicker the better to avoid sogginess
- Pepperoni: chop it for even distribution in each bite use turkey pepperoni for a lighter option
- Shredded Mozzarella: opt for a low-moisture pre-shredded bag or grate your own for ultimate meltiness
Instructions
- Prepare the Butter Flavor Mix:
- In a small bowl mix together the softened butter olive oil salt garlic powder Italian seasoning and black pepper until completely smooth no lumps should remain
- Prep the Muffin Tins and Oven:
- Preheat your oven to 350 F and grease each muffin cup with a thin slick of cooking spray or oil then dab away any pools of oil with a paper towel for even crisping
- Shape the Biscuit Bases:
- Open the biscuit dough and separate each piece Gently press one biscuit into each muffin cup using your fingers to nudge the dough up the sides and secure it flat across the bottom It is normal for the dough to shrink back a bit just keep pressing until it forms a shell
- Prick and Brush:
- Use a fork to poke holes in the bottom and sides of each biscuit shell This prevents bubbles Then brush the inside of the dough shells with the seasoned butter mixture and a thin layer of the tomato sauce making sure every surface is covered
- Layer the Fillings:
- Drop in a big tablespoon of shredded mozzarella into each biscuit base then sprinkle in about half a tablespoon of chopped pepperoni Repeat layering with another tablespoon of cheese and a bit more pepperoni for cheesy gooey layers
- Finish and Season:
- Sprinkle a pinch of Italian seasoning over the top for that classic pizzeria aroma This step makes the tops extra flavorful when baked
- Bake to Golden Perfection:
- If using foil muffin cups set them on a baking sheet for stability Bake the pizza pot pies for twenty to twenty three minutes until the biscuit edges are deep golden and the cheese bubbles Check after fifteen minutes and rotate the pan if your oven has a hot spot
- Cool and Release:
- Let the pot pies cool for a minute or two then gently lift them from the pan using a fork or offset spatula Arrange on a platter while still warm so the cheese is perfectly stretchy
Save Mozzarella is my favorite part of this recipe The way it becomes stringy and melty with each bite instantly reminds me of grabbing a hot slice at my hometown pizzeria on Friday nights growing up It is pure comfort food and always feels like a treat
Storage Tips
Leftover pizza pot pies keep well in an airtight container in the fridge for up to three days For best results reheat them in a toaster oven or air fryer so the crust returns to crispness A microwave works in a pinch but expect a softer crust
Ingredient Substitutions
No pepperoni or want a vegetarian option Swap in sautéed mushrooms black olives or diced bell pepper For non dairy eaters plant based cheese melts beautifully in this filling You can use marinara in place of pizza sauce in a pinch just avoid watery sauces
Serving Suggestions
Serve with a pile of Italian dressed greens for a meal or nestle on a big platter with a bowl of extra pizza sauce for dipping If making for a party set out a few toppings and let guests customize theirs before baking Kids especially love this
Save Try a batch soon and watch how quickly they disappear from the table Everyone leaves happy every single time
Recipe FAQ
- → How do you keep the biscuit crust from getting soggy?
Lightly brushing the inside with seasoned butter and sauce, and pricking the dough with a fork prevents sogginess while ensuring a crisp crust.
- → Can I use homemade biscuit dough?
Yes, homemade biscuit dough works well. Just portion it to fit your muffin cups and follow the same steps.
- → What cheese works best?
Shredded mozzarella offers classic flavor, but you can mix in provolone or cheddar for extra richness.
- → Are there vegetarian options?
Simply omit the pepperoni or substitute with sautéed mushrooms, peppers, or spinach for a vegetarian twist.
- → How should they be served?
Arrange bites on a platter or serve in their tins for easy sharing while hot and melty.