Flaky biscuit cups packed with cheese, sauce, and pepperoni for a savory, snackable treat.
# Components:
→ Dough
01 - 8 refrigerated biscuits (from a 16-ounce can)
→ Filling
02 - 3 ounces pepperoni, chopped
03 - 7 to 8 ounces shredded mozzarella cheese
04 - 1/4 cup pasta sauce or pizza sauce, meatless
→ Butter Mixture
05 - 1 tablespoon butter, softened
06 - 1/2 tablespoon olive oil
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon Italian seasoning, plus more for topping (optional)
10 - Pinch of black pepper
→ For Baking
11 - Cooking spray or oil for greasing muffin cups
# Method:
01 - In a small bowl, combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Mix thoroughly until blended.
02 - Preheat oven to 350°F (177°C). Lightly grease muffin cups or foil muffin tins with cooking spray or oil, wiping away any excess with a paper towel.
03 - Open the biscuit package and separate the biscuits. Place one biscuit in each muffin cup, pressing to shape dough into the bottom and up the sides. Repeat for all biscuits.
04 - Use a fork to prick the bottoms and sides of each biscuit. Brush the inside thoroughly with the prepared butter mixture.
05 - Brush a thin layer (about 1/2 teaspoon) of pasta sauce or pizza sauce over the inside of each biscuit cup.
06 - Spoon 1 heaping tablespoon of shredded mozzarella into each cup. Top with 1/2 heaping tablespoon of chopped pepperoni. Repeat with another layer of mozzarella and pepperoni as space allows.
07 - Sprinkle the tops with a pinch of Italian seasoning, if desired. If using individual foil cups, place them on a baking sheet for stability.
08 - Bake in the preheated oven for 20 to 23 minutes, or until biscuit edges are golden brown and the cheese is fully melted.
09 - Carefully lift pizza pot pies from the muffin tin and arrange on a platter. Serve hot, either in the tins or plated.
