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You know those days when the family can't agree on dinner? That's exactly how these came about in my house. My kids would keep picking between pot pies and pizza. So I thought, why not make individual deep-dish pies packed with pizza stuff? Turns out, wrapping all the good pizza flavors in a flaky biscuit crust is even better. Now we pull them out for after-school munchies or game days. It's our favorite for all of it.
Just yesterday, my daughter's volleyball team tore through two whole pans after practice. Those biscuits go beautifully golden and the cheese bubbles up around the edge—this is serious feel-good food.
Irresistible Ingredients
- Cold biscuits from the fridge work best
- Butter makes everything dreamy
- Pasta sauce kicks up the flavor
- Mozzarella shredded fresh melts the best
- Add pepperoni for that real pizza vibe
- Garlic powder gives a tasty punch
- Italian seasoning adds a cozy feel
- Brush on olive oil for a golden finish
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Step-by-Step Directions
- Prep It Up
- Start by cranking the oven on high and spraying that muffin tin like crazy. Don't skip that spray—otherwise, you'll be digging out stuck-on cheese for hours.
- Make the Crust
- Drop a biscuit in each muffin section and press it in. You want it snug, not see-through. Push gently so you don't poke a hole in the dough.
- Layer the Goodies
- Bathe every biscuit cup in melted garlic butter. Add sauce, some cheese, any toppings you like, then more cheese—keep it all piled high.
- One Last Cheese Hit
- That extra handful of cheese right at the end? That's the trick for those epic crispy cheesy bits everybody wants. Don't miss it.
Tasty Sides to Try
These pies love a fresh sidekick. Grab a giant bowl of Italian salad with crunchy lettuce and zingy dressing—it balances all that melty cheese just right. Sometimes I heat up marinara for dipping (because sauce lovers get it). My crew always asks for garlic knots too. Feels like our own slice of neighborhood pizza joint, honestly.
Ways to Switch It Up
This is your playground. The standard version is just the beginning—customize away. Sometimes I mix in sautéed peppers and sausage for a loaded pie. My vegetarian kid goes for heaps of mushrooms and black olives (just cook mushrooms first so the filling isn't watery). In summer, I toss on handfuls of garden basil after baking.
Keeping Leftovers Tasty
Leftovers barely last at our place, but here’s what works. Make them ahead, stash them in the fridge a few hours before baking if you need. After they're cooked, they'll stay good in the fridge about 3 or 4 days. For longer, cool them down and freeze. Warm them up in the oven for the best crunch—microwaves make them soft and a bit soggy.
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What started out as a kitchen experiment turned into our favorite Friday meal. Playing around with ingredients is half the fun and somehow, everyone ends up happy by the time we eat. If you've got a group to feed or just want something easy and awesome, these pizza pies really come through.
Recipe FAQs
- → Is boxed mac and cheese okay to use?
- Homemade works better for the right texture and taste, but boxed is an option in a pinch.
- → What’s the purpose of baking the crust first?
- It keeps the base firm and not soggy beneath all the cheesy toppings.
- → Can I prep this in advance?
- It tastes best fresh, but you can make the mac and cheese ahead and bake later.
- → What kind of dough should I use?
- Go for a thicker, sturdy dough to handle the weight of the toppings.
- → Does this pizza freeze well?
- Freezing isn't great as the mac and cheese texture might get weird.