Pizza Pot Pies (Print Version)
Tiny pizza pot pies made with layers of biscuit dough, gooey cheese, tomato sauce, and pepperoni. A delicious twist on traditional pies.
# Ingredients:
→ Base
01 -
Around 8 biscuits from a 16-ounce refrigerated package
02 -
About 1/4 cup of plain pizza or pasta sauce (no meat)
→ Filling
03 -
Approximately 3 ounces of diced pepperoni
04 -
7 to 8 ounces of grated mozzarella
→ Seasoned Butter
05 -
1 tablespoon of soft (not melted) butter
06 -
1/2 tablespoon olive oil
07 -
1/4 teaspoon table salt
08 -
1/4 teaspoon garlic powder
09 -
1/4 teaspoon of Italian seasoning, plus some extra to sprinkle on top (if you'd like)
10 -
A tiny pinch of black pepper
11 -
Cooking spray or a little oil for greasing your pan
# Steps:
01 -
In a small dish, mix together the softened butter, olive oil, garlic powder, salt, black pepper, and Italian seasoning. Stir until smooth.
02 -
Set your oven to 350°F. Lightly grease the muffin pan with spray or oil, then swipe off any extra using a paper towel.
03 -
Gently press each biscuit into the muffin tins, covering the bottom and sides. Use a fork to poke the bottom and sides a few times.
04 -
Spread a thin coat of the butter blend inside each biscuit, then add about 1/2 heaping teaspoon of pasta or pizza sauce.
05 -
Scoop in 1 heaping tablespoon of mozzarella, followed by 1/2 heaping tablespoon pepperoni. Add another layer of cheese and sprinkle with extra seasoning, if you'd like.
06 -
Bake for about 20-23 minutes, or until the edges are golden and the cheese looks nice and gooey. Halfway through, you might need to turn the pan for even cooking.
07 -
Carefully lift them out of the pan and put onto a dish for serving.
# Helpful Notes:
01 -
Start checking for doneness at around 15-18 minutes.
02 -
Foil cups on a baking tray work as an option.
03 -
Turning the pan halfway can help them cook more evenly.