The first time I made these Pizza Pot Pies, my whole kitchen smelled like a cozy pizzeria tucked inside a bakery. As the biscuits puffed up in the oven and the gooey mozzarella melted into the sauce, I felt this happy rush—like I had discovered the ultimate comfort-food shortcut. I remember pulling the first one out of the oven, cheese stretching like a commercial, and thinking, “Okay… this might be dangerous.” They’re warm, cheesy, customizable, and ridiculously fun to make.
Why You’ll Love This Recipe
You’ll love this recipe because it takes everything you adore about pizza—gooey cheese, savory sauce, pepperoni, buttery dough—and wraps it into a quick, handheld, family-friendly dinner that requires almost zero prep but tastes like you spent way more time making it.
Ingredients
- 16.3 oz Pillsbury Grands biscuits
- 2 tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp garlic salt
- ⅓ cup pizza sauce
- 1 ½ cups mozzarella cheese
- ⅓ cup mini pepperoni rounds
I’ve made these several different ways, and while the recipe is flexible, using Grands biscuits really does make a difference—they rise beautifully and create that irresistible fluffy crust. You can use your favorite pizza sauce, but thicker sauces tend to give the best texture. Mini pepperoni is fun and fits the cups perfectly, but chopped regular pepperoni works too. If you want these slightly more savory, don’t skip the garlic salt; it adds a surprising amount of flavor.
Equipment Needed
- Muffin pan or disposable ramekins
- Small mixing bowl
- Spoon
- Pastry brush
- Cooling rack
I usually bake these in a regular muffin pan, but the disposable foil ramekins you see in the photo work incredibly well for single-serve portions and easy cleanup. A pastry brush helps spread the olive oil evenly, but if you don’t have one, your fingers or a spoon work just fine. The cooling rack keeps the bottoms from getting too soft after baking, which I learned the hard way when I left a batch in the pan too long.
Step-by-Step Instructions
When I make these Pizza Pot Pies, I start by brushing the inside of each muffin cup with olive oil. This step might seem small, but trust me—it helps the biscuits pop out effortlessly later. I sprinkle a pinch of garlic salt and Italian seasoning at the bottom of each cup, so when the biscuit rises, it absorbs all that savory flavor. This is one of those little tricks that elevates the entire recipe.
Next, I press each biscuit into a rough circle and gently fit it into the muffin cups, letting the edges rise up the sides. The first time I made these, I didn’t flatten the biscuits enough and they puffed unevenly, creating little biscuit volcanoes. Now I press them evenly so the sauce and cheese have a nice pocket to sit in. Once the biscuits are pressed out, I spoon about a tablespoon of pizza sauce into each center. The smell of the sauce already makes my kitchen feel like pizza night.
Then comes the fun part—topping. I sprinkle shredded mozzarella generously over each biscuit pocket, and then scatter on mini pepperoni rounds. Don’t be shy with the cheese; it melts beautifully and gives that stretchy, pull-apart experience everyone loves. I usually add a tiny extra pinch of Italian seasoning on top for color and flavor. At this point, they already look adorable and smell fantastic, even before baking.(See the next page below to continue…)