Pizza Pot Pie Snacks (Print Version)
# Ingredients:
→ Dough and Seasoning
01 -
1 tablespoon butter, softened
02 -
½ tablespoon olive oil
03 -
¼ teaspoon salt
04 -
¼ teaspoon garlic powder
05 -
¼ teaspoon Italian seasoning, plus extra as optional topping
06 -
Pinch of black pepper
→ Other Ingredients
07 -
Cooking spray or oil for greasing tins
08 -
8 refrigerated biscuits (16-ounce package)
09 -
¼ cup pasta or pizza sauce (meatless)
10 -
3 ounces pepperoni, chopped
11 -
7-8 ounces shredded mozzarella cheese
# Instructions:
01 -
Combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper in a small bowl. Stir well until combined.
02 -
Preheat the oven to 350°F. Lightly grease the muffin pan with cooking spray or oil, then use a paper towel to remove any excess.
03 -
Separate the biscuits and place one in each muffin tin. Press and mold the biscuits to fit the bottom and sides of the tin. Prick the biscuit bottoms and sides with a fork to allow for even baking.
04 -
Brush the inside of the biscuit cups with the prepared butter mixture, followed by a thin layer of pasta or pizza sauce (approximately ½ heaping teaspoon per cup).
05 -
Add 1 heaping tablespoon mozzarella cheese to each cup, followed by ½ tablespoon pepperoni. Repeat layers with another tablespoon of mozzarella and ½ tablespoon of pepperoni. Optionally, top with a pinch of Italian seasoning.
06 -
Place the foil cups on a sheet pan for stability, if using. Bake for 20-23 minutes, or until the biscuit edges are golden and the cheese is melted.
07 -
Carefully lift the pizza pot pies out of the muffin tins. Serve on a plate or platter, or leave them in the foil cups, as preferred.
08 -
Check after 15-18 minutes to monitor progress. Rotate the pan 180 degrees halfway through baking if your oven has hot spots.
# Notes:
01 -
If using a muffin pan, you may need a spatula to separate biscuits if they touch.
02 -
Ensure the biscuit dough is evenly pressed to prevent uneven cooking.