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Pizza Pot Pie Muffins Recipe

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3.9 from 13 reviews

Pizza Pot Pie is a playful and delicious muffin tin recipe that transforms classic biscuit dough, pizza sauce, mozzarella cheese, and mini pepperoni into golden, handheld pizza pies. Perfect for parties, snacks, or an easy dinner, these mini pot pies combine convenience with comforting flavors in a crispy, cheesy bite-sized treat.

  • Total Time: 30 minutes
  • Yield: 8 mini pizza pot pies

Ingredients

For the Biscuit Crust

  • 16.3 ounce Pillsbury Grands Original Southern Style Biscuits (8 count)
  • 2 tablespoons olive oil
  • ½ teaspoon Italian seasoning blend, plus additional for sprinkling on top (optional)
  • ½ teaspoon garlic salt

For the Filling

  • ⅓ cup jarred pizza sauce (approximately 1 ½–2 teaspoons per pot pie)
  • 1½ cups shredded mozzarella cheese (approximately 2-3 tablespoons per pot pie)
  • ⅓ cup mini pepperoni rounds (about 7-8 per pot pie)

Instructions

  1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Place eight 3½ inch wide (½ cup by volume) disposable aluminum muffin tins onto a rimmed baking sheet and lightly spray each cup with nonstick cooking spray to prevent sticking.
  2. Prepare Biscuit Crusts: Using your hands or a clean work surface, flatten one biscuit into a 4 to 4½ inch diameter disc. Place the disc into one of the prepared muffin tins, pressing the dough firmly against the bottom and sides. Repeat to line all muffin cups with biscuit dough.
  3. Poke Holes in Dough: Use a fork to poke holes along the bottom and sides of each biscuit-lined muffin cup. This step prevents the dough from puffing up too much during baking.
  4. Brush with Seasoned Oil: In a small bowl, mix together the olive oil, Italian seasoning, and garlic salt. Using a pastry brush, lightly brush this seasoned oil onto the bottom and sides of each biscuit crust, being careful not to add too much that it pools on top.
  5. Add Pizza Sauce: Spoon about 1½ to 2 teaspoons of pizza sauce evenly into each biscuit crust, spreading gently.
  6. Fill with Cheese: Distribute approximately 2 to 3 tablespoons of shredded mozzarella cheese evenly over the sauce in each biscuit crust.
  7. Top with Pepperoni and Seasoning: Add 7 to 8 mini pepperoni rounds on top of the cheese in each cup. Optionally, sprinkle a pinch of additional Italian seasoning on top as a garnish before baking.
  8. Bake the Pot Pies: Place the baking sheet with the muffin tins in the oven and bake for 20 to 24 minutes, or until the biscuit crust is golden brown and the cheese is melted and bubbly.
  9. Cool and Serve: Remove the baking sheet from the oven and let the mini pizza pot pies cool in the muffin tins for 5 minutes. Use a small knife or offset spatula to carefully lift each pot pie from the tin. Serve warm and enjoy!

Notes

  • Make sure not to overfill the biscuit crusts to avoid overflow during baking.
  • Using disposable aluminum muffin tins makes it easy to remove the pot pies and reduces cleanup.
  • You can substitute mini pepperoni with other toppings like diced veggies or cooked sausage for variation.
  • Brush the biscuit dough lightly with the seasoned oil to add flavor and help crisp the crust.
  • Allow the pot pies to cool slightly before removing to prevent breaking or burning your fingers.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pizza-pot-pie-muffins-recipe/