Bubble Up Pizza Bake covers bite-size garlic-Parmesan biscuit pieces with pizza sauce, Italian sausage, mozzarella, and pepperoni. The biscuit base bakes before the toppings go on, so the pieces cook through and develop golden edges instead of staying doughy beneath the sauce.
This casserole takes about 35 minutes from start to finish and serves six. The familiar pizza flavors are easy to customize, while the two-stage baking method keeps the texture dependable.
Ingredients for Bubble Up Pizza Bake
For the biscuit base, use one 16.3-ounce can refrigerated homestyle biscuits, 4 tablespoons melted salted butter, 5 to 6 minced garlic cloves, 1 tablespoon dried oregano or Italian seasoning, 1 teaspoon dried parsley, and 1/2 cup grated Parmesan.
The toppings are 14 ounces pizza sauce, 1 pound Italian sausage, 16 ounces shredded mozzarella, and 6 ounces pepperoni slices. Mushrooms, olives, bell peppers, onions, or another favorite pizza topping may be added as long as wet vegetables are cooked or drained first.
If you enjoy this recipe, you may also like Stuffed Bacon Wrapped Meatloaf.
How to Make Bubble Up Pizza Bake
- Heat the oven. Set it to 400°F and lightly prepare a 9-by-13-inch baking dish.
- Cut the biscuits. Divide each refrigerated biscuit into 9 similarly sized pieces.
- Coat the dough. Mix melted butter with garlic, oregano or Italian seasoning, parsley, and Parmesan. Toss in the biscuit pieces until every surface is coated.
- Bake the base. Spread the pieces in the dish and bake for 12 to 15 minutes, until cooked through and lightly golden.
- Cook the sausage. While the base bakes, brown the Italian sausage completely in a skillet and drain excess fat.
- Add the toppings. Spread pizza sauce over the hot biscuits. Add cooked sausage, mozzarella, pepperoni, and any prepared optional toppings.
- Bake again. Return the casserole to the oven for 10 to 15 minutes, until the cheese bubbles and the pepperoni edges become crisp.
- Serve. Rest for 2 to 3 minutes, then scoop and serve hot.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut Every Biscuit into Nine Pieces
Small, evenly sized pieces are central to this recipe. Cut each round in thirds in one direction and thirds again in the other, producing nine pieces. They should be close in size even if the shapes are not perfect.
Larger chunks take longer to cook in the center, while very small scraps can dry out during the second bake. Consistent pieces rise at a similar rate and form a cohesive pull-apart base.
If you enjoy this recipe, you may also like One Pan Fiesta Chicken and Rice.
Coat the Dough Completely
Combine the melted salted butter, minced garlic, dried herbs, and grated Parmesan before adding the dough. Separating stuck pieces as you toss helps the seasoning reach every side rather than collecting on the top few biscuits.
The butter encourages browning and the Parmesan forms savory edges. If the mixture settles at the bottom of the bowl, turn the pieces again immediately before transferring them to the baking dish.
Spread the Biscuit Base Evenly
Arrange the coated pieces in a reasonably even layer across the 9-by-13-inch dish. They can touch, but avoid piling a thick mound in the center. A gentle press levels the surface and helps it support the toppings.
At the end of the first bake, split one of the thickest pieces near the center. It should look cooked rather than glossy with raw dough. Give the base another minute or two if needed before adding sauce.
Brown and Drain the Sausage
Cook the Italian sausage until no pink remains, breaking it into small crumbles that distribute easily across the casserole. Drain rendered fat before layering so it does not make the biscuit base greasy.
Hot or mild sausage both work. If the sausage is strongly seasoned, taste it before adding extra salty toppings; pepperoni, Parmesan, mozzarella, and pizza sauce already provide substantial seasoning.
Control the Moisture in Extra Toppings
Optional vegetables make the bake flexible, but they should not release excess water. Sauté mushrooms, drain olives, and pat watery vegetables dry. Thin slices cook more evenly during the short final bake.
Spread 14 ounces of sauce in a moderate layer rather than forcing it between every biscuit. The surface should be covered without becoming flooded, preserving the pull-apart texture underneath.
Layer for Even Coverage
After the sauce, scatter the cooked sausage from edge to edge. Follow with the mozzarella, then arrange pepperoni on top where the oven's heat can crisp the rims. This order keeps the meat in place beneath the melted cheese.
Freshly shredded mozzarella generally melts smoothly, but packaged shredded cheese works when convenience matters. Spread it evenly so exposed biscuit corners do not dry out in the second bake.
Judge the Final Bake Visually
The final 10- to 15-minute bake is complete when the sauce bubbles at the perimeter, mozzarella is fully melted, and the pepperoni has curled slightly at the edges. The biscuit base was already cooked, so there is no need to leave the dish in until the cheese becomes deeply dark.
Let the casserole stand for 2 to 3 minutes. This brief rest lets the hot cheese settle while keeping the bread soft and easy to pull apart.
Troubleshooting
- Doughy center: Cut each biscuit into nine pieces and complete the first bake before adding sauce.
- Greasy base: Drain the browned sausage and avoid adding raw, watery toppings.
- Dry edges: Keep the dough pieces similar in size and spread sauce and cheese evenly.
- Pale cheese: Bake until bubbling or broil briefly while watching continuously.
- Casserole falls apart: Press the biscuit layer gently and rest the finished dish for several minutes.
Storage and Reheating
Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven until hot so the biscuit edges regain some texture. Cover loosely for the first part if the cheese is already well browned.
The microwave works for a quick serving but leaves the base softer. Add fresh basil or a small spoonful of warm pizza sauce after reheating rather than soaking the stored casserole.
Conclusion
Cut every biscuit into nine pieces, coat with garlic-Parmesan butter, and bake in a 9-by-13-inch dish at 400°F for 12 to 15 minutes. Top the cooked base with pizza sauce, browned sausage, mozzarella, pepperoni, and prepared extras. Bake another 10 to 15 minutes until bubbling, then rest briefly.
Frequently Asked Questions
- → Why is the biscuit base baked before adding pizza toppings?
The first 12 to 15 minutes sets the dough so sauce and cheese cannot leave the center raw or soggy.
- → Can I use another type of refrigerated biscuit?
Yes. Homestyle, flaky-layer, or smaller refrigerated biscuits work; cut them into evenly sized pieces and verify the center is cooked.
- → What other toppings work on Bubble Up Pizza Bake?
Try cooked mushrooms, drained olives, bell peppers, onions, or another favorite topping. Remove extra moisture first.
- → How long do leftovers keep?
Store them airtight in the refrigerator for up to 2 days and reheat in a 350°F oven for the best texture.