Bubble Up Pizza Casserole

This bubble up pizza casserole is my go-to dinner when I need something that satisfies pizza cravings but takes half the effort. The refrigerated biscuits puff up during baking and create these amazing doughy pockets throughout the casserole, while the seasoned meat and sauce give you all those classic pizza flavors. It's become my kids' most-requested weeknight meal, and I'm not complaining because it's so simple to throw together.

Last month, I made this for my son's basketball team dinner, and the casserole disappeared faster than any other dish on the table. One of the dads asked if I'd ordered it from a restaurant, and his wife laughed when I told her how easy it was to make. Now three families from the team have it in their regular dinner rotation.

Perfect Ingredients

• Ground beef - I typically use 85/15 lean ground beef for flavor without too much grease. Ground turkey or Italian sausage work beautifully too if you want to change things up.
• Refrigerated biscuits - The Grands-style larger biscuits create the best texture. Cut each biscuit into quarters, not smaller, or they'll disappear into the sauce during baking.
• Pizza sauce - A good quality jarred sauce makes this truly weeknight-friendly. I sometimes doctor it up with a splash of red wine or a pinch of red pepper flakes.
• Two cheeses - The mozzarella gives you that classic pizza stretch while the cheddar adds a sharp flavor boost. Freshly grated melts much better than pre-shredded if you have the extra few minutes.
• Toppings - Pepperoni is classic, but this is where you can get creative based on what your family loves or what's in your fridge.

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Kitchen Magic

Season as you go:

When cooking the ground beef, season it well with salt and pepper. This layers the flavor throughout the dish rather than just having it all in the sauce.

Don't overcook the beef:

Cook the meat until it's just browned - it will continue cooking in the oven. Overcooked ground beef can get dry and crumbly.

Quarter those biscuits properly:

Cut each biscuit into four equal pieces. They'll look too big, but trust me - they puff up and absorb some sauce during baking. Smaller pieces would disappear into the mixture.

Coat the biscuits evenly:

When folding the biscuit pieces into the sauce, make sure each piece gets coated. This prevents dry spots and helps them bake up tender and flavorful.

Layer strategically:

The layering might seem fussy, but it ensures you get cheese and toppings distributed throughout the casserole, not just on top.

Watch the edges:

The edges of the casserole will brown faster than the middle. If they're getting too dark during baking, loosely cover with foil for the last 5-10 minutes.

Let it rest:

The hardest part is waiting those few minutes after it comes out of the oven, but it makes a huge difference in how well the casserole holds together when served.

I came up with this recipe years ago when I had planned to make pizza but realized I was out of pizza dough. I had some biscuits in the fridge and figured I'd give it a try. My husband was skeptical (he's a pizza purist), but after one bite, he declared it might be better than regular pizza. My kids love helping make it - they're in charge of cutting the biscuits and layering the pepperoni. It's become our Friday night tradition when we want to stay in but still have something that feels like a treat.

Serving Ideas

Pair this hearty casserole with a simple green salad dressed with Italian vinaigrette to cut through the richness. For a crowd, I serve it with breadsticks on the side (I know, more bread, but they're perfect for scooping up any sauce left on the plate). A side of raw veggies and ranch dip makes this a complete meal that even the pickiest kids will devour.

Tasty Twists

Try a white version using Alfredo sauce instead of pizza sauce, topped with chicken, bacon, and spinach. For a supreme version, add sautéed bell peppers, mushrooms, and black olives to the meat mixture. Make it spicy with pepper jack cheese instead of cheddar, sliced jalapeños, and spicy Italian sausage in place of the ground beef.

Storage Smarts

This casserole keeps beautifully in the refrigerator for up to 3 days. The biscuits will soften a bit but still taste great. Reheat individual portions in the microwave for 1-2 minutes or warm the entire casserole, covered with foil, in a 325°F oven for about 20 minutes. I don't recommend freezing this one - the texture of the biscuits gets weird when thawed.

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I've made this bubble up pizza casserole for countless potlucks, family dinners, and even a camping trip (in a Dutch oven over coals - amazing!). It's one of those recipes that's so adaptable and foolproof that it's become a staple in my cooking repertoire. There's something so satisfying about breaking through that cheesy top layer and seeing the soft, sauce-soaked biscuits beneath. It hits all those comfort food notes while being straightforward enough for the busiest weeknights.

Frequently Asked Questions

→ Can I prepare this ahead of time?

You can prepare the meat mixture ahead of time, but don't mix with the biscuit dough until just before baking to prevent the dough from getting soggy.

→ What can I use instead of biscuit dough?

Crescent roll dough or pizza dough can work, though the texture will be different. The biscuit dough creates the signature 'bubble up' effect.

→ Can I freeze this casserole?

This is best made fresh, as the biscuit dough doesn't freeze and reheat well. Leftovers can be refrigerated for 2-3 days.

→ How do I know when it's done baking?

The biscuits should be puffy and golden brown on top, and if you insert a knife into the center, the biscuit dough should be fully cooked through, not doughy.

→ Can I make this vegetarian?

Absolutely! Skip the meat and add extra vegetables like mushrooms, bell peppers, olives, and onions for a vegetarian version.