Mini Pizza Pot Pies (Print Version)
# Ingredients:
→ Base
01 -
8 Refrigerated Biscuits (16 ounce package)
02 -
¼ cup Pasta Sauce or Pizza Sauce, meatless variety
→ Filling
03 -
3 ounces Pepperoni, chopped
04 -
7-8 ounces Shredded Mozzarella
→ Seasoned Butter
05 -
1 tablespoon Butter, softened (not melted)
06 -
½ tablespoon Olive Oil
07 -
¼ teaspoon Salt
08 -
¼ teaspoon Garlic Powder
09 -
¼ teaspoon Italian Seasoning plus extra as topping (optional)
10 -
Pinch of Black Pepper
11 -
Cooking Spray or oil to grease the tins
# Instructions:
01 -
Combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper in a small bowl. Stir well to combine.
02 -
Preheat the oven to 350°F. Spray muffin pan lightly with cooking spray, dabbing away excess oil with paper towel.
03 -
Place biscuits in muffin tin and press gently to mold on the bottom and sides. Prick the biscuits a few times on bottoms and sides with a fork.
04 -
Brush the inside of the biscuits with the prepared butter mixture, then lightly with pasta sauce (about ½ heaping teaspoon).
05 -
Fill with 1 heaping tablespoon of mozzarella cheese, then ½ heaping tablespoon pepperoni. Repeat layers and sprinkle with Italian seasoning if desired.
06 -
Bake 20-23 minutes or until edges are golden brown and cheese is melted. Rotate pan halfway through if needed.
07 -
Gently lift them out of the muffin pan and serve on a plate or platter.
# Notes:
01 -
Check doneness after 15-18 minutes.
02 -
Can use individual foil cups on a sheet pan.
03 -
Rotate pan halfway for even baking.