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Tiny pizza pies you can hold in your hand totally switch up pizza night You get a perfect mix of gooey cheese pepperoni and tangy sauce stuffed inside a soft biscuit shell Friends and family will go wild for these little bites Whether you’re running around during the week or throwing a party popping out a batch is super easy
I threw these together on a whim for a sleepover and barely got them out before they vanished Everyone flipped for how buttery-crispy the crust turns out That’s my secret for making these so addicting
Irresistible Ingredients
- Refrigerated biscuits: grab a tube from the cold section Choose ones that feel just right—not too mushy—for the best soft shell
- Shredded mozzarella: the stretch is unbeatable Shred it yourself from a block if you can, melts creamier
- Pepperoni, chopped: hearty and bold Go for the minis or chop up big slices for chunkier bites
- Pizza or pasta sauce: thick is best so you don’t end up with soggy dough
- Butter: let it soften on your counter for easy mixing
- Olive oil: adds richness when mixed with butter
- Salt: ties all the savory flavors together and great for finishing
- Garlic powder: gives that familiar pizza shop kick
- Italian seasoning: for herby flavor and that yummy smell Try sprinkling a bit more before baking
- Black pepper: even just a bit makes things pop
- Cooking spray or oil: a quick mist helps the bites to pop right out
Step-by-Step Instructions
- Start With the Butter Mix:
- Stir together the butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper until it’s all creamy and blended Use a teaspoon to really mix it up This makes every layer yummy
- Get the Muffin Tins Ready:
- Heat oven to 350°F or 177°C Give your tins a spritz of oil or a rub of butter Take a paper towel and blot up any extra so the bottoms stay crispy
- Shape Your Biscuit Cups:
- Crack open your biscuit can, split them up, then squish a biscuit in each muffin spot Push dough up the sides and across the bottom so you get a mini bowl Try for even thickness for baking that’s just right
- Poke the Dough:
- Stick a fork into each shell a couple of times, both bottom and sides That keeps big bubbles from popping up
- Add Sauce and Butter:
- Brush the insides all over with your buttery herb mix—which keeps the sauce from seeping through Spoon on a half teaspoon of sauce per cup White spaces are fine—don’t drown them
- Stuff the Fillings:
- Drop in a big spoonful of mozzarella then a spoon of pepperoni Repeat with another layer of cheese and then more pepperoni for ultimate melt
- Toss On Seasoning:
- Pinch more Italian herbs on top for that pizza-shop finish
- Level Out Cups if Needed:
- Using disposable cups? Set them all on a baking pan so they don’t wobble on their way in
- Pop in the Oven:
- Bake them off for twenty to twenty-three minutes until you see golden edges and bubbly cheese Start peeking at the fifteen-minute mark and spin the tray around once so things bake even
- Let Them Cool and Serve Up:
- Give the bites a couple minutes to settle Run a slim spatula around the sides and gently lift them out Serve them hot or even straight from the pan
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I can’t get enough of the double layer of cheese Hand-shredded mozzarella totally ups the goo factor We tried these for a movie night and now my family wants double every time there’s a big game
Storage Advice
Keep these in a sealed container in the fridge and they’ll stay good for up to three days Let them cool off before packing them up To reheat and keep that crunchy crust, the oven or toaster oven works best A quick microwave zap softens them but still works when you’re in a rush For freezing, wrap up tight in foil or plastic Pop them in the freezer up to a month Thaw in your fridge before you pop them back in the oven for a crispy finish
Swaps and Changes
No pepperoni? Want it meat-free? Try cooked mushrooms, bell peppers, or even a handful of spinach Turkey pepperoni swaps right in too Need dairy-free? Use your fave vegan shreds or toss in nutritional yeast to boost the cheesy flavor You can grab any brand of biscuit dough, or if you’re out, just roll some pizza dough to fit your muffin cups
How to Serve
Pair with some crunchy veggie sticks or a fresh salad for a balanced meal Setting out bowls of pizza sauce, ranch, or garlicky dip makes eating extra fun Perfect as lunchbox snacks or picnic food, and everyone can pick their own fillings to make it their way
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Cultural Background
These fun pizza pie bites started in the US and blend classic pizza flavors with the comfort of a mini pot pie From Midwest gatherings to city lunchboxes, they make pizza toppings handy for all ages They show how old-school favorites can get a fun update so busy folks can still enjoy them on the go
Frequently Asked Questions
- → What's the trick to keep biscuit dough from sticking in the muffin pan?
Spray the muffin tin with a little oil or cooking spray, then wipe away any pools. That'll help the cups pop out easily afterwards.
- → Are there other cheese options besides mozzarella?
For sure, try cheddar, provolone, or even an Italian blend if you want a twist with taste or texture.
- → Could I go meat-free with these?
Yep, just skip the pepperoni or toss in some cooked mushrooms, peppers, or even olives for a veggie version.
- → When do I know the cups are baked through?
Keep an eye out for deep golden edges and bubbling cheese. Peek in around 15–18 minutes because every oven’s a bit different.
- → How's the best way to set them out?
Enjoy them warm, whether you leave them in the muffin pans or set them on a tray. They’re awesome for lunch or parties.
- → Can I prep these ahead and warm up later?
Absolutely. Cool off, stash in a sealed container, then warm them in the oven to crisp back up when you’re ready to snack.