01 -
Stir together the softened butter, pepper, garlic powder, olive oil, Italian herbs, and salt until smooth in a small bowl.
02 -
Heat up your oven to 177°C. Coat the muffin pan with oil or spray so nothing sticks.
03 -
Take each biscuit and press it all across the bottom and up the muffin tin sides. Squish each one in firmly so it makes a little cup.
04 -
Use a fork to poke holes in the pastry cups. This keeps them from bubbling up too much when baking.
05 -
Use a pastry brush to slather some of your butter mix inside each shell, then spoon in roughly 2.5 ml of sauce.
06 -
Toss in 15 ml cheese first, then 7 ml chopped pepperoni. Do one more round—another 15 ml cheese, another 7 ml pepperoni for each cup.
07 -
Go ahead and dust a bit more Italian seasoning on top if you want extra zip.
08 -
Put foil baking liners on a rimmed sheet before baking if you're using the flimsy kind.
09 -
Let the filled tins bake for 20 to 23 minutes. Check for a golden biscuit and melted cheese.
10 -
Carefully pop the pizza pot pies out and set them on a platter—or just eat them right from the tins if that's your style.