Pizza Pot Pie Bites

Pizza pot pie bites are an all-in-one handheld twist on classic pizza that turn weeknight dinners or game day snacks into a guaranteed crowd-pleaser. Each biscuit shell is stuffed with gooey cheese, pepperoni, and flavorful sauce for a bite-sized treat that vanishes fast from any platter. These are quick enough for hectic evenings but fun enough for party trays.

I first whipped these up during a last-minute sleepover and barely pulled the tray from the oven before every single one disappeared The buttery biscuit crust is my secret trick to making these the ultimate pizza bite

Ingredients

• Refrigerated biscuits: from your grocery fridge aisle for a soft pillowy crust look for tubes that feel fresh and not overly squishy
• Shredded mozzarella cheese: gives that classic stretch opt for block cheese you shred yourself for oozier melting
• Chopped pepperoni: brings bold flavor buy minis or stack and chop full slices for a more rustic bite
• Pizza or pasta sauce: adds rich tomato goodness choose a thick variety for less soggy bottoms
• Butter: softened to room temperature for extra flavor in the crust
• Olive oil: to blend with the butter for a touch of richness
• Salt: just the right balance for the filling and brushing
• Garlic powder: bumps the pizza flavor up a notch
• Italian seasoning: essential for that herby finish and a pizza-house aroma sprinkle extra on top before baking if you want
• Black pepper: even a pinch makes the flavor more complex
• Cooking spray or a bit of oil: to keep the pot pies from sticking use a neutral spray

Step-by-Step Instructions

Make the Butter Mixture:

Blend the softened butter with olive oil salt garlic powder Italian seasoning and black pepper until completely smooth Use a small spoon and be thorough This mixture soaks into the biscuit and seasons every layer

Prep the Muffin Tins:

Preheat your oven to 350 degrees Fahrenheit or 177 degrees Celsius Spray or oil your muffin cups then use a paper towel to ensure there is no puddle of oil left This keeps the crust crisp

Shape the Biscuit Shells:

Pop open the biscuit tube separate each biscuit and press one into each muffin cup Firmly press up the sides and across the bottom to create a shell Try to get an even thickness so baking is uniform

Dock the Dough:

Prick the base and sides of every shell several times with a fork This keeps air pockets from forming and gives you a flatter base

Brush and Sauce:

Brush the inside of each biscuit generously with the butter mixture to flavor and help create a barrier from the sauce Spoon about half a heaping teaspoon of pizza or pasta sauce into each each cup should just be barely coated

Layer the Fillings:

Add a big heaping tablespoon of shredded mozzarella in each shell Follow with half a heaping tablespoon of chopped pepperoni Repeat the cheese and pepperoni layers for extra gooeyness

Season the Tops:

Sprinkle a pinch of Italian seasoning over each filled pot pie to give it that pizzeria vibe

Stabilize if Needed:

If using individual foil cups place them on a rimmed baking sheet before baking so they do not tip during baking

Bake:

Put muffin tin in the oven and bake for about twenty to twenty three minutes Check for golden edges and bubbling cheese Start checking at fifteen minutes ovens are all different Rotate the pan halfway through for even color

Cool and Serve:

Let the pizza pot pie bites sit for a couple of minutes Easiest way to remove is a thin spatula running along the edge Gently lift out and plate or just serve from the tins

Pin

My favorite part is the double cheesiness If you use mozzarella you hand-shred from a block it melts so much creamier We once made these for a family movie night and now everyone requests double batches for big games

Storage Tips

Pizza pot pie bites store easily in an airtight container for up to three days in the refrigerator Cool fully before storing and reheat in the oven or toaster oven to keep the crust crisp Microwave reheating softens the outside but works if you are in a hurry If freezing wrap tightly in foil or plastic then freeze up to one month Thaw in the fridge before reheating for best texture

Ingredient Substitutions

No pepperoni or want a vegetarian version Swap in cooked mushrooms peppers or even spinach Turkey pepperoni works well and for dairy free try mozzarella style shreds or nutritional yeast blended with vegan cheese For the base any brand of biscuit dough will do but you can use pizza dough in a pinch just roll to fit the cups

Serving Suggestions

Serve these with a simple side salad or cut raw veggies for a balanced meal Set up a dipping station with extra pizza sauce ranch or garlic-herb dip for extra fun They are great for school lunches picnics and buffets Let kids customize their fillings for pizza night

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Cultural Context

Pizza pot pie bites are a playful American creation inspired by classic pot pies and pizza From Midwest parties to big city lunchboxes the mashup makes flaky dough and familiar pizza toppings easy for people of all ages It is a classic example of comfort food getting a modern update for today’s busy schedules

Recipe FAQs

→ How do I prevent biscuit dough from sticking to the muffin tin?

Lightly grease the muffin cups with cooking spray or oil, wiping away excess to ensure easy removal after baking.

→ Can I substitute other cheeses for mozzarella?

Yes, provolone, cheddar, or an Italian blend can be used for different flavor profiles and meltiness.

→ Is it possible to make a vegetarian version?

Simply omit the pepperoni or substitute with sautéed mushrooms, bell peppers, or olives for a meatless filling.

→ How do I know when the bites are fully baked?

Check that the biscuit edges are deep golden and the cheese is bubbly. Inspect for doneness at 15-18 minutes, as ovens vary.

→ How should I serve pizza pot pie bites?

Serve warm, either in their foil tins or lifted onto a tray. They’re perfect as party snacks or a quick lunch option.

→ Can these be made ahead and reheated?

Yes, cool completely then store in an airtight container. Reheat in the oven to restore crispness before serving.