Pizza Pot Pie Bites (Print)
Bubbly mozzarella and pepperoni tucked inside golden biscuit cups for savory handheld snacks.
# Ingredients:
→ Dough and Base
01 -
8 refrigerated biscuits (approximately 454 g), separated
→ Filling
02 -
85 g pepperoni, finely chopped
03 -
200–225 g mozzarella cheese, shredded
04 -
60 ml meatless pasta sauce or pizza sauce
→ Butter Mixture
05 -
15 g unsalted butter, softened
06 -
7 ml extra virgin olive oil
07 -
1.25 ml fine salt
08 -
1.25 ml garlic powder
09 -
1.25 ml Italian seasoning, plus extra for topping as desired
10 -
1 pinch ground black pepper
→ Tin Preparation
11 -
Cooking spray or oil for greasing muffin tins
# Steps:
01 -
In a small bowl, thoroughly blend softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper.
02 -
Preheat oven to 177°C. Lightly grease muffin tins with cooking spray or oil, ensuring no excess accumulates at the base.
03 -
Separate biscuit rounds and press each firmly into a muffin cup, moulding to cover bottom and sides for a secure pastry shell.
04 -
Prick bottoms and sides of each dough-lined cup several times with a fork to prevent bubbling during baking.
05 -
Brush the interior of each pastry shell with the prepared butter mixture and evenly spread approximately 2.5 ml sauce inside.
06 -
Add 15 ml shredded mozzarella cheese, followed by 7 ml chopped pepperoni; repeat layering with another 15 ml mozzarella and 7 ml pepperoni per shell.
07 -
Sprinkle extra Italian seasoning over each filled shell if desired.
08 -
If using foil baking cups, arrange on a rimmed baking sheet for support during oven cooking.
09 -
Bake for 20–23 minutes or until the biscuit crusts are golden and the cheese is fully melted.
10 -
Gently remove baked pot pies from the muffin tin and arrange on a serving plate, or serve directly in tins if preferred.
# Additional Notes:
01 -
Check the bites for doneness after 15–18 minutes, as oven performance may vary; rotate pan halfway for even browning.
02 -
To avoid sticking, use a spatula to gently separate touching edges of baked biscuits before lifting out.