Easy Pizza Pot Pies Ready in 30 Minutes

Oh my gosh, you have to try these pizza pot pies – they’re my go-to when I need something quick, cheesy, and totally satisfying. I stumbled onto this idea one chaotic weeknight when my kids were begging for pizza, but I didn’t have time to deal with dough. A package of refrigerated biscuits saved the day, and now these little handheld wonders are a regular in our house!

The best part? You probably have most of the ingredients already. Just grab some pepperoni, mozzarella, and your favorite pasta sauce, and you’re minutes away from warm, gooey pizza goodness. My kids love customizing theirs with different toppings, and honestly, I’ve been known to sneak a few extra pepperonis into mine when no one’s looking. Trust me, once you try these, you’ll be hooked!

Why You’ll Love These Pizza Pot Pies

Seriously, these little guys are a game-changer. Here’s why:

• Speed demon: From fridge to table in under 30 minutes—perfect for those "I need pizza NOW" emergencies.
• No-fuss fun: Let everyone pick their own toppings (my kids go wild for this).
• Weeknight hero: Uses simple ingredients you likely have on hand—no fancy dough skills required.
• Portable perfection: Eat ’em hot out of the oven or pack ’em cold for lunchboxes—they’re sturdy little flavor bombs.

Honestly? The hardest part is waiting for them to cool enough not to burn your tongue.

Ingredients for Pizza Pot Pies

Here’s everything you’ll need to make these little pockets of joy (measurements matter—I learned that the hard way when I eyeballed the cheese and ended up with a gooey mess!):

• 1 tablespoon butter, softened (not melted—trust me, it makes a difference)
• ½ tablespoon olive oil
• ¼ teaspoon each: salt, garlic powder, Italian seasoning (plus extra for sprinkling if you’re feeling fancy)
• Pinch of black pepper
• Cooking spray or oil for greasing
• 8 refrigerated biscuits (from a 16-ounce package—Grands style works best)
• ¼ cup pasta sauce or pizza sauce (meatless if you’re sticking to classic pepperoni)
• 3 ounces pepperoni, chopped (or tear ’em with your hands—I won’t judge)
• 7-8 ounces shredded mozzarella (freshly grated melts better, but pre-shredded works in a pinch)

Now, grab a mixing bowl and let’s get messy!

Equipment You’ll Need

No fancy gadgets here—just grab these basics (I promise you probably own them already!):

• Standard muffin tin (12-cup works best—those extra spaces help with airflow)
• Small mixing bowl (for that garlicky butter magic)
• Pastry brush (or use your fingers—I won’t tell)
• Knife or kitchen shears (for chopping pepperoni into bite-sized bits)

That’s it! Now let’s turn these humble tools into pizza pot pie gold.

How to Make Pizza Pot Pies

Okay, let's get these little beauties in the oven! I promise it's easier than you think—even my 8-year-old can help with these steps (though she tends to "sample" the cheese along the way).

Step 1: Prepare the Crust

First, crank that oven to 375°F (190°C)—no skipping this step or your crust won't get that perfect golden crunch! While it heats, grab your muffin tin and give it a good spritz with cooking spray. Those biscuits can be sticky little devils if you don't.

Now, take each biscuit and flatten it between your palms—think mini pizza crust thickness. Press them into the muffin cups, working the dough up the sides a bit. Don't stress about perfection here; rustic is charming! Just make sure there aren't any holes for saucy goodness to escape.

Step 2: Add Flavors and Fillings

Time for the flavor boost! Mix that softened butter (not melted—I learned that lesson the messy way), olive oil, salt, garlic powder, Italian seasoning, and black pepper in your little bowl. Brush this magic potion all over your biscuit cups—this is what gives them that irresistible savory edge.

Now the fun part: spoon about a teaspoon of sauce into each cup (too much makes them soggy—ask me how I know). Pile in that chopped pepperoni, then shower with mozzarella like you're making it rain at a pizza party. I usually go heavier on cheese because... well, cheese.

Step 3: Bake to Perfection

Slide those loaded tins into your preheated oven and set a timer for 12 minutes. At this point, start peeking through the oven window—you're looking for bubbly cheese and biscuits turning golden at the edges. If they need more time, give them another 2-3 minutes, but watch closely! Burnt cheese is a tragedy.

When they're done, let them cool in the tin for just 5 minutes—this keeps them from falling apart when you pry them out. Use a butter knife to gently loosen the edges if needed. Then? Dive in! Just maybe blow on them first unless you like molten cheese roof burns (been there).

Tips for the Best Pizza Pot Pies

After burning my fair share of these (and eating them anyway because, cheese), here are my hard-won secrets:

• Fresh is best: Grate your own mozzarella—it melts smoother than pre-shredded stuff with anti-caking agents.
• Watch the sauce: Too much turns your crust soggy—stick to about a teaspoon per cup.
• Crispy hack: For extra crunch, bake an extra 2 minutes and let them cool completely in the tin.
• Pepperoni pro tip: Layer some under AND over the cheese for maximum flavor in every bite.

Oh, and always make extras—they disappear faster than you'd think!

Variations and Substitutions

The beauty of these pizza pot pies? You can go wild with the toppings! Here are my favorite twists:

• Meat lovers: Swap pepperoni for cooked sausage, bacon bits, or even leftover taco meat—total game changer!
• Veggie-packed: Toss in diced bell peppers, mushrooms, or olives (my kids pick them out, but I sneak 'em in mine).
• Sauce switch: Try alfredo instead of marinara for a creamy white pizza vibe—add chicken and spinach if you're feeling fancy.

Seriously, the only limit is your pizza-loving imagination!

Serving and Storage

Let these little guys cool for about 5 minutes—just enough time to avoid molten cheese disasters but still enjoy that glorious stretchy cheese pull! Store any leftovers (ha!) in an airtight container for up to 2 days. They reheat surprisingly well in the toaster oven—30 seconds brings back that crispy magic.

Pizza Pot Pies FAQs

I get questions about these little pizza pockets all the time—here are the ones that pop up most often in my kitchen (and my honest answers!):

Can I use homemade dough instead of biscuits?
Absolutely! Roll out your favorite pizza dough into small circles—just adjust baking time since homemade dough often needs a few extra minutes. Though I'll admit, the biscuit shortcut is why this recipe stays in my weeknight rotation.

How do I reheat leftovers without sogginess?
Toaster oven or air fryer at 350°F for 3-4 minutes brings back the crispiness. Microwave works in a pinch (20 seconds), but expect a softer crust—still tasty though!

Can I freeze unbaked pizza pot pies?
You bet! Assemble them in the tin, freeze solid, then pop them into a bag. Bake straight from frozen—just add 5-7 minutes to the cooking time. Game changer for last-minute dinners!

Nutritional Information

Quick heads up: nutrition varies based on your exact ingredients and brands, but here’s the ballpark per pizza pot pie (because let’s be real—you’re probably eating at least two!): around 220 calories, 12g fat. Now go enjoy your cheesy creation—and don’t forget to rate this recipe below if you loved it!

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