Irresistible Pizza Pot Pie Bites

Grab these cheesy handheld bites for a mashup of pizza and pot pie that everyone grabs lightning-fast Whether it’s a chaotic weeknight or you need snacks for the big game these stuffed biscuits wrapped around gooey cheese pepperoni and savory sauce disappear in seconds Seriously easy for busy nights and perfect for sharing around the table

The first time I threw these together was for a spur-of-the-moment sleepover The tray was almost too hot to handle before every one got snatched The secret is the buttery golden crust that makes these bites super craveable

Tasty Ingredients

• Refrigerated biscuits: grab a tube from the dairy section—you want them soft and fresh not overly squished
• Shredded mozzarella cheese: for that melty pull block cheese you shred yourself stretches perfectly when heated
• Chopped pepperoni: adds punchy flavor Grab mini ones or roughly chop whole slices for chunkier bites
• Pizza or pasta sauce: brings all the saucy tomato flavor A thicker one helps keep your crust from going soggy
• Butter: leave it out so it’s nice and soft to add extra yum to the crust
• Olive oil: blends with butter for richness
• Salt: balances all that cheese and sauce in the bite and on top
• Garlic powder: throws in another layer of pizza flavor
• Italian seasoning: brings out that classic herby aroma—toss some on top before baking for a real pizzeria vibe
• Black pepper: just a dash deepens the taste
• Cooking spray or plain oil: so you don’t get stuck bites—use any spray you’ve got

Simple Steps to Make Them

Finish With a Chill:

Once baked, let them rest for a few minutes before taking out Running a thin spatula around the edges helps them pop out cleanly Serve straight from the tin or plate them up

Get Baking:

Slide that muffin pan into your oven for 20 to 23 minutes You want golden sides and super bubbly cheese as your clue Check after about 15 minutes to be safe and spin the pan if some spots cook faster

Balance the Cups:

If you're using foil muffin cups, put them all on a baking sheet so they don’t flop over while they bake

Add the Final Touches:

Top each filled bite with a sprinkle of Italian seasoning for that fresh-out-of-the-pizzeria look

Fill Them Up:

Stuff every shell with a giant spoonful of mozzarella Toss in about half as much pepperoni and repeat both for double the cheese pull

Brush and Layer:

Coat each biscuit shell with that buttery mix so your sauce stays put Spoon just enough pizza sauce to cover the bottom not too much or it gets soggy

Dock the Bottom:

Poke each dough shell with a fork a few times This flattens the crust and gets rid of puffy air bubbles

Shape the Dough:

Bust open the biscuits press one in every muffin cup Push it up the sides and over the bottom for a nice even shell

Ready the Muffin Tin:

Fire up your oven to 350°F (177°C) Spray each muffin cup then dab out any heavy spots of oil with some paper towel for the crispiest bottom

Mix the Butter and Oil:

Stir together the softened butter with olive oil salt garlic powder Italian seasoning and black pepper Keep blending until it’s totally smooth so every bite tastes awesome

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I adore the cheesy pull in every bite If you shred your own mozzarella it melts creamier every time We now have to make double every movie night or game day because the first tray goes so fast

Keeping Them Fresh

Stash leftovers in a container with a tight lid for up to three days in the fridge Let them cool down first Reheat in the oven or toaster oven so they stay crispy If you microwave the crust gets a little soft but it’s fine if you need it quick Want to freeze? Cool, wrap well in plastic or foil, then freeze for up to a month Thaw in your fridge before warming them for best crunch

Swaps and Options

No pepperoni? Want to skip meat? Add cooked mushrooms, bell peppers, or a bit of spinach Turkey pepperoni is awesome for a lighter twist For dairy-free, try vegan cheese or even nutritional yeast stirred into your favorite shreds Any biscuit dough works, but pizza dough will do if that’s what you have Just roll it thin and fit to your muffin cups

Fun Ways to Serve

Pair these with a handful of raw veggies or a side salad for a full meal Make a little dipping bar with ranch, pizza sauce, or garlicky dip for dipping Fun for lunchboxes, picnics, or buffets—kids love making their own combos too

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Food Fusion Origins

This all-American finger food mashes up classic pot pie with everybody’s favorite pizza Flaky biscuits and typical pizza toppings get stuffed together so it’s quick for busy lives From city school lunches to Midwest parties—they’re comfort food with a cool twist

Recipe FAQs

→ What’s the best way to keep the biscuit dough from sticking inside the muffin tin?

Just give the muffin pan a good spritz with oil spray or rub in a bit of oil. Wipe away any pools so you can pop them out easily later.

→ Could I swap out mozzarella for a different cheese?

For sure! Try cheddar, provolone, or even a bagged blend. Each one will melt a little differently and give a new flavor twist.

→ How do I make these meat-free?

Skip the pepperoni. Or toss in things like sautéed mushrooms, bell pepper pieces, or black olives instead.

→ When am I sure these are baked through?

Look for biscuit edges turning deep golden and cheese all frothed up. Start checking after 15 minutes—every oven’s a bit different.

→ Any tips for serving pizza pot pie bites?

Eat them hot! You can hand them out right from the muffin tins or lift them onto a platter. They’re perfect as finger food or a speedy lunch.

→ Can I prep these ahead and reheat?

Absolutely. Let them cool, seal in a container, then crisp them up in the oven when ready to eat again.