Pizza Bites Pot Pie (Print Version)
Melted cheese and pepperoni wrapped in a crispy biscuit cup. They’re perfect little munchies you can grab and go.
# Ingredients:
→ Tin Prep
01 -
Muffin tins lightly greased using either oil or spray
→ Butter Spread
02 -
15 g unsalted butter, left out till soft
03 -
7 ml good olive oil
04 -
1.25 ml regular salt
05 -
1.25 ml garlic powder
06 -
1.25 ml Italian herbs, toss in more on top if you want
07 -
A pinch ground black pepper
→ Filling Goodies
08 -
60 ml pizza sauce or any veggie pasta sauce you like
09 -
200–225 g mozzarella, shredded
10 -
85 g pepperoni, chopped up small
→ Base Biscuits
11 -
8 biscuits from a can (about 454 g), pulled apart
# Steps:
01 -
Pull apart each biscuit, press and shape into muffin tin spots so sides and bottom get covered.
02 -
Fire up your oven to 177°C. Get those muffin tins coated in oil or spray so nothing gets stuck.
03 -
Mash together the softened butter, olive oil, seasoning, garlic powder, salt, and a good shake of pepper in a tiny bowl.
04 -
Stab the bottoms and sides of dough in each cup with a fork a few times so air doesn’t get trapped.
05 -
Paint some butter mix all over the dough inside each cup, then dollop about 2.5 ml sauce right over that.
06 -
Toss in 15 ml shredded cheese, throw in 7 ml pepperoni chunks, add another layer of cheese, and top with more pepperoni if you want.
07 -
Add a dusting of Italian herbs on top if that’s your jam.
08 -
Using foil liners? Plop them on a baking sheet so they stay put in the oven.
09 -
Let it bake for 20–23 minutes until the tops are golden and cheese is completely melted.
10 -
Let them out of the muffin tin gently, arrange on your plate, or just eat straight from the tin if that suits you.
# Notes:
01 -
Peek at the bites around 15–18 minutes since every oven acts up a little differently. It helps if you spin the pan halfway through so they brown more evenly.
02 -
If they're a bit stuck, wiggle a spatula between them to loosen before taking out.