Pizza Pot Mini Pies (Print Version)
# Ingredients:
→ Base
01 -
8-pack canned biscuits (16 oz)
02 -
1/4 cup meat-free pizza or pasta sauce
→ Filling
03 -
3 oz diced pepperoni
04 -
7-8 oz mozzarella, shredded fine
→ Seasoned Butter
05 -
1 tbsp butter, soft but not melted
06 -
1/2 tbsp olive oil
07 -
1/4 tsp garlic powder
08 -
1/4 tsp salt
09 -
1/4 tsp Italian seasoning (plus extra to sprinkle, if you want)
10 -
Pinch of black pepper
11 -
Oil spray or grease for the muffin pan
# Instructions:
01 -
In a small dish, mix the softened butter with olive oil, salt, garlic powder, Italian herbs, and black pepper. Stir it up until smooth.
02 -
Set your oven to 350°F. Lightly spray some non-stick oil on a muffin tin, and blot any extra oil off with a paper towel.
03 -
Pop the biscuits into the muffin pan and gently press them to line the bottom and sides. Use a fork to poke a few holes in the bottoms and edges.
04 -
Spread a little of the butter mixture inside each biscuit, then follow up with a thin layer of pizza or pasta sauce (about a heaping half-teaspoon).
05 -
Spoon in about one heaping tablespoon of mozzarella and then half a tablespoon of the diced pepperoni into each one. Repeat the layers and, if you’d like, top them off with more Italian seasoning.
06 -
Let them bake for around 20-23 minutes, or until the tops are golden and the cheese is gooey and melted. Turn the tray halfway if your oven needs it.
07 -
When done, carefully take the pot pies out of the muffin pan and lay them out on a plate to serve.
# Notes:
01 -
Start checking for doneness after 15 or so minutes.
02 -
If you'd rather not use muffin tins, you can bake the pot pies in foil cups on a baking sheet.
03 -
Turn your baking tray once halfway through for even cooking.