Bubble Up Biscuit Pizza Casserole (Print Version)

Fluffy biscuits rise through layers of pizza sauce, melted cheese, and savory toppings for an irresistible weeknight dinner.

# What You Need:

→ Biscuit Base

01 - 1 can (16 oz) refrigerated biscuit dough

→ Pizza Sauce

02 - 1 1/2 cups pizza sauce

→ Toppings

03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/2 cup shredded cheddar cheese
05 - 1/2 cup sliced pepperoni
06 - 1/2 cup sliced black olives (optional)
07 - 1/2 cup diced bell peppers (optional)

→ Seasonings

08 - 1 tsp dried Italian herbs
09 - 1/2 tsp garlic powder
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cut the refrigerated biscuit dough into 1-inch pieces and scatter them evenly in the prepared baking dish.
03 - In a medium bowl, combine the biscuit pieces with 1 cup of pizza sauce and half of the mozzarella cheese. Toss gently until evenly coated.
04 - Spread the coated biscuit pieces evenly across the bottom of the dish. Pour the remaining 1/2 cup pizza sauce over the top.
05 - Layer pepperoni, black olives, and bell peppers over the biscuit base.
06 - Sprinkle the remaining mozzarella cheese and cheddar cheese evenly over all toppings.
07 - Evenly distribute Italian herbs, garlic powder, crushed red pepper flakes (if using), salt, and black pepper over the top.
08 - Bake uncovered for 30 to 35 minutes until biscuits are puffed and golden brown, and cheese is melted and bubbly.
09 - Let the casserole rest for 5 minutes before serving to allow the cheese to set.

# Insider Tips:

01 -
  • Everything you love about pizza transforms into a cozy, hands-free casserole that feeds a crowd without delivery fees
  • The biscuit pieces create these irresistible soft, doughy pockets that taste like they took hours to make
02 -
  • The resting period after baking is not optional—those 5 minutes let the sauce set up slightly so servings hold together better
  • If the biscuits start browning too quickly, loosely tent foil over the dish for the last 10 minutes of baking
03 -
  • Let the biscuit dough sit at room temperature for 10 minutes before cutting—it's much easier to handle
  • If using lots of fresh vegetables, sauté them first to remove excess moisture so the casserole doesn't get watery

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