Pepperoni Biscuit Pizza Casserole

Pepperoni Biscuit Pizza Casserole

Another example of me finding recipes to help me get through all these tubes of biscuit dough that I bought on clearance. I feel like you can never go wrong with something pizza-like. I drew inspiration from another recipe on Delish and modified it to what I had on hand and added a few extra flavors here and there. I also discovered that you really should par-bake the biscuit dough before putting the toppings on cause it turned out raw the first go at it and I modified the recipe to reflect that.

Check out the video of making it on my Twitch Stream!

Pepperoni Biscuit Pizza Casserole

FOR THE CRUST
2 tubes biscuit dough
3 Tbsp butter, melted
1 tsp garlic powder
1/4 tsp Italian seasoning or dried Oregano
1/2 tsp salt
pinch ground black pepper
1/4 c Parmesan. grated

FOR THE PIZZA FILLING
1 lb ground turkey
1/2 tsp garlic powder
1/2 tsp salt
pinch ground black pepper
1 jar marinara sauce, garlic and herb
1 c shredded mozzarella cheese
12 slices pepperoni

DIRECTIONS

  1. Preheat oven to 375°.
  2. Make the crust: Cut each biscuit round in half (or quarter it, if the package makes extra-large biscuits), so they’re about the size of a half-dollar. Dip the biscuit pieces in melted butter, then place them in a gallon-size resealable plastic bag and top with 1 teaspoon garlic powder, Italian seasoning, salt, pepper, and parmesan cheese. Shake to coat.
  3. Pour coated dough balls into a large casserole dish, spreading them out in an even layer. Par bake the dough balls for 10-15 minutes until the middle of the casserole dish is mostly cooked. Remove from oven for next step.
  4. Make the rest of the pizza casserole: While the biscuits bake. Place ground turkey and remaining 1/2 teaspoon garlic powder, salt, and pepper in a sauté pan over medium heat. Cook turkey, breaking it up into crumbles with the back of a spatula, until it’s fully browned. Drain and mix with marinara sauce.
  5. Pour meat sauce onto the casserole dish, covering the dough balls. Top with mozzarella cheese and pepperoni slices. Bake in the oven, 40 to 50 minutes, or until cheese is melted and bubbly, and garlic knots are puffed up and lightly golden (if you can see them).

Published by Kat Meagher

Chef, Writer, Eater of Food, Gamer of Games Retired Chef who trained at Johnson & Wales and worked in the industry for years before a back injury forced me to give it up professionally. That hasn't stopped me from cooking for family and friends and creating recipes for the masses. I also love to write and am working on a few novels and screenplays that are sci-fi and fantasy based. One day I'll actually finish a novel, will it be today? Probably not. Lastly, I play mostly RPGs like Skyrim, Fallout, and Witcher, with some occasional SIMs and Civilization mixed in.

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