Bubble Up Biscuit Pizza Casserole Recipe

Making the Ultimate Bubble Up Biscuit Pizza Casserole

Last Tuesday was one of those days where the rain wouldn't stop and the fridge looked depressingly empty. I heard the sizzle of a lone pepperoni slice hitting the hot oven floor later, but the aroma that filled the kitchen before that was pure comfort.

My kids were hovering by the stove, waiting for that first shatter of the golden brown biscuit crust that peeked out from under a blanket of mozzarella.

It is the kind of meal that makes a normal Tuesday feel like a weekend party without the high delivery bill or the two hour wait for dough to rise. We have all been there, staring at a tube of refrigerated biscuits and wondering if they could be more than just a side dish. This recipe proves they can be the star.

It is dependable, filling, and honestly, it is hard to mess up if you follow a few simple rules about moisture and heat.

We are going to take those biscuits, quarter them into bite sized "bubbles," and toss them in a savory mix of sauce and spice. The result is a pull apart masterpiece that is soft on the inside and crispy on the edges.

Trust me on this, once you see how the cheese bubbles and browns around the Italian sausage, this will become a permanent resident in your meal rotation.

Why This Comfort Dish Works

Thermal Expansion: The moisture inside the biscuit dough turns to steam at 100°C, pushing the folded layers of the dough apart before the structure sets, creating an airy "bubble" effect.

Starch Gelatinization: As the pizza sauce heats up, the starches in the biscuits absorb some of the liquid, creating a velvety, soft crumb interior that contrasts with the toasted exterior.

Maillard Reaction: The combination of pepperoni fats and the sugars in the pizza sauce creates a deep, savory crust on the top layer of the dough during the final five minutes of baking.

Lipid Barrier: Coating the raw dough pieces in extra virgin olive oil prevents them from fusing into a single dense block, allowing the sauce to penetrate every nook and cranny.

This casserole is a much faster alternative to traditional pizza because we are skipping the fermentation process entirely. While a classic Neapolitan pie requires hours of patience and a over high heat stone, this recipe uses chemical leaveners to do the heavy lifting in under half an hour.

Essential Component Ingredient Deep Dive

The Biscuit Buoyancy Effect

The "bubbles" in this recipe come from the refrigerated biscuits. These are typically laminated, meaning they have layers of fat folded into the dough. When they hit the heat of a 190°C (375°F) oven, that fat melts and the water content evaporates, forcing the dough to "bubble up" and expand.

If you use jumbo biscuits, make sure to cut them into smaller eighths rather than quarters to ensure the middle cooks through.

Preventing Sauce Induced Sogginess

A common mistake is using a sauce that is too watery. A thick, low moisture pizza sauce is essential. This recipe uses 1.5 cups of sauce, which is the "sweet spot." It provides enough moisture to hydrate the dough without turning the bottom of the pan into a soggy mess.

The dried oregano and garlic powder are added separately to ensure the flavors don't get lost in the steam during the bake.

Thermal Dynamics of 375°F

Setting the oven to 190°C (375°F) is a calculated choice. It is high enough to brown the mozzarella and crisp the pepperoni, but low enough that the center of the biscuit pieces can reach an internal temperature of 93°C (200°F) before the top burns.

If you go higher, you risk a charred top and raw dough in the center.

Smart Budget Shopping List Breakdown

• 16 oz refrigerated biscuits: Look for the "standard" size rather than the "jumbo" or "flaky layers" for the most consistent rise. Why this? They provide the perfect leavening for a pull apart texture.
  • Substitute: 1 lb of frozen bread dough, thawed and cut into chunks.
• 1 tbsp extra virgin olive oil: Use a basic oil; the nuances of expensive oils are lost in the oven. Why this? Prevents the dough pieces from sticking and creates a golden crust.
  • Substitute: Melted salted butter for a richer, more "garlic bread" style flavor.
• 1.5 cups pizza sauce: Choose a brand that is thick and clings to a spoon. Why this? Regulates the moisture levels to prevent a "soupy" casserole.
  • Substitute: Marinara sauce simmered for 10 minutes to reduce and thicken.
• 1 tsp dried oregano: Adds that classic pizzeria aroma.
  • Substitute: Italian seasoning blend.
• 1/2 tsp garlic powder: Provides a baseline savoriness that permeates the dough.
  • Substitute: 1 clove of finely minced fresh garlic.
• 2 cups shredded low moisture mozzarella cheese: This is the glue of the dish. Why this? Low moisture prevents the cheese from releasing excess water during the bake.
  • Substitute: Mild provolone or a Monterey Jack blend for a sharper bite.
• 1/2 cup sliced pepperoni: These will shatter and crisp up on the top layer.
  • Substitute: Turkey pepperoni for a lower fat option.
• 1/2 cup pre cooked Italian sausage crumbles: Adds bulk and a spicy kick.
  • Substitute: Cooked ground beef or chopped Canadian bacon.
• 1/4 cup grated parmesan cheese: Adds a salty, nutty finish.

Equipment For Easy Cleanup

You don't need a professional kitchen for this. A simple 9x13 inch baking dish is the standard, though a large cast iron skillet (like a Lodge) works wonders if you want an even crispier bottom crust.

You will also need a large mixing bowl to toss the ingredients and a sharp knife or kitchen shears.

Chef Tip: Use kitchen shears to "snip" the biscuits directly into the mixing bowl. It is significantly faster than using a knife and cutting board, and it keeps the dough from getting squashed.

Bringing Your Pizza Casserole Together

1. Preheat the oven. Set your oven to 190°C (375°F) and lightly grease your 9x13 inch baking dish.
2. Prep the biscuit bubbles. Cut each of the 16 oz refrigerated biscuits into 8 equal pieces (approx. 2cm chunks).
3. Oil the dough. Place biscuit pieces in a large bowl and drizzle with 1 tbsp olive oil. Toss gently until every piece is lightly coated.
4. Season and sauce. Add the 1.5 cups pizza sauce, 1 tsp oregano, and 1/2 tsp garlic powder to the bowl.
5. Add the core proteins. Fold in the 1/2 cup sausage crumbles and 1 cup (half) of the mozzarella cheese.
6. Transfer to the pan. Spread the mixture evenly into your prepared dish, ensuring no large gaps remain.
7. Initial bake. Place in the oven for 20 minutes until the biscuits are puffed and no longer look translucent.
8. Top with cheese. Sprinkle the remaining 1 cup of mozzarella, the 1/2 cup pepperoni, and 1/4 cup parmesan over the top.
9. Final crisp. Bake for an additional 5 minutes until the cheese is melted and pepperoni edges are crackling.
10. Rest and serve. Let the casserole sit for 5 minutes. Note: This allows the sauce to thicken and the structure to set so it doesn't fall apart when scooped.

This recipe uses a similar shortcut to my Chicken Biscuit Casserole recipe, which is another weeknight lifesaver when you need comfort food fast.

Solving Common Pizza Casserole Problems

Soft Center Solutions

If the edges are brown but the middle feels squishy or "doughy," it usually means the biscuits were cut too large or the pan was too deep. You can tent the dish with foil to prevent further browning on top and bake for another 5-7 minutes.

To be 100% sure, use an instant read thermometer; the dough is done when it hits 93°C (200°F).

Managing Casserole Greasiness

Pepperoni and sausage release oil as they cook. If your casserole looks like it’s swimming in grease, it is likely the brand of pepperoni. Next time, try the "microwave trick": lay pepperoni slices between paper towels and microwave for 15 seconds to pre render some of the fat before adding them to the bake.

Managing Sauce Consistency

If the sauce pools at the bottom, your sauce might have been too thin. You can fix this mid bake by sprinkling a teaspoon of parmesan over the wet spots to help absorb the moisture.

Common Mistakes Checklist

• ✓ Snip biscuits into small 2cm chunks to ensure the center cooks fully.
• ✓ Pat the pepperoni dry with a paper towel to prevent an oily surface.
• ✓ Let the casserole rest for 5 minutes before serving so the sauce sets.
• ✓ Toss biscuits in oil before sauce to create a moisture barrier.
• ✓ Avoid "extra flaky" biscuit varieties as they can sometimes collapse under the weight of the sauce.

Recipe Scaling For Crowds

Scaling Down (Feeding 2-4): If you are cooking for a smaller group, use an 8x8 inch pan. Reduce the biscuit count to one 8 oz tube and halve all other ingredients. Keep the temperature at 190°C but check for doneness at 18 minutes.

Scaling Up (Parties): For a crowd, do not just double the ingredients into one giant deep pan. The middle will never cook before the edges burn. Instead, use two separate 9x13 inch dishes.

You can bake them on different racks, but swap their positions halfway through the 20 minute mark to ensure even browning.

If you want a specific outcome, try these tweaks: If you want a crispier bottom, preheat your baking dish or cast iron skillet in the oven for 5 minutes before adding the dough.

If you want a chewier bite, use a sourdough based refrigerated biscuit if you can find one. If you want a spicier kick, mix a teaspoon of red pepper flakes into the sauce before tossing.

Tasty Flavor Variations To Try

Veggie Supreme Adaptations

To make a vegetarian version, swap the sausage and pepperoni for 1/2 cup of sliced black olives and 1/2 cup of finely diced green bell peppers. Tip: Sauté the peppers for 3 minutes before adding them to the casserole to remove excess water, which prevents the dough from getting soggy.

White Pizza Bianca Variation

Skip the red sauce entirely. Use 1 cup of ricotta cheese and 1/2 cup of heavy cream mixed with garlic and herbs as your base. Toss the biscuit pieces in this white mixture and top with mozzarella and fresh spinach. It is a velvety alternative for those who find tomato sauce too acidic.

If you love the flavor of pepperoni but want something portable for a party, you should also check out my Pizza Egg Rolls recipe.

Preservation And Reheating Secrets

Storage Guidelines: Leftovers will stay fresh in the fridge for up to 4 days if kept in an airtight container. I don't recommend freezing the unbaked casserole as the raw dough reacts poorly to the sauce over long periods. However, you can freeze the baked casserole for up to 2 months.

Reheating for Best Texture: Avoid the microwave if you can! It makes the biscuits rubbery. Instead, place a serving in a toaster oven or air fryer at 175°C (350°F) for 5-8 minutes.

This restores the shatter of the crust and keeps the inside soft. If you must use a microwave, place a small cup of water inside with the plate to keep the dough from drying out.

Zero Waste Tip: Don't throw away the "biscuit dust" or small crumbs at the bottom of the tube. Toss them in with the sauce! They act as a natural thickener. If you have leftover sauce, it makes a great dipping side for the finished "bubbles."

Simple Pairing Ideas For Dinner

Because this is a heavy, carb rich dish, I always serve it with something bright and acidic. A simple Caesar salad with plenty of lemon juice cuts through the richness of the mozzarella perfectly. For a normal Tuesday dinner, I often just steam some broccoli with a bit of garlic.

If you are looking for a breakfast version of this concept, my Biscuit and Gravy Casserole recipe uses the same "bubble up" technique but with savory white gravy instead of pizza sauce.

Kitchen Myths Debunked

Many people believe you must use "Grands" biscuits for this recipe to work. The truth is that the standard, smaller biscuits actually work better because they have a higher surface area to volume ratio, meaning more crispy bits and fewer raw dough centers.

Another myth is that you need to cook the dough separately before adding sauce. This is unnecessary. As long as you toss the dough in oil first, it creates a sufficient barrier that allows the biscuits to "bubble up" and bake while the sauce thickens simultaneously.

Searing or pre baking only makes the final dish dry and disconnected.

High in Sodium ⚠️