Peppy Pizza Pies

Refrigerated biscuit dough pressed into individual rounds makes the fastest pizza crust you’ll ever use. No rising, no kneading, no waiting. Just flatten each biscuit into a 5-inch circle with a little rim, top it, and bake. Kids go wild for these because they’re personal-sized and easy to customize.

The double-meat combo of sliced pepperoni and browned ground beef makes these hearty little pies. A sprinkle of oregano over the sauce before the toppings go on adds that classic pizza shop aroma. Mozzarella melts over everything while a hit of grated Parmesan on top browns and crisps at the edges.

Building a small rim around the edge of each dough round keeps the sauce and toppings from sliding off during baking. Press the center flat and push the dough slightly upward around the outside. That quarter-inch lip acts like a mini pizza crust edge.

Chef Tips

• Brown and drain the ground beef completely before topping. Excess grease on biscuit dough makes the bottom soggy
• Press the dough circles on a lightly floured surface if they’re sticky. Don’t over-roll or they’ll get tough
• Space the pizzas at least an inch apart on the cookie sheet so hot air circulates and the bottoms crisp up
• These reheat well in a toaster oven. The microwave makes the biscuit crust chewy

Variations

• Let kids build their own with a topping bar of diced bell peppers, olives, mushrooms, and extra cheese
• Use Italian sausage in place of ground beef for a spicier version
• Swap pizza sauce for pesto and top with sliced tomatoes and mozzarella for a white pizza variation