Ingredients
Equipment
Method
- Preheat your oven to 350° F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a small amount of olive oil.
- Open both cans of refrigerated biscuits. Use a pizza cutter or a sharp knife to cut each individual biscuit into four equal quarters.2 cans refrigerated buttermilk biscuits
- Place the biscuit pieces into the prepared baking dish. Try to spread them out in a single layer as much as possible; if some pieces need to be stacked, place them near the edges of the pan where the heat is strongest.2 cans refrigerated buttermilk biscuits
- Use a spoon or small spatula to evenly spread the entire jar of pizza sauce over the biscuit pieces. Sprinkle the shredded mozzarella cheese evenly across the top.1 jar pizza sauce, 2 cups mozzarella cheese
- Arrange your pepperoni slices or other preferred toppings over the cheese layer. You can also sprinkle a little parmesan or Italian seasoning at this stage.1 package pepperoni slices, Italian seasoning or dried oregano, Cooked Italian sausage, bell peppers, or olives
- Place the dish in the oven and bake uncovered for 25 to 30 minutes. The casserole is done when the biscuits are cooked through and the cheese is bubbly and golden brown.
- The center of the casserole takes the longest to bake. Use a fork to peek at a biscuit in the middle to ensure it is no longer doughy before removing it from the oven.
- Allow the casserole to rest for about 5 minutes before slicing. This helps the sauce set slightly, making it easier to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or toaster oven at 350° F until the cheese is melted and the dough is warmed through.