Get ready to transform your pizza night with this deliciously easy Bubble Up Pizza Casserole! This crowd-pleasing dish combines all your favorite pizza flavors with the comfort of a hearty casserole. The magic happens when refrigerated biscuit dough “bubbles up” during baking, creating a unique texture that’s both fluffy and satisfying.
Perfect for busy weeknights or casual weekend dinners, this recipe takes the stress out of mealtime while still delivering that pizza flavor everyone craves. It’s become a staple in my household, and I’m betting it will in yours too!
Why You’ll Love This
- Quick prep time – just 15 minutes of hands-on work before it goes in the oven
- Customizable with your favorite pizza toppings and cheese combinations
- Kid-friendly meal that even picky eaters will devour
- One-dish wonder that minimizes cleanup time
- Perfect for using up leftover veggies or meats in your fridge
Ingredients
- 1 pound lean ground beef (or ground turkey or sausage)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) pizza sauce
- 1 package (12 ounces) refrigerated biscuit dough (like Pillsbury Grands), cut into quarters
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese (optional for extra cheesiness)
- 1/2 cup sliced pepperoni
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray.
- In a large skillet over medium heat, brown the ground beef with onion and garlic until meat is no longer pink and onions are soft. Drain any excess fat from the pan.
- Add pizza sauce, Italian seasoning, garlic powder, salt and pepper to the meat mixture. Stir well to combine everything.
- Gently fold the quartered biscuit dough pieces into the sauce mixture until they’re evenly coated.
- Spread half the biscuit and meat mixture in the prepared baking dish. Sprinkle with half the mozzarella, cheddar, and pepperoni. Repeat layers with remaining ingredients.
- Bake in the preheated oven for 25-30 minutes until the biscuits have puffed up, turned golden brown, and the cheese is melted and bubbly.
- Let the casserole rest for about 5 minutes before cutting. This helps it set up for easier serving.
Tips & Variations
- Vegetarian option: Skip the meat and add more vegetables like mushrooms, olives, or spinach.
- Make it spicy by adding red pepper flakes or using spicy Italian sausage.
- For a time-saver, use pre-cooked chicken or pepperoni only and skip the meat-cooking step.
- Try different cheese combinations – add some cheddar or provolone for variety.
- Make ahead tip: Prepare the meat mixture a day ahead and refrigerate, then assemble and bake when ready.
- For a lower-carb version, use half the amount of biscuit dough and add more protein and vegetables.
Serving Suggestions
This hearty casserole pairs perfectly with a simple green salad dressed with Italian vinaigrette. The fresh, crisp greens provide a nice contrast to the rich, savory casserole. For a complete meal, consider serving with garlic bread sticks for that authentic pizzeria experience.
For entertaining, cut into smaller squares and serve as an appetizer alongside some ranch or blue cheese dipping sauce. It’s always a hit at game day gatherings!
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: For best results, reheat in a 350°F oven for 10 minutes rather than using a microwave to maintain texture.
- Doneness cue: The casserole is ready when the biscuits have puffed up significantly and the top is golden brown.
- Let the casserole rest for at least 5 minutes before cutting to allow it to set properly.
FAQs
Can I freeze this casserole?
Yes, you can freeze it either before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking. If freezing after baking, reheat covered at 350°F until heated through.
Can I use homemade pizza dough instead of biscuits?
While you can, the texture will be different. The beauty of this recipe is how the biscuit dough creates those signature “bubbles” as it bakes.
Why is my casserole soggy in the middle?
This could happen if your oven temperature is too low or if the casserole is too crowded. Make sure you’re using the correct size baking dish and that your oven is fully preheated.
Can I prepare this the night before and bake it in the morning?
It’s best to cook the meat mixture ahead, but wait to mix with the biscuits until just before baking, as the biscuit dough will absorb too much moisture if left too long in the sauce.
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