Easy Pepperoni Pizza Bake with Golden Biscuit Crust

This easy pepperoni pizza bake turns a classic pizza night into an effortless, crowd-pleasing casserole. By using refrigerated biscuit dough, you eliminate the hassle of rolling out yeast dough while still achieving a beautifully puffed, golden crust. It is the ultimate comfort food for busy weeknights when you need a satisfying meal fast.

When time is short but cravings for warm, cheesy pizza are high, this pepperoni pizza casserole is the perfect solution. It combines the pillowy texture of fresh biscuits with the rich, savory flavors of traditional pepperoni pizza. The entire family will love digging into this bubbling dish, which comes together in under forty minutes.

It is a fantastic option for casual game days, sleepovers, or quick family dinners. Because it uses simple, refrigerator-stable ingredients, you can easily keep everything on hand for a last-minute meal that tastes like it took hours to prepare.

Ingredients

Why this recipe works

The secret to this recipe lies in cutting the biscuit dough into small, uniform pieces before tossing them with the sauce. This technique ensures that every single bite of biscuit is thoroughly coated in flavorful pizza sauce, preventing any dry spots.

As the casserole bakes, the biscuits expand and lock together, creating a cohesive, pull-apart crust that perfectly holds the toppings.

Baking the casserole in a glass dish allows for excellent heat distribution, ensuring the bottom of the crust cooks through completely without burning. The high heat of the oven melts the shredded mozzarella into a gooey blanket, while the pepperoni slices crisp up beautifully on top, releasing their savory oils into the cheese for a rich, authentic flavor profile.

Notes and substitutions

For the best results, select a high-quality refrigerated biscuit dough, preferably buttermilk style, which adds a subtle tang to the crust. Avoid flaky layer biscuits, as they can sometimes separate too much during baking and become soggy.

When it comes to the cheese, shredding your own mozzarella from a block yields a much better melt than pre-shredded varieties, which contain anti-caking agents.

The pizza sauce should be thick and robustly seasoned with garlic, oregano, and basil to stand up to the hearty biscuit pieces. If you prefer a bit of heat, you can stir a pinch of crushed red pepper flakes directly into the sauce.

Standard sliced pepperoni works beautifully, but mini pepperoni slices are also a fun and delicious alternative that distributes evenly over the cheese.

• refrigerated biscuit dough: refrigerated pizza dough or canned crescent roll dough cut into pieces
• sliced pepperoni: fully cooked Italian sausage crumbles, sliced mushrooms, or black olives

Equipment

• 9x13-inch glass baking dish
• large mixing bowl
• cutting board
• chef's knife
• metal spatula