Bubble up Biscuit Pizza Casserole

This bubble up biscuit pizza casserole combines fluffy, pull-apart biscuit bites with savory marinara, melted mozzarella, and your favorite pizza toppings for an easy weeknight dinner.

Why This Recipe Works:

• Par-baking the biscuit pieces prevents the dreaded raw, gummy center by setting the dough's structure before adding wet ingredients.
• Tossing the biscuits in olive oil helps distribute heat evenly, encouraging a beautiful golden-brown Maillard reaction.
• Layering the cheese both under and over the pepperoni creates a moisture barrier that keeps the crust crisp while delivering that classic cheese pull.

My first attempt at a biscuit bake was a soggy, structural disaster that ruined my favorite baking dish, unlike my foolproof Stuffed Breakfast Biscuit Skillet.

It was incredibly humbling.

The issue with most bubble-up bakes lies in the thermal mass of the dough. When you crowd raw biscuit pieces into a deep dish, the outer edges cook while the center remains a dense, raw paste. The moisture from the marinara clings to the starch, preventing the protein matrix from setting.

To fix this, we need to par-bake the biscuit pieces first to kickstart starch gelatinization. I tested this with three different brands of canned biscuits, and hands down, the jumbo flaky style works best. If you want to skip the canned stuff entirely, you could use a modified version of our Quick Rise Pizza Dough, but canned biscuits are the ultimate weeknight shortcut. Cutting them into eighths and tossing them in a touch of olive oil before a quick blast in a hot oven creates a sturdy, golden crust.

Trust me on this one.

Bubble up Biscuit Pizza Casserole

• Publisher Storied Skillet
• Cuisine American
• Category Dinner, Casseroles
• Prep Time 15 minutes
• Cook Time 25 minutes
• Servings 6
• Calories 380 calories
• Rating 4.8 1366
• Tags pizza casserole, bubble up pizza, biscuit casserole, easy dinner

Ingredients

• 1 can (16.3 oz) refrigerated jumbo flaky biscuits
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp Diamond Crystal kosher salt
• 1.5 cups marinara sauce
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup sliced pepperoni
• 1/4 tsp dried oregano
• Fresh basil leaves, for garnish

Directions

1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray.
2. Cut each raw biscuit into 8 equal-sized pieces using a sharp knife or kitchen shears.
3. Toss the biscuit pieces in a large bowl with olive oil, garlic powder, and Diamond Crystal kosher salt until evenly coated.
4. Arrange the seasoned biscuit pieces in a single layer in the prepared baking dish and bake for 10 minutes until lightly golden.
5. Remove the dish from the oven and gently pour the marinara sauce over the par-baked biscuits, spreading it evenly.
6. Sprinkle half of the mozzarella cheese over the sauce, layer with pepperoni slices, and top with the remaining cheese and dried oregano.
7. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown at the edges.
8. Let the casserole cool for 5 minutes, then garnish with fresh basil before serving.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have standard table salt, cut the measurement in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid an overly salty dish.
• Par-baking the biscuit pieces is non-negotiable because it initiates starch gelatinization, creating a protective barrier that prevents the wet marinara sauce from turning the dough into a soggy paste.
• Keep a close eye on the oven during the final five minutes of baking; the high fat content in the pepperoni can cause the cheese to brown rapidly, so tent with foil if it starts looking too dark.
• Leftovers store beautifully, but bear in mind that the biscuits will absorb more moisture from the sauce as they sit in the fridge, making them softer on day two.

Serving Suggestions

To round out this comforting meal, pair the warm, bubbly casserole with fresh, vibrant sides that cut through the rich cheese and savory marinara.

• A crisp green salad tossed in a zesty Greek Lemon Vinaigrette to balance the richness.
• Warm garlic bread or garlic knots for the ultimate carb-on-carb experience.
• Roasted broccoli or zucchini spears seasoned with lemon and parmesan.
• A side of extra warm marinara sauce for dipping those fluffy biscuit edges.

Storage and Reheating

If you somehow end up with leftovers, let the casserole cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to three days, though the biscuits will naturally soften over time.

Do not freeze this.

The freezing and thawing process breaks down the starch structure in the par-baked biscuits, turning them incredibly mushy upon reheating. Instead, stick to the fridge and enjoy it within a few days.

When you are ready to reheat, skip the microwave if you want to preserve any of that lovely, crispy edge texture. Instead, place a portion in an oven-safe dish, cover it loosely with foil, and bake at 350°F (175°C) for about 12 minutes until hot and bubbly.

Ingredient Substitutes

If you need to swap things out based on what is currently in your pantry, here are some easy, tested alternatives:

1. Biscuits: If you cannot find canned biscuits, you can use pre-made pizza dough cut into small chunks, similar to how you would prep Cheesy Pizza Rolls.
2. Marinara: Swap the marinara for a rich basil pesto or even a creamy white garlic sauce if you want a "white pizza" style casserole.
3. Toppings: Feel free to swap the pepperoni for cooked Italian sausage, sliced mushrooms, black olives, or bell peppers.
4. Cheese: While mozzarella is classic for its meltability, a blend of provolone and freshly grated parmesan works wonderfully too.

At the end of the day, this casserole is all about bringing that cozy, pull-apart pizza joy to the table with minimal fuss. It has quickly become my ultimate Friday night backup plan when I want the comfort of a homemade pizza but absolutely do not have the energy to roll out dough. Pour yourself a cold drink, scoop up a big, cheesy portion, and enjoy the easiest dinner win of your week.