Name: Cheesy Biscuit Pizza Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cans (16.3 oz each) refrigerated biscuit dough; 1 ½ cups pizza sauce; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ cup sliced pepperoni; ¼ cup diced green bell pepper; 2 tbsp melted butter; ½ tsp garlic powder; Optional: cooked crumbled sausage or sliced black olives

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🧀🔥 Cheesy Biscuit Pizza Casserole: The 30-Minute Comfort Bowl That Tastes Like Pizza Night Made a Comeback! 🍕✨

1. Introduction

There’s something deeply satisfying about a cheesy biscuit pizza casserole—golden, buttery biscuits baked over a bubbling sauce of tomato, cheese, and savory toppings, all layered like a deconstructed pizza but somehow even more comforting. This easy weeknight casserole delivers bold pizza flavors with zero pizza dough rolling (yes, really!). It’s a crowd-pleasing, one-dish solution that wins over picky eaters, feeds a crowd, and reheats beautifully—making it the ultimate family-friendly pizza dinner when time is tight but flavor can’t wait.

2. Why You’ll Love This Recipe

Ready in under 30 minutes—no waiting for dough to rise or oven to preheat endlessly

One-pan wonder—just a baking dish (or sheet pan!) needed, so cleanup is a breeze
Highly customizable—use leftover pepperoni, chopped veggies, or plant-based Italian sausage
Favorites for meal prep—keeps well in the fridge and loves to be reheated in the air fryer

Pantry-staple ingredients—no fancy or hard-to-find items (just a few refrigerated biscuit rounds, tomato sauce, and cheese!)

3. Ingredient Notes

Don’t skip the little details—they’re what turn *good* into *“WOW, where did you get this recipe?!”* Here’s how to get it just right:

Refrigerated biscuit dough (like refrigerated Pillsbury Grands or refrigerated crescent sheets) is non-negotiable for that flaky, buttery top. Avoid frozen dough—it contains more water and can make the top soggy.

San Marzano tomato sauce or fire-roasted crushed tomatoes bring sweetness and depth. Regular sauce works, but the roasted ones shine.
Freshly shredded mozzarella melts smoother and tastes richer than pre-shredded (the anti-caking agents in pre-shredded cheese can make it gritty).
Italian sausage (mild or spicy) adds meaty richness—but you can brown ground beef, turkey, or skip it entirely for a vegetarian version.

Fresh basil added at the end cuts through the richness. Dried works in a pinch, but fresh is magic.

4. Kitchen Tools You Need

While you *can* make this with just a rimmed baking sheet and a spatula, using the right tools helps you achieve consistent, restaurant-worthy results—even on a busy weeknight:

For crisp-tender veggies and faster cleanup, consider the Compact 6-in-1 Digital Air Fryer by Amazon Basics. It browns sausage or veggie toppings in minutes without flooding your stove. If you’re upgrading your whole kitchen, the T-fal 14-Piece Hard Anodized Nonstick Cookware Set ensures even heating and effortless food release.

And for reheating leftovers to crispy-biscuit-perfection, the Ninja Air Fryer Pro Crisp & Roast 4-in-1 is a game-changer—it revives that freshly baked texture better than the microwave ever could.

Got kitchen gadgets? The Cuisinart 2-Quart Stainless Steel Ice Cream Maker with LCD Timer isn’t for this recipe—but maybe for dessert! Because why not end the night with something sweet?

5. How to Make Cheesy Biscuit Pizza Casserole

Let’s break this down into simple phases—no stress, no guesswork:

Phase 1: Sizzle & Sauté (5 minutes)

Heat 1 tbsp olive oil in a large skillet over medium-high. Add ½ lb crumbled Italian sausage (or ground beef) and cook until browned and broken up—about 3–4 minutes. Stir in 1 small diced onion and 2 minced garlic cloves; cook until fragrant and soft (1–2 minutes). Drain excess fat if needed.

Phase 2: Layer with Love (2 minutes)

Sprinkle 1 cup shredded mozzarella into the bottom of a greased 9×13-inch baking dish. Spoon the warm sausage-tomato mixture over the cheese. Stir ½ cup pizza sauce or crushed tomatoes (plus 1 tsp garlic powder and ½ tsp red pepper flakes if you like heat) and spread it evenly. Finish with another 1½ cups mozzarella.

Phase 3: Top & Bake (15 minutes)

Separate your refrigerated biscuit dough (4–6 biscuits, depending on size) and place them *whole* or halved over the cheese layer—don’t press down! This keeps them fluffy and rise easily. Bake at 400°F (200°C) for 15 minutes, or until biscuits are golden and a toothpick inserted comes out clean. If the cheese browns too fast, tent loosely with foil after 10 minutes.

Phase 4: Garnish & Serve (2 minutes)

Let rest 5 minutes (yes, really—this prevents soggy biscuit bottoms). Then crumble fresh mozzarella (or ricotta dollops), scatter torn basil, and drizzle with olive oil. Slice into squares and serve warm.

6. Expert Tips for Success

Don’t overfill the dish—keep layers thin enough that heat reaches the bottom of the dish quickly. Thick layers = gummy cheese and raw biscuits.
Room-temp biscuits bake more evenly. Take them out of the fridge 10 minutes before baking.

For extra crunch, brush biscuit tops with melted butter and sprinkle with sea salt or Everything Bagel Seasoning right before baking.
Prevent sogginess: If your sauce is watery, press it through a fine mesh sieve or simmer it 2–3 minutes in the skillet first to concentrate flavor.
Browning check: If your oven runs cool, broil 1–2 minutes at the end—but watch like a hawk!

7. Variations & Substitutions

Vegetarian: Swap sausage for sautéed mushrooms, zucchini, and roasted red peppers. Add ½ cup lentils for protein punch.
Gluten-free: Use gluten-free biscuit dough (like refrigerated Pillsbury GF or make your own with a 1:1 GF flour mix).
Lighter twist: Use part-skim mozzarella, low-sodium tomato sauce, and lean turkey sausage.

Spicy升级: Stir 1 tsp hot sauce into the sauce or top with pickled jalapeños post-bake.
No-bake version (for emergencies!): Layer uncooked biscuit halves over *fully cooked* casserole, then bake.

8. Storage & Reheating

Cool completely before storing in an airtight container in the fridge for up to 4 days. To reheat:

Oven: 350°F for 15–20 minutes (covered with foil first, then uncovered to crisp).
Toast/air fryer: Best for individual portions!Air fry at 350°F for 3–4 minutes—biscuits come back crunchy, not chewy.
Freezing: Freeze *before* baking (assemble, wrap tightly), then bake directly from frozen at 375°F for 25–30 minutes.

9. FAQ

Can I make this ahead and refrigerate overnight?

Absolutely! Assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 3–5 minutes to bake time—rotate the dish halfway through if your oven runs hot.

Why did my biscuits turn out pale?

Most often, it’s because your oven temp is low. Use an oven thermometer—they’re notoriously inaccurate. Also, brushing with melted butter + sprinkle of baking powder (1/8 tsp) per biscuit helps them rise and gold.

Can I use frozen pizzas instead of tomato sauce?

Not recommended— frozen pizza crusts add too much carbs and starch. But you *can* chop up a pre-baked pizza (like pepperoni) and mix it into the sausage before layering.

How do I make it “cheesier” without it falling apart?

Try a 3-cheese blend: mozzarella (for melt), provolone (for flavor), and a sprinkle of Parmesan (for umami). Avoid overloading—more than 2 cups extra cheese can leak out and cause soggy bottoms.

10. Conclusion

This cheesy biscuit pizza casserole proves that comfort food doesn’t need complexity—or even pizza dough. It’s quick, cozy, and endlessly adaptable. Make it for a rushed Tuesday, impress guests without stress, or double it for your next potluck. Pair it with a crisp salad or a bowl of our Best Homemade Tomato Soup for the ultimate comfort combo.

Love easy, crowd-winning meals? Dive into our Ultimate Budget Meal Prep Plan for more no-fuss, big-flavor recipes like this one!

Cheesy Biscuit Pizza Casserole