Bubble Up Pizza Casserole – 🍕🧀🎉 Made with only 5 ingredients and ready in about 30 minutes, this baked pepperoni pizza casserole reminds me of homemade deep dish pizza with none of effort thanks to a clever shortcut! Perfect for busy weeknight dinners, afterschool snacks, or for your next game day party – because after all, who can resist freshly baked pizza!
Easy Bubble Up Pizza Recipe
Whether you need an afterschool snack idea, a game day party favorite, or a simple dinner idea that the whole family will love on busy weeknights, this easy pepperoni bubble up pizza is just the ticket!
It reminds me of deep dish pepperoni pizza without any of the work. That’s because I use an ingredient hack in the form of refrigerated biscuit dough. The biscuits become soft and chewy, similar to hand tossed pizza crust.
Throw in melted gooey mozzarella cheese and slices of pepperoni in every bite, and you’ve got a winner on your hands that’s so easy and ready in about 30 minutes.
Ingredients in Bubble Up Pepperoni Pizza
- Refrigerated biscuit dough – wondering more about this including questions about substitutions? See the FAQs below
- Pizza sauce or marinara sauce
- Shredded mozzarella cheese
- Italian seasoning
- Pepperoni slices
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Bubble Up Pizza
This is such an easy dinner recipe that the whole family loves. Follow these simple steps to make your bubble pizza recipe a success.
- Open the biscuit dough and separate the 8 pieces of dough, cut each biscuit into about 8 pieces, and place all the little dough pieces in the bottom of a large baking dish.
- Evenly pour the pizza sauce over the dough and then sprinkle with the cheese, Italian seasoning, and scatter the pepperoni over the top.
- Bake uncovered for 30-40 minutes or until the biscuits are golden browned and cooked through* in the center, and serve immediately. If desired, sprinkle with red pepper flakes for a spicier flavor if you’d like.
Recipe FAQs
This recipe is what Sandra Lee (remember her?) used to call semi-homemade. Meaning, we’re taking advantage of store bought shortcuts and ingredients to save time. So for this recipe, yes using refrigerated biscuit dough which is extremely common in American grocery stores. If you do not live in the US or don’t have access to it, you may want to consider another recipe.
I use an 8-count package of Pillsbury Grands buttermilk biscuits but other brands are fine. Make sure to select biscuit dough rather than crescent roll dough or canned pizza dough (even though I know this is a pizza recipe, it doesn’t puff as much as biscuit dough does and you want that puff).
You can make your own pizza dough and make pizza from scratch, of course. I have not tried making biscuits from scratch and using those because this recipe is all about quick-and-easy.
Yes, you certainly may. Using your favorite pizza toppings such as Canadian bacon, crumbled Italian sausage, black olives, green bell peppers, red onions, pineapple, mushrooms, turkey pepperoni, and more are all just fine.
It’s really up to you but this is one of those meals or snacks that I just serve unto itself and don’t worry about ‘pairing it’ with anything else – it speaks for itself! But if you want a house salad or another side such as mozzarella sticks, go for it.
This pizza is best served hot and fresh from the oven. But leftovers will keep in an airtight container in the refrigerator for up to 4-5 days or I suppose in the freezer for up to 3 months but I haven’t actually tested that. We usually devour this right away!
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Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray or grease the pan. Tip – I recommend using a porcelain or glass baking dish intended for casseroles rather than a metal pan (which will cause the dough to cook faster which can increase the chances for burning).
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Open the can of biscuit dough (pop!), separate the biscuits, and cut each of the biscuits into 8 pieces. So you’ll have approximately 64 pieces of dough. Scatter them evenly in the bottom of the prepared baking dish. Tip – I find it easier to use a kitchen scissors than a knife to cut the biscuits but it’s up to you.
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Evenly pour the pizza or marinara sauce over the dough.
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Evenly scatter the shredded cheese, sprinkle with Italian seasoning, and add the pepperoni.
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Bake for about 30-40 minutes, or until the biscuits are golden brown and cooked through in the center. Tip – If the top of the bubble up is browning too quickly after about 20 minutes but you suspect the biscuits aren’t close to being fully cooked, cover the baking dish with a sheet of foil for the remainder of the cooking time. Serve warm and fresh.
Storage: Leftovers will keep airtight in the fridge for up to 5 days noting that this is one of those recipes that’s at its peak when it’s warm and freshly made. While I haven’t frozen leftovers, I’m sure you could for up to 3 months. Reheat leftovers very gently in the microwave.
Serving: 1serving, Calories: 328kcal, Carbohydrates: 31g, Protein: 11g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 1006mg, Potassium: 302mg, Fiber: 2g, Sugar: 4g, Vitamin A: 394IU, Vitamin C: 3mg, Calcium: 181mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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