First published February 27, 2025. Last updated April 29, 2025 for editorial improvements.
It all starts with refrigerated biscuit dough—because homemade dough is a commitment for another day. Press the biscuits into a muffin tin, fill them with sauce, cheese, and your favorite toppings (pineapple fans, you do you), then bake until the edges are golden and the cheese is bubbling. They’re easy enough for kids to help make, and they disappear fast.
🧾 Ingredients
Swap the protein or cheese to customize these pizza cups: use grilled chicken, Italian sausage, diced ham, or shredded brisket. Try different sauces—alfredo, pesto, BBQ, or buffalo—for a new flavor. These bite-sized pizzas are very forgiving and adaptable.
🔪 How to make pizza cups
Press the biscuit dough into each muffin cup to form a shell.
Fill each shell with cooked ground beef (or your chosen protein) and spoon on a little sauce—about 2–3 tablespoons per cup.
Add toppings like pepperoni and vegetables over the sauce.
Top with shredded cheese and bake until the biscuit shells are cooked through and the cheese is bubbly.
📖 Recipe
Easy Pizza Cups
Ingredients
- 32.6 ounces refrigerated biscuits (2 cans)
- 2 cups shredded mozzarella
- 1 pound ground beef (or Italian sausage), cooked and seasoned
- 4 ounces pepperoni, chopped
- 1½ cups pasta sauce
- Onions, green peppers, olives, or other favorite toppings
Instructions
- Preheat the oven to 375°F.
- Spray a muffin tin with nonstick cooking spray.
- Add a biscuit to each muffin cup and press and flatten to form a shell.
- Fill each shell with cooked ground beef (or your chosen protein).
- Spoon about 2–3 tablespoons of sauce over the meat in each cup.
- Top with chopped pepperoni and vegetables as desired.
- Sprinkle about 2 tablespoons of cheese over each cup (adjust to taste).
- Bake for 15 minutes, or until the biscuit shell is cooked through and the cheese is bubbly.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat:
- Oven: 350°F for 5–7 minutes for crispy results.
- Microwave: 30–45 seconds for a quick warm-up (less crispy).
- Air fryer: 350°F for 3–4 minutes to regain crispness.
Freezing: Cool completely, flash-freeze on a baking sheet, then transfer to a freezer bag. Freeze up to 3 months. Reheat from frozen at 375°F for 10–15 minutes or microwave in 30-second bursts until hot.
Tips:
- If the biscuit dough springs back after pressing, let it rest a few minutes before pressing again so it relaxes.
- Don’t press the dough too thick or too thin—thicker pockets may not cook through and thinner shells can leak sauce.
- Precook watery toppings like mushrooms to avoid soggy cups, and don’t overfill with sauce to prevent overflow.
- For better melting, grate cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents.
- Let the cups cool briefly before serving so they set up and you don’t burn your mouth.
Nutrition Facts
|
Calories: 344 kcal
|
Carbohydrates: 30 g
|
Protein: 14 g
|
Fat: 19 g
Nutrition information is estimated as a courtesy. If using for medical purposes, verify with your own calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. Substitutions or changes to technique may affect results.
💭 Insider tips: things to know
- Press the biscuit dough evenly—too thick and it won’t cook through, too thin and it may leak.
- Always precook ground beef or other raw meats; 15 minutes in the oven won’t fully cook raw beef.
- Use a light hand with sauce and watery toppings to avoid soggy bottoms.
- Grate cheese from a block for the best melt and texture; pre-shredded cheese often contains anti-caking agents.
- Let the cups cool briefly after baking so they set up and are easier to handle.
Marye’s Tip o’ the day
If the biscuit dough shrinks after pressing, let it rest a few minutes and try again—sometimes the dough needs to relax.
🤫 Marye’s secret for zhuzhing it up
Drizzle with spicy honey, sprinkle red pepper flakes, or add fresh basil for a simple gourmet touch.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let’s answer those questions: FAQs
Have other questions? Ask in the comments!
Go easy on the sauce, precook watery toppings, and bake on the lower oven rack for a crisper bottom.
Yes. Use smaller dough pieces, reduce the filling, and shorten baking to 10–12 minutes for mini bites.
Absolutely. Assemble ahead and refrigerate until ready to bake, or bake fully and reheat later for a quick snack.
⏲️ Marye’s time saving hacks
Use a frozen pepper-and-onion mix to speed prep—no need to thaw before topping the cups.
📚 More Southern comfort: related recipes you’ll love
- This easy no-knead pizza dough can be kept in the fridge for about 5 days and used as needed for chewy, puffy, crispy pizza.
- Can’t decide between pizza and casserole? Try a meatlover’s pizza tater tot casserole for cheesy, gooey comfort.