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Biscuit Pizza Bake Recipe
Biscuit Pizza Bake Recipe photo by Taste of Home

Biscuit Pizza Bake Recipe

Read Reviews (18)
4.7 18
Publisher Photo
This recipe from Emma Hageman of Waucoma, Iowa provides all the flavor of traditional pizza in a convenient casserole. "It's chock-full of ground beef, pepperoni and veggies, so it's perfect for a potluck or to feed the men in the fields," she notes.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground beef
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1 can (15 ounces) pizza sauce
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 369 calories, 19 g fat (9 g saturated fat), 64 mg cholesterol, 968 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt. baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.
  2. Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Originally published as Biscuit Pizza Bake in Quick Cooking July/August 2000, p35

Nutritional Facts

1 serving (1 each) equals 369 calories, 19 g fat (9 g saturated fat), 64 mg cholesterol, 968 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Biscuit Pizza Bake(18)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 25, 2014

This was good but I only used 1 can biscuits and still had doughy middle. I used full jar pizza sauce but think it could've used a little more. Next time I'd spread dough in thinner layer, add more sauce, saute veggies with the meat, and probably cook at higher heat with it covered for awhile (so cheese doesn't brown too much). The smell and taste were really great! I also liked that I could customize the toppings for my family.

MY REVIEW
Reviewed May. 7, 2012

Excellent!!! Definiately going to make this again except, need to bake the biscuits somewhat first because they where still a little doughy

MY REVIEW
Reviewed Feb. 27, 2012

I have made this twice, and it was really good, I cooked the pepper and onions with the ground beef, and cooked the biscuits a bit first so that they weren't doughie in the middle.

MY REVIEW
Reviewed Dec. 6, 2011

Echo780
the biscuit dough in the center of the casserole has stayed doughie.

That happens to me every time I make something like or something like a Stromboli that's rolled with filling.  Now I cover this type of dish loosely with foil for the first half or so of the baking time.  I've done the same while baking bread.  This gives the center a chance to bake through before browning the top.  I would also add the cheese at the end but mostly because I like my cheese on top melty & gooey instead of brown & hard, in my oven - it ends up brown & hard. Smile

MY REVIEW
Reviewed Dec. 6, 2011

I've made this twice now, but both times the biscuit dough in the center of the casserole has stayed doughie. The ground beef was well drained, so that was not the problem. Will either bake the biscuits for a bit prior to putting the toppings on, or, bake the entire dish (less the cheese) for 15 to 20 min's longer.....adding the cheese in the last 15 min's of baking time.

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