This is the 30-minute pizza casserole that kids and busy parents love. Refrigerated biscuit dough cut into pieces, tossed with marinara and pepperoni, topped with mozzarella, baked until the biscuits puff up golden and the cheese bubbles. All the pizza flavor, half the effort, zero dough-making. Serves six, dump-and-bake easy.
Fun fact: “bubble up” bakes became a Midwestern American potluck phenomenon in the 2000s when Pillsbury refrigerated biscuit dough met the casserole tradition. The genius is that the biscuit pieces “bubble up” between the sauce as they bake, creating doughy pockets that soak up the marinara. It spawned dozens of variations — enchilada, sloppy joe, chicken alfredo bubble ups.
Why this recipe works
CUT biscuits into quarters. Smaller pieces = more surface area to crisp and more nooks to catch sauce. Whole biscuits stay doughy inside.
TOSS, don’t layer. Tossing the biscuit pieces IN the sauce coats every side so they bake evenly, not just on top.
CHEESE LAST. Add cheese in the last 10 minutes so it melts golden without burning while the biscuits cook through.
Ingredients
Serves 6.
Base:
2 (16 oz) cans refrigerated biscuit dough (Pillsbury Grands or similar)
1 (24 oz) jar marinara or pizza sauce
1 tbsp Italian seasoning
2 cloves garlic, minced
1/2 tsp red pepper flakes
Toppings:
6 oz (170 g) pepperoni, halved
2.5 cups shredded mozzarella
1/2 cup grated parmesan
1/2 cup diced bell pepper (optional)
1/2 cup sliced black olives (optional)
Garnish:
Fresh basil or parsley
Extra parmesan
Marinara for dipping
Instructions
Step 1: Prep oven + dish
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
Step 2: Cut the biscuits
Open the biscuit cans and cut each biscuit into quarters.
Step 3: Toss with sauce
In a large bowl, combine the biscuit pieces with marinara, Italian seasoning, garlic, red pepper flakes, half the pepperoni, and 1 cup of mozzarella. Toss to coat.
Step 4: Transfer
Spread the mixture evenly in the prepared dish. Scatter the remaining pepperoni, bell pepper, and olives on top.
Step 5: First bake
Bake uncovered 18-20 minutes until the biscuits are puffed and cooked through (a few should look golden).
Step 6: Add cheese
Sprinkle the remaining mozzarella and parmesan over the top. Bake 8-10 more minutes until the cheese is bubbly and golden.
Step 7: Rest + garnish
Let rest 5 minutes (helps it set). Top with fresh basil. Serve with extra marinara for dipping.
Nutrition information
Calories: 540 kcal per serving
Protein: 24 g
Carbohydrates: 48 g
Fat: 28 g
Saturated Fat: 12 g
Sodium: 1,680 mg
Pro tips for the best bubble up pizza bake
USE GRANDS biscuits for bigger pieces. The flaky layers puff up dramatically. Regular biscuits work but stay denser.
MAKE IT YOUR OWN. Sausage, mushrooms, Canadian bacon, jalapeños — any pizza topping works tossed in.
DON’T SKIP the rest. 5 minutes lets the casserole set so it scoops cleanly instead of falling apart.
DIPPING sauce is key. Warm marinara or ranch on the side makes it feel like real pizza.
Frequently asked questions
Can I make this ahead?
Best fresh (biscuits get soggy). But you can prep toppings + sauce ahead and assemble at bake time.
Can I use homemade biscuit dough?
Yes — drop-biscuit dough works. Refrigerated canned dough is the convenience shortcut.
How do I store leftovers?
2 days fridge. Reheat in the oven (microwave makes biscuits gummy).
Can I freeze it?
Not great — biscuit texture suffers. Best eaten fresh or within 2 days.
Vegetarian version?
Skip pepperoni, add mushrooms, peppers, onions, olives. Same technique.
