Slow Cooker Pepperoni Pizza Bake

Hi Shabby Creek friends!  I hope summer has been treating you all well.  My kids are in denial that school starts in two weeks but, alas, it’s true and it’s time to start thinking about some easy back to school weeknight meals.  We tested this Slow Cooker Pepperoni Pizza Bake over the weekend and I have to say… HUGE hit with the kiddos.

It’s “tax free” time here in Florida for about 10 days so while we have been running around gathering back to school supplies and new school clothes (dang, these boys just keep growing!) it’s nice to be able to pop something easy in the slow cooker and have a fun little pizza inspired meal ready in no time.

When the school year gets going it’s hard not to fall into a routine of making the same things week after week.  Pillsbury actually sent me this recipe a week or so ago – it’s not a sponsored post but they do email me some awesome ideas from time to time and this was one I had to try.

Even funnier, after I made it and started writing this, I realized that one of my bloggy friends Dorothy from Crazy For Crust had actually created this recipe FOR Pillsbury.  I love that – she has great recipes.  It’s a small web after all!!

The prep only took about 10 minutes but I could have moved a little faster if I’d wanted to. I’ll be honest I completely forgot the paper towel trick.  Oops (maybe I should have moved even slower). It still turned out great but I think it’s a good idea to do that next time.

5 from 3 votes

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Slow Cooker Pepperoni Pizza Bake

Course Main Course

Cuisine American

Keyword pepperoni pizza, Pepperoni Pizza Bake, slow cooker

Ingredients

• 1 can 16.3 oz refrigerated biscuits (such as Pillsbury Grands)
• 1 cup sliced pepperoni
• 3 teaspoons Italian seasoning
• 1 cup pizza sauce of your choice
• 2 cups shredded mozzarella cheese 8 oz

Instructions

1. Spray insert of 6- to 7-quart slow cooker with cooking spray. Open and separate the refrigerated biscuits into 8 biscuits.
2. Cut each biscuit into 6 pieces; place in large bowl.
3. Cut 1 cup pepperoni slices into quarters. Place half of the quarters in bowl with biscuit pieces. Add 3 teaspoons Italian seasoning to bowl with cut biscuits and pepperoni quarters; toss to mix.
4. Place biscuit mixture as evenly as possible in bottom of slow-cooker insert.
5. Spread the pizza sauce evenly over top of biscuits, making sure to get some sauce around edges so that biscuits are not touching insert without sauce in between.
6. Sprinkle the shredded mozzarella cheese and remaining half of pepperoni over top, trying to keep cheese away from touching insert.
7. Cover top of insert with large paper towel. Place slow-cooker lid on top of paper towel. (This will prevent condensation from dripping onto biscuits during cooking.)
8. Cook on High heat setting 1 hour 30 minutes to 2 hour. (Not all slow cookers cook the same. Test for doneness after 1 hour and 30 minutes by inserting knife into center to make sure biscuits are fully baked; outer edge will be dark golden brown.)
9. Remove bubble-up bake from slow-cooker insert while warm to prevent biscuits from sticking to insert.
10. Serve warm

 I hope you will give it a try.  I think this would also be great with browned sausage (drained and patted dry) or some red peppers and mushrooms thrown in.  I can tell it’s a pretty versatile recipe and I can’t wait to try it with other ingredients!

1. 1. 1. Spray insert of 6- to 7-quart slow cooker with cooking spray. Open and separate the refrigerated biscuits into 8 biscuits.
      2. Cut each biscuit into 6 pieces; place in large bowl.
      3. Cut 1 cup pepperoni slices into quarters. Place half of the quarters in bowl with biscuit pieces. Add 3 teaspoons Italian seasoning to bowl with cut biscuits and pepperoni quarters; toss to mix.
      4. Place biscuit mixture as evenly as possible in bottom of slow-cooker insert.
      5. Spread the pizza sauce evenly over top of biscuits, making sure to get some sauce around edges so that biscuits are not touching insert without sauce in between.
      6. Sprinkle the shredded mozzarella cheese and remaining half of pepperoni over top, trying to keep cheese away from touching insert.
      7. Cover top of insert with large paper towel. Place slow-cooker lid on top of paper towel. (This will prevent condensation from dripping onto biscuits during cooking.)
      8. Cook on High heat setting 1 hour 30 minutes to 2 hour. (Not all slow cookers cook the same. Test for doneness after 1 hour and 30 minutes by inserting knife into center to make sure biscuits are fully baked; outer edge will be dark golden brown.)
      9. Remove bubble-up bake from slow-cooker insert while warm to prevent biscuits from sticking to insert.
      10. Serve warm.

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 Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.

A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.

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