Meat Lovers Pizza Casserole Recipe

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If you’re craving the hearty flavors of a classic meat lover’s pizza but want something a bit more comforting and shareable, this Meat Lovers Pizza Casserole is the perfect dish. Loaded with savory meats, melted cheese, and a crispy, golden crust, it’s a guaranteed crowd-pleaser for family dinners or game nights.

Ingredients:

  • 1 pound lean ground beef
  • 1/2 pound pork sausage
  • 4 ounces pepperoni
  • 1/2 green bell pepper, diced
  • 2 cups shredded mozzarella cheese
  • 1 cup pizza sauce
  • 1 can refrigerated biscuit dough (about 16 ounces)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder (optional)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Cook the Meats: In a large skillet over medium heat, cook the ground beef and pork sausage until browned. Drain any excess grease.
  3. Prepare the Dough: Cut the biscuit dough into bite-sized pieces and set aside.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked meat, biscuit pieces, pizza sauce, diced green bell pepper, and half of the shredded mozzarella cheese. Toss until the biscuit pieces are well-coated.
  5. Assemble the Casserole: Spread the mixture evenly in a greased 9×13-inch baking dish. Top with the remaining mozzarella cheese and pepperoni slices. Sprinkle with Italian seasoning and garlic powder if desired.
  6. Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly and the biscuit pieces are golden brown.
  7. Serve and Enjoy: Let cool for a few minutes before serving. Enjoy your hearty, cheesy, meat-loaded pizza casserole!

Tips for the Best Pizza Casserole:

  • Add more veggies like onions, mushrooms, or black olives for extra flavor.
  • Use spicy sausage if you like a bit of heat.
  • Serve with a side of marinara sauce for dipping.

Enjoy this easy, delicious, and family-friendly meal that combines all the best flavors of a pizza with the comfort of a casserole.


For more details, visit the full recipe

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