BUBBLE UP PIZZA (FROM THE PAMPERED CHEF)
Delicious pizza casserole that's super easy and quick to make. One of my favorites to make and eat. Enjoy!
Provided by diablo7
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a large bowl mix quartered biscuits, garlic, l cup of sauce & 2 cups of cheese.
- Add toppings and save some for the top layer.
- Spread mixture into a 9x13 pan.
- Pour remaining sauce & cheese on top followed by the toppings. (use more sauce or cheese to taste).
- Bake for 30 minutes or until golden brown.
SUPREME PIZZA BUBBLE BAKE
Whip up this Supreme Pizza Bubble Bake in no-time using refrigerated biscuits for the crust along with your favorite pizza ingredients! It has all of the flavors of your favorite pizza joint, in an easy to make casserole dish! It's sure to become a family favorite!
Provided by Jamie Sherman
Categories Main Dish
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 9x13-in. baking dish with cooking spray or grease with shortening and set aside.
- Separate the biscuits and cut each biscuit into quarters. Place them in an even layer in the prepared pan.
- Spread the pizza sauce over the top. Top with 1-1/2 cups of the cheese. Place the pepperoni slices, cooked Italian sausage, green pepper, onions, mushrooms and black olives over the cheese. Sprinkle the remaining 1/2 cup cheese over the top.
- Bake 25-30 minutes or until the biscuits are cooked through and the cheese is melted. Let stand 5 minutes before cutting.
BUBBLE PIZZA
This recipe has a no-fuss crust made from refrigerated biscuits. For a jazzed-up version, add your favorite pizza toppings. -Jo Groth, Plainfield, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13x9-in. baking dish. Top with the beef mixture. , Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 356 calories, Fat 16g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 730mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
PIZZA BUBBLES
Create some new memories in the kitchen with this easy, cheesy, casserole-style bubble pizza. Featuring everything you love about a casserole, this hassle-free bubble pizza recipe only requires 10 minutes of prep, making it a perfect activity for your favorite kitchen helpers. Teach them how to make bubble pizza with three simple ingredients: Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits, pizza sauce and shredded cheese. This is one comforting dish you'll want to make again and again.
Provided by Pillsbury Kitchens
Categories Snack
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate dough into 8 biscuits. Cut each into 6 pieces; place in medium bowl. Stir in pizza sauce to coat. Spoon biscuit mixture evenly into dish.
- Bake 20 to 25 minutes or until light golden brown and center biscuits are baked through.
- Sprinkle with cheese; bake 3 to 5 minutes longer or until cheese is melted. Cut into squares.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 0 g
GIANT PIZZA SLICE CAKE
You don't need fancy fondant to make this cake for pizza-lovers: one yellow sheet cake is cleverly cut to make the giant slice. Swiss buttercream is tinted for the crust, sauce and cheese, and fruit leather stands in for pepperoni.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 18-by-13 rimmed sheet pan with cooking spray, then line with parchment and spray the parchment.
- Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the speed still on low and add the egg whites, 3/4 cup water and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
- Pour the batter into the prepared baking sheet; smooth into an even layer using an offset spatula.
- Bake until golden on top and the edges pull away from the pan, about 15 minutes. Transfer to a rack and let cool completely on the baking sheet, then refrigerate until firm, about 15 minutes.
- For the Swiss buttercream: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching.
- Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the vanilla while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
- Transfer half of the buttercream to a large microwave-safe bowl. Stir in drops of yellow, orange and ivory food coloring with a rubber spatula to tint the color of "yellow cheese." Transfer a quarter of the remaining buttercream to a second microwave-safe bowl. Stir in drops of red and ivory food coloring for the "tomato sauce." Add the remaining buttercream to a third bowl and tint ivory for the crumb coat (the first layer of frosting on the cake), "filling" and "crust".
- To assemble the cake: Lightly coat the cake with cooking spray, then cover with parchment and invert onto a cutting board.
- Cut cake into triangles: With the cake oriented vertically (one of the short sides nearest you) run a sharp paring knife from one of the corners nearest you to the center of the far short edge of the cake. Do the same from the other near corner to divide the cake into one large triangle and two smaller adjoining triangles.
- With a large offset spatula, carefully lift the large triangle onto a cake board. Coat the top and sides with a thin layer of ivory buttercream. Flip the two smaller triangles, side-by-side with the cut-sides facing out, onto the larger triangle to form a second cake layer.
- Using a serrated knife, trim 1 1/2-inches from the short side (the "crust" end) of the cake, angling the knife to reproduce the curve of a pizza pan. Gather up the cake scraps and squeeze them into a dough. Roll the dough into a rough 1-inch log and press it into crust end of the cake to form the raised lip of the pizza crust.
- Using an offset spatula, spread a thin crumb coat layer of ivory buttercream all over the cake. Chill until firm, about 20 minutes.
- Generously frost the sides and crust with more ivory buttercream. Pipe a small mound of buttercream onto the crust to look like a dough bubble. Refrigerate until firm, about 10 minutes.
- Dilute 2 drops ivory food coloring with the alcohol spirits. Dip a pastry brush in the mixture and using a light hand, brush the crust and sides of the cake light brown.
- Microwave the red buttercream in 15 second intervals, stirring in between, until slightly melted. Transfer to a pastry bag without a tip and pipe an irregular "sauce" along the base of the crust and slightly up the lip.
- Set aside a quarter of the yellow buttercream. Microwave the remaining in 15 second inncrements, stirring in between, until melted. Whisk the reserved yellow buttercream back in until blended. Transfer to a pastry bag without a tip and pipe a thick, wavy layer of "cheese" onto the top of the pizza slice, overlapping the tomato sauce in spots. Pipe cheese over the edges of the slice to look like drips of melted cheese.
- Spread the fruit rollups flat on a cutting board and stamp out "pepperoni" circles using a 2-inch round cutter sprayed with cooking spray. Top the pizza with as much pepperoni as you like.
BUBBLE PIZZA
This is my granddaughter's most requested meal when she comes to visit. It's a meal in itself, but a salad would go nice with it. Have fun experimenting with your favorite pizza toppings.
Provided by NEUJERZE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
- Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
- Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 624.1 calories, Carbohydrate 45.4 g, Cholesterol 79.6 mg, Fat 36.4 g, Fiber 3 g, Protein 28.5 g, SaturatedFat 13.4 g, Sodium 1962.1 mg, Sugar 8.7 g
EASY BUBBLE PIZZA
This throw together dish has been a lifesaver; working full-time and taking care of my disabled fiance doesn't leave much time for cooking. He loves this, I love it, and the kids love it!
Provided by JMPOLLARD209
Categories Main Dish Recipes Pizza Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray; place biscuit dough pieces into the prepared baking dish to cover the base of the dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, leaving meat in the skillet. Add pasta sauce to beef and stir to combine. Pour sauce mixture over biscuit pieces to cover completely. Sprinkle mozzarella cheese and Cheddar cheese over the top.
- Bake in the preheated oven until cheese is bubbling and biscuits are cooked through, 30 to 35 minutes.
Nutrition Facts : Calories 627.8 calories, Carbohydrate 43.9 g, Cholesterol 91.7 mg, Fat 35.4 g, Fiber 2.5 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1435 mg, Sugar 12.7 g
PIZZA BUBBLE BREAD (MICROWAVEABLE!)
This is an incredibly easy snack recipe that I learned back in 7th grade Home Ec. Good for kids, dorm cooking, movie nite, or any quick fix. It's also a great one to make with kids because they can help with the entire process or make it themselves if they're older. You can always split up the Italian seasoning or add more toppings if you need more "jobs" for your cooks! For easier and safer cutting, they can use kitchen scissors. I don't like pepperoni so I always replace it with mushrooms or peppers.
Provided by Atiekay
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a glass pie pan (a 9x9 pan also works) with cooking spray.
- Place a custard cup upside down in the center of pan (this is to make sure it cooks evenly). Make sure to spray this with cooking spray also.
- Separate the biscuits and cut each biscuit into 4-6 pieces per biscuit.
- Toss dough with pizza sauce and seasoning. Pour around custard cup.
- Sprinkle mozzarella and pepperoni over the top.
- Microwave for 6 minutes. Watch closely as microwaves vary. Enjoy:)!
- **Variation** Make it Mexican with picante sauce, taco cheese, cumin, and black olives.
- **Of course, you could always make this in the oven too!
Nutrition Facts : Calories 428.6, Fat 23.7, SaturatedFat 8.7, Cholesterol 39, Sodium 1261.2, Carbohydrate 37.8, Fiber 1.6, Sugar 6.8, Protein 15.7
PIZZA BUBBLE CAKE
Every Friday night is pizza night in our house. I found this recipe and now my family would rather have this instead of my homemade pizza. I've made it for a few friends when they came over to our house and they loved it too. Hope your family enjoys it as much as we do.
Provided by Stacy Hutchinson @Stacyh6
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
- Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
- Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
- Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
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