Bubble Up Pizza
User Reviews
5.0
168 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
6
-
Calories
735 kcal
-
Course
Main Course
-
Cuisine
Italian
Bubble Up Pizza
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This Bubble up pizza recipe is so easy to make. This pizza is fun and tastes great!
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Ingredients
- 2 cans buttermilk biscuits (10 count each) Do not use Grand Biscuits
- 1 jar Pizza Sauce (15 oz jar)
- 2 cups mozzarella cheese (shredded)
- 20 slices pepperoni
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Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9×13 pan with non-stick spray.
- Open the biscuits. Cut each biscuit into fourths (a pizza cutter makes this quick and easy).
- Place them all in the bottom of the 9X13 pan.
- Pour pizza sauce over the biscuits.
- Sprinkle Mozzarella Cheese on top and top with the pepperoni.
- Bake for 25 to 35 minutes (uncover until all the biscuits have bubbled up).
- Let sit for 5 minutes before cutting and serving.
Notes
- Refrigerate the leftovers in an airtight container for up to 5-7 days.
Nutrition Information
Show Details
Calories
735kcal
(37%)
Carbohydrates
82g
(27%)
Protein
20g
(40%)
Fat
37g
(57%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
38mg
(13%)
Sodium
2327mg
(97%)
Potassium
728mg
(21%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
746IU
(15%)
Vitamin C
8mg
(9%)
Calcium
281mg
(28%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 82g | 27% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 2327mg | 97% |
| Potassium | 728mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 281mg | 28% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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