Turn a simple can of refrigerated biscuits into the ultimate quick, crispy, and completely customizable dinner! These Air Fryer Biscuit Mini Pizzas feature a puffy, golden-brown crust, savory pizza sauce, crumbled sausage meat, and crispy pepperoni slices nestled under a blanket of perfectly melted, gooey mozzarella cheese. They take less than 10 minutes to cook and are an instant hit for busy weeknights or game days.
⏱️ QUICK METRICS
- Prep Time: 15 minutes
- Cook Time: 6 to 8 minutes per batch
- Total Time: 23 minutes
- Yield: 8 mini pizzas
- Course: Main Dinner / Quick Snack
- Cuisine: American
🛒 INGREDIENTS
The Pizza Base & Sauce:
- 1 can (16.3 oz) Pillsbury Grands! Homestyle or Southern Style Refrigerated Biscuits (8 count)
- 1 jar (14 oz) Premium Pizza Sauce or Marinara sauce
The Meaty Toppings:
- ½ cup Cooked sausage meat or ground beef, crumbled and seasoned
- 1 small bowl (approx. 3–4 oz) Sliced pepperoni coins
The Cheesy Blanket & Garnish:
- 2 cups Kraft Shredded Mozzarella Cheese
- 1 tbsp Grated parmesan cheese (optional shaker topping)
- 1 tsp Dried oregano or Italian seasoning
- ½ tsp Red pepper flakes (for a subtle spicy kick)
🍳 STEP-BY-STEP INSTRUCTIONS
Step 1: Flatten and Prep the Biscuit Crusts
Pop open the can of refrigerated biscuits and separate the 8 individual rounds. On a clean cutting board or a sheet of parchment paper, use your fingers or a mini rolling pin to gently press and flatten each biscuit into a round, thin pizza crust disk (approx. 4 to 5 inches wide). Make the center slightly thinner than the outer edges.
Step 2: Layer the Savory Pizza Sauce
Spoon about 1 to 1.5 tablespoons of pizza sauce directly onto the center of each flattened biscuit dough round. Use the back of the spoon to smoothly spread the sauce outward, leaving a narrow border around the edge for the crust to puff up.
Step 3: Stack the Meaty Toppings
Evenly scatter your pre-cooked seasoned sausage crumbles across the sauced biscuits, then layer a few slices of pepperoni coins right over the meat.
Step 4: Add the Cheesy Blanket
Generously cover the top of each mini pizza with a heavy handful of Kraft shredded mozzarella cheese. Gently press the cheese down with your fingertips so it stays secured to the sauce during air frying.
Step 5: Air Fry to Golden Perfection
Preheat your air fryer to 350°F (175°C). Carefully spray the air fryer basket with a light mist of olive oil or line it with air fryer perforated parchment paper. Place 3 to 4 mini pizzas inside the basket, ensuring they do not overlap. Air fry for 6 to 8 minutes. You will know they are done when the biscuit edges are puffy and deep golden-brown, and the mozzarella cheese is fully melted, bubbling, and flecked with golden toasted spots.
Step 6: Garnish, Stretch, and Serve
Using a small spatula, carefully lift the mini pizzas out of the air fryer basket and place them onto a wooden serving board. Immediately sprinkle with a dash of dried oregano, grated parmesan, and red pepper flakes. Serve piping hot to capture that incredible, viral-worthy mozzarella cheese pull! Repeat the process for the second batch.
💡 PRO CHEF TIPS
- Keep Them Thin: Don’t be afraid to press the raw biscuits down flat. They puff up significantly under the circulating hot air of the air fryer. If they are left too thick, the outside will burn before the raw center cooks through.
- Pre-Cook Your Raw Meat: Always make sure your sausage or ground beef is completely cooked and drained of excess grease before layering it onto the biscuits to prevent a soggy, oily pizza base.
- Cheese Lock-In: To stop pepperoni slices from blowing off inside high-velocity air fryers, nestle them slightly under the mozzarella cheese layer rather than floating loosely right on top.
🥡 STORAGE & REHEATING
- To Store: Keep any leftover mini pizzas sealed tightly in an airtight container inside the refrigerator for up to 3 days.
- To Reheat: For the absolute best crispy texture, pop the cold mini pizzas back into the air fryer at 350°F (175°C) for 2 to 3 minutes until the cheese is hot and gooey again. Avoid the microwave, which will turn the flaky biscuit crust soft and chewy.