Slow Cooker Puffy Pizza Casserole
Transform your favorite pizza night into a comforting, crowd-pleasing dish with this Slow Cooker Puffy Pizza Casserole. Loaded with savory layers of ground Italian sausage, pepperoni, melted mozzarella, and bursts of bell pepper and black olives, this recipe combines all the classic pizza flavors you love into a fluffy, casserole-style masterpiece. The secret? Quartered pieces of refrigerated biscuit dough puff up beautifully as they soak in marinara sauce and aromatic seasonings, creating a delightfully tender, bread-like texture. After just 15 minutes of prep and a few hours in your slow cooker, you'll have a bubbling, cheesy dish perfect for feeding a hungry crowd. Serve it straight from the slow cooker for an easy, no-fuss family dinner or game day treat that’s sure to impress.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Ground Italian sausage
- 24 ounces Marinara or pizza sauce
- 16 ounces Refrigerated biscuit dough
- 2 cups Shredded mozzarella cheese
- 1 cup Sliced pepperoni
- 0.5 cup Diced green bell pepper
- 0.25 cup Sliced black olives
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Garlic powder
- 1 as needed Non-stick cooking spray
Directions
Step 1
Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
Step 2
In a medium skillet, brown the ground Italian sausage over medium heat until fully cooked. Drain any excess grease and set aside.
Step 3
Cut each refrigerated biscuit into quarters and place them in a large mixing bowl.
Step 4
Add the cooked sausage, marinara or pizza sauce, shredded mozzarella cheese, diced green bell pepper, sliced black olives, Italian seasoning, and garlic powder to the bowl with the biscuit pieces. Gently toss everything together to coat the biscuits evenly.
Step 5
Pour the biscuit mixture into the prepared slow cooker, spreading it out into an even layer.
Step 6
Top with sliced pepperoni, extra mozzarella cheese, and grated Parmesan cheese for added flavor.
Step 7
Cover the slow cooker with the lid and cook on low for 4 hours, or until the biscuit pieces are puffy and cooked through.
Step 8
When done, remove the lid and let the casserole rest for 5-10 minutes to set before serving.
Step 9
Serve the puffy pizza casserole straight from the slow cooker, garnished with extra Parmesan or fresh parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (2212.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5431.6 |
| Total Fat 363.5g | 0% |
| Saturated Fat 150.8g | 0% |
| Cholesterol 756.9mg | 0% |
| Sodium 16628.7mg | 0% |
| Total Carbohydrate 314.9g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 73.6g | |
| Protein 215.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2285.9mg | 0% |
| Iron 28.8mg | 0% |
| Potassium 4939.9mg | 0% |
Source of Calories