Sausage and Roasted Pepper Biscuit Cups

Name: Sausage and Roasted Pepper Biscuit Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 lb Italian sausage; 1 cup roasted red peppers, chopped; 1/2 cup creamy vodka sauce; 1.5 cups shredded mozzarella cheese, divided; 1 can (16.3 oz) refrigerated flaky biscuit dough; Grated Pecorino Romano cheese, for garnish; 2 tbsp fresh basil, chiffonade

These Sausage and Roasted Pepper Biscuit Cups are flaky, savory finger foods filled with seasoned Italian sausage, creamy vodka sauce, roasted red peppers, and bubbly mozzarella. They bake in a muffin tin until golden and bubbly, making them ideal for appetizers or party bites.

🌍American 🏷️Biscuit cups 🏷️Appetizer 🏷️Finger-food 🏷️Sausage Roasted red pepper

🏷️

🏷️Mozzarella

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TikTok

Total

30 min

Servings

16

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb Italian sausage
1 cup roasted red peppers, chopped
1/2 cup creamy vodka sauce
1.5 cups shredded mozzarella cheese, divided
1 can (16.3 oz) refrigerated flaky biscuit dough
Grated Pecorino Romano cheese, for garnishoptional
2 tbsp fresh basil, chiffonadeoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it apart, until no longer pink. Drain any excess grease.
3
In a medium bowl, combine the cooked sausage, chopped roasted peppers, vodka sauce, and 1 cup of the shredded mozzarella cheese. Stir until well combined.
4
Separate the biscuit dough. Gently split each of the 8 biscuits in half horizontally to create 16 thinner rounds.
5
Gently stretch each biscuit round to be slightly wider. Press each round into a cup of a standard muffin tin, forming a cup shape.
6
Spoon the sausage mixture evenly into each biscuit cup, filling them to the top. Gently press the filling down with the back of a spoon.
7
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of each cup.
8
Bake for 13-15 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
9
While the cups are baking, chiffonade the fresh basil leaves.
10
Remove the biscuit cups from the oven. Garnish with grated Pecorino Romano cheese and fresh basil ribbons before serving.

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Tips & Notes

Pro tips

Press the biscuit dough gently into the muffin cups without stretching or tearing; they should come halfway up the sides so filling doesn't overflow.
Brown the sausage thoroughly and drain excess fat before mixing with sauce to prevent soggy biscuits.
Don't overfill the cups; use about 1.5–2 tbsp filling per cup so the biscuit top stays exposed and bakes golden.
Grate mozzarella fresh or use pre-shredded; if using pre-shredded, toss with a pinch of cornstarch to prevent clumping when melted.

Substitutions

Italian sausage → ground beef or turkey sausage (adjust seasoning to taste)
Roasted red peppers → sun-dried tomatoes or fresh sautéed bell peppers (drain well)
Creamy vodka sauce → marinara sauce or Alfredo sauce
Mozzarella → provolone or a blend of mozzarella and ricotta for creamier filling

Storage & make-ahead

Cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through and cheese is melted again.

Equipment

muffin tin (standard 12-cup) · baking sheet (optional, for easier handling)

Common Questions

Can I make these biscuit cups ahead of time?

Yes. Assemble the cups in the muffin tin, cover tightly, and refrigerate for up to 24 hours before baking. Add 2–3 minutes to the bake time if baking from cold.

What's the best way to remove biscuit cups from the muffin tin?

Let them cool for 2–3 minutes after baking, then gently run a thin knife around the edge and pop them out. They release more easily while still warm.

Can I use store-bought roasted red peppers?

Absolutely. Jarred roasted red peppers save time and work just as well—just drain them thoroughly and chop before using.

How do I know when they're done baking?

Bake until the biscuit edges are deep golden brown and the cheese on top is melted and lightly bubbling, typically 12–15 minutes at 400°F.

Can I freeze leftovers?

Yes. Cool completely, transfer to an airtight container, and freeze for up to 3 months. Reheat in a 350°F oven for 10–12 minutes until warmed through.