The pressure builds and you start counting down minutes until you eat. You can almost hear the faint hiss of the valve letting out steam, and your excitement grows. Each minute takes forever but you know what’s coming is well worth the wait.
The float valve finally pops up signaling the pressure’s reached, and you settle in knowing the broth depth inside is just right for this recipe to work. Your sealing ring’s doing its job good while the pressure cooker locks tight. It all feels like a little countdown ritual that you kinda love.
Then comes the valve hiss as the pressure releases, and the smell hits you good. That mix of Italian spices, sausage, and melty cheese makes your mouth water unexpectedly quick. You grab a spoon, ready to dive into your very own Bubble Up Pizza Casserole made easy in your pressure cooker.
Why This Recipe Works Every Single Time
- The sausage browns perfectly before pressure cooking so flavors build deep. Try some hobo casserole ground beef recipe for another meat-packed meal that seals in flavor.
- The combination of tomato and pizza sauces creates rich, tangy moisture just right for cooking.
- Using biscuit dough that’s cut small helps them absorb the sauce well without getting mushy.
- Pressure cooker seals in steam and flavor to make the casserole tender and juicy.
- Italian seasoning and crushed red pepper add just enough kick without overwhelming. Check out garlic butter beef bites for another spicy twist.
- Finishing with melted Mozzarella cheese warms everything up and gives a gooey top.
Your Simple Ingredient Checklist
- 1 lb uncooked hot Italian poultry sausage, casings removed if you got ’em (turkey or chicken both work)
- 8 oz sliced white mushrooms for a bit of earthy softness
- 8 oz can tomato sauce for that classic pizza base flavor
- 1 cup pizza sauce, adds some extra tang and spices
- 2 oz turkey pepperoni slices cut into quarters to spread the meaty goodness
- 1.5 oz sliced black olives because olives just work
- ½ teaspoon Italian seasoning for herbs you know and love
- Pinch of crushed red pepper flakes to spice it up lightly
- 1 (7.5 oz) can refrigerated biscuit dough, cut into quarters or small bite-sized pieces (Wegmans or Pillsbury brands work great, Grands got a different size so measure if using those)
- 1 cup shredded 2% Mozzarella cheese for that melty topping everyone wants
Walking Through Every Single Move
First things first you preheat your oven to 350°F 175°C and grab a 9x13-inch baking dish. Give it a light coat of cooking spray so nothing sticks and cleanup’s easy.
Next, get a large skillet heating on medium and brown your poultry sausage. Break it up good while cooking so it cooks through nice and even. Toss in your sliced mushrooms and sauté about 3 to 4 minutes until they soften.
Now add your tomato sauce, pizza sauce, Italian seasoning, and crushed red pepper flakes to the skillet. Give it a good stir and let everything simmer for a few minutes to let those flavors mingle. Then you can pull it off the heat.
In a big mixing bowl combine your biscuit dough pieces with this sausage and sauce mixture. Gently fold in the sliced black olives and cut up turkey pepperoni so they spread through the mix.
Transfer everything into your prepped baking dish and smooth it out so it’s even all over.
Pop the dish in the oven and bake uncovered for 25 minutes. When that time’s up take it out and sprinkle your shredded Mozzarella cheese right on top.
Back in the oven for 5 to 7 more minutes until the cheese is melted and nice and bubbly. Let it cool a few minutes before you dig in.
Easy Tweaks That Make Life Simple
- If you wanna save time, you can use pre-cooked sausage from the store just toss it in after browning so it warms through good with sauce.
- For less cleanup, swap the baking dish for an oven-safe pressure cooker insert if you got one that fits, works kinda like a winning shortcut.
- Use frozen mushrooms if that’s what’s in your freezer; just thaw them quickly before cooking to avoid added water.
When You Finally Get to Eat
That first bite is such a satisfying blend of soft biscuit dough soaked in pizza sauce and spices. You notice the sausage and pepperoni pieces bursting with flavor through every bite.
The melted Mozzarella topping pulls and stretches delightfully as you scoop up another helping. The little hints of crushed red pepper kick a nice warmth that lingers on your tongue.
You sit back knowing this bubbling casserole feeds your comfort food cravings with its meaty sauce goodness and cheesy finish. It’s just that kinda meal you wanna share or keep all to yourself.
Keeping Leftovers Fresh and Ready
- Store any leftovers in an airtight container in the fridge. It’s best eaten within 3 days to keep good texture and flavor.
- Freeze leftovers by placing them in freezer-safe containers or heavy-duty zip bags. Label ’em and they should last around 2 months.
- To reheat, use your microwave or oven. Slow oven warming at 350°F makes the cheese melty again and heats the casserole evenly without drying out.
What People Always Ask Me
- Can I use regular pork sausage instead of poultry? Yep that works fine, just cook it fully as usual.
- Is it okay to substitute the biscuit dough for something else? Sure thing, you could try store-bought pizza dough cubes or even torn pieces of bread but biscuit dough gives a soft, pillowy texture that’s perfect here.
- How do I know when the pressure cooker’s done? You’ll spot the float valve pop up when pressure build is complete, and you’ll hear the valve hiss softly as it releases.
- Can I add more veggies to this? Absolutely, spinach or bell peppers mix real good with this recipe, just sauté them with the mushrooms before adding sauce.
- Do I need to worry about broth depth? Since you’re using sauces, the liquid is just right to keep everything moist without a bunch of extra broth.
- What’s the best way to clean the sealing ring? Take it off your pressure cooker and wash it with warm, soapy water after each use to keep it fresh and working well.
Bubble Up Pizza Casserole Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb hot Italian poultry sausage casings removed
- 8 oz white mushrooms sliced
- 8 oz tomato sauce canned
- 1 cup pizza sauce
- 2 oz turkey pepperoni cut into quarters
- 1.5 oz black olives sliced
- 0.5 teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes
- 7.5 oz refrigerated biscuit dough cut into small pieces
- 1 cup shredded 2% Mozzarella cheese
Instructions
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook and crumble the sausage. Add mushrooms and sauté for 3-4 minutes until softened.
- Stir in tomato sauce, pizza sauce, Italian seasoning, and crushed red pepper flakes. Simmer briefly then remove from heat.
- In a mixing bowl, combine biscuit dough pieces with the sausage mixture. Fold in olives and pepperoni.
- Transfer mixture to baking dish and spread evenly.
- Bake uncovered for 25 minutes. Remove and top with Mozzarella cheese.
- Return to oven for another 5-7 minutes until cheese is melted and bubbly. Let cool before serving.
