Ingredients:

  • 1 Tbsp (15 ml) Olive oil (or vegetable oil)
  • 1 lb (450 g) Lean ground beef (or Italian sausage)
  • 1 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Dried Italian seasoning
  • ½ tsp (2.5 ml) Dried oregano
  • ¼ tsp (1.25 ml) Red pepper flakes (optional, for a kick)
  • ½ tsp (2.5 ml) Kosher salt
  • ¼ tsp (1.25 ml) Freshly ground black pepper
  • 24 oz (680 g) Marinara sauce (good quality jarred sauce)
  • 1 standard tube (16.3 oz or 463 g) Refrigerated flaky biscuit dough (e.g., eight large biscuits)
  • 2 cups (220 g) Low-moisture part-skim shredded mozzarella cheese, divided (plus extra for topping)
  • ½ cup (50 g) Sliced pepperoni (or other preferred toppings)
  • ¼ cup (25 g) Freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef or sausage and break it up. Cook until no pink remains, about 6-8 minutes. Drain off any excess fat/grease from the skillet.
  2. Add the chopped onion and sauté for 3 minutes until softened. Stir in the minced garlic, Italian seasoning, oregano, red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour the marinara sauce over the seasoned meat mixture. Reduce heat to low and simmer gently for 5 minutes to allow the flavors to marry. Set aside.
  4. Open the refrigerated biscuit dough tube. On a cutting board, cut each individual biscuit into quarters (you should have 32 small pieces in total).
  5. Thoroughly grease the interior of a 6-quart slow cooker or use a slow cooker liner. Spoon approximately 1 cup of the meat sauce mixture into the bottom, spreading it evenly.
  6. Distribute half of the cut biscuit pieces evenly over the sauce layer. Sprinkle 1 cup of the shredded mozzarella over the dough, followed by half of the pepperoni slices. Pour the remaining meat sauce mixture over the cheese and toppings.
  7. Top with the remaining biscuit pieces, followed by the remaining pepperoni and 1/2 cup of the mozzarella. (Reserve the final 1/2 cup mozzarella and the Parmesan for the end).
  8. Cover the slow cooker and cook on Low for 6-7 hours or on High for 3.5-4 hours. Cook until the dough is puffed and cooked through.
  9. About 20-30 minutes before the total cook time is up, sprinkle the reserved 1/2 cup mozzarella and the grated Parmesan over the top. Recover and allow the cheese to melt and become gooey.
  10. Once cooked, switch the slow cooker off or to 'Keep Warm.' Allow the casserole to rest for 10 minutes before scooping out and serving.