Biscuit‑based casseroles became popular in the United States as a convenient, crowd‑pleasing snack for sports gatherings. They combine the comfort of Southern biscuits with the familiar flavors of pizza, making them a staple at tailgate parties and casual get‑togethers.

In the South, the dish often uses buttermilk biscuits and adds hot sauce for heat. In the Midwest, a thicker crust biscuit is used and sometimes includes ground beef. The version on Stephenie Reed’s channel adds pepperoni and Italian seasoning for a classic pizza flavor.

It is typically cut into bite‑size squares and served warm with a side of marinara or pizza sauce for dipping. Guests can pick up a piece with a fork or even a small spatula, making it easy for finger‑food style gatherings.

It is most common at football games, Super Bowl parties, tailgates, and casual family gatherings where quick, hearty snacks are needed for a crowd.

It blends two beloved comfort foods—soft biscuits and cheesy pizza—into a single dish that is easy to prepare, share, and customize, embodying the American love for indulgent, handheld snacks.

Authentic ingredients include refrigerated biscuit dough, mozzarella cheese, pepperoni, butter, and Italian seasoning. Acceptable substitutes are homemade biscuit dough, shredded provolone or cheddar, salami or chorizo, margarine, and any Italian herb blend.

It pairs nicely with buffalo wings, loaded nachos, coleslaw, potato wedges, and a crisp green salad to balance the richness.

Stephenie Reed’s version emphasizes a quick seasoning step using Danos Italiano seasoning and a two‑stage bake (covered then uncovered) that guarantees a moist interior and a perfectly browned top without extra cheese on the surface.

Common errors include over‑mixing the biscuit pieces, forgetting to cover the pan for the first bake (which can dry the biscuits), and removing the foil too early, which prevents the desired golden crust.

Melted butter acts as a fat carrier, evenly distributing the Italian seasoning throughout the mixture and ensuring each biscuit cube gets a consistent flavor boost, which dry herbs alone might not achieve.

Yes. Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked, foil‑covered dish for up to two months and bake from frozen, adding an extra 5‑10 minutes to the cooking time.

The YouTube channel Stephenie Reed focuses on quick, family‑friendly recipes that use everyday pantry ingredients, with an emphasis on comfort foods, party snacks, and easy weeknight meals.

Stephenie Reed’s cooking philosophy centers on simplicity, speed, and flavor. She often demonstrates how to transform store‑bought items into crowd‑pleasing dishes with minimal prep and clear, step‑by‑step instructions.