Preheat the oven to 350°F (175°C). Prepare 8 muffin tins or 3½-inch round foil cups by lightly spraying them with cooking spray or greasing with oil. Use a paper towel to remove any excess oil pooling at the bottom.

Make the butter mixture: In a small bowl, combine softened butter, olive oil, salt, garlic powder, Italian seasoning, and a pinch of black pepper. Stir until well blended.

Prepare the biscuit crusts: Open the refrigerated biscuit package and separate the biscuits. Press each biscuit gently into the muffin cup, molding it to the bottom and sides. It may bounce back slightly—just continue pressing until each biscuit is shaped to fit.

Dock the dough: Use a fork to prick the bottoms and sides of the biscuit crusts to prevent bubbling while baking.

Flavor the crust: Brush the inside of each biscuit crust with the prepared butter mixture. Follow with a light brush of pizza or pasta sauce (about ½ heaping teaspoon per cup).

Layer the filling:

• Add 1 heaping tablespoon of shredded mozzarella cheese.

• Top with ½ heaping tablespoon of chopped pepperoni.

• Repeat once more with another tablespoon of mozzarella and another ½ tablespoon of pepperoni.

• Optionally, sprinkle a pinch of Italian seasoning on top for added flavor.

Bake: If using foil cups, place them on a baking sheet for stability. Bake for 20–23 minutes, or until the biscuit edges are golden brown and cheese is fully melted. Start checking around 18 minutes and rotate the pan if needed for even baking.

Serve: Let cool for a couple of minutes. Use a spatula or spoon to gently lift each pizza pot pie out of the muffin tin. Serve on a platter or directly in the foil tins.