You will also need:

8 Muffin Cups (3½ inch round tin foil muffin cups - ½ cup capacity or standard muffin tin)

Combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper in a small bowl. Stir well to combine.

Preheat the oven to 350°F. and prepare the muffin tins.

Spray (or oil) the muffin pan lightly with the cooking spray. Use a paper towel to dab away excess oil so that it is not pooling at the bottom of the tins.

Open the biscuit package and separate them. Place a biscuit in the muffin tin and press gently to mold on the bottom and on the sides. Continue molding and pressing as it bounces back until it is securely in the pan.

Repeat with the rest of the biscuits.

Use a fork to prick the biscuits a few times on the bottoms and sides.

Brush the inside of the biscuits with the prepared butter mixture.

Then brush the inside lightly with the pasta (pizza) sauce (about ½ heaping teaspoon).

Fill with 1 heaping tablespoon of mozzarella cheese. Then with ½ heaping tablespoon pepperoni.

Repeat with 1 tablespoon mozzarella and ½ tablespoon pepperoni.

Sprinkle the top with a pinch of Italian seasoning, optional.

Repeat with the rest of the biscuit cups.

If you are using individual foil cups, place them on a sheet pan before baking. It will offer support for the cups, avoiding mishaps and it will make it much easier to get them in and out of the oven.

Bake 20-23 minutes or until the edges of the biscuit crust are golden brown and the cheese is melted.

Gently lift them out of the muffin pan, arrange them on a plate or platter and serve. Or you can put them out in the individual tins if desired.