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 by spraying or oiling lightly with cooking spray.

Open the biscuit package and separate the biscuits. Place a biscuit in the muffin tin and press gently to mold to the bottom and sides.

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.

Brush the inside lightly with about ½ heaping teaspoon of pasta (pizza) sauce. Fill with 1 heaping tablespoon of mozzarella cheese, followed by ½ heaping tablespoon of pepperoni.

Repeat with another tablespoon of mozzarella and ½ tablespoon of pepperoni. Sprinkle the top with a pinch of Italian seasoning, if desired.

Repeat steps 3 to 6 with the rest of the biscuit cups. If using individual foil cups, place them on a sheet pan before baking.

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

Gently lift the pot pies out of the muffin pan and arrange them on a plate or platter to serve.