Pizza Monkey Bread Pepperoni

Last winter, on one of those cold afternoons when the snow outside seemed determined to bury my herb garden until May, I decided to tidy the old recipe box I inherited from my Aunt Clara. Her handwriting, neat but slightly slanted, has guided me through more dinners than I can count.

Between her chicken casserole and apple dumpling recipes, there was a folded page titled simply “Pull-Apart Pizza Loaf.” I remember eating something like it at her kitchen table—hot, cheesy, with the unmistakable aroma of garlic and oregano swirling through the air.

That memory alone was enough to get me up from my armchair. The great thing about being retired is that you can chase a craving without worrying about a timetable. I swapped a few ingredients to suit what I had in the fridge and ended up with my own twist: Pizza Monkey Bread with pepperoni, mozzarella, and just the right amount of spice. It’s the sort of thing that disappears faster than you can announce, “It’s ready!”

This isn’t fussy baking. You don’t need a delicate hand or years of kitchen experience. All you need is a bundt pan, biscuit dough, and a little enthusiasm. Every bite gives you the soft chew of bread, the salty richness of pepperoni, and strings of melted mozzarella, dunked into a warm marinara, if you’re doing it right. And trust me, you should.

Short Description

A fun, pull-apart pizza bread baked in a bundt pan with biscuit dough, pepperoni, mozzarella, and parmesan, coated in buttery Italian seasonings, and served with marinara for dipping.

Key Ingredients

Dough Base

• 32 oz refrigerated canned biscuit dough, cut into quarters

Cheese & Meat

• 6 oz pepperoni, sliced and halved
• 7 oz mozzarella cheese, shredded
• 1.75 oz parmesan cheese, grated

Seasonings

• 2.8 fl oz unsalted butter, melted
• 1 tbsp Italian seasoning
• 0.5 tsp garlic powder
• 0.25 tsp garlic salt
• Red pepper flakes, to taste (optional)

Garnish & Accompaniment

• Fresh parsley, finely chopped, for garnish
• Marinara sauce, for serving

Tools Needed

• Bundt pan
• Large mixing bowl
• Measuring cups and spoons
• Nonstick cooking spray
• Spatula or wooden spoon
• Foil for tenting during baking

Cooking Instructions

Step 1: Prep the Oven and Pan
Preheat oven to 350°F. Generously coat your bundt pan with nonstick cooking spray, making sure to get into every crease so the bread releases cleanly.

Step 2: Ready the Ingredients
Quarter the biscuit dough and halve the pepperoni slices. Measure cheeses and seasonings so they’re ready to toss in.

Step 3: Mix It All Together
In a large bowl, combine biscuit pieces, pepperoni, mozzarella, parmesan, Italian seasoning, melted butter, garlic powder, and garlic salt. Add red pepper flakes if you like a bit of heat. Toss until everything is evenly coated—every piece should have a little cheese and spice clinging to it.

Step 4: Fill the Pan
Transfer mixture into the prepared bundt pan, spreading evenly without pressing down too firmly. You want little pockets for the cheese to melt into.

Step 5: Bake
Bake for 35–40 minutes, covering loosely with foil during the last 10 minutes to prevent over-browning. The top should be golden, and the center cooked through.

Step 6: Cool and Release
Let the bread rest in the pan for a few minutes before inverting it onto a serving plate. This helps it keep its shape.

Step 7: Garnish and Serve
Sprinkle with chopped parsley and serve warm with a side of marinara sauce for dipping.

Why You’ll Love This Recipe

Flavor Explosion: Gooey cheese, savory pepperoni, and herby seasoning in every bite.

Crowd-Pleaser: Ideal for parties, game nights, or casual dinners—always a hit.

Simple Prep: Minimal chopping and no dough-making required.

Customizable: Easy to swap in favorite pizza toppings or cheeses.

Kid-Friendly: Fun to pull apart and eat, no utensils needed.

Mistakes to Avoid & Solutions

Packing the Dough Too Tightly: This can make the bread dense. Solution: Place pieces loosely so heat circulates and cheese melts evenly.

Skipping the Spray: Bundt pans love to cling. Solution: Generously spray or butter every crevice before adding dough.

Overbaking: Leads to dry bread. Solution: Start checking at 33 minutes; cover with foil if browning too fast.

Uneven Coating: Some bites bland, others salty. Solution: Toss ingredients thoroughly until evenly coated.

Forgetting the Rest Time: Cutting too soon can collapse the bread. Solution: Let it cool 5 minutes before inverting.

Serving and Pairing Suggestions

Serve as a centerpiece appetizer at a party.

Pair with a crisp green salad for a light meal.

Offer alongside chicken wings for game day.

Great with iced tea, soda, or even a light red wine.

Serve buffet-style so guests can pull pieces themselves.

Storage and Reheating Tips

Store: Wrap tightly in foil or place in an airtight container for up to 3 days in the fridge.

Freeze: Wrap in foil, then place in a freezer bag. Keeps well for up to 1 month.

Reheat (Oven): Wrap in foil and warm at 325°F for 10–15 minutes.

Reheat (Microwave): 15–20 seconds per piece, but note the bread may soften.

FAQs

1. Can I make this ahead of time?
Yes, assemble in the pan, cover, and refrigerate up to 12 hours before baking.

2. Can I use homemade dough?
Absolutely, just cut it into similar-sized pieces and adjust baking time if needed.

3. What other cheeses work well?
Cheddar, provolone, or gouda add different flavor notes.

4. Is it possible to make this vegetarian?
Yes, swap pepperoni for mushrooms, olives, or roasted peppers.

5. Why did my bread stick to the pan?
Likely from insufficient greasing, make sure every surface is coated before adding dough.

Tips & Tricks

Use cold biscuit dough for easier cutting and less sticking.

Toss pepperoni with the cheeses first to help distribute evenly.

For extra crisp edges, brush the top with melted butter halfway through baking.

Let it cool slightly before serving—molten cheese can burn eager fingers.

Recipe Variations

BBQ Chicken Monkey Bread: Replace pepperoni with shredded cooked chicken tossed in BBQ sauce, use cheddar cheese instead of mozzarella.

Veggie Supreme: Add diced bell peppers, onions, and olives along with mozzarella and parmesan.

Four-Cheese Delight: Mix mozzarella, provolone, asiago, and cheddar for a rich, cheesy pull.

Spicy Italian: Add hot Italian sausage crumbles and a sprinkle of extra red pepper flakes.

Final Thoughts

Some recipes feel like a warm handshake from the past, and this one is exactly that for me. Every time I pull this golden crown of bread from the oven, I’m reminded of the way food connects people—how something so simple can bring laughter, conversation, and even a little nostalgia to the table.

There’s no rush when you serve it; people linger, pulling apart pieces, dipping them into sauce, and sharing stories between bites. It’s the kind of cooking I love most: unpretentious, generous, and full of flavor. I suspect Aunt Clara would approve, though she might insist on adding a little more garlic.