Name: Pizza Monkey Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 package refrigerated biscuit dough (typically 8 biscuits) (Cut into quarters); 1 cup shredded mozzarella cheese (Freshly shredded melts best); 1 cup pepperoni slices (Regular or mini); 1 tablespoon dried Italian herbs (Blend of oregano, basil, thyme); 1/4 cup melted butter; 1/2 cup pizza sauce (Warmed for dipping)

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I still make this Pizza Monkey Bread whenever I want a crowd-pleasing, no-fuss appetizer that eats like pizza and passes for a party centerpiece. Bite-sized biscuit pieces studded with mozzarella and pepperoni bake into a pull-apart, golden bundt that’s irresistible warm from the oven. It’s perfect for game day, potlucks, or a playful weeknight dinner when everyone wants pizza but nobody wants to babysit a crust. If you’re a fan of shareable bites — think hot honey flatbread pizza — this hits the same comfort-button in a fluffier, finger-food form: hot honey flatbread pizza.

What makes this recipe special

This is pizza turned into snackable comfort food. Instead of forming and stretching dough, you use store-bought biscuit dough for instant texture and convenience. The mozzarella melts into pockets; pepperoni crisps at the edges; melted butter and Italian herbs add a fragrant, golden finish. It’s fast, low-fuss, and wildly kid-approved — plus it’s easy to scale up or down.

“Warm, cheesy, and so simple — everyone fights over the last piece.” — A quick test run review

Why make it: weeknight dinners that feel festive, potlucks where portable bites win, or last-minute guests when you want something better than delivery but quicker than homemade dough. For a slightly different handheld pizza vibe, you might also enjoy other shareable pizza-style recipes in my recipe index.

How this recipe comes together

Start to finish this Pizza Monkey Bread takes about 35–40 minutes. Here’s the process at a glance so you know what to expect:

Preheat oven and prep a bundt pan so the bread releases cleanly.
Quarter refrigerated biscuit dough into bite-sized pieces.
Toss the pieces with melted butter, shredded mozzarella, pepperoni, and dried Italian herbs.
Layer the coated pieces into the bundt pan, then bake until golden and set.
Let it rest briefly, invert onto a plate, and serve warm with pizza sauce for dipping.

This overview keeps assembly quick and straightforward — no rolling, no proofing, just mix, pack, and bake.

What you’ll need

1 package refrigerated biscuit dough (typically 8 biscuits) — cut into quarters
1 cup shredded mozzarella cheese (freshly shredded melts best)
1 cup pepperoni slices (regular or mini)
1 tablespoon dried Italian herbs (blend of oregano, basil, thyme)
1/4 cup melted butter
1/2 cup pizza sauce, warmed for dipping

Notes and substitutions:

Swap pepperoni for cooked Italian sausage or chopped ham for a different protein.
Use dairy-free cheese and vegan biscuits for a plant-based version (texture will differ).
Fresh herbs (finely chopped basil + oregano) can replace dried — use three times the amount if fresh.
For a crispier top, brush the assembled top with an extra tablespoon of melted butter before baking.

How to prepare it

Preheat the oven to 350°F (175°C). Grease a bundt pan generously with cooking spray or softened butter.
Cut each biscuit into quarters. Place the pieces in a large mixing bowl.
Pour the melted butter over the biscuit pieces. Add the shredded mozzarella, pepperoni slices, and dried Italian herbs. Toss gently until everything is evenly coated.
Layer the coated biscuit pieces into the prepared bundt pan. Pack them lightly — don’t compress too tightly; the biscuits need space to expand.
Bake for 25–30 minutes, or until the top is golden brown and cooked through. A toothpick inserted into the center should come out clean of raw dough.
Cool the bundt pan on a wire rack for 5 minutes. Invert the bundt pan onto a serving plate and allow the bread to release.
Serve warm with warmed pizza sauce for dipping.

Small timing tip: ovens vary. If the top is browning before the center is done, tent loosely with foil for the final 5–7 minutes.

Best ways to enjoy it

Pull apart at the table and pass bowls of warmed pizza sauce and ranch for dipping.
Serve with a crisp green salad and extra pepper flakes for a casual weeknight. If you love sweet-heat contrasts, pair with dishes like savory hot honey flatbread pizza for a complementary flavor profile: savory hot honey flatbread pizza.
For brunch, add scrambled eggs and chopped cooked bacon to the batter mixture before baking for a breakfast-party twist.
Plate on a wooden board and garnish with chopped fresh basil for a nicer presentation.

Storage and reheating tips

To store: Cool completely, then wrap tightly in plastic wrap and refrigerate for up to 3 days.
To reheat: Warm individual pieces in a 350°F (175°C) oven for 8–10 minutes or microwave briefly (20–30 seconds) for a quick fix; oven reheating keeps the exterior crisper.
To freeze: After baking and cooling, wrap the whole loaf or individual pieces tightly in plastic and aluminum foil. Freeze up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Food safety: Don’t leave at room temperature for more than 2 hours. Reheat leftovers to 165°F if you want to be extra safe.

Helpful cooking tips

Use freshly shredded mozzarella rather than pre-shredded if you can; it melts more evenly.
Toss gently. Over-mixing can compress the biscuit pieces and give a denser result.
Grease the bundt pan very well. Even if it looks nonstick, a little extra butter or spray prevents tearing when inverted.
If you prefer a more uniform pepperoni distribution, chop larger slices in half before mixing.
Want extra crispiness? After baking, broil for 1–2 minutes while watching closely to crisp edges — this gives a very pizza-like finish.

Creative twists

Vegetarian: Omit pepperoni and add sautéed mushrooms, bell peppers, and olives.
Meat-lover’s: Mix in cooked crumbled sausage and chopped bacon.
Buffalo chicken: Toss cooked shredded chicken in buffalo sauce, add mozzarella and blue cheese crumbles. Serve with ranch or blue cheese dip.
Herb & garlic: Add a teaspoon of garlic powder and a tablespoon of finely chopped rosemary for an aromatic version.
Gluten-free: Use a gluten-free biscuit dough or large gnocchi-style bites; texture will be different but still tasty.

Your questions answered

Q: How long does this take from start to table?
A: About 35–40 minutes total: 5–10 minutes to assemble and 25–30 minutes to bake.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble in the bundt pan, cover tightly, and refrigerate up to 8 hours before baking. Let it sit at room temperature 15 minutes before baking to take the chill off.

Q: Can I use homemade biscuit dough or pizza dough?
A: Homemade biscuit dough works well and will taste great. Pizza dough can be used, but you’ll likely need to cut it into small pieces and adjust bake time since pizza dough is denser and chewier.

Q: My bundt pan sticks — any fixes?
A: Grease thoroughly and dust with a little flour or fine cornmeal. Let the bread cool slightly (5–10 minutes) before inverting to release more easily.

Q: Can I reduce the butter?
A: You can cut butter slightly for a lighter version, but the butter helps with browning and flavor. Consider using a light brush on top rather than coating all pieces.

Conclusion

If you want more takes on Pizza Monkey Bread or want to compare technique and seasoning ideas, try this alternate version at Pizza Monkey Bread | The Girl Who Ate Everything, or explore a spicier interpretation at Pizza Monkey Bread – Spicy Southern Kitchen. Both offer complementary approaches and inspiration to adapt this easy, shareable recipe.