Pizza Monkey Bread
A crowd-pleasing, no-fuss appetizer that combines the flavors of pizza in a pull-apart biscuit form, perfect for game day or potlucks.
Ingredients
Dough and Filling
- 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
Serving
- 1/2 cup pizza sauce Warmed for dipping
Instructions
Preparation
- 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.
Baking
- Layer the coated biscuit pieces into the prepared bundt pan. Pack them lightly; don’t compress too tightly to allow expansion.
- 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.
Serving
- 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.
Notes
For variations, swap pepperoni for Italian sausage or chopped ham. Use dairy-free cheese for a plant-based option. Fresh herbs can replace dried ones; use three times the amount if fresh. For a crispier top, brush the assembled top with melted butter before baking.