Pizza Monkey Bread Pepperoni
Pizza Monkey Bread Pepperoni is the ultimate pull-apart appetizer that combines all the beloved flavors of pepperoni pizza in a fun, shareable format. This savory monkey bread features bite-sized pieces of buttery biscuit dough layered with gooey mozzarella cheese, crispy pepperoni, and Italian seasonings, all baked together in a Bundt pan until golden brown. Each piece pulls apart easily, revealing melted cheese and pepperoni in every delicious bite, making it perfect for dipping in warm marinara sauce.
What makes this recipe incredibly appealing is how simple it is to prepare using refrigerated biscuit dough as a shortcut, eliminating the need for homemade dough. The combination of melted butter, garlic, and Italian seasonings coats each piece of dough, creating that irresistible pizza flavor throughout. Whether you’re hosting a game day party, looking for a fun family dinner, or need an impressive appetizer for potlucks, this pizza monkey bread delivers crowd-pleasing flavor with minimal effort. Serve it warm with extra marinara sauce for dipping, and watch it disappear in minutes.
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8-10 servings
Difficulty Level: Easy
Cuisine Type: Italian-American
Course: Appetizer, Snack
Dietary Labels: Can be made vegetarian without pepperoni
Why You’ll Love This Recipe
- Pizza flavors in pull-apart form – All the classic pepperoni pizza ingredients in an interactive, fun-to-eat format
- Super easy with canned biscuits – No need to make dough from scratch; refrigerated biscuits make this incredibly quick
- Perfect for sharing – The pull-apart nature makes it ideal for parties, game days, and family gatherings
- Kid-friendly and crowd-pleasing – Familiar pizza flavors that everyone loves in a fun presentation
- Great for dipping – Serve with warm marinara sauce for an interactive eating experience
Ingredients
For the Monkey Bread
- 2 (16-ounce) cans refrigerated jumbo buttermilk biscuits
- 6 ounces pepperoni slices, quartered or mini pepperoni
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ⅓ cup unsalted butter, melted
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic (or ½ teaspoon garlic powder)
- ½ teaspoon garlic salt
- ¼ cup chopped fresh Italian parsley, plus more for garnish
- Red pepper flakes (optional, for heat)
For Serving
- 1½-2 cups marinara sauce, warmed for dipping
- Fresh basil leaves, torn (optional garnish)
- Extra grated Parmesan cheese for topping
Ingredient Note: Use jumbo biscuits rather than regular size for better texture. Fresh mozzarella can be substituted for pre-shredded, but drain excess moisture.
Equipment Needed
- 10-12 cup Bundt pan or tube pan
- Large mixing bowl
- Medium bowl
- Small bowl for butter mixture
- Nonstick cooking spray
- Sharp knife or kitchen scissors
- Measuring cups and spoons
- Aluminum foil
- Serving platter
Step-by-Step Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Generously spray a 10-12 cup Bundt pan or tube pan with nonstick cooking spray, making sure to coat all surfaces thoroughly.
- Cut the biscuits: Open the cans of biscuits and cut each biscuit into 4 quarters using a sharp knife or kitchen scissors. You should have about 64 pieces total. Place all the dough pieces in a large bowl.
- Prepare the seasoned butter: In a small bowl, combine the melted butter, olive oil, Italian seasoning, minced garlic, and garlic salt. Mix well to combine all the flavors.
- Quarter the pepperoni: If using regular-sized pepperoni slices, cut each slice into quarters. If using mini pepperoni, you can leave them whole.
- Mix cheese blend: In a medium bowl, combine the shredded mozzarella and grated Parmesan cheese. Toss together until well mixed.
- Coat the dough: Pour the seasoned butter mixture over the biscuit pieces in the large bowl. Add the chopped parsley and toss everything together until all the dough pieces are evenly coated.
- Layer the monkey bread: Add about ¼ of the coated dough pieces to the bottom of the prepared Bundt pan. Sprinkle with ½ cup of the cheese mixture and ¼ of the quartered pepperoni. Repeat this layering process 3 more times, ending with cheese and pepperoni on top.
- Cover and bake: Cover the top of the pan loosely with aluminum foil to prevent over-browning. Bake for 30 minutes covered.
- Finish uncovered: Remove the foil and continue baking for an additional 10-15 minutes, until the top is golden brown and the dough is cooked through. Use a toothpick inserted into the center to check—it should come out clean.
- Cool and invert: Let the monkey bread cool in the pan for 10 minutes. This allows it to set slightly and makes it easier to remove. Run a knife around the edges and center tube to loosen.
- Serve: Place a large serving platter over the Bundt pan and carefully invert the monkey bread onto the platter. Garnish with additional chopped parsley, torn basil, extra Parmesan, and red pepper flakes if desired. Serve immediately with warm marinara sauce for dipping.
Pro Tips for Success
- Spray generously – Make sure every surface of the Bundt pan is well-greased to prevent sticking
- Even layering – Distribute the dough, cheese, and pepperoni evenly for consistent flavor in every bite
- Don’t skip cooling time – Let the bread rest for 10 minutes before inverting or it may fall apart
- Use a toothpick test – Insert a toothpick in the center to ensure the dough is fully cooked through
- Serve immediately – This is best enjoyed warm when the cheese is still gooey and melted
- Cover with foil – Tenting prevents the top from burning while the center finishes cooking
- Muffin pan alternative – If you don’t have a Bundt pan, use a muffin tin but reduce baking time to 20-25 minutes
Substitutions & Variations
- Pizza dough version: Use 1 pound fresh or frozen pizza dough instead of biscuits, cutting into 1-inch pieces
- Cheese varieties: Try a blend of mozzarella, provolone, and cheddar for different flavors
- Meat options: Add Italian sausage, ham, bacon, or make it vegetarian by omitting meat entirely
- Veggie additions: Mix in diced bell peppers, mushrooms, olives, or sun-dried tomatoes
- Spicy version: Add red pepper flakes, jalapeños, or use spicy Italian sausage
- Stuffed version: Flatten each biscuit piece, add a pinch of cheese and pepperoni in the center, then fold and seal before coating
- Supreme style: Include all your favorite pizza toppings like onions, peppers, mushrooms, and sausage
- White pizza version: Use Alfredo sauce instead of marinara and add chicken and spinach
- Hawaiian twist: Add diced ham and pineapple chunks along with the pepperoni
Storage & Make-Ahead Tips
- Room Temperature: Can sit out for up to 2 hours during serving
- Refrigerate: Store covered or in an airtight container for 2-3 days. Reheat in a 350°F oven for 10-15 minutes
- Freeze Baked: Cool completely, wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight and reheat in oven
- Make Ahead Assembly: You can assemble the monkey bread completely, cover tightly, and refrigerate for up to 4 hours before baking. Bring to room temperature for 20 minutes before baking
- Freeze Unbaked: Not recommended as the biscuit dough texture changes when frozen raw
- Reheat: Warm leftovers in a 350°F oven covered with foil for 10-12 minutes, or microwave individual portions for 30-45 seconds
Serving Suggestions
- Serve with 2-3 different dipping sauces: marinara, garlic butter, ranch dressing, or Alfredo sauce
- Perfect for game day parties alongside wings, nachos, and other finger foods
- Great for movie night with the family as a fun interactive snack
- Ideal for potlucks, tailgating, holiday gatherings, or Super Bowl parties
- Pair with a simple green salad for a complete casual dinner
- Serve as an appetizer before pasta night or Italian-themed meals
- Cut into smaller portions and serve on individual plates with sauce drizzled on top
Nutrition Information (Per Serving – based on 10 servings)
Calories: 425 | Protein: 16g | Carbohydrates: 38g | Fat: 23g | Fiber: 2g | Sugar: 6g | Sodium: 1,150mg
FAQ
1. Can I make pizza monkey bread ahead of time?
You can assemble the entire monkey bread up to 4 hours in advance, cover tightly with plastic wrap, and refrigerate. Let it sit at room temperature for 20 minutes before baking. Baked monkey bread can be refrigerated for 2-3 days and reheated.
2. What can I use instead of a Bundt pan?
You can use a tube pan, angel food cake pan, or even a muffin tin. If using a muffin tin, reduce baking time to 20-25 minutes and check for doneness earlier.
3. Can I use pizza dough instead of biscuits?
Yes! Use 1 pound of fresh or thawed frozen pizza dough, cut into 1-inch pieces. The texture will be slightly different but equally delicious.
4. How do I know when the monkey bread is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean. The internal temperature should reach about 190°F.
5. Can I make this vegetarian?
Absolutely! Simply omit the pepperoni and add extra vegetables like bell peppers, mushrooms, olives, or sun-dried tomatoes.
6. Why is my monkey bread sticking to the pan?
Make sure to spray the Bundt pan very generously with nonstick cooking spray, getting into all the grooves. Also, allow the bread to cool for the full 10 minutes before inverting—this helps it set and release more easily.
Recipe Notes
Pizza Monkey Bread is a brilliant fusion of traditional sweet monkey bread and everyone’s favorite food—pizza. This savory adaptation gained popularity as a party appetizer because of its interactive, pull-apart nature that encourages sharing and makes eating fun for both kids and adults. The use of refrigerated biscuit dough is what makes this recipe so accessible and quick—eliminating the intimidation factor of working with yeast dough while still delivering that soft, pillowy texture. The Bundt pan shape is not just decorative; it allows the heat to circulate evenly around the center tube, ensuring the dough cooks through while creating those beautiful ridges that hold extra cheese and pepperoni. Some creative variations include stuffing each piece of dough with cheese and pepperoni before layering, which creates pockets of melted goodness when you pull the bread apart. The seasoned butter mixture is key to achieving authentic pizza flavor—the combination of garlic, Italian herbs, and olive oil mimics the flavors of classic pizza crust. This recipe has become a game day favorite alongside other crowd-pleasers because it can be eaten with your hands, requires no utensils, and stays warm for a good amount of time, making it ideal for buffet-style serving.
