Pepperoni Pizza Monkey Bread

This pepperoni pizza monkey bread is a warm, pull-apart party snack that smells like a pizza shop and tastes like a cozy night in. Soft biscuit pieces hide pockets of melted mozzarella and salty mini pepperoni. When you bake it, butter and garlic fill your kitchen with a rich, toasty scent. The cheese melts and bubbles. The biscuit tops crisp into golden brown bites. Inside, the dough stays tender and pull-apart ready. This mix of crisp edge, gooey cheese, and spicy pepperoni makes people reach for another piece.

This dish grew from classic monkey bread, a sweet pull-apart cake, and a love of pizza. Home cooks started making savory versions by adding pizza toppings and baking them in a bundt pan. The result is fun to eat and easy to share. It is perfect for game day, family dinner, or a casual party. The soft center, the slightly crunchy outer bits, and the warm marinara for dipping make every bite balanced and satisfying.

If you want more pull-apart ideas, try our take on other flavors like the easy pepperoni pizza bombs, which use a similar idea but different shape and bake time. This pepperoni pizza monkey bread gives you big flavor with little work. It is fast to prep, uses pantry staples, and looks impressive on a platter. The result is a crowd-pleaser that keeps people talking and coming back for seconds.

Why make this recipe

• Fast to prepare: You use refrigerated biscuit dough and ready pepperoni, so prep time stays short. You can have it in the oven in 15 minutes.
• Budget-friendly: The ingredients are common and affordable. Even with cheese and pepperoni, it costs less than ordering takeout.
• Beginner-friendly: The steps are simple. No special skills or tools are needed beyond a bundt pan.
• Crowd-pleaser: Pull-apart food invites sharing. Guests can grab pieces and dip in sauce.
• Flexible: You can change cheeses, add veggies, or make it spicy. It works for many diets with small swaps.
• Better than others: This version uses garlic butter to coat the dough for deeper flavor. The mix of mozzarella and Parmesan gives a good melt and savory punch, and mini pepperoni distributes flavor evenly so every bite tastes like pizza.

How to make Pepperoni Pizza Monkey Bread

This recipe uses simple steps that work together to build texture and flavor. First, preheat the oven so the dough meets a hot environment and begins to rise and set quickly. Greasing the bundt pan encourages easy release and creates a golden outer crust. Melting the butter and cooking garlic briefly lets the garlic flavor bloom without burning. Garlic releases its oil-soluble flavors when heated in butter; this makes the dough pieces soak up rich flavor.

Tossing the biscuit quarters with butter, seasoning, pepperoni, and cheeses ensures even coating. The butter helps the outer parts crisp in the oven while the inside stays soft. Cheese mixed into the dough melts and bonds pieces together so you get gooey strings when you pull it apart. The Italian seasoning and red pepper flakes add an even background flavor and a mild heat; they infuse while baking.

Layering the mixed pieces into the bundt pan lets heat move through the ring shape evenly. The center hole shortens baking time and helps the middle cook without burning the outside. Baking at 375°F gives a balance: hot enough to brown the crust and melt cheese, but not so hot that the outside burns before the inside cooks. Letting the bread cool a few minutes before inverting keeps the shape and lets melted cheese settle so it does not run. For more pull-apart ideas using bundt or muffin pan methods, see this savory twist on another favorite, the chicken alfredo monkey bread.

Ingredients

• 1 cup mini pepperoni
• 2 cloves garlic, minced
• 1 cup marinara sauce (for dipping)
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup unsalted butter
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cans (16 oz total) refrigerated biscuit dough, cut into quarters

Choose quality ingredients for best results. Pick mini pepperoni that is not overly oily; look for one with simple ingredients. Use fresh garlic for bright flavor; avoid pre-minced jars if possible. Choose low-moisture mozzarella for good melting and less water release; fresh mozzarella will add moisture and a softer texture. For biscuit dough, name-brand refrigerated biscuits give even bake and predictable size.

Substitutions for dietary needs:

• Gluten-free: Use a refrigerated gluten-free biscuit dough or make gluten-free biscuit pieces from scratch.
• Dairy-free/vegan: Swap butter for olive oil or vegan butter, use dairy-free mozzarella and Parmesan alternatives, and choose vegan pepperoni.
• Lower fat: Use turkey pepperoni and part-skim mozzarella.

Directions

1. Preheat your oven and prepare the pan.

   • Set the oven to 375°F (190°C). A fully heated oven gives even browning.
   • Grease a bundt pan with butter or nonstick spray, coating all nooks. The greased surface helps the bread release. Visually, the pan should shine and look slick, not dry.

2. Melt butter and cook garlic.

   • Place 1/4 cup unsalted butter in a small skillet over medium heat. Watch the butter melt until it foams and clears, about 1 minute.
   • Add the 2 cloves minced garlic. Stir and cook for 1–2 minutes until fragrant. You should smell a warm garlicky aroma. Do not let the garlic brown; brown garlic tastes bitter. Visual cues: small bubbles and a glossy butter surface.

3. Toss dough with mix-ins.

   • In a large bowl, drop the biscuit dough quarters. Pour the garlic butter over the dough. Add 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, 1 cup mini pepperoni, 1 1/2 cups shredded mozzarella, and 1/2 cup grated Parmesan.
   • Use tongs or clean hands to toss pieces until they look coated and most cheese sticks to the dough. The pieces will glisten from butter and feel tacky. You should see pepperoni and flecks of seasoning on each piece.

4. Layer into the bundt pan.

   • Transfer pieces into the greased bundt pan. Drop them in evenly and spread so they fill the ring without packing too tight. Aim for loose layering so heat can circulate. Visual cue: the top layer should not be level with the rim; leave about 1/2 inch to 1 inch space so the dough can expand.

5. Bake until golden.

   • Place the pan on the middle rack. Bake 30–35 minutes. Look for a deep golden brown color on top and edges. Cheese may bubble in spots and pepperoni edges will crisp. Insert a toothpick into the center hole; it should come out with no raw dough bits. The internal dough should not be doughy.

6. Cool briefly and invert.

   • Let the bundt cool on a rack for 5–10 minutes. This lets steam escape so cheese firms a bit. The top will be slightly set but still warm. Run a butter knife around the pan edge if needed. Invert onto a plate; the bread should slide out in one piece and show the golden top. If it clings, wait another minute and try again.

7. Serve warm with marinara.

   • Place a bowl of 1 cup warmed marinara in the center or on the side for dipping. The aroma of warm cheese and garlic is strong. Pull apart pieces with fingers or a fork. Each piece should stretch with melted cheese and show flecks of pepperoni.

How to serve Pepperoni Pizza Monkey Bread

• Party platter: Place the inverted monkey bread in the center of a board. Surround with small bowls of marinara, ranch, and hot honey. Add rosemary sprigs for color.
• Family dinner: Serve with a crisp green salad (romaine, cucumber, vinaigrette) and roasted vegetables. The salad cuts the richness.
• Game-day snack: Plate on parchment with toothpicks for easy grabbing. Pair with cold beer (lager or pilsner) or a fruity soda for kids.
• Elevated plating: Slice the pull-apart into wedges, arrange on warm plates, drizzle a little extra virgin olive oil and sprinkle chopped basil. Serve with a small ramekin of marinara and a sprinkle of shaved Parmesan.

How to store Pepperoni Pizza Monkey Bread

Short-term (fridge):

• Cool completely before storing. Wrap the whole bread tightly in plastic wrap or place in an airtight container. Refrigerate up to 3 days. When cold, the crust may soften.

Long-term (freezer):

• Wrap tightly in plastic wrap and then foil, or use a freezer-safe bag, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Best way to reheat:

• Oven (best): Preheat to 325°F (160°C). Place monkey bread on a baking sheet and cover loosely with foil. Heat 15–20 minutes until warm through. Remove foil last 3–5 minutes to crisp the top. This keeps the bread moist inside and restores a crisp outer crust.
• Air fryer: Reheat at 320°F (160°C) for 5–8 minutes, checking often.
• Microwave (quick): Microwave single pieces 20–30 seconds. This is fastest but can make crust soft. To refresh crispness, microwave briefly then toast in a skillet or oven for 2–3 minutes.

Tips to make Pepperoni Pizza Monkey Bread

• Do not overcook garlic. Cook until fragrant but not brown to avoid bitterness.
• Coat pieces evenly. Toss dough with tongs to get cheese and butter on all sides so bake is uniform.
• Leave space in pan. Pack loosely so heat reaches the center and pieces can expand.
• Watch the oven in the last 5 minutes. Everyone’s oven is different; pull it out when deeply golden.
• Use low-moisture mozzarella. It melts well and prevents soggy bits from extra moisture.
• Warm the marinara. Cold sauce cools the bread quickly. Warm sauce keeps each bite cozy.
• Test for doneness with a toothpick. If the toothpick comes out with sticky dough, bake a few more minutes.

Variation

• Make it Spicy: Add 1/2 tsp crushed red pepper to the butter mix and use spicy pepperoni. Add sliced jalapeños between layers.
• The Healthy Version: Use whole-grain biscuit dough, part-skim mozzarella, low-fat turkey pepperoni, and add chopped spinach or bell peppers for veggies.
• The Deluxe Version: Add cooked Italian sausage and caramelized onions. Use provolone and fontina with mozzarella for a richer cheese pull.
• Vegetarian: Replace pepperoni with sun-dried tomatoes, black olives, and roasted red peppers. Add Italian herbs and extra Parmesan.

FAQs

Q: Can I make this ahead of time?
A: Yes. Assemble the coated dough in the greased bundt pan, cover tightly, and refrigerate for up to 24 hours. Bake from cold; you may need an extra 5–8 minutes. Let it sit 10 minutes before inverting.

Q: Why is my monkey bread soggy in the middle?
A: Sogginess often comes from excess moisture. Use low-moisture mozzarella and avoid fresh mozzarella slices. Don’t pack the pan too tightly. Bake until a toothpick shows no raw dough.

Q: Can I use homemade biscuit dough?
A: Yes. Homemade biscuits work fine but watch size and baking time. Cut pieces similar to canned biscuit quarters so bake is even.

Q: Why did my monkey bread stick to the pan?
A: The pan needs a good grease layer. Use softened butter and dust with a little flour or use a nonstick spray with flour. Let it cool 5–10 minutes before inverting so cheese sets.

Q: Can I make smaller portions in a muffin tin?
A: Yes. Use a standard muffin tin and fill each cup about 3/4 full. Bake at 375°F for 12–18 minutes until golden. This creates pizza pull-apart muffins that are great for single servings.

Conclusion

This pepperoni pizza monkey bread brings pizza flavor to a fun pull-apart form. It bakes fast, feeds a crowd, and adapts well to many diets and tastes. For more pizza monkey bread ideas and a slightly different dipping sauce take, see Pepperoni Pizza Monkey Bread with Dipping Sauce. If you want another home cook’s spin and step-by-step photos, check out this simple Pizza Monkey Bread | The Girl Who Ate Everything.

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