Saturday evenings in my house tend to revolve around food—big surprise, right? Last weekend, my daughter came back from soccer practice absolutely starving, and my son was already sniffing around the kitchen, asking what smelled “so good.” I hadn’t even started cooking yet. That’s when I knew I needed something quick, filling, and fun enough to pull everyone to the table without me hollering twice.

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I spotted a couple of cans of biscuit dough in the fridge, leftover mozzarella from last night’s lasagna, and pepperoni hiding behind the milk. That’s when the plan came together. I’ve made pull-apart breads before, but this time I wanted that gooey, cheesy, pepperoni-packed bite you get from a great slice of pizza, only in snackable form.

The whole process turned into a family project. My husband was in charge of chopping the pepperoni, my daughter grated cheese with a little too much enthusiasm (half of it mysteriously disappeared), and my son was my official taste tester for the butter seasoning.

By the time the pan went into the oven, the kitchen smelled like our favorite pizzeria. And when I flipped that golden crown of bread onto the platter, the oohs and ahhs were completely worth the mess of flour on the counter.

This recipe has officially earned “repeat request” status in my house, especially on game nights and lazy Sundays.

Short Description

A cheesy, pull-apart bread loaded with pepperoni, mozzarella, and savory seasonings, baked golden in a bundt pan. Perfect for sharing at family dinners, parties, or casual nights in.

Key Ingredients

Dough Base

32 ounces refrigerated canned biscuit dough, cut into quarters

Cheese & Meat

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

Seasonings

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

Garnish & Accompaniment

Fresh parsley, finely chopped
Marinara sauce, for dipping

Tools Needed

Bundt pan
Large mixing bowl
Measuring cups and spoons
Silicone spatula or wooden spoon
Cheese grater
Oven mitts

Cooking Instructions

Step 1: Prep the Oven and Pan
Preheat oven to 350°F. Generously coat a bundt pan with nonstick spray to prevent sticking.

Step 2: Prepare Ingredients
Quarter the biscuit dough and halve each pepperoni slice. Measure cheeses and seasonings so everything is ready to mix.

Step 3: Mix the Dough
In a large mixing bowl, combine biscuit pieces, pepperoni, mozzarella, parmesan, Italian seasoning, melted butter, garlic powder, and garlic salt. Add red pepper flakes if you like a little heat. Toss gently until evenly coated.

Step 4: Fill the Pan
Spoon the mixture into the prepared bundt pan, spreading evenly without packing it down.

Step 5: Bake
Bake for 35–40 minutes. In the last 10 minutes, cover loosely with foil if the top is browning too quickly. The bread is done when the top is golden and the center feels firm.

Step 6: Cool and Serve
Let cool in the pan for 5–7 minutes. Invert onto a large plate, garnish with parsley, and serve warm with marinara sauce for dipping.

Why You’ll Love This Recipe

Flavor Explosion: Every bite delivers melty mozzarella, zesty pepperoni, and buttery, herbed biscuit dough.

Quick and Easy: Minimal prep time with store-bought dough.

Family-Friendly: Fun to make with kids and perfect for sharing.

Party-Perfect: Serves a crowd without complicated plating.

Customizable: Switch up the fillings to match your favorite pizza flavors.

Mistakes to Avoid & Solutions

1. Packing the dough too tightly

This can cause uneven cooking. Spread pieces evenly without pressing down.

2. Skipping the foil

If the top browns too fast, cover loosely for the last 10 minutes.

3. Using cold ingredients

Cold cheese doesn’t melt as well. Let ingredients sit at room temp for 10 minutes before mixing.

4. Overbaking

Check at 35 minutes; overbaking can dry out the bread.

5. Forgetting the spray

Without coating the pan well, the bread will stick.

Serving and Pairing Suggestions

Serve as the centerpiece for game day with extra dipping sauces like garlic butter or ranch.

Pair with a crisp green salad for a casual dinner.

Offer alongside soup for a cozy lunch.

Present on a large wooden board with small bowls of dips for a party spread.

Storage and Reheating Tips

Storage: Wrap tightly in foil and store in the fridge for up to 3 days.

Reheat (Oven): Warm at 325°F for 10–12 minutes.

Reheat (Microwave): 20–30 seconds per serving, though texture is best from the oven.

FAQs

1. Can I make this ahead of time?
Yes, assemble the bread in the pan, cover, and refrigerate up to 8 hours before baking.

2. Can I freeze it?
Bake first, then freeze. Thaw overnight in the fridge before reheating.

3. Can I use different cheese?
Absolutely. Provolone, cheddar, or a pizza blend works well.

4. What if I don’t have a bundt pan?
Use a 9×13-inch dish and adjust baking time to 25–30 minutes.

5. How do I make it less greasy?
Use turkey pepperoni and blot with paper towels before adding.

Tips & Tricks

Lightly dust your hands with flour to keep the biscuit dough from sticking while mixing.

For extra flavor, sprinkle parmesan over the top before baking.

Let it rest a few minutes before serving so the cheese sets slightly—this keeps pieces intact when pulled apart.

Recipe Variations

Supreme Style: Add diced bell peppers, onions, and black olives.

BBQ Chicken: Replace pepperoni with shredded cooked chicken, mozzarella with cheddar, and use BBQ sauce for dipping.

Veggie Lover’s: Skip the meat and use sautéed mushrooms, spinach, and roasted red peppers.

Spicy Kick: Add jalapeños and use pepper jack cheese.

Final Thoughts

Every time this bread comes out of the oven, it disappears faster than I expect. The smell alone draws my family to the kitchen before I’ve even called them. I love how everyone grabs a piece, dips it in marinara, and lingers just a bit longer at the table. It’s not just the flavor, it’s the way it turns an ordinary evening into a little family event.

I’ve made fancy dinners and multi-course meals, but honestly, this simple pull-apart bread brings just as many smiles. It’s warm, cheesy, a little messy, and completely satisfying. On nights when we need comfort and connection, this is what I bake. And judging by the requests I’m already getting for next weekend, it’s here to stay in our family rotation.

Pizza Monkey Bread Pepperoni