- Pizza Monkey Bread Recipe
Prep time: 15 minutes
Bake time: 30–35 minutes
Equipment: Bundt pan
Ingredients
Dough: 2 cans (16 oz each) refrigerated biscuit dough (like Pillsbury Grands)
Toppings: 2 cups shredded mozzarella cheese
Meat: 1 cup pepperoni slices (cut into halves or quarters if they are large)
The “Glue”: 1/2 cup melted butter
Seasoning: 1 tsp garlic powder, 1 tbsp Italian seasoning, and 1/4 cup grated Parmesan cheese
Dip: 1 cup marinara or pizza sauce (for the center)
Instructions
Prep the Oven and Pan:
Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter or non-stick spray to ensure the cheese doesn’t stick to the sides.
Cut the Dough:
Open the biscuit cans and cut each individual biscuit into four quarters.
The Seasoning Toss:
In a large bowl, whisk together the melted butter, garlic powder, and Italian seasoning. Toss the dough pieces into the butter mixture until every piece is coated.
Layering (The Secret to the Look):
As seen in your first photo, don’t just dump everything in. Layer for maximum cheese distribution:
Place a layer of buttered dough pieces in the bottom of the pan.
Sprinkle a generous handful of mozzarella and a layer of pepperoni.
Repeat until all dough, cheese, and pepperoni are used.
Top with the grated Parmesan cheese.
Bake:
Bake for 30 to 35 minutes. The top should be deep golden brown, and the center dough pieces should no longer be “squishy” or raw.
The Flip:
Let the pan cool for about 5 minutes (this allows the cheese to set slightly so it doesn’t all slide off). Place a large plate over the top of the pan and carefully flip it over.
Serving Tip
Place a small bowl of warm marinara sauce right in the center hole of the ring, just like in your third photo. It makes for a perfect “tear-and-dip” experience!
Pizza Monkey Bread Recipe
