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Pizza Monkey Bread

Pizza monkey bread is a pull-apart biscuit pizza loaf stuffed with pepperoni and mozzarella, then baked until golden and glistening. Each torn piece is coated in garlic butter and pizza seasoning, with marinara for dipping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough Each piece quartered.
Pepperoni and cheese
  • 1 cup pepperoni Halved.
  • 1 cup mozzarella cheese Shredded.
  • 0.5 cup parmesan Grated.
Garlic butter coating
  • 3 tbsp butter Melted.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Dipping sauce
  • 1 marinara sauce for dipping Warm, for serving.

Equipment

  • 1 sheet pan
  • 1 bundt pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a bundt pan so the loaf releases cleanly.
  2. Mix the melted butter with garlic powder, Italian seasoning, and red pepper flakes until evenly combined and fragrant.
Assemble the pull-apart loaf
  1. Toss the quartered biscuit pieces, halved pepperoni, and shredded mozzarella with the garlic butter until every piece looks coated.
  2. Layer the coated mixture into the bundt pan, pressing slightly so it packs together.
  3. Sprinkle the grated parmesan over the top for a browned, cheesy finish.
Bake and serve
  1. Bake for 25–30 minutes at 375°F until the top is golden-brown.
  2. Invert the monkey bread onto a serving plate and serve immediately with warm marinara for dipping.

Notes

For best pull-apart texture, serve right away after baking so the biscuit stays tender. Store leftovers in the fridge up to 3 days and rewarm in a 350°F oven for 8–10 minutes. Freezing is not recommended because the biscuits can become softer after thawing. For a lighter option, use reduced-fat mozzarella and light butter.