Pepperoni Pizza Monkey Bread
The best snack or appetizer, Pepperoni Pizza Monkey Bread is buttery biscuit dough, pepperoni, and mozzarella cheese stuffed into a bundt pan and baked to golden perfection. We love to tear off pieces and dip them in warm marinara sauce.
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This is the BEST game day snack! It’s ooey gooey and delicious and feeds a crowd. Pepperoni and melty cheese is always a huge hit. Stuff it between buttery biscuits and you have a winner.
Love pepperoni pizza? Try this Pepperoni Pizza Dip.
I love monkey bread. It’s essentially a pull-apart bread but the possibilities are endless! You can make it sweet or savory, as breakfast, an appetizer, or dessert. It starts with canned refrigerated biscuit dough and then you can stuff it with anything you want.
Try this Peach Glazed Monkey Bread!
What you’ll need
- Fluted bundt pan
- non-stick cooking spray
- 2 cans Pillsbury Biscuits (10 count each)- I use the smaller biscuits, but you can definitely use 2 cans of the Grands Biscuits. Use what you have on hand.
- Unsalted butter
- Olive oil
- Grated parmesan cheese
- Italian seasoning and a pinch red pepper flakes
- Garlic cloves
- Shredded mozzarella cheese
- Pepperoni slices
- Marinara sauce for dipping
How to make it
Preheat oven to 350°F
Open each biscuit and separate the biscuits. Cut each biscuit into 4 quarters, set aside.
In a large bowl, melt the butter in the microwave in 30 second increments until melted. To the melted butter add olive oil, garlic, Italian seasoning, red pepper flakes, shredded mozzarella cheese, and Parmesan cheese. Mix together.
To the butter mixture, add the biscuits and pepperoni. Mix everything together. I find using my hands is the easiest way to ensure every biscuit gets well coated.
Spray a bundt cake pan with nonstick cooking spray.
Evenly distribute the biscuits into the bundt pan.
Bake for 30-35 minutes until the biscuits are cooked through. If they start to brown too quickly on top, cover the pan with foil and continue baking.
Let the monkey bread sit for 10 minutes before inverting it on a serving plate.
Pull the monkey bread apart and dip into warm marinara sauce.
Did you make this recipe?
Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Leave a comment below on how it turned out!
Try these Game Day recipes
- Alabama Fire Crackers
- Game Day Snack Round Up
- Crescent Dough Veggie Pizza
- Cheesesteak Crescent Roll Braid
- Crock Pot Spinach Artichoke Dip
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Pepperoni Pizza Monkey Bread
Equipment
Ingredients
- 2 12 ounce cans Pillsbury Biscuits 10 count each
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup grated parmesan cheese
- 1 tbsp Italian seasoning
- Pinch red pepper flakes
- 4 garlic cloves minced
- 2 cups mozzarella cheese shredded
- 1/2 cup pepperoni chopped into quarters
- Marinara sauce for dipping
Instructions
- Preheat oven to 350°F
- Open each biscuit and separate the biscuits. Cut each biscuit into 4 quarters, set aside.
- In a large bowl, melt the butter in the microwave in 30 second increments until melted. To the melted butter add olive oil, garlic, Italian seasoning, red pepper flakes, shredded mozzarella cheese, and Parmesan cheese. Mix together.
- To the butter mixture, add the biscuits and pepperoni. Mix everything together. I find using my hands is the easiest way to ensure every biscuit gets well coated.
- Spray a bundt cake pan with nonstick cooking spray.
- Evenly distribute the biscuits into the bundt pan.
- Bake for 30-35 minutes until the biscuits are cooked through. If they start to brown too quickly on top, cover the pan with foil and continue baking.
- Let the monkey bread sit for 10 minutes before inverting it on a serving plate.
- Pull the monkey bread apart and dip into warm marinara sauce.
