A fun, shareable twist on pizza night—cheesy biscuit bites packed with pepperoni and herbs, assembled in a bundt pan and dunked in marinara.

Why You’ll Love This Recipe

Pull-apart fun: No knives needed—just pull apart soft, flavorful bites.
Easy prep, big payoff: Minimal hands-on work, tons of flavor and presentation impact.
Perfect for sharing: Great appetizer or snack at parties, game nights, or family dinners.
Customizable: Add veggies, bacon, or different cheeses to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp olive oil
¼ cup butter, melted
2 tsp garlic, minced
2 tsp Italian seasoning
2 (16.3 oz) cans refrigerated biscuit dough
6 oz pepperoni, quartered
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups marinara sauce (for dipping)

Directions

Preheat
Preheat oven to 350 °F. Grease a bundt pan with nonstick spray.
Make garlic-butter
In a small bowl, whisk olive oil, melted butter, minced garlic, and Italian seasoning.
Prep biscuits
Cut each refrigerated biscuit into 4 pieces. Roll batches of pieces in the garlic-butter mixture, then transfer to a large mixing bowl.
Add fillings
Add pepperoni quarters, mozzarella, and Parmesan to the bowl. Toss gently to coat with garlic butter.
Assemble in pan
Spread the mixture evenly into the bundt pan, pressing lightly so the biscuits form a cohesive pull-apart loaf.
Bake
Bake for 30–35 minutes, until edges are golden and dough is cooked through.
Invert and serve
Remove pan and let sit for 10 minutes before inverting onto a platter. Serve warm with marinara for dipping.

Servings and Timing

Yields: 8–10 servings (bites)
Prep time: 10 minutes
Bake time: 30–35 minutes
Rest time: 10 minutes
Total time: ~55 minutes

Variations

Veggie lovers: Add chopped bell peppers, olives, or mushrooms to the mix.
Spicy kick: Use pepperoni with jalapeños or add red pepper flakes.
Cheese blend: Try Italian blend, provolone, or cheddar for different flavor profiles.
Pull-apart pizza: Add dollops of pizza sauce between layers before baking.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days.
Reheat in a 350 °F oven for 10 minutes to refresh warmth and crispness.
Freeze individual pieces in a freezer bag—thaw and reheat as above for a quick snack.

FAQs

1. Can I use homemade biscuit dough?

Yes—slice biscuits into similar-size pieces and proceed with the recipe.

2. Do I need both cheeses?

Mozzarella provides meltiness; Parmesan adds savory flavor. You can omit Parmesan if needed.

3. Can I assemble ahead?

Yes—prepare and refrigerate the assembled pan (without baking) for up to 24 hours. Bake directly from the cold pan, adding a few extra minutes to baking time.

4. What size bundt pan should I use?

A standard 10-inch bundt pan works well; adjust quantities slightly if using a different size.

5. How do I prevent the bottom from burning?

If the bottom edges brown too quickly, place the pan on a baking sheet or wrap foil loosely around the outer edge of the pan.

6. Can I make mini versions?

Yes—use a mini muffin tin, filling each cup with biscuit, pepperoni, cheese, and bake about 15–20 minutes.

7. Can I skip the garlic butter step?

You can, but coating the biscuits adds flavor and helps evenly distribute the crust.

8. Can this be served cold?

Yes—it still tastes good cold, but warm provides the best cheese pull and texture.

9. How do I clean the bundt pan after baking?

Soak in warm soapy water for 10–15 minutes, then scrub gently to remove cheese residue.

10. Is it possible to make this gluten-free?

Yes—use gluten-free biscuit dough and a GF marinara sauce to adapt the recipe.

Conclusion

Pizza Monkey Bread is a crowd-pleasing, hands-on snack that transforms refrigerated biscuits into a cheesy, pepperoni-filled pull-apart sensation. Easy to customize, perfect for dipping, and ideal for get-togethers—this recipe brings fun and flavor to any occasion.

Ezabella