Easy Pizza Monkey Bread

I first made this pizza monkey bread on a lazy Saturday when I wanted something that tasted like pizza but could be pulled apart and shared around the coffee table. It’s a no-fuss, hands-on pull-apart ring of buttery biscuit pieces, melted mozzarella, and pepperoni — perfect for casual dinners, game nights, or a kid-friendly brunch. If you like easy, crowd-pleasing bites, this recipe gives big flavor with minimal effort and pantry-friendly ingredients. For other simple biscuit ideas you can riff from, check this easy 3-ingredient biscuit recipe.

Why you’ll love this dish

This recipe turns basic refrigerated biscuit dough into a party-ready centerpiece. It’s fast, inexpensive, and familiar — think pizza flavors in bite-sized, shareable form. It’s also great for feeding a group without standing over the stove, and it doubles as an appetizer or main when paired with a salad.

“We made this for movie night and everyone fought over the last pull — gooey cheese, crispy edges, and pepperoni in every bite.” — A happy experimenter

Because it’s assembled raw in a bundt pan and baked until golden, the result has crunchy exterior pieces, soft tender insides, and pockets of melted cheese. It’s especially useful when you want something quick but impressive.

Step-by-step overview

Before you start: you’ll be working with ready-to-bake biscuit dough, tossing it with melted butter, cheese, pepperoni, and dried Italian herbs, packing it into a greased bundt pan, and baking until golden. Cooling briefly lets the loaf hold together, then invert it onto a plate so the pull-apart “monkey bread” ring shows off the pepperoni and melted cheese. Expect total hands-on time under 15 minutes and bake time about 25–30 minutes.

What you’ll need

• 1 package refrigerated biscuit dough (typically 8 biscuits) — quarter each piece
• 1 cup shredded mozzarella cheese (packed lightly)
• 1 cup pepperoni slices (mini pepperoni or regular slices cut in half)
• 1 tablespoon dried Italian herbs (oregano, basil, thyme blend)
• 1/4 cup melted butter (unsalted or salted, as you prefer)
• 1/2 cup pizza sauce, warmed, for dipping

Notes and substitutions:

• Swap mozzarella for a blend of mozzarella and provolone for deeper flavor, or use a low-moisture part-skim cheese for less oil.
• For a vegetarian version, replace pepperoni with sliced olives, roasted red peppers, or sun-dried tomatoes.
• If you prefer scratch biscuits, use your favorite biscuit dough — here’s an easy 3-ingredient biscuit recipe for inspiration.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a bundt pan generously with cooking spray or butter.
2. Cut each biscuit into quarters and place the pieces in a large mixing bowl.
3. Pour the melted butter over the biscuit pieces. Add the shredded mozzarella, pepperoni slices, and dried Italian herbs. Toss gently until the pieces are evenly coated and the cheese is distributed.
4. Layer the coated biscuit pieces into the bundt pan, packing them lightly but not squashing them. The dough will expand as it bakes.
5. Bake for 25–30 minutes, or until the top is golden brown and cooked through. Start checking at 25 minutes; ovens vary.
6. Cool the bundt pan on a wire rack for 5 minutes to let the center set. Carefully invert the bundt pan onto a serving plate. If it sticks, run a thin knife around the edges and try again.
7. Serve warm with pizza sauce for dipping. Tear or pull apart pieces and dip into the sauce.

Best ways to enjoy it

Serve straight from the plate so everyone can grab a pull-apart piece. Pair ideas:

• A crisp green salad (arugula with lemon vinaigrette cuts the richness).
• Marinara or extra pizza sauce warmed for dipping.
• Roasted vegetable sides, like broccoli or a simple tomato salad.
  For a brunch twist, offer a bowl of scrambled eggs or a light frittata alongside.

Try serving individual portions on small plates with toothpicks for an appetizer setup, or place it in the center of the table for a casual family-style meal. If you want a softer crust, cover loosely with foil for the last 5 minutes of baking.

Storage and reheating tips

• To store: Cool completely, then place leftovers in an airtight container or wrapped tightly in foil. Refrigerate up to 3–4 days.
• To reheat: For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and the crust is crisp. You can microwave individual pieces for 20–30 seconds, but they may turn a bit soft.
• To freeze: Freeze fully baked portions in a freezer-safe container for up to 2 months. Reheat from frozen in a 350°F oven, covered with foil for 10–15 minutes, then uncovered until heated through. You can also freeze assembled but unbaked in a prepared bundt pan (wrap tightly) and bake from frozen—add about 10–15 minutes to the bake time and watch for a golden top.

Pro chef tips

• Grease the bundt pan well and consider dusting with a little flour or using a nonstick pan to help release the bread cleanly.
• Don’t over-toss the dough; be gentle so the biscuit layers stay light.
• Use room-temperature butter when tossing so it coats evenly.
• If your pepperoni is very greasy, blot slices briefly with a paper towel to avoid excess oil pooling.
• For a crisper finish, rotate the pan once during baking if your oven has hot spots.
• If you want to shorten cleanup, line the bundt pan with a thin layer of parchment cut to fit the center tube — remove parchment before inverting.

For extra technique ideas, the 7-Up biscuit technique can help if you swap doughs or want to experiment with different biscuit textures.

Creative twists

• Meat-lover’s: Add cooked crumbled Italian sausage or sliced salami with the pepperoni.
• Veggie-packed: Mix in chopped roasted red peppers, sliced mushrooms (pre-sautéed), or spinach for color and flavor.
• Buffalo-style: Toss the biscuit pieces with a tablespoon of buffalo sauce and serve with blue cheese dressing.
• Garlic-parmesan: Mix 1–2 cloves minced garlic into the melted butter and sprinkle the top with grated Parmesan before baking.
• Gluten-free: Use a store-bought gluten-free biscuit dough or make small pieces from a gluten-free savory scone dough.
• Make-ahead: Assemble in the bundt pan, cover and refrigerate for up to 24 hours, then bake directly from the fridge (add a few minutes to bake time).

Your questions answered

Q: Can I use homemade biscuit dough instead of refrigerated?
A: Yes. Homemade biscuit dough works well — aim for a dough that’s similar in tenderness to refrigerated biscuits. Slightly stickier dough will still bake up fine; just cut into bite-size pieces before tossing.

Q: Can I assemble this ahead of time?
A: You can assemble it in the bundt pan, cover tightly, and chill up to 24 hours. Bake from chilled, adding 5–10 minutes to the bake time and checking for a golden top.

Q: Is this safe to freeze after baking?
A: Yes. Wrap cooled pieces or the whole baked ring tightly and freeze up to 2 months. Reheat in the oven from frozen for best texture.

Q: My top browned but the inside seems doughy. What went wrong?
A: That usually means the oven temperature was a bit high or the pan is too crowded. Lower the oven by 10–15°F, tent with foil if browning too quickly, and check for a golden color plus a firm center when pressed lightly.

Q: Can I make this without pepperoni?
A: Absolutely. Use other cured meats, veggies, or just extra cheese. For a vegetarian option, add marinated artichokes, roasted red peppers, or olives.

Conclusion

If you liked this pull-apart, family-friendly snack, you might enjoy other takes on pizza monkey bread from recipe bloggers who inspired variations — see Pizza Monkey Bread | The Girl Who Ate Everything for another simple method and Pizza Monkey Bread – Spicy Southern Kitchen for a spicier version with different mix-ins.

Pizza Monkey Bread

An easy, shareable pull-apart pizza bread made with buttery biscuit pieces, melted mozzarella, and pepperoni, perfect for casual gatherings and family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Appetizer, Dinner, Snack

Cuisine: American, Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 package refrigerated biscuit dough (typically 8 biscuits), quarter each piece
• 1 cup shredded mozzarella cheese, packed lightly
• 1 cup pepperoni slices (mini or regular sliced in half)
• 1 tablespoon dried Italian herbs (oregano, basil, thyme blend)
• 1/4 cup melted butter (unsalted or salted)
• 1/2 cup pizza sauce, warmed, for dipping

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a bundt pan generously with cooking spray or butter.
2. Cut each biscuit into quarters and place the pieces in a large mixing bowl.
3. Pour the melted butter over the biscuit pieces. Add the shredded mozzarella, pepperoni slices, and dried Italian herbs. Toss gently until the pieces are evenly coated and the cheese is distributed.

Baking

1. Layer the coated biscuit pieces into the bundt pan, packing them lightly but not squashing them.
2. Bake for 25–30 minutes, or until the top is golden brown and cooked through. Start checking at 25 minutes.
3. Cool the bundt pan on a wire rack for 5 minutes to let the center set. Carefully invert the bundt pan onto a serving plate.

Serving

1. Serve warm with pizza sauce for dipping. Tear or pull apart pieces and dip into the sauce.

Notes

For a vegetarian version, replace pepperoni with sliced olives, roasted red peppers, or sun-dried tomatoes. Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven for best texture.