Pizza Monkey Bread Pepperoni
A fun and delicious blend of pizza and monkey bread, perfect for sharing at parties or cozy dinners.
Ingredients
Main Ingredients
- 900 grams refrigerated canned biscuits, cut into quarters
- 170 grams pepperoni, sliced and halved
- 200 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 80 milliliters unsalted butter, melted
Seasonings
- 1 tablespoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon garlic salt
- Red pepper flakes, to taste (optional)
Garnish and Serving
- Fresh parsley, finely chopped, for garnish
- Marinara sauce, for serving
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Generously coat a bundt pan with nonstick cooking spray and set it aside.
- Cut the biscuit dough into quarters and halve each pepperoni slice. Set aside the measured cheeses and seasonings.
Mixing
- In a large bowl, combine the biscuit pieces, pepperoni, mozzarella, parmesan, Italian seasoning, melted butter, garlic powder, and garlic salt. If you like a bit of heat, add red pepper flakes. Toss everything until it’s evenly coated.
- Transfer the mixture to the greased bundt pan, spreading it out evenly.
Baking
- Bake in the preheated oven for 35–40 minutes. If it’s browning too fast, cover it with foil for the last 10 minutes.
- Let it cool for a moment, then carefully invert the bundt pan onto a large serving plate to release the bread.
Serving
- Garnish with chopped fresh parsley and serve warm with marinara sauce for dipping.
Notes
To store any leftovers, let the monkey bread cool completely. Then, place it in an airtight container in the fridge for up to 3 days. You can also wrap it tightly in plastic wrap. To reheat, place it in the oven at 175°C until heated through, or microwave individual pieces for a quick reheating option. For extra flavor, consider adding more cheese or other favorite pizza toppings like bell peppers or olives.