If you’re looking for something fun, easy, and absolutely delicious to make with the family, Pizza Monkey Bread is where it’s at. Think of it as pizza, but in a pull-apart bread form that everyone can dive into and enjoy together.
I love making this recipe for game nights, family dinners, or even just when I need something quick and satisfying to please the crowd. It’s cheesy, flavorful, and totally customizable, so it’s guaranteed to be a hit with both kids and adults.
Let me tell you, this recipe is a winner in our house. Every time I make it, there are no leftovers, and everyone’s asking for seconds. And I bet your family will love it just as much!
What You’ll Need
Here’s a quick rundown of everything you’ll need to make this deliciousness:
- 2 (16.3 oz) cans refrigerated biscuit dough, quartered
- 6 oz mini pepperoni slices
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup unsalted butter, melted
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- Marinara sauce for dipping
Pro Tips
- Get a Bundt Pan: This really helps the bread cook evenly and makes it look impressive when you flip it out. If you don’t have one, you can use a 9×13-inch baking dish—just keep an eye on it since it may bake a little faster.
- Make It Your Own: You don’t have to stick to just pepperoni—add whatever pizza toppings your family loves! Bell peppers, mushrooms, olives… feel free to throw in whatever you like (just chop it small to keep everything nice and even).
- Cover While Baking: Halfway through baking, cover the pan with foil to prevent the top from over-browning. It’s also a great way to keep everything nice and soft in the middle.
- Involve the Kids: This is a great recipe for getting the kids in the kitchen. Let them help by tossing the dough pieces in the seasoning mix. It’s a fun and easy way to get everyone excited about cooking!
- Give It Time to Cool: After it comes out of the oven, let it sit for a few minutes before flipping it out. It’ll make the whole process so much easier, and you won’t burn your hands on the gooey cheese!
Tools You’ll Need
Here’s what you’ll need to make the magic happen:
- 10-inch Bundt pan (or a 9×13-inch baking dish)
- Large mixing bowl
- Sharp knife to chop the dough and toppings
- Measuring spoons and cups
- Basting brush (if you’re using butter)
- Oven mitts to keep those hands safe when it’s time to take it out of the oven
Substitutions & Variations
- Dough: If you’re not a fan of biscuit dough, you can totally use homemade pizza dough, or if you need it to be gluten-free, look for gluten-free biscuit dough options.
- Cheese: You can mix things up with different kinds of cheese—cheddar, provolone, or a blend of Italian cheeses would all be awesome alternatives.
- Meat: Don’t like pepperoni? You could use cooked sausage, ham, or bacon instead!
- Veggie Lovers: If you’re into a veggie version, just skip the pepperoni and load it up with mushrooms, spinach, or even artichokes—go wild!
- Make It Spicy: If you love a little heat, sprinkle some red pepper flakes into the seasoning mix or use a spicy marinara sauce for dipping.
Make-Ahead Tips
This one’s super handy if you’re short on time. You can assemble everything the night before and pop it in the fridge. Just take it out about 30 minutes before baking to bring it up to room temperature, then bake as usual. It’s a great way to save time and still have a freshly baked treat on the table.
Instructions
- Preheat the Oven: First, set your oven to 350°F (175°C) to get it nice and hot.
- Prep the Pan: Grease a 10-inch Bundt pan with non-stick spray or butter to keep everything from sticking.
- Mix the Ingredients: In a large mixing bowl, combine the quartered biscuit dough, pepperoni, mozzarella, Parmesan, melted butter, olive oil, Italian seasoning, and garlic. Stir everything together until the dough is well-coated.
- Layer in the Pan: Start layering the dough mixture into the Bundt pan. Press down gently as you go to make sure everything is packed in evenly.
- Bake: Pop it in the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean when inserted.
- Let It Cool: Once it’s out of the oven, let it sit for about 5 minutes before flipping it out onto a serving plate. This step really helps the bread set and makes it easier to handle.
- Serve: Serve warm with marinara sauce for dipping. Trust me, it’s the perfect way to enjoy this bread!
Nutritional Breakdown (Per Serving)
- Calories: ~636 kcal
- Protein: 21g
- Carbs: 61g
- Fat: 35g
- Sodium: 1999mg
- Fiber: 3g
Note: Nutritional values are estimates and may vary depending on the ingredients you use.
Leftovers & Storage
If you have leftovers (which, let’s be honest, doesn’t always happen!), store them in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave, but if you want it extra crispy, pop it in a toaster oven or air fryer for a couple of minutes.
FAQs
Q: Can I use a different kind of cheese?
A: Absolutely! You can swap out the mozzarella for cheddar, provolone, or whatever cheese your family loves.
Q: Is there a vegetarian version?
A: Yup! Just skip the pepperoni and add more veggies like mushrooms, spinach, or olives. It’s totally customizable!
Q: Can I make this gluten-free?
A: For sure! Just use gluten-free biscuit dough and make sure all your other ingredients are gluten-free.
Q: How can I make it spicier?
A: Toss in some red pepper flakes or use spicy marinara sauce. It’s a great way to add some heat!
Q: Can I freeze the leftovers?
A: Yes! Wrap it up and freeze individual servings for up to 3 months. When you’re ready to eat, reheat it thoroughly in the microwave or oven.
Wrapping Up
Pizza Monkey Bread is such a fun and tasty dish to make with the family. It’s simple, satisfying, and a great way to get everyone involved in the kitchen. Whether you’re making it for a special occasion or just a weeknight treat, it’s sure to be a hit.
I’d love to hear how it turns out for you, so be sure to drop a comment below and let me know how your Pizza Monkey Bread turned out! And if you have any questions or ideas for variations, I’m all ears.
