Pizza Monkey Bread
Prep Time: 15 minutes | Bake Time: 35–40 minutes | Total Time: ~55 minutes | Servings: 8–10 | Difficulty: Easy
Pull-apart food is its own love language.
There’s something about a dish where everyone reaches in at the same time, tearing pieces off a golden, cheesy loaf, that makes a table feel alive. No plates required. No serving spoons. Just hands and a bowl of marinara.
Pizza monkey bread delivers exactly that energy and it takes about 15 minutes of actual effort.
Here’s how it works: refrigerated biscuit dough gets cut into pieces, tossed with pepperoni, shredded mozzarella, Parmesan, melted butter, and Italian seasonings, then packed into a Bundt pan and baked until gloriously golden. You flip it, and out comes this gorgeous, rustic loaf that smells like your favorite pizza place on a Friday night.
Serve it at game day, bring it to a potluck, make it for a casual family dinner. People lose their minds over it every single time.
What You’ll Need
- 2 cans (16 oz total) refrigerated biscuit dough (8-count classic or homestyle)
- 6 oz (170g) pepperoni, cut in half
- 2 cups (225g) shredded low-moisture mozzarella cheese
- 1/2 cup (50g) finely grated Parmesan cheese
- 1/3 cup (75g) unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup (240ml) marinara or pizza sauce, for dipping
Tools You’ll Need
- 10-inch Bundt pan (non-stick or well-greased)
- Large mixing bowl
- Sharp knife or kitchen scissors
- Cutting board
- Measuring cups and spoons
- Spatula or large spoon
- Large serving plate
Pro Tips
1. Grease the Bundt pan aggressively. Even non-stick pans can trap biscuit dough. Use non-stick cooking spray and get into every groove. Then spray again. A stuck monkey bread is a heartbreaking monkey bread.
2. Cut the biscuits into quarters, not halves. Smaller pieces give you more surface area for the cheese and seasonings to cling to, and more pull-apart layers in the finished loaf. Quarters are the move.
3. Toss everything in one bowl. Add the butter and oil last, after the dry ingredients, so every piece of dough gets coated. Dig your hands in and toss like a salad.
4. Cover with foil for the last 10 minutes. The top of the monkey bread browns faster than the inside cooks through. If you see it getting dark before the 35-minute mark, lay a piece of foil loosely over the top.
5. Let it cool for 5 minutes in the pan before flipping. Flip too early and pieces may stick or break apart. Wait 5 minutes, run a butter knife around the edges, then invert onto a large plate.
Substitutions and Variations
| Swap | Use Instead |
|---|---|
| Pepperoni | Cooked Italian sausage, salami, or Canadian bacon |
| Mozzarella | Provolone, fontina, or a pizza blend |
| Refrigerated biscuits | Homemade pizza dough cut into 1-inch cubes |
| Marinara dipping sauce | Alfredo sauce or pesto for dipping |
| Italian seasoning | Fresh basil and oregano |
Make it vegetarian: Skip the pepperoni and add black olives, diced bell peppers, and mushrooms sautéed until dry.
Make it spicy: Double the red pepper flakes and add 1/4 tsp cayenne to the butter mixture.
Add a surprise layer: Spoon 2–3 tablespoons of marinara sauce in the middle of the layered dough before baking — it creates a hidden saucy center.
Make it a white pizza version: Swap the marinara dip for garlic butter and toss the dough pieces with ricotta in addition to the mozzarella.
How to Make Pizza Monkey Bread
Step 1: Prep the Pan and Dough
Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt pan thoroughly with non-stick cooking spray. Set aside.
Open the biscuit cans and separate each biscuit. Using a sharp knife or kitchen scissors, cut each biscuit into quarters.
Step 2: Toss Everything Together
Add the biscuit quarters to a large mixing bowl. Add the halved pepperoni, shredded mozzarella, grated Parmesan, Italian seasoning, garlic powder, garlic salt, and red pepper flakes.
Drizzle the melted butter and olive oil over everything. Toss with your hands or a large spoon until every piece of dough is coated in cheese, seasoning, and butter.
Step 3: Fill the Bundt Pan
Transfer the mixture into the prepared Bundt pan, spreading it evenly and pressing down lightly to compact it slightly.
Step 4: Bake
Bake for 35–40 minutes, until the top is deep golden brown and the dough is cooked through. If the top starts browning too fast, cover loosely with aluminum foil for the last 10 minutes.
To check for doneness, pull a piece from the center it should be fully cooked and not doughy inside.
Step 5: Flip and Serve
Remove from the oven and let the monkey bread cool in the pan for exactly 5 minutes.
Run a butter knife around all the edges and the center tube to loosen. Place a large serving plate upside down over the Bundt pan, then carefully flip the whole thing in one confident motion.
Serve immediately with warm marinara sauce alongside for dipping.
Nutritional Breakdown (Per Serving, Approximate — Based on 10 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Carbohydrates | 32g |
| Protein | 14g |
| Sodium | 880mg |
| Fiber | 1g |
Sodium is on the higher end due to the canned biscuits and pepperoni. Use low-sodium versions if that’s a concern.
Serving Suggestions
Pizza monkey bread is a social food it’s always best surrounded by people:
- Game day: Set it in the center of the table and let everyone go at it. Add a bowl of ranch alongside the marinara for dipping options.
- Movie night: Pair with a simple green salad and call it dinner.
- Party appetizer: Serve on a wooden board with multiple dipping sauces and watch it disappear in 10 minutes flat.
- Family dinner: A light Caesar salad on the side balances the richness.
Leftovers and Storage
- Same day: Pizza monkey bread is best eaten hot and fresh, when the cheese is still melty and the bread is pulling apart easily.
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Reheating: Microwave individual pieces for 45–60 seconds. For better texture, spread pieces on a baking sheet and heat at 350°F for 8–10 minutes.
- Freezer: Freeze fully cooled pieces in a freezer bag for up to 1 month. Reheat from frozen at 350°F for 12–15 minutes.
FAQ
Can I make this with homemade dough? Yes. If you have homemade pizza dough, let it come to room temperature, then cut it into roughly 1-inch pieces, dust them lightly with flour to prevent sticking, and follow the same steps.
What if I don’t have a Bundt pan? A 9×13-inch baking dish works fine the shape just won’t be the dramatic ring format. It’ll look more like a casserole and bake in about the same time. A 10-inch oven-safe skillet also works.
My monkey bread is still doughy in the middle after 40 minutes — help. The pieces may have been packed in too tightly. Cover the pan with foil and give it another 8–10 minutes. If the outside is already very dark, reduce the heat to 325°F and continue baking.
Can I prep this the night before? Not recommended with refrigerated biscuit dough the dough can get soggy from the moisture in the cheese and butter over time. This one is best assembled and baked right before serving.
Can I add sauce inside, not just for dipping? Yes but keep it minimal. Spoon 2 tablespoons of marinara between the layers as you fill the pan, not throughout. Too much sauce inside adds moisture and can prevent the dough from cooking through.
Is this a dinner or an appetizer? Both. It’s a complete dinner alongside a salad, or a showstopper appetizer at a gathering. Either way, it’s a decision you’ll never regret.
Wrapping Up
Pizza monkey bread is the kind of recipe that makes people think you planned something special when you really just opened two cans of biscuits.
It’s chaos in the best possible way golden, cheesy, slightly crispy on the edges, soft in the middle, and absolutely perfect for tearing apart with people you like.
Make it for your next game day, your next family dinner, or your next Tuesday when you just want something fun. And when you do, come back and drop a comment did you stick with classic pepperoni, or did you mix it up? I want all the details. 👇
