Pizza Monkey Bread Pepperoni (Print Version)
Pull-apart bites with pepperoni, cheese, and seasonings, baked golden and served with marinara for dipping.
# Ingredients:
→ Dough Base
01 -
900 grams refrigerated canned biscuits, cut into quarters
→ Cheese & Meat
02 -
170 grams pepperoni, sliced and halved
03 -
200 grams mozzarella cheese, shredded
04 -
50 grams parmesan cheese, grated
→ Seasonings
05 -
80 milliliters unsalted butter, melted
06 -
1 tablespoon Italian seasoning
07 -
0.5 teaspoon garlic powder
08 -
0.25 teaspoon garlic salt
09 -
Red pepper flakes, to taste (optional)
→ Garnish & Accompaniment
10 -
Fresh parsley, finely chopped, for garnish
11 -
Marinara sauce, for serving
# Instructions:
01 -
Preheat oven to 175°C. Generously coat a bundt pan with nonstick cooking spray and set aside.
02 -
Quarter the biscuit dough and halve each pepperoni slice. Set aside measured cheeses and seasonings.
03 -
In a large bowl, combine biscuit pieces, pepperoni, mozzarella, parmesan, Italian seasoning, melted butter, garlic powder, and garlic salt. Add red pepper flakes if desired. Toss until evenly coated.
04 -
Transfer the prepared mixture to the greased bundt pan, distributing the mixture evenly.
05 -
Bake for 35–40 minutes. Cover with foil in the last 10 minutes to prevent over-browning.
06 -
Allow to cool briefly, then carefully invert the bundt pan onto a large serving plate to release the bread.
07 -
Garnish with chopped fresh parsley and serve warm with marinara sauce for dipping.
# Notes:
01 -
Ensure the biscuit pieces are evenly coated with butter and seasonings for best flavor and texture.
02 -
For easier release, let the bread cool for 5 minutes before inverting from the bundt pan.