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.