Pizza Monkey Bread (Print version)

Gooey Pizza Monkey Bread made with biscuit dough, pepperoni, garlic butter, mozzarella, and warm marinara for dipping.

# Ingredients:

For the bread

01 - 2 cans (16.3 oz each / 462 g each) refrigerated biscuit dough

02 - 1 cup (115 g) mini pepperoni or chopped pepperoni

03 - 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese

04 - 4 oz (115 g) low-moisture mozzarella, cut into small cubes

05 - 1/2 cup (50 g) grated parmesan cheese

For the garlic butter

06 - 6 tablespoons (85 g) unsalted butter, melted

07 - 3 cloves garlic, finely minced

08 - 1 1/2 teaspoons Italian seasoning

09 - 1/2 teaspoon garlic powder

10 - 1/4 teaspoon kosher salt

11 - 1 tablespoon chopped fresh parsley, plus more for serving

For serving

12 - 1 1/2 cups (360 ml) marinara or pizza sauce, warmed

13 - Extra grated parmesan, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 10 to 12 cup Bundt pan very well with nonstick spray or softened butter.

02 - Separate the biscuits and cut each biscuit into 4 pieces. Place the pieces in a large mixing bowl.

03 - In a small bowl, stir together the melted butter, garlic, Italian seasoning, garlic powder, salt, and parsley.

04 - Pour the garlic butter over the biscuit pieces and toss gently. Add the pepperoni, shredded mozzarella, mozzarella cubes, and parmesan, then toss again until evenly mixed.

05 - Spoon the mixture into the prepared Bundt pan in loose layers. Do not press it down, since open spaces help the bread bake through.

06 - Bake for 35-40 minutes, until the top is deep golden brown and the center pieces are cooked through. If the top browns too quickly, loosely cover with foil for the last 10 minutes.

07 - Let the bread rest in the pan for 10 minutes. Invert onto a serving plate, sprinkle with extra parsley and parmesan, and serve warm with marinara for dipping.

# Good to know:

01 - Serve warm for the best pull-apart texture.

02 - Keep marinara on the side so the bread does not bake up soggy.

03 - Leftovers can be refrigerated for up to 3 days.

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