Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pizza Monkey Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 10 minute
  • Yield: 8 servings 1x
  • Category: Appetizer

Description

If you’re looking for an easy appetizer that disappears faster than it hits the table, Pizza Monkey Bread is the winner. This quick party favorite turns biscuit dough into fluffy, pull-apart bites wrapped in melty mozzarella, spicy pepperoni, and warm marinara. Ideal for quick dinner appetizers, game day snacks, or even a savory addition to your brunch table, it’s packed with gooey cheese and a crispy, golden finish that’ll have everyone reaching for seconds.

Whether you’re searching for fun food ideas, a crowd-friendly easy recipe, or a creative take on classic pizza flavors, this is a must-try. The garlic butter aroma, stringy cheese pull, and rich tomato tang make every bite irresistible. Simple to assemble and always a hit—this Pizza Monkey Bread is a new go-to in your rotation of quick snacks and dinner ideas.


Ingredients

Scale

2 cans of refrigerated biscuit dough (16.3 oz each)

2 cups shredded mozzarella cheese

1 cup mini pepperoni slices (or chopped regular pepperoni)

1/2 cup marinara or pizza sauce (plus extra for dipping)

1/4 cup grated Parmesan cheese

3 tablespoons melted butter

2 teaspoons garlic powder

1 teaspoon Italian seasoning

2 tablespoons chopped fresh parsley (optional)

Nonstick cooking spray

Bundt pan or tube pan


Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan generously.
  2. Cut biscuits into quarters and place in a large bowl.
  3. Add mozzarella, pepperoni, marinara, Parmesan, garlic powder, and Italian seasoning.
  4. Drizzle in melted butter and toss to coat all pieces evenly.
  5. Transfer to prepared pan, pressing gently to compact.
  6. Bake for 35–40 minutes or until golden and cooked through.
  7. Let cool 5–10 minutes, invert onto a plate, garnish with parsley.
  8. Serve with extra marinara for dipping.