Pepperoni Pizza Monkey Bread, a savory twist on the standard pull-apart biscuit loaf baked in a bundt pan. Biscuits, pepperoni, mozzarella cheese, and garlic butter come together in just under an hour to make a delicious appetizer, party snack, or kid-friendly dinner.
Just like many other monkey bread recipes, this one starts with canned biscuits.
The most economical way to purchase biscuits os to go ahead and buy jumbo flaky biscuits.
I tend to stick with the flaky biscuits because they produce a better crust result.
I can never seem to be able to find regular-sized flaky biscuits in the economy packs of 4 tubes or I would use those.
Jumbo flaky refrigerated biscuits are always available in generic too!
Since so many flavors are being added to this recipe, generic biscuits will work just fine in this case.
When using jumbo biscuits, just split them into two pieces.
You can buy a block of mozzarella cheese and cut it into cubes.
Ooooor, you could take the shortcut of buying some mozzarella cheese sticks and cut each stick into 4 to 5 pieces.
I prefer the cheese stick method because I can always pack any extras into lunches or cut up one or two for salads.
Once all of the cheese pieces are cut, I like to go ahead and set up my workstation.
I melt the butter and add the seasonings to it now. By the time I have finished setting up the workstation, the butter has had a chance to cool slightly.
Spray a bundt pan (affiliate link) with a nonstick cooking spray and place it right next to the rest of the ingredients.
Use a cookie sheet (affiliate link) or a cutting board to keep any drips and spills from getting all over the place.
The easiest way to get the cheese to stay inside the individual biscuit balls is to place the cheese pieces in between the slices of pepperoni.
Then I bring up the sides of the biscuit dough and pinch the dough together.
It will look like a Chinese dumpling that has not been cooked.
If there are some thin areas or spots that broke open, gently stretch the dough to close up the area.
Now gently roll the ball between the palms of your hands to form a ball.
It really won’t matter if they are not perfect balls.
These biscuits will become change their shape to fill in air gaps as they rise during baking.
The biscuit balls are not likely to be round when you start pulling pieces off the finished product anyway.
Roll the dough balls into the butter and herb mixture.
Make sure the whole thing is coated.
The butter on the outside is what will help them pull apart easily once cooked.
Microwave the butter mixture for 5 to 10 seconds if it begins to solidify or get too thick.
Begin placing the completed balls in the bottom of the bundt pan.
After about half of the balls have been placed in the pan, cover them with half of the grated parmesan cheese.
It usually takes me a little more than half, around 20 or so, to cover the bottom of the pan sufficiently.
Continue stuffing, rolling, and buttering the rest of the pepperoni and cheese stuffed biscuit balls until all of the biscuits have been used up.
If there is any herbed butter remaining, you can discard or pour it over the top layer of biscuits.
Sprinkle the remaining cheese over the last layer of balls.
Bake these until you the biscuits in the middle are cooked.
To see if they are done, stick a fork in between 2 pieces and peek in there.
It should look like you are pulling a breakfast biscuit apart. They should not be doughy.
The top may become a bit dark, you can the pan loosely with foil if it is a problem.
We don’t mind the darker biscuit bottoms. It’s kind of like a pizza crust that is usually darker on the edges.
When all of the biscuits are cooked all the way through, remove the pan from the oven.
Immediately invert it onto a serving plate.
I like to use my large pizza pan (affiliate link) as the serving plate.
You can use the hole in the middle to hold your favorite pizza sauce or marinara for dipping.
For a super quick dinner, make this ahead of time and pop it into the refrigerator. As the oven is preheating, take the pan out of the refrigerator.
After refrigeration, it may require a few extra minutes of baking time. I would check at the end of the recommended cooking time and add a few minutes as necessary.
You can make this in a sausage pizza version too! Simply use cooked Italian sausage.
I break the raw sausage into bite size pieces before cooking them in a skillet, like mini sausage meatballs.
A sausage meatball is going to be much easier to stuff into the biscuit dough.
You can really add anything you want, just make sure whatever ingredients you use are already cooked to avoid biting into raw ingredients.
MORE PARTY SNACK RECIPES YOU HAVE GOT TO TRY
Pizza Monkey Bread
Biscuits, pepperoni, mozzarella cheese, and garlic butter come together to make a delicious appetizer or snack.
- Bundt Pan
- Preheat oven to 350 Degrees F.
- Prepare a bundt pan by spraying with a nonstick cooking spray.
- Melt butter and mix with Italian seasoning and granulated garlic, set at the workstation.
- Split biscuits into halves, making 2 biscuit circles, set at the workstation.
- Cut mozzarella sticks into 4 pieces. Set at the workstation.
- Take one biscuit circle and top with 1 slice of pepperoni, 1 piece of cheese, followed by one more slice of pepperoni.
- Fold up the sides of the biscuit to form a half circle and pinch seams to seal.
- Roll the half circle into a ball.
- Roll the ball in the melted herbed butter, turning to coat completely, and place into prepared bundt pan.
- Continue making pepperoni biscuit balls until the bottom of the bundt pan is covered, about 20 balls.
- Sprinkle parmesan cheese over the coated balls in the bundt pan.
- Continue making pepperoni balls until all of the ingredients have been used.
- Pour any remaining butter over the top of the monkey bread.
- Cover with remaining parmesan cheese.
- Bake in the preheated 350⁰F oven and bake for 35 to 45 minutes, or until the biscuits in the center are cooked through.
- Once biscuits are cooked through, remove from oven and invert onto a serving plate.
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