Pepperoni Monkey Bread

Pepperoni 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 to make a delicious appetizer or snack.

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 with a nonstick cooking spray and place it right next to the rest of the ingredients.

Use a cookie sheet 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 the monkey bread is cooked all the way through, remove it from the oven.

Immediately invert the pepperoni monkey bread onto a serving plate.

I like to use my large pizza pan as the serving plate for all my varieties of monkey bread.

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 monkey bread out of the refrigerator.

After refrigeration, it may require a few extra minutes of baking time.  I would start checking it at the listed cooking time though, just in case your oven took longer than usual to heat up.

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Other Snack Recipes We Serve on Gameday

Beer-Boiled Shrimp

Bacon Wrapped Baby Potato Bites

Loaded Mashed Potato Balls

Sweet & Spicy Fried Pickles

Bacon Jalapeno Popper Dip

 

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