Pizza Monkey Bread: The Pull-Apart Party Appetizer That’s Impossibly Easy

Melty cheese, crispy pepperoni, and buttery biscuit pieces all tangled together in one golden, bubbling pull-apart loaf—this is the weeknight shortcut that feels like you actually tried.

⚡ Quick Recipe Snapshot: Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes | Difficulty: Medium | Servings: 8–9 | Calories: 700 per serving | Cuisine: American, Italian American

Grocery List (& Shortcuts)

Main Players

• 32 oz refrigerated canned biscuits (2 cans, typically)
• 6 oz sliced pepperoni
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/3 cup melted butter
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• Red pepper flakes (optional, for heat)
• Fresh parsley (for garnish)
• Marinara sauce (for dipping)

The Shortcut: Use pre-shredded mozzarella and store-bought marinara—no shame in it. This recipe is already a win because you’re using canned biscuits, so lean into the convenience.

Substitutions That Work

• Gluten-free: Swap canned biscuits for gluten-free refrigerated biscuits (most grocery stores carry them).
• Dairy-free: Use dairy-free mozzarella and skip the parmesan, or use a plant-based parmesan blend.
• Meat-free: Replace pepperoni with sun-dried tomatoes, roasted red peppers, or Italian sausage crumbles.
• Spice level: Add more red pepper flakes if you like heat, or omit them entirely for a milder version.

Step-by-Step

Prep

Preheat your oven to 350°F and spray a bundt pan generously with nonstick cooking spray—this is key for getting the whole thing to flip out cleanly.

Cut the canned biscuits into quarters (they’ll be small, bite-sized pieces—perfect for pulling apart). Halve the pepperoni slices so they’re easier to distribute throughout.

Toss & Build

Combine the biscuit pieces, pepperoni halves, mozzarella, parmesan, melted butter, Italian seasoning, garlic powder, and garlic salt in a large bowl. Toss everything together until the biscuit pieces are evenly coated and the cheese and pepperoni are distributed throughout. Don’t overthink it—just make sure nothing’s clumpy.

Bake

Pour the mixture into your prepared bundt pan and spread it out gently. Bake for 35–40 minutes until the top is golden and you can see the cheese bubbling at the edges. Cover with foil for the last 10 minutes if the top is browning too fast—this keeps it tender inside while the edges stay crispy.

Finish

Let it cool in the pan for 2–3 minutes (just enough time to set slightly). Carefully flip the bundt pan onto a large serving plate—use oven mitts because it’s hot. If it doesn’t come out right away, gently tap the bottom of the pan or run a thin knife around the edges. Garnish with fresh parsley and red pepper flakes if you like. Serve warm with marinara sauce for dipping.

Harper’s Tips

• Texture wins: The foil trick in the last 10 minutes is everything. It keeps the inside tender and cheesy while the outside stays crispy—don’t skip it.
• The flip: If you’re nervous about flipping, place your serving plate upside-down over the bundt pan first, then flip them together. It’s less scary that way, and the bread almost always releases cleanly.
• Make-ahead shortcut: Assemble the whole thing in the bundt pan the night before, cover it with plastic wrap, and refrigerate. Just add 5–10 minutes to the bake time if baking from cold.

Storage & Leftovers

Fridge: Store leftover pizza monkey bread in an airtight container for up to 3 days. Reheat in a 325°F oven for 10–15 minutes until warmed through and the cheese is melty again—the microwave works too, but the oven keeps the texture better.

Freezer: You can freeze the baked loaf (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven for 15–20 minutes.

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Save This Recipe & Tell Me How It Went!

This pull-apart pizza monkey bread is proof that the best weeknight wins come from smart shortcuts, not fancy techniques. Bookmark this one for your next game night, potluck, or just because you want something cozy and cheesy on the table in under an hour. Let me know in the comments how yours turns out—I’d love to hear if you added any fun toppings or made it your own.

Pizza Monkey Bread

This pizza monkey bread features melty cheese, crispy pepperoni, and tender biscuit pieces combined into a pull-apart loaf. It is a quick and easy appetizer that’s perfect for game days or gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: American, Italian American

Calories: 700

Ingredients Equipment Method

Ingredients

  

Main

• 32 oz refrigerated canned biscuits (2 cans, typically)
• 6 oz sliced pepperoni
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/3 cup melted butter
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp garlic salt

red pepper flakes

fresh parsley

marinara sauce

Equipment

• Bundt pan

Method

 

Instructions

1. Preheat your oven to 350°F and spray a bundt pan generously with nonstick cooking spray.
2. Cut the canned biscuits into quarters and halve the pepperoni slices.
3. Combine the biscuit pieces, pepperoni, mozzarella, parmesan, butter, Italian seasoning, garlic powder, and garlic salt in a large bowl.
4. Toss everything together until evenly coated and distributed.
5. Pour the mixture into your prepared bundt pan and spread it out gently.
6. Bake for 35–40 minutes until the top is golden and cheese is bubbling.
7. Cover with foil for the last 10 minutes if the top is browning too fast.
8. Let it cool in the pan for 2–3 minutes, then carefully flip onto a serving plate.
9. Garnish with parsley and red pepper flakes, serve warm with marinara sauce.