Description
Pizza Monkey Bread is a savory, cheesy pull-apart twist on a classic—loaded with mozzarella, pepperoni, and pizza sauce! It’s the perfect party snack or game-day centerpiece. Simple to prep with refrigerated biscuit dough and gone in minutes. Bake, dip, and watch it disappear!
Ingredients
2 cans refrigerated biscuit dough (like Pillsbury Grands)
2 cups shredded mozzarella cheese
1 cup mini pepperoni or chopped regular pepperoni
¾ cup pizza sauce (plus more for dipping)
2 tbsp melted butter
Optional garnish: chopped parsley, basil, or grated Parmesan
Instructions
Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13-inch baking dish well.
Cut each biscuit into quarters and place them in a large mixing bowl.
Add mozzarella, pepperoni, pizza sauce, and melted butter to the bowl. Gently toss everything until the dough is well coated.
Transfer the mixture into your prepared pan and press down lightly to even out the top.
Bake for 30–35 minutes until the top is golden and the center is cooked through. A knife inserted in the middle should come out hot and clean.
Cool for 5–10 minutes, then invert onto a serving plate if using a bundt pan (or serve directly from the baking dish).
Garnish and serve warm with extra pizza sauce for dipping!
Notes
Want to change things up? Add chopped black olives, bell peppers, or cooked sausage into the mix before baking.
Don’t overbake—once it’s golden on top and hot in the center, it’s ready!
To make ahead: assemble and refrigerate (unbaked) for up to 12 hours, then bake fresh before serving.
Leftovers (if you have any!) reheat beautifully in the oven or microwave.
Bundt pan gives that wow factor, but a regular baking dish works just as well.