Pizza Monkey Bread Pepperoni (Print Version)
Pull-apart bread packed with pepperoni, mozzarella, and parmesan, finished with herbs and served with marinara.
# Ingredients:
→ Dough Base
01 -
32 ounces refrigerated canned biscuit dough, cut into quarters
→ Cheese & Meat
02 -
6 ounces pepperoni, sliced and halved
03 -
7 ounces mozzarella cheese, shredded
04 -
1.75 ounces parmesan cheese, grated
→ Seasonings
05 -
2.8 fluid ounces unsalted butter, melted
06 -
1 tablespoon Italian seasoning
07 -
0.5 teaspoon garlic powder
08 -
0.25 teaspoon garlic salt
09 -
Red pepper flakes, to taste (optional)
→ Garnish & Accompaniment
10 -
Fresh parsley, finely chopped, for garnish
11 -
Marinara sauce, for serving
# Steps:
01 -
Preheat the oven to 350°F. Generously coat a bundt pan with nonstick cooking spray and set aside.
02 -
Quarter the biscuit dough and halve each piece of pepperoni. Ensure cheeses and seasonings are measured and ready.
03 -
In a large mixing bowl, combine the biscuit pieces, pepperoni, mozzarella, parmesan, Italian seasoning, melted butter, garlic powder, and garlic salt. Add red pepper flakes as desired. Toss together until all ingredients are evenly coated.
04 -
Transfer the coated mixture into the prepared bundt pan, spreading evenly without packing tightly.
05 -
Bake for 35 to 40 minutes. During the last 10 minutes, cover loosely with foil to avoid over-browning.
06 -
Let the bread cool in the pan for several minutes, then carefully invert onto a serving plate.
07 -
Garnish with chopped fresh parsley and serve warm alongside marinara sauce for dipping.
# Notes:
01 -
To ensure even baking, avoid overfilling the bundt pan and gently press the mixture down only if necessary.