Pull-Apart Pizza Bread

Our Pull-Apart Pizza Bread is great as an appetizer, snack, or even an easy dinner! Made with refrigerated biscuits, cheese, and your favorite pizza toppings, this is sure to be your favorite new recipe for a crowd!

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Pull-Apart Pizza Bread (Pizza Monkey Bread) Recipe

My kids went absolutely crazy for this pull-apart pizza bread recipe. It has the pizza flavor that they love, and it’s fun because they get to rip off bite-size pieces to enjoy.

Best of all, it couldn’t be easier. It only takes one pan and it’s pretty much as simple as tossing all of the ingredients together in the pan and baking.

I like to serve it alongside dipping sauces like ranch, pizza sauce, and garlic butter. It’s so yummy!

Ingredients / Shopping List

• 24 ounce pop-cans Flaky Biscuits – I do not recommend using pizza dough for this recipe. I find that it does not cook as evenly in the bundt pan and it sticks to the pan when trying to flip it out for serving. I have used the ‘butter’ and the ‘plain’ variety of the pop-can biscuits and they both taste great.
• 16 ounce block whole milk mozzarella cheese – I highly recommend using a good quality block of mozzarella cheese. It will melt much better and give you more of that gooey pizza effect. Fresh mozzarella, cut into cubes, will work well also.
• 1 cup thin pepperoni slices
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp minced garlic – I like to buy it in a jar already minced just to save a few minutes.
• 1 tbsp italian seasoning
• ¼ tsp kosher salt
• 16 ounce jar pizza sauce

Additions & Substitutions

• Dipping Sauces: You can serve this pizza bread with any of your favorite pizza dipping sauces. My family are ranch lovers, and we also like garlic butter alongside the marinara pizza sauce.
• Veggies: You can add any of your favorite pizza toppings. This includes your favorite vegetables. I recommend adding in mushrooms, black or green olives, peppers, and onions. You can make a different style every time.
• Protein: Just as with the vegetables, you can also add in various proteins. As mentioned above, adding pepperoni is delicious, but you could also add in ground sausage or beef, Canadian bacon, or bacon bits as well.
• For those that do not like pepperoni, and want a vegetable version, feel free to add the toppings of your choice like mushroom or onion slices. I suggest that you do not add anymore than the 1 cup of add-ins so that your cook time remains consistent.

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How to Make Pull-Apart Pizza Bread

1. Preheat the oven to 350 degrees. Spray a bundt pan with non-stick spray.
2. Combine your melted butter, olive oil, minced garlic, italian seasoning and salt.
   
3. Cut biscuits into quarters and mozzarella cheese into ¼-½ inch cubes.
   
4. Evenly layer half of your biscuit pieces in the bottom of your prepared bundt pan
   Pro-Tip: Make sure that you have a nice even single layer and do not pack the biscuit dough tightly because you want some of the cheese and butter to fill in the cracks.
5. Pour seasoned butter mixture evenly over the top of the biscuit dough layer. Followed by the mozzarella cheese and pepperoni slices.
   
6. Repeat with the remaining half of your ingredients. Cover with aluminum foil and bake for 30 minutes.
   
7. Allow it to cool and serve!

How to Store Pull-Apart Pizza Bread

This pull-apart pizza bread is best served hot. You can store leftovers in a covered container, in the refrigerator, for up to 2 days. You can reheat individual portions in the microwave for 30-45 seconds.

More Easy Appetizers

Pull-Apart Pigs in a Blanket | Mini Enchilada Cups | Crockpot Little Smokies | Crockpot Nacho Cheese Dip| Spinach Artichoke Dip | Rotel Dip | Totchos – Tatertot Nachos | Buffalo Chicken Dip | 7-Up Biscuits | Million Dollar Dip | Pizza Sliders | Pull Apart Christmas Tree Bread | Mini Corn Dog Muffins

5 from 15 votes

Pull-Apart Pizza Bread

Author — Jennifer Fishkind

Serves — 8

Our Pull-Apart Pizza Bread is great as an appetizer, snack or even an easy dinner! Made with refrigerated biscuits, cheese and your favorite pizza toppings, this is sure to be your favorite new recipe for a crowd!

PrintRatePin Save Saved

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 24 ounce pop-cans Flaky Biscuits
• ▢ 16 ounce block whole milk mozzarella cheese
• ▢ 1 cup thin pepperoni slices
• ▢ 4 tbsp unsalted butter melted
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp minced garlic
• ▢ 1 tbsp italian seasoning
• ▢ ¼ tsp kosher salt
• ▢ 16 ounce jar pizza sauce

Instructions

 

• Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Set aside.
• In a small bowl combine your melted butter, olive oil, minced garlic, italian seasoning and salt. Set aside.
• Open your cans of flaky biscuit dough and cut each of the biscuits into quarters.
• Cut your block of mozzarella cheese into ¼-½ inch cubes.
• In the bottom of your prepared bundt pan evenly layer half of your biscuit pieces. Make sure that you have a nice even single layer and do not pack the biscuit dough tightly because you want some of the cheese and butter to fill in the cracks.
• Spoon half of the seasoned butter mixture evenly over the top of the biscuit dough layer.
• Evenly distribute half of the mozzarella cheese cubes and finally half of the pepperoni slices.
• Repeat steps 5-7 with the remaining half of your ingredients.
• Cover your bundt pan with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 30 minutes.
• Allow your pull-apart pizza bread to cool in the pan for 5 minutes then carefully flip it out onto a serving plate. You will want to gently flip it back over on your serving dish so that the cheesy pepperoni topping is showing.
• You can warm your pizza sauce and place it into a small serving bowl. You can place it in the center, or on the side, of your pull-apart pizza bread for people to dip their pieces into.

Jenn’s Notes

Storage:

This pull-apart pizza bread is best served hot.  You can store leftovers in a covered container, in the refrigerator, for up to 2 days.  You can reheat individual portions in the microwave for 30-45 seconds.

Tips:

• I highly recommend using a good quality block of mozzarella cheese.  It will melt much better and give you more of that gooey pizza effect.  Fresh mozzarella, cut into cubes, will work well also.
• I do not recommend using pizza dough for this recipe.  I find that it does not cook as evenly in the bundt pan and it sticks to the pan when trying to flip it out for serving.  I have used the ‘butter’ and the ‘plain’ variety of the pop-can biscuits and they both taste great.
• For those that do not like pepperoni, and want a vegetable version, feel free to add the toppings of your choice like mushroom or onion slices.  I suggest that you do not add anymore than the 1 cup of add-ins so that your cook time remains consistent.

Nutrition Info

Calories: 650kcal | Carbohydrates: 47g | Protein: 22g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1777mg | Potassium: 478mg | Fiber: 2g | Sugar: 6g | Vitamin A: 816IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 4mg

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This has definitely become one of the most requested meals at our house. It’s one dish that I never plan on having leftovers from, because I know how much we all love it. My favorite part about it is how easy it is and the fact that we can add any of our favorite pizza toppings to it.