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!
Servings: 8
Calories: 650kcal
Ingredients
- 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.
Video
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
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