This recipe for Pepperoni Monkey Bread is filled with pepperoni, garlic butter and plenty of mozzarella cheese. Enjoy this pull-apart pizza bread made with Pillsbury biscuits.
Serve the warm bread with some additional marinara sauce for dipping and watch your guests dive into the melty pull-apart goodness. Perfect for any occasion from tailgates to potluck dinners!
Check out even more Refrigerated Biscuit Dough Recipes you can prepare for your loved ones and friends!
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This savory monkey bread recipe involves combining bite-sized pieces of refrigerated biscuit dough with homemade garlic butter, savory pepperoni slices and gooey melted mozzarella cheese.
The biscuits are baked in a bundt cake pan which helps create a fun pull-apart bread. It also makes them crispy on the outside and bursting with melted cheesy goodness inside, your family will be begging for more!
This recipe is very similar to my Air Fryer Pizza Monkey Bread only it's made in a traditional oven.
Looking for more recipes to serve as Easy Appetizers? Try my Garlic Parmesan Cheese Bread Sticks, Pillsbury Pizza Dough Cheese Sticks or my Grands Biscuits Garlic Bread recipe.
Table of Contents
How to make Monkey Bread with Pillsbury Biscuits
Using pre-made refrigerator dough makes for a quick and satisfying appetizer or side dish. All that you need to do is cut the biscuits into smaller pieces, then coat them with melted butter and your favorite herbs and cheese.
Make sure to cut the biscuits into similar-sized pieces. This will result in a more consistent texture throughout the monkey bread.
To prevent sticking, make sure to generously grease the pan with non-stick cooking spray before adding the biscuit pieces.
After arranging the biscuit pieces in the pan, give them a little bit of time to rise before baking. The refrigerated biscuits won't rise like my recipe for Garlic Parmesan Monkey Bread, but they will warm up nicely before baking.
Monkey bread is ready when it turns golden brown on the top and the biscuits are fully cooked.
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Main Ingredients:
Make sure you print out the recipe below and save it for later!
Substitutions and Variations
- For added variation, feel free to replace the pepperoni with salami, Canadian bacon, Italian sausage, or bacon.
- You can also use different cheeses. Cheddar cheese would be great if you were using bacon or even a Monterey Jack cheese with salami!
- Feel free to add chopped green and red peppers to the monkey bread as well!
- Love a little heat? Try stirring ½ teaspoon of red pepper flakes into the garlic butter mixture.
Step-by-Step Directions:
Step 1: Open the cans of biscuits. On a cutting board, divide each biscuit into pieces.
Step 2: Melt the butter in the microwave.
Step 3: Add the biscuits to a bowl and then pour the melted butter on top. Sprinkle the seasonings on top.
Step 4: Add half of the Parmesan cheese. Then add 1 ½ cups of the mozzarella cheese into the bowl with the biscuits. Toss the biscuits in the cheese to coat them completely.
Step 5: Prepare a cake pan or Bundt pan by brushing it with melted butter. Start by placing a layer of pepperoni on the bottom of the pan.
Step 6: Add a layer of buttered biscuits.
Step 7: Then add another layer of pepperoni slices.
Step 8: Finish with the final layer of biscuits and remaining mozzarella cheese. Sprinkle freshly grated Parmesan cheese generously over the top before baking.
Baking Instructions
Step 6: Preheat your oven to 350°F and bake the monkey bread for 20 minutes or until it turns a delicious golden brown. Allow it to cool for about 10 minutes before removing from the bundt pan
Before You Begin!
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Prep Ahead Tips
Prepare the recipe according to directions up until the baking instructions.
Cover the cake pan with greased plastic wrap and store in the refrigerator until you're ready to bake and enjoy. Bake as directed in the recipe card below.
Storage, Freezing and Reheating Tips
Refrigerator: Allow any leftovers to fully cool before storing them in an airtight container or wrapped in foil at room temperature. Use leftovers within 5 days.
Freezer: Cut the leftover bread into portions or leave it whole. Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil to protect against freezer burn. Place the wrapped monkey bread in a freezer-safe bag or airtight container, label with the date, and store it in the freezer for up to 3 months.
Reheating: If frozen, thaw the monkey bread overnight in the refrigerator or at room temperature for a few hours. For a quick reheat, bake individual portions in a preheated 250°F oven for 10-15 minutes, or microwave them for 30-60 seconds.
📖 Recipe Card
Pepperoni Mozzarella Monkey Bread
Ingredients
- 2 cans Refrigerated Pillsbury Grands Biscuits
- 1 cup butter
- 2 teaspoons garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- 1 tablespoon Italian seasoning
- 1 cup pepperoni slices
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
Method
- Preheat oven to 350°F.
- Cut each biscuit into 4 pieces and transfer to a large bowl.
- Melt the butter and pour it over the cut up biscuits.
- Sprinkle the seasonings over the biscuits and stir until evenly distributed.
- Add half of the Parmesan cheese to the biscuits and stir again to combine.
- Spray a cake pan or bundt pan with non-stick cooking spray.
- Begin by adding a layer of pepperoni slices to the bottom of the bundt pan.
- Place half of the Parmesan cheese coated biscuit pieces into the bundt pan. Then sprinkle half of the mozzarella cheese. Then add another layer of pepperoni slices.
- Continue layering with the second half of the biscuit pieces. Followed by the remaining mozzarella cheese.
- Sprinkle the top of the biscuits with the remaining grated Parmesan cheese.
- Bake for about 20 minutes or until the biscuits are golden brown.
- Let cool 10 minutes before serving.
- Turn the bundt pan over onto a serving plate, tapping the top to let the baked bread slide out.
- Pull apart to enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2017 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Donna @ Modern on Monticello says
Hey Lois! I have never tried monkey bread this way and it looks delicious. I printed the recipe for lasagna night next week. Thanks for sharing it. I am visiting from the Ginger Snaps party. Miss you over at the Home Matters Party every week.
Jolina says
Oh my word I love this! I generally like sweet things but cheese and garlic and pepperoni?? I'm in!
Lois says
LOL, yes, the combination of pepperoni and mozzarella are amazing. Thank you for visiting!
Arlene Mobley says
I love easy recipes like this using canned biscuits. This looks so good and I can't wait to try it.
Lois says
Thanks! It is an easy recipe which is what I love. Thanks for visiting.
Denise says
I love recipes you can eat with your hands.....so much fun. I could make this for my son's dinner and he would be ecstatic! Looks great .....might have to make this for my book club.
Lois says
Thank you for visiting! Hope you try the recipe soon.
Marisa Franca says
That looks delicious and it would be super popular with our family. So easy to make and even easier to chow down. Only thing is, the monkey bread would go so fast I know I'd have to make two. Can't wait to see the grandsons' faces when I present them with this treat.
Lois says
The grandkids would have fun helping you prepare it too! Thank you for visiting!
Gloria says
This sounds like a fun twist on pizza. Sitting around with friends, having some wine and pulling apart some bread sounds like a great evening to me.
Lois says
Yes, it's perfect when friends come over! Thanks for visiting!
Miz Helen says
I just pinned your awesome Monkey Bread, I will be having this soon! Hope you are having a great day and thanks so much for sharing you awesome post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Joanne DiPalo says
This is one of the best snacks for game watching. I must admit that I have not been successful making monkey bread. I'll keep trying, I know everyone will love your recipe if I get it right! Thanks so much for sharing your delicious recipe.