Whether you’re looking for a delicious appetizer, or some fun food for kids, this Pizza Monkey Bread is a great recipe! Pepperoni pull apart bread is made super easy with canned biscuits.
Pull Apart Pizza Monkey Bread
I love the fun idea of pepperoni pull apart bread, and it’s definitely a meal that kids will love.
The tops have a nice little crunch and the center is soft and moist – just absolute perfection in each bite.
Even though it takes a little extra prep time to stuff each one, I think the end result is so worth it.
I loved how the inside of each bite had the perfect mix of warm marinara, melted cheese, and mini pepperoni. It really does make each bite so much fun – I brought this over to my nephews and they loved it!
I can definitely see myself making this for a summer BBQ, for some game day food, as an appetizer for a family get together, or for a kids birthday party.
Why Is It Called Monkey Bread?
Monkey bread got its name because of the way it’s eaten. It’s a finger food that you pick apart. Other names for monkey bread are bubble bread, pull-apart bread, and pluck-it cake.
Is Monkey Bread Good The Next Day?
Monkey bread is definitely best served fresh and warm. If you have leftovers, they’ll still taste good as long as you reheat them before serving. The easiest way to reheat a serving is in the microwave at 15-second intervals.
What Can I Use Instead Of A Bundt Pan For Monkey Bread?
If you don’t have a Bundt pan, you could use a cast iron skillet, pie pan, 8 x 8 baking dish, or a muffin tin.
Cooking it in a larger dish can cause the center to cook slower than the edges, which makes it a bit denser (it will also need to bake for longer).
That’s why I’d probably opt for a muffin pan if I didn’t have a Bundt pan. Just keep an eye on it because it will cook more quickly in a muffin tin.
To make pepperoni pizza monkey bread, you’ll need refrigerated biscuit dough, marinara sauce, mozzarella cheese, pepperoni, olive oil, and Italian seasoning.
For the cheesy herb topping, you’ll also need melted butter, dried oregano, parmesan cheese, and fresh parsley. I love serving it with a bit of extra marinara that I warm up on the stove.
How To Make Pizza Monkey Bread
Start by cutting the refrigerated biscuit dough sections in half, then flatten each piece out into a circle. Add a small dab of marinara sauce to the center of each piece of dough. (See the recipe card below for the full printable instructions.)
Add a pinch of cheese and a couple pieces of small pepperoni to the center of each piece of dough. Fold the sides of each piece of dough up and pinch it shut to create filled balls of dough.
Lightly coat the stuffed dough balls in Italian seasoning and olive oil. Layer the oiled dough balls with the remaining cheese and pepperoni in a Bundt pan. Bake until the top is golden brown and the center is set.
Once the pan has cooled enough to handle it, invert the monkey bread onto a serving plate. Top with melted butter, herbs, and grated parmesan. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Know When Monkey Bread Is Done?
You can tell that monkey bread is finished baking when the top is golden brown, the inside is no longer doughy, and the internal temperature reads 200 F on an instant read thermometer.
Try swapping the marinara sauce inside the bites for pesto! It makes such a delicious version of pesto pizza.
If you prefer a garlic bread vibe, melt some butter and minced garlic together, and spoon that into each ball in lieu of the marinara sauce.
You could also use leftover pizza dough from the store instead of the biscuit dough.
Prefer a Mexican vibe? Use queso instead of marinara sauce, and ground beef cooked with taco seasoning instead of pepperoni. That would be delicious with a cheese dip on the side!
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I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Pizza Monkey Bread:
- 2 (16 ounce) cans refrigerated biscuits
- 1/4 cup marinara sauce
- 2 1/2 cups freshly shredded mozzarella cheese*
- 6 ounces pepperoni (cut in half, 170 grams)
- 3 Tablespoons olive oil
- 2 teaspoons Italian seasoning
Savory Monkey Bread Topping:
- 2 Tablespoons melted butter
- 1 teaspoon dried oregano
- 1/3 cup freshly grated parmesan cheese
- Fresh diced parsley (optional)
- 1 1/2 cups warmed marinara sauce (for dipping)
- Preheat the oven to 350 F (176 C).
- To a small mixing bowl, add the olive oil and Italian seasoning. Mix.
- Cut the biscuits in half and flatten each piece out until you have roughly a 2 inch circle.
- Spoon a little marinara (about 1/4 teaspoon) into the center**, add a pinch of mozzarella cheese, add 2 - 3 pieces of pepperoni, then fold the sides up and pinch it together to seal it. Roll the ball in between your hands to smooth it out.
- Put the balls into a large mixing bowl and add the olive oil a little at a time (to keep the balls from sticking together)***. When all the balls are lightly coated in oil, put a layer in a 10 inch Bundt pan, and add a half of the leftover cheese and pepperoni. Add the rest of the balls and top with the rest of the cheese and pepperoni. Place the Bundt pan uncovered in the preheated oven and bake for 35 - 40 minutes, or until the top is golden brown.
- When the Pizza Monkey Bread is finished baking, remove it from the oven and let it cool for a few minutes. While the bread is cooling, get the toppings ready.
- Once the pan is cool enough to handle, help release the dough from the Bundt pan by carefully running a butter knife along the sides if needed. Once the sides are loosened, place a large plate on top of the Bundt pan, then hold both the plate and the Bundt pan while you flip the monkey bread over onto the plate.
- Spoon the melted butter over the top of the monkey bread, then sprinkle with oregano, parmesan, and fresh diced parsley. Serve with warmed marinara.
*It’s important to use freshly shredded cheese because it melts better than pre-shredded cheese does (pre-shredded cheese is coated in an anti-caking agent that stops it from melting smoothly).
**Only add a small amount of marinara to the inside of each ball, or it will leak out and make it difficult to seal the balls.
***I mixed mine with oil before I put them in the Bundt pan so I didn't have extra oil in the pan while baking. Make sure to put a little oil on the balls as you put them into the mixing bowl to keep them from sticking together.
Amount Per Serving: Calories: 676Total Fat: 41.7gCarbohydrates: 56.2gFiber: 2.9gSugar: 10gProtein: 20.8g
Nutrition information isn’t always accurate.
Kids love this delicious Pizza Monkey Bread! Each bite is stuffed with pepperoni and it tastes incredible served with some warm marinara sauce on the side.