Pepperoni Pizza Pull-Apart Bundt Bread
Yield: 8–10 servings
Prep: 15–20 minutes
Bake: 35–45 minutes
Oven: 350°F / 175–180°C
Pan: 10–12 cup Bundt pan
Ingredients
Bread
2 cans refrigerated biscuit dough, about 16 oz each
Grands-style biscuits work very well.
8 oz shredded mozzarella
4–6 oz sliced pepperoni
½ cup grated Parmesan cheese
Garlic-herb butter
6 tbsp unsalted butter, melted
1 tsp garlic powder
½ tsp onion powder
1½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp red-pepper flakes — optional
1 tbsp chopped fresh parsley — optional
For serving
1½–2 cups marinara or pizza sauce
Extra mozzarella or Parmesan, optional
Fresh parsley or basil, optional
Tip: A very similar tested-style version uses canned biscuits, pepperoni, mozzarella, Parmesan, butter, Italian seasoning and garlic seasoning at 350°F for roughly 35–40 minutes.
Full Step-by-Step Recipe
1. Prepare the Bundt pan
Preheat your oven to 350°F (175–180°C).
Generously grease a 10–12 cup Bundt pan with:
butter, or
nonstick cooking spray, or
oil.
Pay particular attention to the center tube and all the grooves.
This is important because melted cheese can make the bread stick.
2. Prepare the biscuits
Open the refrigerated biscuit cans.
Cut each biscuit into 4 pieces.
You should end up with roughly bite-size pieces of dough.
Don’t make the pieces too large—the center needs to cook completely.
3. Make the garlic butter
In a bowl combine:
6 tbsp melted butter
1 tsp garlic powder
½ tsp onion powder
1½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
red-pepper flakes, if desired.
Mix well.
4. Add the pizza ingredients
Put the biscuit pieces into a large mixing bowl.
Add:
pepperoni
mozzarella
Parmesan
garlic-herb butter.
Gently toss everything together until the biscuit pieces are coated.
Don’t mash or knead the biscuit dough.
You want individual pieces that will pull apart after baking.
5. Fill the Bundt pan
Transfer the mixture into the prepared Bundt pan.
Spread it around the center tube.
Press it very lightly into the pan—just enough to eliminate huge air pockets.
Don’t compact it tightly.
You want the finished bread to have that loose, pull-apart texture seen in your picture.
6. Add extra toppings
For an appearance closer to the photograph, reserve a little:
mozzarella
Parmesan
pepperoni.
Scatter them over the top.
You can also sprinkle a little Italian seasoning over everything.
7. Bake
Bake at:
350°F / 175–180°C for approximately 35–45 minutes.
Start checking around 35 minutes.
The outside should be:
golden brown
bubbling with melted cheese
crisp around the edges.
The most important test is the center.
Take a small knife or skewer and check a piece of dough near the middle. It should no longer look raw or gummy.
If the top becomes too dark before the center is cooked, loosely cover the Bundt pan with aluminum foil and continue baking. This is also recommended for deeper Bundt-pan versions because the center can require additional cooking time.
How to Remove It Without Breaking
This is one of the most important parts.
Let the bread sit in the pan for 5–10 minutes after removing it from the oven.
Run a thin knife carefully around:
the outside edge
the center tube.
Place a large serving plate upside down over the Bundt pan.
Hold the plate and pan firmly.
Flip them together.
Gently lift the Bundt pan.
If it doesn’t release immediately, don’t force it. Give the pan a few gentle taps.
The finished result should look like the photograph—a golden ring of cheesy, pepperoni-filled pull-apart bread.
Pizza Sauce Center
Warm 1½–2 cups marinara/pizza sauce in a saucepan or microwave.
Place a small heat-safe bowl/ramekin of sauce in the center of the finished Bundt bread.
Alternatively, put the sauce in the center after transferring the bread to the plate.
Serve warm.
The original-style recipes commonly pair this type of pizza monkey bread with warmed pizza/marinara sauce for dipping.
How to Make It Taste Even Better
For a more restaurant-style version:
Use two cheeses
Use:
6 oz low-moisture mozzarella
2 oz provolone
½ cup Parmesan
The provolone gives it a stronger pizza-shop flavor.
Add garlic
Add 1–2 cloves freshly minced garlic to the butter.
Add fresh herbs
After baking, sprinkle with:
fresh parsley
basil
Parmesan.
Make the pepperoni crispy
Put a few pepperoni slices on the top of the mixture before baking. They’ll crisp up and give you the appearance shown in the picture.
🌶️ Variations
Supreme Pizza Monkey Bread
Add:
diced bell pepper
mushrooms
black olives
cooked Italian sausage
onion.
Meat Lovers
Add:
pepperoni
cooked sausage
bacon
ham.
Four Cheese
Replace some of the mozzarella with:
provolone
Parmesan
fontina.
Vegetarian
Use:
mushrooms
peppers
olives
onions
spinach.
Spicy
Add:
jalapeños
crushed red pepper
hot Italian sausage
spicy pepperoni.
Nutrition Information
Because the exact ingredients/brands in the photograph aren’t known, these are estimates, not laboratory values.
For the recipe above, assuming 10 servings:
Nutrient Approx. per serving
Calories 400–450 kcal
Protein 15–18 g
Carbohydrates 25–32 g
Fat 25–30 g
Saturated fat 11–14 g
Fiber 1–2 g
Sugar 3–5 g
Sodium 800–1,100 mg
Cholesterol 45–65 mg
The biggest variables are the biscuit brand, pepperoni, cheese, butter, and how much dipping sauce is actually eaten. Published pizza-monkey-bread recipes show substantially different nutrition depending on the dough and ingredients used.
To reduce calories
Use turkey pepperoni.
Use part-skim mozzarella.
Reduce butter to 3 tbsp.
Use 1 cup cheese instead of 1½ cups.
Serve with marinara rather than a creamy dip.
To reduce sodium
Choose low-sodium mozzarella.
Use less pepperoni.
Use low-sodium marinara.
Don’t add the optional salt.
Q&A
Can I use pizza dough instead of biscuits?
Yes. Cut pizza dough into small pieces and use it in essentially the same way. Allow extra time for the dough to rise if you’re using yeast-based homemade dough.
Can I use homemade pizza dough?
Definitely. In fact, homemade dough gives you a more bread-like result. A yeast-based Bundt pizza bread generally needs a rise before baking.
Can I make it without pepperoni?
Yes. Substitute cooked sausage, ham, bacon, vegetables, or simply add more cheese.
Why is my center still doughy?
The Bundt pan is deep, so the outside can brown before the center cooks.
Lower the oven temperature slightly if necessary, loosely cover the top with foil, and continue baking until the center dough is fully cooked.
Why did my bread stick to the Bundt pan?
Usually one of three things:
Not enough grease.
Cheese melted directly against the pan.
The bread cooled too long before being removed.
Grease the pan extremely well and remove the bread after about 5–10 minutes of cooling.
Can I prepare it the night before?
Yes. Assemble it, cover it, refrigerate it, and bake the following day. For yeast-based versions, overnight refrigeration can be particularly convenient.
Can I freeze it?
Yes. Cool the baked bread completely, wrap it very well, and freeze.
For best quality, use within about 3 months. Thaw in the refrigerator and reheat before serving.
How do I reheat leftovers?
Oven: 325°F / 165°C for 10–15 minutes.
Air fryer: 325°F for about 5–8 minutes.
Microwave: 30–60 seconds per portion, although the bread won’t be as crisp.
Can I use a different pan?
Yes, but cooking time will change.
A Bundt pan gives you the distinctive ring shape in the picture. A 9×13-inch pan will generally cook faster because the mixture is shallower.
What sauce is best?
Marinara or pizza sauce is the classic choice. Warm it before serving.
Ranch, garlic butter, or a mixture of marinara and ranch also works.
Is this an appetizer or a main meal?
Both. Cut it into smaller pieces for a party appetizer; larger portions with a salad make a casual dinner.
My recommended version for the photo
If your goal is to reproduce the exact look in your uploaded picture, I’d use:
2 × 16-oz cans biscuit dough + 8 oz mozzarella + 4–6 oz pepperoni + ½ cup Parmesan + 6 tbsp garlic butter + Italian seasoning, baked in a well-greased 10–12 cup Bundt pan at 350°F for about 40 minutes, then inverted after 5–10 minutes and served with warm marinara in the center.
