Pepperoni monkey bread turns a can of refrigerated biscuits into a pull apart loaf that tastes like a pizza night appetizer. Biscuit pieces get tossed with pepperoni, melted butter, Italian seasoning, and mozzarella, then bake in a bundt pan until golden, and the whole thing is ready in under an hour.
The original draft told you to follow the package for oven time and gave no pan size, so I tested the numbers and wrote them out. I also added a little melted butter to coat the dough, because it makes the outside crisp and helps the seasoning stick to every piece.
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Why This Pepperoni Monkey Bread Recipe Works
Quartering jumbo biscuits gives you dozens of small pieces, and each piece has crisp edges and a soft center. That pull apart texture is what makes monkey bread fun to eat with your hands.
Tossing the pieces in butter and Italian seasoning before they go in the pan seasons the dough from the inside. Every bite carries garlic and herbs instead of only the top layer.
Mozzarella melts into the gaps between the pieces and holds the loaf together. Pepperoni adds salty, spicy bites, and the warm marinara on the side supplies the sauce that makes it taste like pizza.
Ingredients for Pepperoni Monkey Bread
- 1 can, 16.3 ounces, refrigerated jumbo biscuit dough, 8 biscuits
- 1 cup chopped pepperoni
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 cup marinara sauce, warmed, for dipping
- Cooking spray, for the pan
Biscuit dough. Jumbo biscuits make larger, softer pieces. Keep the can cold until you are ready to cut, because warm dough gets sticky.
Pepperoni. Chop the slices into small pieces so they spread evenly through the loaf. Turkey pepperoni works for a lighter option.
Mozzarella. Shredded low moisture mozzarella melts ideal. Freshly shredded cheese melts more smoothly than the bagged kind.
Butter and seasoning. Melted butter helps the Italian seasoning and garlic powder cling to every piece and promotes browning.
Marinara. Warm it before serving so it does not cool the bread. A jar of simple marinara is all you need.
How to Make Pepperoni Monkey Bread
1. Prep the pan Heat the oven to 350 degrees F. Coat a 10 cup bundt pan generously with cooking spray, including the center tube.
2. Cut the dough Open the can and cut each biscuit into quarters to make 32 pieces.
3. Toss the pieces In a large bowl, toss the biscuit pieces with the melted butter, Italian seasoning, and garlic powder until evenly coated.
4. Add the fillings Add the pepperoni and mozzarella and toss gently to distribute them through the dough.
5. Fill the pan Transfer the mixture to the bundt pan, spreading it loosely without packing it down.
6. Bake and rest Bake for 25 to 30 minutes, until deep golden brown and the center biscuits reach 190 degrees F. Rest the pan for 5 minutes, then invert onto a serving plate.
How to Serve Pepperoni Monkey Bread
Serve the loaf warm on a platter with the marinara in a bowl in the center for dipping. It works well alongside a crisp Italian house salad for a casual dinner, or next to a simple beef chili on game day. For a warm fall menu, add a bowl of creamy pumpkin soup, and for a bigger spread include whipped feta dip with honey. Let guests pull off pieces by hand, and keep napkins nearby.
How to Store and Reheat Pepperoni Monkey Bread
Cool the loaf completely and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat pieces on a baking sheet at 350 degrees F, covered loosely with foil, for 10 to 12 minutes until they reach 165 degrees F. You can also freeze the cooled loaf, wrapped tightly, for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Tips and Variations for Pepperoni Monkey Bread
Grease generously. The cheese can stick to the pan, so coat every surface, including the center tube, with cooking spray.
Do not pack the pan. Loose pieces bake through evenly, while a packed loaf can stay doughy in the center.
Rest for only 5 minutes. Letting it cool longer lets the cheese set and the loaf stick to the pan.
Check the center. The middle pieces should read 190 degrees F on a thermometer before you take the pan out.
Prevent over browning. If the top gets dark before the center is done, cover the pan loosely with foil.
Skip raw dough. Do not taste the dough before it is baked, because raw dough can carry harmful bacteria.
Flag the allergens. The loaf contains wheat and milk, so label the platter for guests with allergies.
Use trusted guidance. For general advice on storing leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Pepperoni Monkey Bread
Can I make pepperoni monkey bread ahead of time?
You can toss and fill the pan up to 2 hours ahead and keep it covered in the refrigerator, then bake it just before serving. It is ideal when eaten fresh from the oven.
How do I reheat pepperoni monkey bread?
Warm it on a baking sheet at 350 degrees F, loosely covered with foil, for 10 to 12 minutes until it reaches 165 degrees F.
Can I freeze pepperoni monkey bread?
Yes. Wrap the cooled loaf tightly and freeze it for up to 2 months, then thaw it in the refrigerator overnight and reheat it before serving.
Can I use homemade dough?
Yes. Use about 1 pound of pizza dough cut into 1 inch pieces, and bake it a little longer, until the center reaches 190 degrees F.
What can I use if I do not have a bundt pan?
A 9×13 baking dish works. Spread the pieces in one layer and bake for 20 to 25 minutes, then serve straight from the dish.
Pepperoni Pizza Monkey Bread
Equipment
- 10 cup bundt pan
- Large mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 can refrigerated jumbo biscuit dough 16.3 ounces, 8 biscuits
- 1 cup pepperoni chopped
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter melted
- 1 tbsp Italian seasoning
- ½ tsp garlic powder
- 1 cup marinara sauce warmed, for dipping
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and coat a bundt pan with cooking spray.
- Cut and toss. Quarter each biscuit and toss the pieces with the butter, seasoning, and garlic powder.
- Add fillings. Mix in the pepperoni and mozzarella and spoon the mixture loosely into the pan.
- Bake. Bake for 25 to 30 minutes until deep golden and the center reaches 190 degrees F.
- Rest and serve. Rest for 5 minutes, invert onto a plate, and serve with warm marinara.
