Pepperoni Pizza Monkey Bread
Quartered biscuit dough tossed with pepperoni, mozzarella, butter, and Italian seasoning, baked in a bundt pan and served with warm marinara.
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.
Notes
Substitutions: Turkey pepperoni can replace regular pepperoni. About 1 pound of pizza dough can replace the biscuits.
Tips: Do not pack the pan, and rest for only 5 minutes before inverting. Check that the center reaches 190 degrees F.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Freeze for up to 2 months.