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Pizza Monkey Bread Recipe

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4.3 from 4 reviews

  • Author: Chef
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This savory Monkey Bread recipe transforms refrigerated biscuits into a cheesy, pepperoni-studded pull-apart bread baked in a Bundt pan. Layers of mozzarella and pepperoni are sealed inside each dough ball, then baked until golden and topped with melted butter, oregano, parmesan, and fresh parsley. Served with warm marinara sauce for dipping, it’s a perfect shareable appetizer or snack for pizza lovers.

Ingredients

Dough and Filling

  • 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)

Coating and Topping

  • 3 Tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 2 Tablespoons melted butter
  • 1 teaspoon dried oregano
  • 1/3 cup freshly grated parmesan cheese
  • Fresh diced parsley (optional)

Serving Sauce

  • 1 1/2 cups warmed marinara sauce (for dipping)

Instructions

  1. Preheat the oven: Set your oven to 350°F (176°C) to ensure it’s fully heated by the time your monkey bread is assembled and ready to bake.
  2. Mix olive oil and Italian seasoning: In a small bowl, combine 3 tablespoons of olive oil with 2 teaspoons of Italian seasoning. This mixture will help flavor and prevent the dough balls from sticking.
  3. Prepare the biscuit dough: Cut each refrigerated biscuit in half. Flatten each piece into roughly a 2-inch circle to make it easier to fill and fold.
  4. Assemble dough balls: Place about 1/4 teaspoon of marinara sauce in the center of each dough circle, add a pinch of shredded mozzarella cheese, and then 2 to 3 pieces of halved pepperoni. Fold the dough sides up and pinch to seal tightly, then gently roll the ball between your hands to smooth it out.
  5. Coat and layer the balls: Place the assembled dough balls in a large mixing bowl. Gradually drizzle in the olive oil and toss lightly to evenly coat the dough balls and prevent them from sticking together. Layer half of the balls in the bottom of a 10-inch Bundt pan, then sprinkle with half of the leftover cheese and pepperoni. Add the remaining balls, topping with the rest of the cheese and pepperoni.
  6. Bake: Place the uncovered Bundt pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the dough is cooked through.
  7. Cool and prepare for serving: Remove the monkey bread from the oven and allow it to cool for several minutes.
  8. Remove from the pan: Run a butter knife carefully along the sides of the Bundt pan to loosen the bread. Place a large plate over the pan, hold both firmly, and invert the pan to release the monkey bread onto the plate.
  9. Add finishing touches: Drizzle the melted butter over the top of the monkey bread, then sprinkle evenly with dried oregano, freshly grated parmesan cheese, and fresh diced parsley if desired.
  10. Serve: Serve warm with 1 1/2 cups of warmed marinara sauce on the side for dipping.

Notes

  • Use refrigerated biscuits for convenience, but make sure they are fresh and not expired for the best rise and texture.
  • Feel free to swap pepperoni for other pizza toppings like cooked sausage or vegetables if preferred.
  • Make sure to seal the dough balls tightly to prevent cheese and sauce leakage during baking.
  • The melted butter topping adds richness and helps hold the herbs and cheese garnish in place.
  • This recipe is perfect for sharing and pairs well with a side salad for a light meal.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://saracooking.com/pizza-monkey-bread-recipe/