Pizza Monkey Bread Recipe: Oozy, Cheesy, Irresistible Fun
Hey, Ever Made Pizza Monkey Bread?
So, the only time my kitchen truly smells like an Italian bakery is when I’m wrestling with (and sometimes, truly losing to) a batch of Pizza Monkey Bread. I mean, it’s basically a pizza’s wild cousin—messier, gooier, and more likely to leave your counters looking like a floury battlefield, but worth every sticky finger. Anyway, first time I made this, my nephew ate half the loaf before it even hit the table. Not joking. (I barely got a bite, which is kind of criminal, but there you go.) This dish is pure snack comfort, and if you’ve had one of those weeks where all you want is carbs and cheese with zero judgment? Friend, welcome home.
Why I (and My Family) Can’t Stop Making This
I trot this out at game nights or, let’s be honest, just any lazy Friday; my family basically stages a mutiny if I don’t. Sometimes I’ll make it just because I forgot to buy groceries and the fridge is almost empty—somehow, monkey bread saves the day (or the cheese drawer). It’s fun to eat, I don’t have to worry about anyone fighting for the biggest slice, but let’s be real: I used to burn the bottom until I started using parchment. Oh, and if you like things neat, well… this isn’t for you.
Gathering Your Ingredients (Subs Included)
- 2 cans of biscuit dough (I’ve tried it with homemade dough and you can, but honestly, store-bought is my lazy savior)
- 1 1/2 cups shredded mozzarella (sometimes I swap half for cheddar when I’m feeling wild)
- 32 slices of pepperoni (or so—math isn’t key here; also, salami works if you’re feeling posh)
- 1/4 cup grated parmesan (truth: my gran swore by Kraft in the green can; I use whatever’s lurking in the fridge)
- 2 tablespoons butter, melted (olive oil is fine if you forget butter. It’s happened to me more than it should.)
- 1/2 teaspoon garlic powder (or a clove, minced—depends on if you love your breath)
- 1 teaspoon Italian seasoning (oregano solo works too; I improvise when I run out)
- Optional: red pepper flakes, chopped basil, or that forgotten bell pepper that’s starting to wrinkle
How I Actually Make Pizza Monkey Bread (Not Always Gracefully)
- Preheat your oven to 180°C (350°F). Grab a bundt pan (if you have one—but on second thought, a cake tin totally works. Just line it well, trust me).
- While that heats up, cut the biscuit dough into little chunks, maybe the size of a walnut? Don’t stress, no one measures these. Toss them in a bowl.
- Mix the melted butter with garlic powder (smells unreal at this point) and Italian seasoning. Pour over the dough pieces. Stir with your hands (this is where I sneak a bit of cheese…okay, a lot).
- Layer up the dough chunks, mozzarella, pepperoni, and parmesan. Some folks alternate, but honestly I just mix it all together—easier cleanup, fewer rules.
- Make sure it looks like a glorious cheesy mess. If it doesn’t, add a bit more cheese for luck.
- Throw it in the oven, bake about 30-35 minutes. The top should go that deep golden brown I love. If it looks a touch pale, give it five more. If it’s charcoal…well, it happens. Just scrape off the worst bits (I’ve been there).
- Let it cool just long enough so you don’t burn the prints clean off your fingers. That’s maybe ten minutes, tops. Flip it out onto a plate; panic a bit if it sticks (run a butter knife around the edge—never fails).
Notes From My (Usually Chaotic) Kitchen
- Trying to use less cheese once? Didn’t work—just go with the extra. Life’s short.
- If you only have a regular cake tin, line it with parchment really well, or you’re digging for bits for days.
- Biscuits sometimes bake up a little raw in the centre; a bit of foil over the top slows things down so the middle cooks through—this is definitely form trial and error.
Variations (The Good, The Bad, and The “Meh”)
- Once tossed in chopped olives and sundried tomatoes—delicious if you’re into that briny thing.
- Tried pineapple, thinking, why not? Turns out… not for me (though my cousin loved it; maybe it’s a generational thing).
- If you’re a veggie fan, chopped mushrooms and peppers work a treat—just saute them so they don’t flood the dough.
Equipment (and Handy Workarounds)
You’ll want a bundt pan for the classic donut-shape, but honestly, a regular round cake tin does the trick—maybe just cut the slices instead of pulling. Or, in a total pinch, muffin tins make cute little individual breads (a bit more faff, though).
Storing (Not That You’ll Need To)
Technically, you could keep leftovers in an airtight container in the fridge for a couple of days, reheating in the oven so it crisps back up… but honestly, in my house it rarely survives the night. If by some miracle you have leftovers, it microwaves okay (just gets a bit soggy—you’ve been warned).
How I Like To Serve It (Totally Unnecessary Tradition)
Always—always—with a bowl of warm marinara to dip (this marinara recipe from The Kitchn is gold). Once I brought out ranch dressing and my brother hasn’t forgiven me since, but I still think it works. Also, a big salad is nice if you want to feel virtuous. (We usually just go for extra cheese instead.)
Pro Tips I’ve Learned—Sometimes the Hard Way
- If you rush the cooling stage, the whole thing falls apart. I once lost half the loaf to the counter. So, yeah, patience is a virtue here.
- Grease that pan like your life depends on it! I once forgot. It’s basically super glue when it’s baked on. Not fun.
- Don’t skimp on seasoning. Otherwise, it’s just bland bread—been there, fixed it with a sprinkle more on top.
Your Pizza Monkey Bread Questions (I Get These a Lot!)
- Can I make this ahead of time? Oh, for sure. Assemble, cover, chill, then bake whenever — though, I think it tastes better fresh out of the oven.
- Do I have to use biscuit dough? No, not at all! I tried pizza dough once, but it got a bit too chewy for my taste. Someone messaged me on Instagram and said crescent roll dough is their secret weapon, so maybe try that?
- What else can I dip this in? Honestly, the world’s your oyster—beer cheese sauce, garlic butter (like from Serious Eats), or just plain tomato soup if you’re feeling homesick.
- My bread fell apart—what did I do? Probably didn’t cool it enough—join the club! Next time, walk away for a bit before flipping.
- Is this freezable? Kinda, but I never remember to try. If you do, wrap it well and thaw in the fridge first before reheating, or it turns into a science experiment.
The only warning I’ll give: this bread disappears quick, so if you hope for leftovers, hide a slice. And if you end up covered in flour from head to toe? Congrats; you’re one of us now. Go enjoy your Pizza Monkey Bread adventure!
Ingredients
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1 1/2 cups shredded mozzarella cheese
- 30 slices pepperoni, quartered
- 1/2 cup marinara sauce, plus more for dipping
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
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1Preheat the oven to 350°F (175°C). Grease a bundt pan or 9-inch round pan well with cooking spray.
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2Cut each biscuit into quarters. Flatten each piece slightly and place a small amount of mozzarella and a few pieces of pepperoni in the center. Fold and pinch the dough around the filling to seal and shape into balls.
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3In a small bowl, mix melted butter with minced garlic and chopped parsley.
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4Dip each stuffed dough ball into the garlic butter mixture and layer them into the prepared pan, drizzling with extra butter as needed. Pour 1/2 cup marinara sauce evenly over the dough balls and sprinkle with Parmesan cheese.
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5Bake for 35 minutes, or until golden brown and cooked through. Let cool for 10 minutes before inverting onto a plate.
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6Serve warm with additional marinara sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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