Pull Apart Pizza Bread
This pull-apart pizza bread is topped with gooey cheese and pepperoni for a snack, lunch or to serve with pasta for a tasty and filling main meal.
Servings: 8
Calories: 666kcal
Ingredients
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- ¼ teaspoon kosher salt
- 24 ounces flaky biscuit dough (two 12-ounce cans)
- 16 ounces whole milk mozzarella cheese
- 1 cup thinly sliced pepperoni
- 16 ounces pizza sauce
Instructions
- Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray. Set aside.
- In a small bowl, combine your melted butter, olive oil, minced garlic, Italian seasoning and salt. Set aside.
- Cut the biscuits into quarters.
- Cut the block of mozzarella cheese into ¼ to ½-inch cubes.
- In the bottom of your greased bundt pan, evenly layer half of your biscuit pieces. Make sure that you have a nice even single layer and do not pack the biscuit dough balls tightly because you want some of the cheese and butter to fill in the cracks.
- Spoon half of the melted garlic butter mixture evenly over the top of the dough layer.
- Evenly distribute half of the mozzarella cheese cubes and half of the pepperoni slices.
- Repeat steps 5-7 with the remaining half of your ingredients.
- Cover your bundt pan with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes until golden brown.
- Allow your pull-apart pizza bread to cool in the pan for 5 minutes, then carefully flip the whole thing out onto a serving plate. You will want to gently turn bread back over on your serving dish so that the cheesy pepperoni topping is showing.
- You can warm the pizza sauce and place it into a small bowl. You can place it in the center, or on the side, of your pull-apart pizza bread for people to dip their pieces into.
Video
Notes
- We highly recommend using a good-quality block of mozzarella cheese. It will melt much better and give you more of that gooey pizza effect. Fresh mozzarella, cut into cubes, will work well also.
- We do not recommend using pizza crust dough for this recipe. It does not cook as evenly in the bundt pan and it sticks to the pan when trying to flip it out for serving. I have used the ‘butter’ and the ‘plain’ variety of the pop-can biscuits and they both taste great.
- For those that do not like pepperoni, and want a vegetable version, feel free to add your favorite pizza toppings like mushroom or onion slices. I suggest that you do not add any more than the 1 cup of add-ins so that your cook time remains consistent.
Nutrition
Calories: 666kcal | Carbohydrates: 58g | Protein: 18g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 1457mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 5mg