Ingredients
Scale
For the Bread:
- 2 cans (16 oz each) refrigerated biscuit dough (16 biscuits total)
- 2½ cups shredded mozzarella cheese
- 1 cup pepperoni slices (or mini pepperonis), roughly chopped
- ½ cup (1 stick) butter, melted
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1½ teaspoons Italian seasoning
- ¼ cup grated Parmesan cheese
- Optional: ½ teaspoon red pepper flakes
For Serving:
- 1-2 cups warm marinara or pizza sauce for dipping
- Fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan or tube pan with cooking spray or butter.
- Prepare Dough: Open biscuit cans and separate biscuits. Cut each biscuit into quarters using kitchen scissors or a knife. You should have about 64 pieces total.
- Make Garlic Butter: In a small bowl, combine melted butter with minced garlic and Italian seasoning. Mix well.
- Coat Dough Pieces: Place dough quarters in a large bowl. Pour about ⅔ of the garlic butter mixture over the dough pieces and toss gently to coat. Reserve remaining butter for later.
- Layer Ingredients: Add about half of the dough pieces to the prepared Bundt pan. Sprinkle with 1 cup mozzarella cheese and half of the chopped pepperoni. Add remaining dough pieces, then top with another cup of mozzarella and remaining pepperoni. Finish with remaining ½ cup mozzarella.
- Add Final Touches: Drizzle remaining garlic butter over the top. Sprinkle with Parmesan cheese and red pepper flakes if using.
- Bake: Bake for 30-35 minutes until the top is golden brown and the bread is cooked through. The internal temperature should reach about 190°F. The bread should be puffy and cheese melted.
- Cool and Invert: Let cool in the pan for 5-10 minutes (this is important—cooling slightly helps it release better). Place a large serving plate over the pan and carefully invert to release the bread. If using a baking dish instead of Bundt pan, simply serve from the dish.
- Serve: Serve warm with marinara sauce for dipping. Garnish with fresh basil if desired. Pull apart and enjoy!
Notes
- Don’t skip greasing the pan well—this prevents sticking.
- Cutting biscuits into quarters ensures proper cooking and easy pull-apart pieces.
- Cooling for 5-10 minutes before inverting helps the bread hold together.
- Can substitute pizza dough or crescent roll dough, cut into bite-sized pieces.
- Customize with your favorite pizza toppings—sausage, olives, bell peppers, etc.
- Best served warm, within 1-2 hours of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 385
- Sugar: 4g
- Sodium: 985mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 48mg