PIZZA MONKEY BREAD: There's nothing quite like tearing into warm, cheesy, soft bread loaded with pepperoni and Italian seasonings!
Ingredients:
32 ounces refrigerated canned biscuits, cut into quarters
6 ounces pepperoni, sliced
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/3 cup butter, melted
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
red pepper flakes optional
fresh parsley for garnish
marinara sauce for dipping
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Spray a bundt pan with nonstick cooking spray and set aside.
Cut 32 ounces refrigerated canned biscuits, cut into quarters and slice 6 ounces pepperoni, in half.
In a large bowl, add the biscuit pieces, pepperoni halves, 2 cups mozzarella cheese,1/2 cup parmesan cheese, 1 tablespoon Italian seasoning, melted 1/3 cup butter, 1/2 teaspoon garlic powder, and 1/4 teaspoon garlic salt. Toss to combine.
Bake for 35-40 minutes. Cover with foil for the last 10 minutes to prevent it from browning too much.
Using hot pads, carefully flip the bundt pan over on a large plate. Garnish with red pepper flakesand fresh parsley if desired. Serve with marinara sauce, and enjoy!
Notes
If you happen to have leftover pizza monkey bread, place it in an airtight container and store it in the refrigerator for 3 to 5 days. To reheat, place your serving on a microwavable plate and microwave for 1 minute or until it is warmed through. Alternatively, you can reheat in a toaster oven or air fryer for a couple of minutes.
Nutrition
Serving: 1cup | Calories: 700kcal | Carbohydrates: 57g | Protein: 20g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1814mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 0.02mg | Calcium: 287mg | Iron: 4mg