Pizza Monkey Bread, a fun twist on traditional pepperoni pizza! Easy to make, this savory pull apart bread is made with refrigerated biscuit dough, cheese, and pepperoni all baked in a small baking dish. Recipe makes enough to serve one or two people. Step-by-step video can be found in the recipe.
What Is Monkey Bread?
Are you familiar with monkey bread?
Monkey bread is an easy to make, pull apart bread made with refrigerated biscuit dough.
You’ll often see monkey bread recipes as desserts, but this pepperoni pizza monkey bread is savory.
It’s full of cheese, gooey, and wonderfully delicious. It just might soon become your new favorite way to enjoy pizza.
I revisited this Pepperoni Pizza Monkey Bread recipe a few weeks ago. I like to go back and update old pictures and remind myself why I love certain recipes so much.
This monkey bread recipe, also known as Bubble Pizza and Pull Apart Bread, is an oldie but goodie here at One Dish Kitchen and I’m pretty sure you’re going to love it too.
How to Make Monkey Bread
For the Pepperoni Pizza Monkey Bread you will need:
- refrigerator biscuits
- mozzarella cheese
- tomato sauce
- olive oil
- parmesan cheese
- dried basil
Open up the tube of refrigerator biscuits and cut each biscuit into quarters.
Place each biscuit quarter into a either a zip-topped bag or a large mixing bowl. I find it easier to use a zip-topped bag, but you can certainly use a bowl or large dish.
Add the olive oil, parmesan cheese and dried basil to the bag (or bowl), zip up the top and shake or mix the ingredients together.
Create a single layer of the seasoned dough in a small baking dish.
Top the layer of seasoned dough with tomato sauce and chopped pepperoni.
Next, add a layer of shredded mozzarella cheese.
Top the cheese with another layer of seasoned dough.
Finish with additional sauce and mozzarella cheese and place in the oven to bake for 20-25 minutes.
As you can see, this pull apart bread recipe is quick and easy to make.
I use my 5-inch baking dish most often for this recipe. It’s the same dish that I use in many of our recipes. Please visit our One Dish Kitchen Store for more information on purchasing this dish.
You can use any smaller-sized baking dish and simply adjust the amount of dough you use depending on the size of your dish. For smaller sized dishes, use less dough. For a larger dish, you may only use one layer of dough.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
This Pepperoni Pizza Monkey Bread For One will change the way you think about pizza.
What To Serve With Monkey Bread
Although this monkey bread can be a hearty meal on its own, you might like to add a side dish to go with it. This is an especially good idea if you’re preparing this to serve 2 people.
Other Italian Recipes You Might Enjoy
If you like this pizza monkey bread, you might also like to try any or all of these single serving Italian inspired recipes:
Pizza Monkey Bread Recipe
- 1 tube refrigerator biscuits (8 small or 5 large)
- 1/4 cup olive oil
- 1/3 cup shredded parmesan cheese
- 1 tablespoon dried basil
- 6 tablespoons tomato sauce
- 20 slices pepperoni ,chopped
- 3 ounces shredded mozzarella cheese
How To Video
- Heat the oven to 400 degrees F (200 degrees C).
- Spray the inside of a small baking dish with oil spray. Set aside.
- Open up the tube of refrigerator biscuits and cut each biscuit into quarters.
- Place each biscuit quarter into a either a zip-topped bag or a large mixing bowl. Add the olive oil, parmesan cheese and dried basil to the bag (or bowl), zip up the top and shake or mix the ingredients together.
- Create a single layer of the seasoned dough in a small baking dish.
- Top the layer of seasoned dough with tomato sauce and chopped pepperoni.
- Add a layer of shredded mozzarella cheese.
- Top the cheese with another layer of seasoned dough.
- Finish with additional sauce and mozzarella cheese and place in the oven to bake for 20-25 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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