Introduction

Pull-Apart Pizza Bread is a fun and delicious twist on traditional pizza, made with flaky biscuit dough, gooey mozzarella, and savory pepperoni. This easy-to-make recipe is perfect for sharing at parties or enjoying as a comforting snack.

The image shows a round pizza bagel ring on a white plate with a light texture. The base layer is made of golden-brown, baked pizza bagel dough pieces arranged in a circle. Over these pieces, there is a layer of melted white mozzarella cheese that looks soft and creamy. Scattered on top are dark red pepperoni slices, some slightly curled and crispy at the edges, evenly spread over the cheese and dough. In the center of the pizza ring, there is a small white bowl filled with thick, deep red marinara sauce. Around the plate, there are extra pepperoni slices and two small white bowls with wooden spoons, one containing more red sauce, all placed on a white marbled surface. A black and white checkered cloth is near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces pop-can flaky biscuits
16 ounces whole milk mozzarella cheese block

1 cup thin pepperoni slices
4 tablespoons unsalted butter, melted

2 tablespoons olive oil
2 tablespoons minced garlic

1 tablespoon Italian seasoning
¼ teaspoon kosher salt
16 ounces jar pizza sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a bundt pan with cooking spray and set it aside.
Step 2: In a small bowl, mix the melted butter, olive oil, minced garlic, Italian seasoning, and salt. Set this seasoned butter mixture aside.
Step 3: Open the cans of flaky biscuit dough and cut each biscuit into quarters.

Step 4: Cut the mozzarella cheese block into cubes approximately ¼ to ½ inch in size.
Step 5: Place half of the biscuit quarters evenly in the bottom of the prepared bundt pan. Arrange them as a single layer without packing tightly, leaving space for cheese and butter to seep through.
Step 6: Spoon half of the seasoned butter mixture evenly over the biscuit layer.

Step 7: Distribute half of the mozzarella cubes and half of the pepperoni slices evenly over the buttered biscuits.
Step 8: Repeat layering with the remaining biscuit quarters, butter mixture, mozzarella, and pepperoni.
Step 9: Cover the bundt pan with aluminum foil and bake for 30 minutes.

Step 10: Remove the foil and bake for an additional 30 minutes until golden and cooked through.
Step 11: Let the pull-apart pizza bread cool in the pan for 5 minutes, then carefully invert it onto a serving plate. Gently flip it back so the cheesy pepperoni topping is visible.
Step 12: Warm the pizza sauce and serve it in a small bowl placed in the center or on the side for dipping.

Tips & Variations

For extra flavor, sprinkle grated Parmesan or crushed red pepper flakes into the layers.
Swap pepperoni for cooked sausage, ham, or vegetables like bell peppers and mushrooms for different variations.
Use fresh garlic instead of minced for a more pronounced garlic flavor.

Make sure not to pack the biscuit dough tightly to allow the butter and cheese to melt evenly between the pieces.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the bread in a 350°F oven for about 10 minutes until heated through and the cheese is melty again. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

A round pull-apart bread on a white plate with uneven pieces of golden-baked dough forming the base layer, some sprinkled with herbs. Melted white mozzarella cheese covers parts of the dough, forming a gooey middle layer. Bright red pepperoni slices are scattered on top, adding a slightly crispy texture and a deep red color contrast. In the middle of the bread, a small white bowl holds thick, red marinara sauce. Around the plate, more pepperoni slices are placed on the white marbled surface, along with a wooden spoon holding some red sauce. The overall setup is clean and bright with the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded mozzarella instead of a block?

Yes, you can use shredded mozzarella, but cubing a block cheese helps create tasty pockets of melty cheese throughout the bread.

Is this recipe freezer-friendly?

You can freeze the assembled, unbaked pull-apart pizza bread covered tightly with foil for up to 1 month. Bake it from frozen, adding extra time as needed, until heated through and golden.