Pull-Apart Pizza Bread
Pull-apart pizza bread is a no-fuss appetizer built from canned refrigerated biscuits, layered with mozzarella, pepperoni, and Italian seasoning, then baked until golden and shareable.
Pull-apart pizza bread is a no-fuss appetizer built from canned refrigerated biscuits, layered with mozzarella, pepperoni, and Italian seasoning, then baked until golden and shareable.
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Cut each biscuit from the two cans of dough into quarters.
Place the quartered biscuit pieces into a large mixing bowl.
Pour melted butter over the dough, then add Italian seasoning, grated Parmesan cheese, shredded mozzarella cheese, and mini pepperoni.
Toss all ingredients together until the biscuit pieces are evenly coated.
Grease a bundt pan thoroughly with cooking spray.
Transfer the mixture into the prepared bundt pan, distributing it evenly.
Bake at 350°F (175°C) for 30-35 minutes, or until the bread is golden brown and the center is cooked through.
Let the bread cool in the pan for a few minutes before inverting it onto a serving plate. Serve warm with marinara sauce and ranch dressing for dipping.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warm.
Yes. Assemble the bread in the baking dish, cover with plastic wrap, and refrigerate up to 8 hours before baking. Add 2–3 minutes to bake time if starting cold.
Use sliced regular pepperoni, cooked crumbled sausage, diced ham, or omit for a vegetarian version. Mushrooms and Italian herbs work well too.
Fresh mozzarella will release excess moisture and won't melt evenly. Stick with low-moisture shredded mozzarella for best results.
The biscuits should be golden brown on top and the cheese should be melted and bubbling at the edges, typically 20–25 minutes at 375°F.
Assemble and freeze unbaked for up to 1 month. Bake directly from frozen, adding 5–7 minutes to bake time.
