Can I make Pizza Monkey Bread without a Bundt pan?

Yes, you can make Pizza Monkey Bread in a 9x13-inch baking dish if you don’t have a Bundt pan. The baking time may need to be shortened since the dough will be spread out more. Start checking for doneness around 15-20 minutes or when the biscuits turn golden brown and are fully cooked inside. This method still yields a delicious, pull-apart pizza-flavored bread.

How far in advance can I prepare Pizza Monkey Bread?

It’s best to bake Pizza Monkey Bread fresh or prepare the dough mixture shortly before baking. While you can bake it ahead of time and reheat it in the oven, avoid assembling the raw biscuits with sauce and toppings and refrigerating overnight. The dough tends to develop an undesirable texture if left sitting too long before baking.

What ingredients are essential for Pizza Monkey Bread?

The key ingredients for Pizza Monkey Bread include canned biscuit dough, pizza sauce, shredded mozzarella cheese, pepperoni slices, and Italian seasoning or herbs. These combine to create the classic pizza flavor in a fun, pull-apart bread form. You can also add extras like cooked sausage, bell peppers, or olives to customize your bread.

How do I store leftover Pizza Monkey Bread?

Store leftover Pizza Monkey Bread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. To reheat, warm it in the oven at 350°F (175°C) for 10-15 minutes until heated through and the cheese is bubbly. This keeps the bread soft but slightly crispy on the outside.

Can I make Pizza Monkey Bread gluten-free?

Yes, you can make a gluten-free version by using gluten-free biscuit dough or substituting with gluten-free pizza dough cut into small pieces. Make sure all other ingredients, like pizza sauce and seasonings, are labeled gluten-free. Baking time may vary slightly, so keep an eye on the bread to ensure it cooks evenly without drying out.

Pizza Monkey Bread Recipe With Cheese And Herbs To Try

Ingredients

Scale

2 cans (16.3 ounces each) refrigerated biscuits, quartered

6 ounces pepperoni, quartered

2 cups shredded mozzarella cheese

1/2 cup shredded or grated Parmesan cheese

1/4 cup melted and slightly cooled butter

2 tablespoons Italian seasoning

2 teaspoons dried rosemary

2 teaspoons garlic powder (or 1/2 teaspoon garlic powder alternative)

Marinara sauce for dipping

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Instructions

1-Preheat oven and prep pan: First, preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or 9×13-inch baking dish to prevent sticking that’s a game-changer for easy cleanup.

2-Mix ingredients: The preparation involves tossing all the ingredients except the marinara sauce in a bowl until everything is well combined, which only takes a few minutes and fills your kitchen with amazing aromas.

3-Bake: Next, transfer the mixture into your greased pan and pop it in the oven for 35 to 45 minutes, covering with aluminum foil after about 20 minutes or when the top starts to brown to keep it from overcooking.

4-Serve: Once it’s done, loosen the edges, invert it onto a serving platter, and serve it warm with that marinara sauce for dipping it’s the perfect touch!

Last Step:

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Notes

🥐 Ensure biscuits are evenly quartered for consistent baking.
🧄 Adjust garlic powder according to your preference for a milder or stronger garlic flavor.
🔥 Cover with foil during baking to avoid excessive browning while ensuring the bread cooks through.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 11g
Cholesterol: 35mg