Easy Pizza Monkey Bread Recipe
Pizza Monkey Bread: The Snack That Ends Disputes
Alright, let me set the scene. Picture this: it’s Friday night, everyone in the house is arguing over toppings (again), and the thought of rolling pizza dough makes me want to hide behind the fridge. That’s when I break out this Easy Pizza Monkey Bread Recipe. It’s basically my secret weapon for raucous movie nights and, honestly, for saving face when I didn’t plan an actual meal (shh, don’t tell my family).
I remember the first time I made this—my cousin was visiting from Leeds, and we had zero common ground except our shared love of anything that involves cheese. We ended up laughing so hard assembling the dough balls that half the pepperoni went missing before it even hit the oven. Classic.
Why You’ll Love Making This (Or, Why I Do)
I make this when I’m craving pizza but also feeling kinda lazy (you know those days). My kids go bonkers for it—even the picky one who claims tomato sauce is “spicy.” It’s the kinda thing you just tear into with your hands, no judgments. I mean, technically you could use a fork, but… why would you? Also, I love how low-stress it is—if the dough sticks together weirdly or some cheese leaks, who cares? That’s just extra crispy bits for nibbling.
But honestly, my favorite part is that it’s totally customizable and great for using up the random stuff in the fridge. Got a lonely olive or sad half-pepper? Chuck ’em in! And if you want a fancier version, you can check out Serious Eats’ wild take, but mine’s for regular folks in a hurry.
What You’ll Need (But, Like, Don’t Panic)
- 1 tube (about 450g) refrigerated biscuit dough (or pizza dough—Aunt Joan swears by Pillsbury but, honestly, I buy whatever’s on sale)
- About 2 cups shredded mozzarella cheese (sometimes I use a blend if that’s what’s lurking at the back of the fridge)
- 1 cup mini pepperoni or chopped regular pepperoni (skip it or swap for mushrooms or even cooked bacon—yum!)
- Half a cup of pizza sauce (but I’ve totally just used passata with a sprinkle of Italian herbs in a pinch)
- 2 tablespoons melted butter (or a glug of olive oil, which I’ve done when I spaced out on butter)
- 2 cloves garlic, minced (or a generous half teaspoon garlic powder—go with your gut)
- Some dried oregano and basil (fresh basil is ace, but who remembers to buy it?)
- Pinch of salt and pepper
- Optional: handful of grated parmesan or chili flakes for a kick. (My gran would have added anchovies—bless her, but no thanks!)
Here’s How I Usually Wing It
- Preheat your oven to 350°F (about 180°C). Grease a bundt pan, loaf tin, or even a biggish cake tin—anything you’ve got, really. (I once made this in a lasagna pan and it worked, sorta!)
- Pop open the biscuit/pizza dough tube. Tear or cut into bite-sized chunks (walnut-sized roughly). If the kids are helping, expect mysterious dough disappearances. Toss the dough balls in the melted butter mixed with garlic, salt, and herbs—just mess them around until they’re all coated.
- Here’s where I go a bit wild: Layer a handful of dough balls, then scatter some cheese, sauce, and pepperoni. Repeat until you’re out of everything. You want a sort of marbled effect, but don’t stress if it’s uneven; it always sorts itself out in the oven.
- This is where I sneak a bit of cheese. Or two. Don’t judge. Top with parmesan if you fancy.
- Bake for 30-35 minutes until deeply golden and bubbling. Don’t panic if cheese oozes up the side; that’s the best bit, honestly.
- Let it cool for about 10 minutes. (I know—it’s hard! But if you try to tip it out too soon, there’s carnage. Learned that the hard way.) Flip onto a plate. Serve with extra warm pizza sauce for dunking.
Notes From My Many Attempts (Read: Fails)
- Not all dough is created equal—some brands kind of puff up into oblivion. If it looks too messy, just call it “rustic.” That’s what I do.
- If you use fresh mozzarella, it might make things a bit soggier. Not the end of the world, but let it sit before slicing.
- I tried making it with whole wheat dough—let’s just say, no one asked for seconds.
How I’ve Tweaked It (And One Flop)
I’ve thrown in sliced black olives, red onions, even drained pineapple (controversial choice, I know). Adding a bit of pesto between layers? Pure genius—try it! What didn’t work: I once thought goat cheese would be great. Nope. Way too strong for this casual vibe, at least for me.
Tools I Drag Out (And What To Do If You Don’t Have ’Em)
- Bundt pan: Gives a pretty ring shape. But honestly, any round baking dish or even a pie tin will do. Done it, still tasty.
- Mixing bowls: Or just use a large salad bowl—less washing up, always a win.
- Grater: Skip this if you buy pre-shredded cheese (no shame).
If you want more gadget inspiration, have a look at Kitchen Stories’ kitchen hacks—their stuff makes me laugh but some is surprisingly handy!
Storing (Not That It Ever Lasts, Mind You)
If you have leftovers (very rare in my house, it’s usually inhaled straight form the dish), just wrap airtight and pop in the fridge. Makes a cheeky breakfast next morning—I actually think it tastes even better. Zap it in the microwave for 20 seconds, or in the oven if you are less impatient than me.
How We Serve It (AKA Our Little Ritual)
The classic: I plop the whole thing in the center of the coffee table, extra bowls of sauce dotted around, and everyone just grabs hunks with their hands. Sometimes we throw some raw veggies on the side for pretend balance. On birthdays, I stuck in a fancy candle (probably a fire hazard, but it looked great for photos).
What I’ve Learned the Hard Way (AKA My Pro Tips)
- I once tried to rush the cooling, flipped it early and had a cheesy avalanche all over the floor. So… patience, grasshopper.
- Don’t over-sauce—just enough so it holds together but not swampy. If in doubt, save extra for dipping.
- Actually, I find it works better if you cut the dough smaller if you want more crisp bits around the edges.
Real Questions I Get (And Honest Answers)
Q: Can I make this ahead?
Absolutely—assemble, cover, and fridge it. Bake when you need. Or bake, cool, and reheat, though it’s best fresh. My cousin says it freezes okay, but I’m too impatient for that.
Q: Is it messy?
I mean… yes, gloriously so. Just warn folks it’s finger food.
Q: Can I make it veggie?
Totally! Skip meat or swap in mushrooms. Sometimes I go half-and-half if friends are round.
Q: Will store-bought dough work?
I always use it! Who has the time to knead from scratch every time? Though if you’re feeling posh, try homemade.
Q: What can I serve with this?
Salad, for pretending it’s healthy, or even a bowl of soup when it’s chilly. Or nothing—honestly, it kinda steals the show.
And that’s it! If you ever try my Easy Pizza Monkey Bread Recipe, drop me a line or send a photo. Unless it’s totally burnt; in which case, tell everyone you were just going for “smoky flavor.” (I won’t judge.)
Ingredients
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1/2 cup pizza sauce (plus more for dipping)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
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1Preheat the oven to 350°F (175°C). Grease a bundt pan generously with nonstick cooking spray.
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2Cut each biscuit into quarters. In a large bowl, combine the biscuit pieces, mozzarella cheese, pepperoni, Parmesan cheese, pizza sauce, olive oil, Italian seasoning, and garlic powder. Toss gently to coat.
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3Transfer the biscuit mixture evenly into the prepared bundt pan, pressing down lightly to fill any gaps.
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4Bake in the preheated oven for 35 minutes or until the top is golden brown and the bread is cooked through.
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5Let cool for 5 minutes, then invert onto a serving plate. Serve warm with extra pizza sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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