Pizza Monkey Bread

Get ready to change everything you know about monkey bread! This savory monkey bread is loaded with pepperoni and mozzarella for big pizza flavor.

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Pizza Monkey Bread

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1.0 by 1 people

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  • Makes: 16 servings
  • Prep: 20 mins
  • Bake: 40 mins 350°F

Pizza Monkey Bread

Directions

  1. Preheat oven to 350 degrees F. Generously coat a 10-inch nonstick fluted tube pan with nonstick cooking spray.
  2. With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into a 3-inch round of dough. Place a cheese cube and 1 teaspoon pizza sauce in the center of each round. Bring the edge of the dough up and around the cheese to form a ball. Pinch the edges of the dough together to seal firmly.
  3. In a small bowl combine Parmesan and garlic powder. Place butter in another small bowl. Dip each ball into the melted butter, then roll it in the Parmesan cheese mixture. Layer coated balls, shredded mozzarella, and pepperoni in the prepared pan. Drizzle with any remaining butter; sprinkle with any remaining Parmesan mixture.
  4. Bake 40 to 45 minutes or until a toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run a small rubber spatula around edge of the bread to loosen. Invert pan onto a platter; remove pan. Cool slightly.
  5. Serve warm with marinara and/or ranch for dunking.
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Nutrition Facts (Pizza Monkey Bread)

  • Per serving:
  • 353 kcal ,
  • 20 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 41 mg chol. ,
  • 1046 mg sodium ,
  • 31 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 12 g pro.
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Reviews (1)

1 Ratings
69 Days Ago
1.0
Family of pizza lovers thought it sounded great..I followed the recipe exactly - cut the mozzarella into 32 cubes, measured the cut dough into perfect 3" circles - but the sauce oozed out making it impossible to roll a 'ball". The 1 cup of parmesan was not near enough to cover the balls after being dipped in butter. The cook time was correct - and I had to cover with foil the last 15 minutes. It looked great but was gross! It was just a gooey blob of dough with way too much cheese (not usually possible, I know, but this time it was!) Honestly, the biscuit dough is likely not the best choice here.

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