Recipes and Cooking Pizza Monkey Bread 1.0 (1) 1 Review Get ready to change everything you know about monkey bread! This savory monkey bread is loaded with pepperoni and mozzarella for big pizza flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 40 mins Total Time: 1 hrs Servings: 16 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 16.3 ounce packages refrigerated biscuits (16 total) 1 8 ounce block mozzarella cheese, cut into 32 cubes ⅔ cup pizza sauce 1 cup grated Parmesan cheese ½ teaspoon garlic powder ½ cup butter, melted 1 cup mozzarella cheese, shredded 1 3.5-ounce package pepperoni slices 1 cup marinara sauce or ranch dressing Directions Preheat oven to 350°F. Generously coat a 10-inch nonstick fluted tube pan with nonstick cooking spray. 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. 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. 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. Serve warm with marinara and/or ranch for dunking. Hannah Bigot Rate it Print Nutrition Facts (per serving) 353 Calories 20g Fat 31g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 353 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 41mg 14% Sodium 1046mg 45% Total Carbohydrate 31g 11% Total Sugars 6g Protein 12g Vitamin C 1.6mg 8% Calcium 221mg 17% Iron 1.8mg 10% Potassium 227mg 5% Fatty acids, total trans 2g Folate, total 41.9mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.