Soft biscuit dough, mozzarella, pepperoni, and herbs bake into a wreath-shaped bread ring for a tasty holiday appetizer.
Thanksgiving always has been the gateway to Christmas for me. I’d be happy to skip over turkey and sweet potatoes and jump into cheeseballs, trays of cookies, cherished holiday songs and movies. Although many businesses push the holidays closer to Halloween every year, I’m old school and refrain from turning on the Christmas classics until Thanksgiving.
If you’re like me and will start the holiday movie marathons this weekend, I have fun snack for you to share with family and friends. Pizza Monkey Bread also is a great dish to bring to the party when invite reads “heavy appetizers” on the menu. Pair it with a non-alcoholic cranberry spritzer for the littles or a glass of wine or cold beer for the adults. It’s easy to make, fun to eat, and has a bit of a festive flair. There’s no shortage for monkey bread recipes online — I’ve tweaked this one from the Wisconsin Dairy Council, adding fresh garlic and dried herbs. Let’s get cooking!
To make Pizza Monkey Bread, which yields 12 servings, you’ll need these ingredients:
2 cans refrigerated, flaky biscuits
½ cup melted butter
3 Tablespoons Italian seasoning
3 garlic cloves, minced
1 1/3 cups turkey pepperoni, diced
2 cups mozzarella cheese
Grated Parmesan
I used Tastefully Simple’s Spinach & Herb Seasoning which is a nice tradeoff for dried parsley. When I make this again, I’ll do 2 Tablespoons of Spinach & Herb and 1 Tablespoon of Italian seasoning. The dairy council’s recipe included fresh parsley and granulated garlic.
If you wanted to make this vegetarian, swap the pepperoni for one of the many brands of plant-based Italian “sausage” and just dice it up to add into the bread.
Follow these directions to make Pizza Monkey Bread
Preheat your oven to 350 degrees F. Meanwhile, melt butter in a small saucepan and stir in dried herbs and fresh garlic.
Open the biscuits and separate. Cut each biscuit into quarters and drop pieces — about four at a time — in the saucepan to coat in butter mixture.
Place pieces in an ungreased bundt, working your way around the circle. Sprinkle about ¼ of pepperoni and cheese. Repeat another three times until all biscuit pieces, cheese and pepperoni are used.
Cover the bundt pan with foil and bake for 30 minutes. Uncover the pan and bake an additional 20 to 25 minutes until the top has browned and center is cooked (use a knife as a tester).
To serve, gently run a knife around the outside of bread after it’s set for a few minutes and carefully invert the pan onto the serving board or plate. I like to set a small bowl of pesto out to serve as a dipping sauce, but you also could use your favorite marinara — or both because it’s the holidays! Sprinkle the top of the bread with grated Parmesan. Garnish with fresh rosemary or cherry tomatoes in the center.
My daughter came into the kitchen when this came out of the oven — she was working from home today — and asked what I was making. After we got the photos, we happily tore into this monkey bread! I heard her tell co-workers about it when she went back to her desk. I think your friends and family will “go ape” for this snack!
Can I reheat this bread?
If there is leftover bread (and that’s a big “if”), wrap it in foil and store in the refrigerator for a day or two. Place the bread on a baking sheet and heat it in the oven at 350 degrees F — still wrapped — for 5 to 8 minutes.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
Comments