This pull-apart pizza bread is my go-to when I need something quick, cheesy, and fun to eat. It’s basically all the flavors I love in pizza—gooey mozzarella, savory pepperoni, and a buttery garlic seasoning—baked together in a bundt pan so everyone can pull off warm, cheesy bites. I love serving it with pizza sauce, ranch, or garlic butter for dipping.

Why You’ll Love This Recipe

I like this recipe because it’s simple enough to make on a busy weeknight but still feels like a treat. Using refrigerated biscuits means I skip the dough-making, and the bundt pan makes it look impressive when I flip it out to serve. It’s endlessly customizable with different toppings, so I can make it meaty, veggie-packed, or extra cheesy depending on my mood. And the best part? I almost never have leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated flaky biscuit dough

• Whole milk mozzarella cheese (cut into cubes)

• Pepperoni slices

• Unsalted butter (melted)

• Olive oil

• Minced garlic

• Italian seasoning

• Kosher salt

• Pizza sauce (for dipping)

Directions

I start by preheating my oven to 350°F and spraying my bundt pan with nonstick spray. In a small bowl, I mix together the melted butter, olive oil, garlic, Italian seasoning, and salt.

The biscuit dough gets cut into quarters, and the mozzarella into small cubes. I layer half of the biscuit pieces evenly in the pan, making sure not to pack them too tightly. I drizzle half the butter mixture over them, then sprinkle on half the cheese and pepperoni. I repeat with the remaining biscuits, butter mixture, cheese, and pepperoni.

I cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes until the top is golden and the cheese is melted. After letting it cool for about 5 minutes, I flip it onto a serving plate and carefully turn it right side up so the cheesy topping shows. I serve it warm with pizza sauce in the center or on the side for dipping.

Servings and timing

This recipe serves 8.

• Prep time: 10 minutes

• Cook time: 1 hour

• Total time: 1 hour 10 minutes

Variations

Sometimes I swap the pepperoni for cooked sausage, Canadian bacon, or bacon bits. If I’m craving veggies, I add mushrooms, onions, or peppers—keeping the total add-ins to about 1 cup so it bakes evenly. I’ve also made a four-cheese version by adding cheddar, provolone, and Parmesan with the mozzarella.

Storage/Reheating

This bread is best served hot, but I store any leftovers in a covered container in the fridge for up to 2 days. To reheat, I microwave individual portions for 30–45 seconds until warm.

FAQs

Can I make this ahead of time?

I can assemble it a few hours in advance, cover it, and refrigerate it. I just bake it right before serving so it’s fresh and melty.

Can I use pizza dough instead of biscuits?

I don’t recommend it. I’ve found pizza dough doesn’t bake as evenly in a bundt pan and tends to stick.

Can I use pre-shredded cheese?

I prefer block mozzarella because it melts better and gives me that stretchy, gooey texture. Pre-shredded works in a pinch but won’t be quite as melty.

How do I keep the middle from being doughy?

I make sure to bake it long enough—covering with foil at first to prevent over-browning—and I avoid overstuffing the pan so the heat can circulate.

Can I make a vegetarian version?

Yes! I skip the pepperoni and use my favorite veggie toppings like mushrooms, olives, or diced peppers.

Conclusion

This pull-apart pizza bread is one of those recipes that never fails to please. It’s easy, customizable, and perfect for parties, game days, or a family snack night. Every time I make it, I end up pulling off “just one more piece” until it’s gone.

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