Pizza Pull-Apart Bread
This Easy Pizza Pull-Apart Bread is a super easy and quick appetizer or snack that is made with biscuits, pepperoni, Italian seasoning, garlic and cheese!
AN EASY AND FUN APPETIZER OR SNACK
This Pizza Pull Apart Bread is so good! It’s everything you love about pizza all stuffed into a bread like snack. Each bite is like enjoying your favorite cheesy, garlic crusty pizza with slices of pepperoni, spices, and herbs and shredded cheese all baked into tender, fluffy pops of biscuit dough. Don’t forget your favorite pizza sauce for dipping! Trust me, not only is then an easy dish, it gets gobbled up fast!
FREQUENTLY ASKED QUESTIONS:
You bet! Cheese lovers unite! Feel free to use more cheese than the recipe calls for if you love a really cheesy pull-apart bread. You bet! This is a very easy recipe to customize.
Add in any pizza toppings you enjoy: cooked sausage crumbles, green peppers, onion, etc. all work well in this.
It’s important to use a bundt pan for this recipe so all of the biscuits cook evenly. If you use just a regular baking dish, the inside would remain doughy while the outside is well-done. So, no, I recommend sticking to a bundt pan.
Sometimes this can happen. Keep an eye on your bread, if you see that it may start to brown, you can tent it with foil to prevent the browning while still letting the bread finish baking. If it starts to brown too early, it may get crispy and not break apart as easily.
I think this is best when you first make it. However, you can keep leftovers if needed. I recommend storing leftover Pull Apart Pizza Bread in an airtight container in the fridge for up to 2-3 days. Store it separately from the dipping sauce. Reheat in the oven or in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated biscuits – use any of your favorite style of biscuits. I have used flaky and homestyle. They both work well.
- olive oil – you could also use melted butter to really amp up the flavor
- pepperoni
- shredded mozzarella
- grated Parmesan cheese
- Italian Seasoning– Use a good quality Italian seasoning. Some of the generic brands go overboard with oregano in their Italian seasonings and it can overpower this recipe.
- onion powder
- garlic salt
- pizza sauce – for dipping
HOW TO MAKE PIZZA PULL-APART BREAD:
Preheat oven to 400F degrees. Spray a bundt pan with nonstick cooking spray. Cut each biscuit into 4 pieces, place in a bowl. Toss biscuit pieces with oil (or butter) and set aside.
In a separate bowl, combine remaining ingredients; mix well. Add biscuits; toss well to coat.
Arrange in the prepared Bundt pan. Bake at 400F degrees for 15 minutes (or until golden).
Turn bread out of pan onto a serving plate while still warm. You may need to take a butter knife and gently go around the edges to get it to loosen it up. I like to serve it top side up (the pretty side). Serve with pizza sauce or marinara for dipping.
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Originally published: July 2013
Updated photos and republished: August 2024
Pizza Pull-Apart Bread
Ingredients
- 12 ounce tube refrigerated flaky biscuits
- 1 Tablespoon olive oil (or melted butter)
- 16 slices pepperoni, quartered
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian Seasoning
- 1 teaspoon onion powder
- ¼ teaspoon garlic salt
- pizza sauce for dipping
Instructions
- Preheat oven to 400F degrees. Spray a Bundt pan with nonstick cooking spray.
- Cut each biscuit into 4 pieces, place in a bowl. Toss biscuit pieces with 1 Tablespoon olive oil and set aside.
- In a separate bowl, combine 16 slices pepperoni, quartered, 1 ½ cups shredded mozzarella cheese, ¼ cup grated Parmesan cheese, 1 teaspoon Italian Seasoning, 1 teaspoon onion powder and ¼ teaspoon garlic salt; mix well.
- Add the quartered biscuits; toss well to coat.
- Arrange in the prepared Bundt pan.
- Bake on the middle rack at 400F degrees for 15 minutes (or until golden).
- Turn bread out of pan onto a serving plate and serve with pizza sauce while still warm.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
