Pepperoni Pizza Monkey Bread
This Pepperoni Pizza Monkey Bread is packed with bread, herbs, pepperoni and 2 types of cheese - it makes for a great gameday appetizer!
Servings: 16 servings
Calories: 245kcal
Ingredients
- 2 16-oz. cans jumbo refrigerated buttermilk biscuits
- ¼ cup unsalted butter melted
- ¼ cup chopped fresh Italian parsley plus more for topping
- 2 Tbsp olive oil
- 2 tsp Italian seasonings
- 2 tsp minced garlic
- 4 oz. Cabot Vermont Sharp cheddar cheese shredded
- 4 oz. Cabot Monterey Jack cheese shredded
- 5 oz. pepperoni I used mini pepperoni
- marinara sauce warmed (for dipping)
Instructions
- Preheat oven to 350°F.
- Open biscuit cans and cut each biscuit into 4 quarters; place dough in large bowl. Add melted butter, chopped parsley, olive oil, Italian seasonings and minced garlic; stir until well combined.
- Spray a bundt or tube pan generously with nonstick cooking spray.
- Using a medium bowl, add Vermont Sharp Cheddar cheese and Monterey Jack cheese; toss until well combined.
- Transfer ¼ of the dough pieces into the prepared baking pan. Sprinkle ½ cup of cheese and ¼ of the pepperoni on top. Repeat process with remaining dough, cheese and pepperoni.
- Tent top of pan with foil and bake for 30 minutes. Remove foil and continue baking for 10-15 minutes, or until top is golden brown.
- Let cool in pan for 10 minutes before inverting monkey bread onto a serving plate.
- Garnish top with freshly chopped parsley and serve with warm pizza sauce for dipping.
Nutrition
Calories: 245kcal | Carbohydrates: 14g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 506mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
