This Pull Apart Pizza Bread recipe comes together in no time and makes a fun, cheesy appetizer, snack, or easy meal. Made with refrigerated biscuit dough, pepperoni, and mozzarella cheese, this pizza pull apart bread is perfect for busy weeknights, game day, or parties.
A few days ago, I had one of those crazy busy nights where dinner snuck up fast. After a quick fridge check, this Pull Apart Pizza Bread came to the rescue!
The kids love this easy pull apart pizza bread because they’re big pizza fans, and I love how simple it is to make with refrigerated biscuit dough, pepperoni, and mozzarella cheese. This recipe is perfect for a quick dinner, snack, game day, or party appetizer. Serve it with marinara sauce for dipping, or customize it with favorite pizza toppings like sausage, peppers, onions, or pineapple. If you’re a pizza lover, be sure to check out my Garlic Bread Pizza recipe, too!
Quick Look: Pull Apart Pizza Bread Recipe
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 35 minutes
- ⏰ Total Time: 40 minutes
- 👨👩👧👦 Servings: 6
- 👍 Difficulty: Easy
- 🧮 Calories: 413 kcal per serving (may vary)
- 🎉 Best For: Appetizer, snack, easy dinner, game day, parties, or pizza night
- 🍕 Flavor: Cheesy, savory, classic pepperoni pizza flavors
- 🔄 Variations: Pepperoni, cheese-only, sausage, veggie, or air fryer
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Why You’ll Love this Recipe
- Quick and easy to make with simple ingredients.
- Cheesy, family-favorite pizza flavors everyone loves.
- Easy to customize with your favorite pizza toppings.
- Perfect for an easy dinner, snack, game day, or party appetizer, just like my Bubble Up Pizza Casserole.
This is absolutely delicious! One of our favorite recipes. We loved the browned crust. Thank you so much for sharing.
Ingredient Notes
See the printable recipe card below for full ingredient list and step-by-step directions.
- Biscuits: Any refrigerated biscuit dough works well for this recipe. For homemade biscuits, try my Buttermilk biscuits recipe.
- Pepperoni: Optional. Swap in cooked sausage, ham, bacon, or skip the meat for a cheese-only pull apart pizza bread.
- Mozzarella Cheese: Freshly shredded mozzarella cheese melts best and gives you that classic cheesy pull apart pizza bread texture.
- Italian Seasoning/ Garlic Powder: Adds classic pizza flavor. Adjust the amounts to suit your taste.
- Olive Oil: Helps the biscuit dough bake evenly while adding flavor. Melted butter works well, too, for a richer taste.
Variations
- Pepperoni Pull Apart Pizza Bread: Make the recipe exactly as written for a classic pepperoni pizza version.
- Cheese-Only Pull Apart Pizza Bread: Skip the pepperoni and add extra mozzarella cheese for an ultra-cheesy pull apart pizza bread.
- Meat Lovers: Swap or combine the pepperoni with cooked sausage, bacon, or ham.
- Veggie: Add chopped onions, bell peppers, mushrooms, black olives, or jalapeños.
- Crescent Roll Pull Apart Pizza Bread: Use refrigerated crescent roll dough instead of biscuit dough for a softer, flakier texture.
- Air Fryer Pull Apart Pizza Bread: Skip the oven and cook in the air fryer at 350°F for 8-10 minutes, checking often for doneness.
How to Make Easy Pull Apart Pizza Bread
Step 1. Preheat the oven to 350°F and generously grease a Bundt pan. Cut each piece of refrigerated biscuit dough into quarters.
Step 2. In a large bowl, combine the biscuit pieces, pepperoni, mozzarella cheese, Italian seasoning, garlic powder, and olive oil. Toss until the biscuit pieces are evenly coated.
Step 3. Transfer the biscuit mixture to the prepared Bundt pan, spreading it into an even layer.
Step 4. Bake for 30-35 minutes, or until the center is cooked through and the top is golden brown. Let the pull apart pizza bread rest for 5 minutes before carefully inverting it onto a serving plate. Serve warm with marinara sauce, if desired.
Tips for Success
- Watch while baking. If the top browns too quickly, loosely tent the Bundt pan with foil until the center is cooked through.
- Grease the pan well. A generously greased Bundt pan helps the pull apart pizza bread release easily after baking.
- Let it rest before serving. Allow the bread to cool for about 5 minutes before inverting it onto a serving plate to help it hold its shape.
- Serve warm with marinara. A side of warm marinara or pizza sauce makes this pull apart pizza bread even better for dipping.
Storage & Make Ahead
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the marinara sauce separate.
- Make Ahead: Assemble the bread, cover tightly, and refrigerate for up to 24 hours before baking.
- Freeze: Once baked and completely cooled, wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm leftovers in a 350°F oven for 8-10 minutes, in the air fryer at 325°F for 3-5 minutes, or microwave individual portions in 30-second intervals until heated through.
Pull Apart Pizza Bread Recipe FAQs
Yes! Assemble the bread, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking as directed.
Reheat leftovers in a 350°F oven for 8-10 minutes, in the air fryer at 325°F for 3-5 minutes, or microwave until warmed through.
A Bundt pan is highly recommended because it helps the bread bake evenly and ensures the center cooks through. A regular baking dish may leave the middle undercooked while the edges brown more quickly.
Yes! Once baked and completely cooled, wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
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Pull Apart Pizza Bread
Video
Ingredients
- 2 cans refrigerated biscuit dough 16 biscuits total
- 8 oz pepperoni optional
- 2 cups mozzarella cheese freshly shredded
- 1 tablespoon Italian seasoning or pizza seasoning
- ½ teaspoon garlic powder
- ⅓ cup olive oil or melted butter
- Marinara sauce for serving
Instructions
- Preheat the oven to 350°F and generously grease a Bundt pan. Cut each piece of refrigerated biscuit dough into quarters.
- In a large bowl, combine the biscuit pieces, pepperoni, mozzarella cheese, Italian seasoning, garlic powder, and olive oil. Toss until evenly coated.
- Transfer the mixture to the prepared Bundt pan, spreading it into an even layer.
- Bake for 30-35 minutes, or until the center is cooked through and the top is golden brown.
- Let rest for 5 minutes before carefully inverting onto a serving plate. Serve warm with pizza sauce or marinara sauce for dipping.
Notes
- A Bundt pan is recommended for even baking and to help prevent a doughy center.
- Customize with your favorite pizza toppings, meats, or vegetables.
- For a richer flavor, substitute melted butter for the olive oil.
Misty Brown says
It tasted great but not really “pull apart” bread. I wonder what can be done so that is doesnt get the hard crust on the outside…..
Kristin says
To avoid a crispier outside, you can cover with foil as this will prevent it from browning. Let me know you you think if you try it that way, its yummy and fluffy all the way through!
Brianna says
Do you push the dough mixture down into the Bundt pan?? I’m wondering if maybe that’s why mine didn’t cook through in the entire inside. Maybe I pushed the biscuit dough into the pan too much?
Kristin says
No, you don’t really need to push it down. You mix the ingredients and scoop them into the bundt pan. If it starts getting too brown on top, but still is squishy to the touch, you can place aluminum foil on top to finish it cooking. Let the biscuits fall into place, but no need to push down! Hope that helps!
Lesley Russo says
Hi I live in Australia what can I buy to replace cans of biscuits as they aren’t sold here .
Kristin says
Hi!! Here is a homemade biscuit recipe that you can make to use in place of the store bought biscuits! https://thecookinchicks.com/flaky-buttermilk-biscuits/ Enjoy!
Shirl says
Could you freeze this bread before baking to use at a later date!
Kristin says
Hmm, I haven’t tried that personally, but I don’t see why it wouldn’t work good. The only thing I would be concerned about is the texture of the biscuit pieces, but again, given that they are already pre-packaged, it should be good!
Tuesday Morning says
can you use canola oil or vegetable oil if you do not have olive oil.
Kristin says
Vegetable oil works in this as well! Enjoy!
Doug says
To avoid sticking, I’m just going to spray lightly with cooking spray. That should work. Also going to add a little bit, just to lightly coat the bisquit pieces, of pizza sauce and see how it comes out.
Kristin says
Great idea, should work great! Hope you enjoy!! Keep me posted what you think!
Carolyn says
I used pizza dough and it turned out great! I followed the directions in recipe. I actually just tore the pizza crust into little pieces which made it even easier! It didn’t stick to the pan either.
Kristin says
Yay!! So glad you enjoyed!! Great idea on tearing the pieces!!
Linette says
When you say to cut the biscuits into quarter sizes, do you mean cut into 4 pieces or cut to size of a quarter, as in the coin?
Kristin says
Cut each biscuit into 4 pieces! Enjoy!!
Ann Fure says
am GF so can’t use canned, is it ok to use regular (gf) dough instead of the canned?
Kristin says
Absolutely! That should work great, just keep an eye on cooking times as I am unsure of how quick that dough bakes compared to the regular! Enjoy!
crystal says
Can you use Rhoades bread rolls instead of canned biscuits?
Kristin says
Sure! You’d just need to let them thaw and rise before using these in the recipe!
Marjorie E Robertson says
Very tasty, however, even with liberally greasing the pan it stuck. Very very good though. I wonder if you could use homemade pizza dough rolled out and cut into pieces… Might be an idea
Kristin says
I’m sure that would work great! Sorry to hear it stuck though, thats always a pain!
Stephanie says
I had the same outcome as Brian🥺. I even added cook time; all sides were done, but the entire inside was uncooked. I used a stoneware Bundt pan that usually cooks hot and I have to watch for over cooking but not in this case.
One difference was I used “original” Pilsbury biscuits not Grands because the only mention of Grands was your response to a question about their use (not mentioned in the recipe).
Kristin says
Such a bummer to hear that! I just made it this past weekend and didn’t have that issue 🙁
Could the biscuit pieces have been too big? The type of biscuit really shouldn’t matter as they should all bake up the same.
A trick I have heard is to cover in foil half the time as it won’t brown, but will cook through. Then remove the foil and allow the top to brown up!
So sorry to hear that happened! I will try to trouble shoot and update!
Karen says
Has anyone tried using pizza dough for this recipe?
Kristin says
I haven’t, but that should work great!!
Nancy says
What about adding some garlic butter? Thinking about other monkey breads have cinnamon butter. I’m worried it might be dry.
Kristin says
That could work, just don’t add too much to where the biscuits don’t cook in it because of too much liquid. Maybe a light drizzle? That would be great!
Cloella Jacobs says
I am going to try Pizza dough , Don;t buy ready tuse produts like pillsbury dough,
Kristin says
Great idea! I’m sure that will work great too!
Bryan says
Followed the recipe exactly. It seemed like the dough didnh’t want to cook. I used Wies brand.
Kristin says
Hmmm, I wonder if it was the brand. I have only used Pilsbury in this, but I don’t see why that would make a difference. Dough is dough, right? So sorry it didn’t turn out!