This Pull Apart Pizza Bread recipe is an easy, cheesy appetizer, snack, or meal made with refrigerated biscuit dough, pepperoni, and mozzarella cheese. Baked in a Bundt pan and ready in just 40 minutes, 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!
My kids are big pizza fans, so this easy pull apart pizza bread is always a hit. I love how simple it is to make using refrigerated biscuits, pepperoni, and mozzarella cheese. Serve it with warm marinara sauce for dipping, or change things up with your favorite pizza toppings like sausage, peppers, onions, or pineapple.
It works just as well for a quick dinner as it does for a game day snack or party appetizer. 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 your favorite pizza toppings
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What Makes This Recipe a Favorite
- Quick and easy: Refrigerated biscuits keep prep time to just 5 minutes.
- Family favorite: Pepperoni and melted mozzarella give every bite classic pizza flavor.
- Easy to customize: Change up the meat, cheese, or veggies with your favorite pizza toppings.
- Great for any occasion: Serve it for an easy dinner, game day snack, 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 a homemade option, try my Buttermilk Biscuits recipe.
- Pepperoni: Optional. Swap in cooked sausage, ham, or bacon, or leave out the meat for a cheese-only version.
- Mozzarella Cheese: Freshly shredded mozzarella melts best and gives you those cheesy, pull-apart pieces.
- Italian Seasoning/Garlic Powder: Adds classic pizza flavor with a blend of dried herbs. Adjust the amounts to suit your taste, or add a little oregano if desired.
- Olive Oil: Coats the biscuit dough and adds flavor as it bakes. Melted butter works well, too.
Variations
- Extra Cheesy: Add a sprinkle of Parmesan cheese along with the mozzarella for even more cheesy pizza flavor.
- 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.
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 top is golden brown and the biscuit pieces in the center are fully cooked. 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
- Check the center for doneness. Make sure the biscuit pieces in the center are fully cooked before removing the bread from the oven. If the top is browning too quickly, loosely tent the Bundt pan with foil and continue baking.
- Grease the pan well. A generously greased Bundt pan helps the 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 is perfect for dipping.
Make Ahead, Storage & Reheating
- Make Ahead: Assemble the bread, cover tightly, and refrigerate for up to 24 hours before baking.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the marinara sauce separate.
- 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. A Bundt pan helps the biscuit pieces bake evenly, but you can use a baking dish if you don’t have one. Spread the pieces in an even layer and keep a close eye on the center, as the baking time may vary. The bread is ready when the biscuit dough in the center is fully cooked.
Any refrigerated biscuit dough works well for this recipe. Choose your favorite brand and cut each biscuit into quarters before combining it with the cheese, pepperoni, seasonings, and olive oil.
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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 and spread into an even layer.
- Bake for 30-35 minutes, or until the top is golden brown and the biscuit pieces in the center are fully cooked.
- Let rest for 5 minutes before carefully inverting onto a serving plate. Serve warm with marinara or pizza sauce for dipping.
Notes
- Check the biscuit pieces in the center for doneness before removing the bread from the oven. If the top browns too quickly, loosely tent the pan with foil and continue baking.
- Customize with your favorite pizza toppings, meats, cheeses, or vegetables.
- Melted butter can be substituted for the olive oil for a slightly different flavor.
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!