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.
Beth says
This is so good! I made it last night and served marinara and ranch on the side. Yummy!
Kristin Hayes says
So glad you enjoyed!!
Cara says
Really want to make this for gameday! I’ll have to borrow a bundt pan though. Can I use a loaf pan instead?
Kristin Hayes says
Yes, you can absolutely use a loaf pan for pull-apart pizza bread, just like a Bundt pan, but expect different shapes, slightly different baking times, and potentially more crispiness in a loaf pan compared to the more even cooking a Bundt’s center tube provides. It will still work great, just may be slightly different times and textures!
Lynette Armstrong says
Can you make this ahead of time,as in overnight and just pop in the oven the next day?
Kristin Hayes says
I haven’t tried this, however, other than needing to add a few minutes to the bake time due to it being chilled, I don’t see what that wouldn’t work great!
Cory says
This turned out sooo good. My granddaughter is a picky eater. She loves pizza. This was so different no one could believe it was going to taste like pizza. I’ve never tried baking anything but cakes. I’ll have to cook this again.
Kristin Hayes says
Yay!! Love hearing this and so glad you enjoyed!!
Janice says
Hello!
This sounds delicious. I want to try making this with the pizza sauce added – how much should I add?
Kristin Hayes says
Since you don’t want to make it too moist, I recommend using only about 1/2 cup! Enjoy!
Lynn says
I plan to make this on Saturday, for a family reunion. However, I will sautee some fresh mushrooms and peppers, and add in some pizza sauce, along with everything else. I will post pics and comments, when it is finished.
Kristin says
Ohhh yum! Sounds delicious and I can’t wait to hear what you think!
DIANE JOHN says
YUMMY EASY
Kristin says
Yay!! Glad you enjoyed!!
Mistie says
Turned out great. Had to cover the top with foil to allow it to cook the full time. Wish I could add the photo.
Kristin says
Yay! Glad you enjoyed!
Barbara says
I can’t wait to make this for a birthday party appetizer. Only question- I bought rolls but crescent rolls. Will they work? Or should they be Pillsbury Grands?
Kristin says
I haven’t tried it that way, however, my only concern is that the biscuit pieces are chunks of biscuit versus a crescent roll sheet. It is a lot thinner and not as substantial. The cook time definitely will decrease I would think, but it may still work! Keep me posted if you try it and how it turned out though! Enjoy!
Erin Corbin says
Since the size of store-bought biscuits vary, I was wondering if you know what size can of biscuits you use for this recipe? I wasn’t sure if they were the jumbo biscuits? Thanks so much!
Kristin says
I use the 8 count packages, I believe it is 16.3 ounce packages. Hope that helps!! Enjoy!
Erin Corbin says
Thanks so much for your help!
Kristin says
My pleasure! Enjoy!
Kim Matthews says
Is it possible to make this with sauce, instead of having to have the sauce separate? Would you mix in the sauce with the rest of the ingredients before baking, pour the sauce on midway through baking, afterward it comes out of the oven? It sounds wonderful, but my 15 yr. old grandson would have the sauce dripped everywhere from his face and clothes to 10 feet away. Thanks!
Kristin says
You can try to mix it into the biscuits before baking and it should work. You may need to add some foil to the top to make sure its fully cooked through, but that would be the best route! Enjoy!!
TEIRA JADEAUX says
I add the sauce to mine. it’s even better with the sauce mixed into the dough.
Kristin Hayes says
Great idea! Glad you enjoy!!
Lsura says
Does this have to be hot to eat or can you eat it cold? Thinking of making it and taking it a potluck for church sometimes. Otherwise sounds good.
Kristin says
Either way works great! I love it warm from the oven, however, my kids LOVE their leftovers the next day at lunch enjoyed cold! Enjoy!!
Gayle says
We did not care for this. Will not make again. Couldn’t taste the cheese. Only tasted the Italian seasoning. Took longer to bake than stated in recipe.
Kristin says
Bummer to hear this! You can always play around with amounts of seasonings and add in’s. Last week, I made this with hot sausage, Gouda cheese, and peppers, and it was delicious!
Momma Dee says
If you do not like. the way it tasted reduce. the Italian seasoning and add more cheese to the recipe I personally saute some onion green pepper and ground beef. and add this instead of the pepperoni to the recipe and I add Add 1/2 a cup of Parmesan cheese to the recipe and increase the garlic powder to two teaspoons. Amazing.
Kristin says
Yay! Glad to hear you enjoy! So many different ways you can make this your own, we love this meal in my house!
Cheryl says
I always read the nutritional information before deciding whether or not to try a new recipe. I think there is an error. How could there be 2 carbs per serving for this recipe?!?
Kristin says
Good catch! I ran it through the nutrition calculator and the carbs auto set at 1 gram for the recipe. I updated and it should be about 11 grams per serving.
Mary Thomas says
soooo good!
Kristin says
Yay!! Glad you enjoyed it too!
Shelley says
Just made this and had some. As a 66 year old woman I found thus to be out of this world. Excellent
Kristin says
Yay!! Love hearing that! Glad you enjoyed!!
Sherri says
This is absolutely delicious! One of our favorite recipes. We loved the browned crust. Thank you so much for sharing
Kristin says
Yay!! Glad you all enjoy it as much as we do!!
Karen Barncord Harry says
Just made it tonight…..did everything step by step..has anyone else have it not come out of the bundt pan? It would have been better had it come out of the pan. Any suggestions?
Kristin says
The key to this is to make sure your bundt pan is fully greased. I have had this happen before when I missed a few spots during greasing. I typically spray or spread grease on with a paper towel and make sure to really coat the pan.