Pull Apart Pizza Bread

Why You’ll Love This Recipe

I enjoy making this recipe because it’s fast, crowd-pleasing, and adaptable. The gooey melted cheese, pepperoni, and savory Italian seasoning baked into golden biscuit pieces makes it taste just like pizza—but without the work of making dough from scratch. It’s always a hit, whether I serve it with marinara for dipping or enjoy it straight from the skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans refrigerated biscuits (such as Pillsbury Grands)

• 1½ cups shredded mozzarella cheese

• ½ cup sliced pepperoni (cut into smaller pieces if desired)

• 2 tablespoons grated Parmesan cheese

• 1½ teaspoons Italian seasoning

• 2 tablespoons olive oil or melted butter

• Marinara or pizza sauce, for dipping

Directions

1. I preheat the oven to 350°F and lightly grease a bundt pan (or use a loaf pan or cast-iron skillet).

2. I cut each biscuit into quarters and place them in a large mixing bowl.

3. I add the shredded mozzarella, sliced pepperoni, Parmesan cheese, and Italian seasoning to the bowl.

4. I drizzle olive oil or melted butter over everything and gently toss to combine and coat evenly.

5. I transfer the mixture into the greased pan, spreading it out evenly.

6. I bake for 30–35 minutes, or until the bread is golden brown and cooked through in the center.

7. I let it cool for 5–10 minutes before removing from the pan. Then I serve it warm with marinara sauce on the side.

Servings and Timing

• Servings: About 6–8 people as an appetizer

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Total Time: 40–45 minutes

Variations

• Add veggies: I like to mix in diced bell peppers, mushrooms, or black olives for extra flavor and texture.

• Make it spicy: I sometimes toss in crushed red pepper flakes or use spicy pepperoni.

• Different cheeses: I’ve used cheddar, provolone, or even a four-cheese blend with great results.

• Herb garlic butter finish: After baking, I brush the top with melted garlic butter and sprinkle with parsley for a finishing touch.

• Stuff it: I place a cube of mozzarella in the center of each biscuit piece before tossing—cheesy surprises in every bite.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 10 minutes, or air fry them for 5–6 minutes to restore crispiness. The microwave works too, though the texture will be softer.

FAQs

Can I make this ahead of time?

Yes, I assemble everything in the pan, cover it, and refrigerate it up to 1 day ahead. When ready to bake, I bring it to room temperature and pop it in the oven.

What kind of biscuit dough should I use?

I typically use regular or buttery Pillsbury Grands biscuits. Flaky layers or buttermilk varieties both work well.

Can I use homemade dough instead?

Definitely. If I have a favorite pizza or bread dough, I cut it into small pieces and follow the same method.

Can this be made without a bundt pan?

Yes—I often use a loaf pan or a cast-iron skillet. I just make sure it’s greased and adjust the bake time as needed.

How do I know when it’s done?

I check the center by gently pulling apart a few pieces. If they look doughy, I bake for a few more minutes until fully cooked and golden.

Conclusion

Pull Apart Pizza Bread is the ultimate easy-to-make, hard-to-resist recipe. With its cheesy, garlicky layers and classic pizza flavors, it’s one of my go-to appetizers for any casual gathering. I love how versatile it is—and how it’s always gone before I know it.