Pizza Monkey Bread Recipe
Hey there! Let me tell you about this Pizza Monkey Bread Recipe that’s been a hit in my house. Picture this: it’s a lazy Sunday afternoon, and my kids are somehow more restless than usual. What’s my solution? I whip up this delightful monkey bread that’s like a pizza party in every bite. It’s not just delicious; it’s an event! And honestly, the anticipation of gooey cheese and tangy sauce makes everyone a bit more patient—well, almost everyone.
Why You’ll Love This
I break out this recipe when my family is in the mood for something fun (and let’s be honest, when I need to use up some leftover cheese). My crew goes absolutely nuts over this because it’s a bit of a surprise every time you pull apart a piece. Plus, there’s something so gratifying about making a circle of dough balls and watching them transform into a cheesy masterpiece. And if you’re anything like me, who occasionally burns the first batch of cookies, this one’s forgiving.
Ingredients
- 2 cans of refrigerated biscuit dough (I sometimes use pizza dough if that’s what’s at hand)
- 1 cup marinara sauce (or any tomato sauce you fancy, my grandma swore by homemade, but store-bought works too)
- 2 cups shredded mozzarella cheese (sometimes I mix in cheddar for a twist)
- 1/2 cup pepperoni slices (optional, but my kids insist it’s a must!)
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Directions
- Preheat your oven to a cozy 350°F. Grab a bundt pan (or any baking dish you have really) and grease it up so nothing sticks.
- Cut the biscuit dough into quarters. Toss them in a mix of butter, garlic powder, and seasoning. Trust me, your kitchen will smell heavenly.
- Layer the dough pieces with cheese, sauce, and pepperoni in the pan. This is where I usually sneak a taste—shh, don’t tell.
- Bake for 30-35 minutes until it’s golden and bubbling. Don’t worry if it looks a bit weird at this stage—it always does!
- Let it cool slightly (or you’ll burn your tongue like I did the first time), then serve.
Notes
I’ve found that using a mix of cheeses gives it a nice depth of flavor. And don’t skimp on the garlic, unless you’re planning on kissing someone later. Just saying!
Variations
Once, I tried adding olives and mushrooms. My family wasn’t impressed, but hey, it’s worth experimenting! Another time, I threw in some jalapeños for a spicy kick—now that was a winner.
Equipment
No bundt pan? No worries! Just use any baking dish you have lying around; it might not look as pretty, but it’ll taste just as good.
Storage Information
Store leftovers in the fridge for up to two days—though honestly, in my house, it never lasts more than a day! Reheat in the oven for best results.
Serving Suggestions
I like to serve it with a side of extra marinara sauce for dipping. It’s a tradition in our house to pair it with some cold soda or a casual beer for the adults.
Pro Tips
Don’t rush the dough-cutting step. I once tried speeding through it, and ended up with uneven cooking. Patience is key—well, kind of.
FAQ
Can I make this ahead? Sure thing! Assemble it a few hours before, then pop it in the oven when you’re ready to eat.
What if I don’t have pepperoni? No problem! Use whatever toppings you like—or none at all. It’s still delicious.
Can I use fresh dough? Absolutely; just be prepared for slightly different baking times.
