Easy Pull-Apart Pizza Bread is a crowd-pleaser with melted mozzarella and pepperoni in every bite. It’s simple to assemble and bakes into a shareable, pull-apart loaf perfect for snacks, appetizers, or casual meals.
Pull-Apart Pizza Bread
This versatile pull-apart pizza bread can be customized any way you like. Use it as a main dish by adding extra toppings, or keep it classic with just cheese and pepperoni. The mix is layered into a bundt pan and baked until golden and gooey.
Ingredients:
- Refrigerated homestyle biscuits — Homestyle biscuits hold together best; flaky biscuits may fall apart. You can substitute refrigerated pizza dough, tearing pieces into balls before tossing in the oil and seasoning.
- Shredded mozzarella cheese
- Pepperoni — mini pepperoni slices work great too.
- Olive oil — vegetable oil can be used if preferred.
- Italian seasoning — or use pizza seasoning for extra flavor.
- Garlic powder
- Pizza sauce — or marinara, warmed for serving.
Instructions:
Prepare your bundt pan. Preheat the oven to 350°F. Spray a bundt pan with non-stick cooking spray and set aside.
Quarter the biscuits. Use kitchen shears or a sharp knife to cut each biscuit into quarters.
Recipe Tip
Can I make my own biscuit dough?
Yes — homemade biscuit dough will work. Keep in mind making dough from scratch adds time but can give you extra flavor and texture control.
Combine the filling. In a large bowl, toss the quartered biscuits with 2½ cups of shredded mozzarella, pepperoni, ⅓ cup olive oil, 1 tablespoon Italian seasoning, and 1 teaspoon garlic powder until pieces are evenly coated.
Fill the pan. Evenly distribute the mixture into the prepared bundt pan, pressing lightly so the pieces nest together but remain pull-apart friendly.
A 9.5-inch bundt pan works well; a 10-inch pan is fine too. If you don’t have a bundt pan, use a circular or rectangular pan, though you may need a second pan or to adjust baking time since the shape and height will differ.
Bake uncovered for about 30 minutes, or until the bread is cooked through and the top is lightly browned.
Cool on the counter for about 10 minutes. When the sides begin to pull away from the pan, invert onto a serving plate and top immediately with the remaining ½ cup of shredded mozzarella so it melts over the warm bread.
Serve with warmed pizza or marinara sauce for dipping.
Pull-apart bread bakes as one loaf but is designed to be torn into individual bites. Its shareable format makes it ideal for parties, game nights, or family gatherings.
More Recipes to Try
Pizza Casserole
Cheesy Chicken and Broccoli Ring
Homemade Hot Pockets
Cheesy Spinach Artichoke Pinwheels
Pull-Apart Pizza Bread
Equipment
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bundt pan
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kitchen shears or a sharp knife
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mixing bowls
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stirring spoon
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measuring cups and spoons
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serving plate
Ingredients
- 2 (16 ounce) cans refrigerated homestyle biscuits (uncooked)
- 3 cups mozzarella cheese, shredded (divided)
- 1 cup pepperoni
- ⅓ cup olive oil
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon pizza sauce, warm (for serving)
Instructions
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Prepare your bundt pan. Preheat oven to 350℉ and spray the pan with non-stick cooking spray.
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Quarter the biscuits. Cut each biscuit into quarters with kitchen shears or a knife.
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Combine. In a large bowl, mix the quartered biscuits, 2½ cups shredded mozzarella, pepperoni, olive oil, Italian seasoning, and garlic powder.
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Fill the pan. Evenly distribute the mixture in the bundt pan.
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Bake. Bake uncovered for about 30 minutes until cooked through and slightly browned.
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Cool and top. Cool for about 10 minutes, invert onto a plate when the sides pull away, and top with the remaining mozzarella so it melts over the warm bread.
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Serve. Offer warm pizza sauce for dipping.
Notes
Allow the bread to cool, then wrap in foil and refrigerate for up to 5 days. To freeze, wrap in plastic first, then foil; freeze up to 6 months. Reheat whole or in portions in 30-second microwave intervals or warm in the oven.
Make-ahead and freezing tips
You can make this ahead, cool completely, wrap tightly, and freeze. For best texture, consume within a few months since cheese quality can decline over extended freezing.