This pull apart pizza bread is the kind of appetizer that disappears fast. It’s warm, cheesy, loaded with classic pizza flavors, and designed for sharing. You get golden, garlicky edges and gooey pockets of mozzarella in every bite.
It’s simple enough for a weeknight and special enough for a game day spread. Best of all, you can customize it with your favorite toppings and sauces.
What Makes This Special
This recipe gives you all the joy of pizza without rolling dough or waiting for a rise. You toss everything in a bowl, pile it in a pan, and bake until bubbly.
The result is a pull-apart loaf that’s crispy on the outside and tender inside, with cheese and pepperoni tucked into every nook. It’s also make-ahead friendly and customizable, so you can suit different tastes and diets. Plus, it’s a guaranteed conversation starter when you set it on the table still sizzling.
Ingredients
- 2 cans (16–17 oz total) refrigerated biscuit dough or pizza dough, cut into 1-inch pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni or chopped pepperoni
- 1/2 cup grated Parmesan cheese
- 1/3 cup unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup sliced black olives (optional)
- 1/3 cup chopped bell peppers or red onion (optional)
- 2 tablespoons chopped fresh parsley or basil, for garnish
- 1–1 1/2 cups warm marinara or pizza sauce, for dipping
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C).
Grease a 10–12 cup Bundt pan or a 9×13-inch baking dish. If using a Bundt pan, lightly flour it after greasing to help release the bread.
- Cut the dough: If using biscuit dough, separate and quarter each biscuit. For pizza dough, cut into 1-inch pieces.
Keep pieces roughly similar in size so they bake evenly.
- Flavor the fat: In a small bowl, stir together melted butter, olive oil, minced garlic, Italian seasoning, red pepper flakes, salt, and a few grinds of pepper. This is your garlicky coating that makes the edges irresistible.
- Toss the mix: In a large bowl, add dough pieces, mozzarella, pepperoni, Parmesan, and any optional add-ins like olives or peppers. Drizzle the garlic butter mixture over the top and toss gently until everything is evenly coated.
- Layer it in: Spoon the mixture into your prepared pan.
If using a Bundt pan, press lightly to remove big air gaps, but don’t pack it too tightly. Sprinkle on a little extra Parmesan if you like a crispier top.
- Bake: Bake for 30–40 minutes, until the top is deep golden and the center is cooked through. If the top browns too quickly, tent with foil for the final 10 minutes.
- Rest and release: Let it rest for 5–10 minutes.
If using a Bundt pan, run a knife around the edge, then invert onto a plate. Garnish with chopped parsley or basil.
- Serve: Warm marinara goes in a bowl in the center (if using a ring) or on the side. Pull apart pieces and dunk.
Serve hot for the best cheese pull.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Freeze: Wrap portions tightly in foil, then place in a freezer bag for up to 2 months. Thaw in the fridge overnight.
- Reheat: For best texture, reheat at 350°F (175°C) for 10–15 minutes, covered with foil. Microwave works in a pinch, but the crust won’t be as crisp.
- Make ahead: Assemble in the pan, cover, and refrigerate up to 6 hours.
Add 5–10 extra minutes to the bake time if baking from chilled.
Health Benefits
While this is a comfort-food appetizer, you can still build in some smart choices. Mozzarella offers protein and calcium, helping you feel satisfied with fewer pieces. Adding vegetables like peppers, onions, or spinach boosts fiber and vitamins without changing the fun factor.
Choose turkey pepperoni or go light on processed meats to cut sodium and saturated fat. A simple homemade marinara for dipping lets you control salt and sugar.
If you’re tracking carbs, opt for thin-crust pizza dough or use fewer dough pieces and more veggies and cheese to balance it out.
Pitfalls to Watch Out For
- Dough underbaked in the center: Make sure pieces are similar in size and avoid compacting them. Check for golden edges and a firm center before pulling from the oven.
- Top browning too fast: Tent with foil and continue baking until the center is done.
- Soggy texture: Don’t overload with wet ingredients. Pat veggies dry and avoid extra oily add-ins beyond the butter mixture.
- Sticking to the pan: Grease thoroughly.
In a Bundt pan, a light dusting of flour after greasing helps. Let it rest a few minutes before inverting.
- Flat flavor: Season the butter mix generously and finish with fresh herbs and a pinch of flaky salt after baking.
Recipe Variations
- Supreme Style: Add diced bell peppers, onions, mushrooms, and black olives. Use half pepperoni to keep things balanced.
- Meat Lovers: Mix in cooked and crumbled Italian sausage and bacon bits with the pepperoni.
- Margherita Vibe: Use fresh mozzarella pearls, sun-dried tomatoes, and finish with basil and a drizzle of balsamic glaze.
- Buffalo Ranch: Swap marinara for buffalo sauce in the butter mixture and serve with ranch or blue cheese dressing.
- Veggie-Forward: Load up on spinach, roasted red peppers, artichokes, and cherry tomato halves.
Add extra Parmesan for savory depth.
- Pesto Twist: Replace half the butter with basil pesto and add chopped chicken for a hearty spin.
- Gluten-Free: Use a reliable gluten-free pizza dough and check labels on pepperoni and sauces.
- Kid-Friendly Mini Muffins: Portion the mixture into a greased muffin tin and bake 12–16 minutes for bite-size pieces.
Explore more irresistible bread recipes you won’t want to miss:
FAQ
Can I use homemade pizza dough instead of biscuits?
Yes. Homemade or store-bought pizza dough works great. Cut into 1-inch pieces and toss as directed.
Bake times may vary by a few minutes, so watch the color and texture.
What’s the best cheese for maximum stretch?
Low-moisture, whole milk mozzarella gives the best melt and stretch. You can mix in provolone for extra pull and add a little cheddar for sharpness.
Do I have to use a Bundt pan?
No. A 9×13-inch dish or large oven-safe skillet works well.
The Bundt pan makes a nice ring for dipping, but flavor and texture will still be great in other pans.
How do I keep the garlic from burning?
Mix the garlic into the butter and oil so it coats the dough pieces. It will be protected as it bakes. If you see excessive browning, tent with foil.
Can I make this vegetarian?
Absolutely.
Skip the pepperoni and add more veggies like mushrooms, spinach, and olives. Season generously and consider a pinch of smoked paprika for a savory kick.
How do I know it’s done?
The top should be deep golden, and a skewer inserted near the center should come out without sticky raw dough. Internal pieces should be fluffy, not gummy.
What sauces work besides marinara?
Try garlic Parmesan dip, ranch, basil pesto, spicy arrabbiata, or a creamy vodka sauce.
Offering two dips always makes it feel special.
Can I prepare it a day ahead?
Assemble the mixture and store it in an airtight container, then load it into the pan right before baking. For best rise and texture, bake within 6–8 hours of assembly.
How can I make it lighter?
Use part-skim mozzarella, turkey pepperoni, and reduce butter to 1/4 cup with an extra tablespoon of olive oil. Add more veggies to increase volume without extra dough.
Will leftovers still taste good?
Yes.
Reheat in the oven for the best texture. If you like a crisper edge, reheat uncovered for the last few minutes to refresh the crust.
In Conclusion
Pull apart pizza bread is a low-effort, high-reward appetizer that always wins. It’s cheesy, garlicky, and customizable enough to please everyone at the table.
Keep the ingredients on hand, and you’ll have a party-ready favorite any time. Serve it hot with a bowl of marinara, and watch it vanish piece by piece.
Pull Apart Pizza Bread Easy Cheesy Party Appetizer – Crowd-Pleasing, Fun, and Fast
Ingredients
- 2 cans (16–17 oz total) refrigerated biscuit dough or pizza dough, cut into 1-inch pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni or chopped pepperoni
- 1/2 cup grated Parmesan cheese
- 1/3 cup unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup sliced black olives (optional)
- 1/3 cup chopped bell peppers or red onion (optional)
- 2 tablespoons chopped fresh parsley or basil, for garnish
- 1–1 1/2 cups warm marinara or pizza sauce, for dipping
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).Grease a 10–12 cup Bundt pan or a 9×13-inch baking dish. If using a Bundt pan, lightly flour it after greasing to help release the bread.
- Cut the dough: If using biscuit dough, separate and quarter each biscuit. For pizza dough, cut into 1-inch pieces.Keep pieces roughly similar in size so they bake evenly.
- Flavor the fat: In a small bowl, stir together melted butter, olive oil, minced garlic, Italian seasoning, red pepper flakes, salt, and a few grinds of pepper. This is your garlicky coating that makes the edges irresistible.
- Toss the mix: In a large bowl, add dough pieces, mozzarella, pepperoni, Parmesan, and any optional add-ins like olives or peppers. Drizzle the garlic butter mixture over the top and toss gently until everything is evenly coated.
- Layer it in: Spoon the mixture into your prepared pan.If using a Bundt pan, press lightly to remove big air gaps, but don’t pack it too tightly. Sprinkle on a little extra Parmesan if you like a crispier top.
- Bake: Bake for 30–40 minutes, until the top is deep golden and the center is cooked through. If the top browns too quickly, tent with foil for the final 10 minutes.
- Rest and release: Let it rest for 5–10 minutes.If using a Bundt pan, run a knife around the edge, then invert onto a plate. Garnish with chopped parsley or basil.
- Serve: Warm marinara goes in a bowl in the center (if using a ring) or on the side. Pull apart pieces and dunk.Serve hot for the best cheese pull.