Go Back
Pull apart pizza bread with melted cheese and pepperoni served on a wooden board

Pull Apart Pizza Bread Easy Cheesy Party Appetizer - Crowd-Pleasing, Fun, and Fast

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 10 Servings

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 9x13-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.