Servings
6
Total Cook Time
45MIN
Ingredients
Think garlic bread + pepperoni pizza + cheesy pull-apart bread. This is an easy, crowd-friendly appetizer that gives you plenty of gooey cheese pulls.
- 2 cans refrigerated biscuit dough (about 16 biscuits total)
- 2 cups Cache Valley Creamery Mozzarella Cheese, shredded
- 1 cup pepperoni, quartered
- ½ cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes, optional
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1–1½ cups pizza or marinara sauce, warmed, for dipping
- Nonstick cooking spray
Steps
- Preheat the oven.
Heat oven to 350°F. Generously grease a Bundt pan with nonstick cooking spray. - Cut the biscuits.
Separate the biscuits and cut each one into 4 pieces. Place them in a large mixing bowl. - Make the garlic butter.
In a small bowl, combine the melted butter, minced garlic, Italian seasoning, garlic powder, and red pepper flakes.
Pour the garlic butter over the biscuit pieces and toss until everything is evenly coated. - Make it pizza.
Add the pepperoni, 1½ cups Cache Valley Creamery Mozzarella, and Parmesan to the biscuit mixture. Gently toss until the cheese and pepperoni are distributed throughout. - Build the pull-apart bread.
Transfer half of the biscuit mixture into the prepared Bundt pan. Sprinkle with about ¼ cup mozzarella.
Add the remaining biscuit mixture and finish with the remaining ¼ cup mozzarella.
Don’t pack everything down too tightly—you want those individual pieces to stay easy to pull apart. - Bake.
Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through. If the top starts browning too quickly, loosely cover it with foil for the final 5–10 minutes. - Flip it.
Let the bread rest in the pan for about 5 minutes. Place a serving platter over the Bundt pan and carefully flip it over.
Sprinkle with fresh parsley and a little extra Parmesan.
Notes
Serve
Put a bowl of warm pizza sauce right in the middle and let everyone tear off pieces and dip.
For an extra pizza-shop finish, brush the warm bread with a little additional garlic butter immediately after flipping it out of the pan.
The money shot: Pull apart a piece while it’s still warm so you get that long stretch of melted Cache Valley Creamery Mozzarella between the pieces. Perfect for a party appetizer—or eating directly over the kitchen counter before anyone else knows it’s ready.
Author Bio
Eric Taylor
Eric is a husband, girl dad, and content creator who believes some of the best family memories are made in the kitchen. He loves creating easy, flavorful recipes that bring people together without adding stress to busy life. In his house you’ll find comfort food, fun twists on family favorites, and meals made for real life with kids.
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