Easy Pizza Pull-Apart Bread

This easy Pizza Pull-Apart Bread transforms simple refrigerated biscuits into an irresistible shareable treat that combines all the flavors of pizza in a fun, pull-apart format. Perfect for game days, casual gatherings, or whenever you need a crowd-pleasing appetizer without much fuss.

I first made this bread when hosting an impromptu movie night and needed something quick that everyone would enjoy. It disappeared so quickly that I now double the recipe whenever friends come over. The combination of the warm, soft bread with the melty cheese and savory pepperoni never fails to impress.

Ingredients

• Refrigerated flaky biscuits: Create the perfect pull-apart texture and save significant preparation time
• Olive oil or melted butter: Helps the toppings adhere and adds richness
• Pepperoni: Provides that classic pizza flavor everyone loves; look for a high-quality variety for best results
• Mozzarella cheese: Brings the essential stretchy cheese pull; choose whole milk mozzarella for best meltability
• Parmesan cheese: Adds a nutty depth; freshly grated works best
• Italian seasoning: Infuses authentic Italian flavors throughout; opt for a blend with basil, oregano, and thyme
• Onion powder: Gives a subtle savory note without the texture of fresh onions
• Garlic salt: Seasons the entire dish perfectly; try to use fresh rather than one that’s been sitting in your pantry for months
• Pizza sauce: For dipping; completes the pizza experience; look for chunky varieties for best texture

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 400°F and thoroughly spray a Bundt pan with nonstick cooking spray. Be sure to get into all the crevices of the pan to ensure easy removal later. The Bundt shape creates the perfect pull-apart presentation.

Prepare the biscuits:

Quarter each biscuit by cutting each one into four equal pieces. Place all the pieces in a medium bowl and toss gently with the tablespoon of olive oil until each piece is lightly coated. The oil helps create a golden exterior and helps the toppings stick to each piece.

Create the pizza mixture:

In a separate large bowl combine the quartered pepperoni slices, shredded mozzarella, Parmesan cheese, Italian seasoning, onion powder, and garlic salt. Mix everything thoroughly so the seasonings are evenly distributed throughout the cheese and pepperoni.

Combine and arrange:

Add the oiled biscuit pieces to the bowl with the pizza toppings. Gently toss everything together until each biscuit piece is well coated with cheese and pepperoni. Make sure to separate any pieces that stick together to ensure even coverage.

Fill the pan:

Arrange the coated biscuit pieces evenly in the prepared Bundt pan. Don’t press them down too firmly; allow some space for expansion as they bake. Sprinkle any remaining cheese mixture from the bowl over the top.

Bake to perfection:

Bake on the middle rack of your preheated oven for exactly 15 minutes or until the top is golden brown and the biscuits are cooked through. The cheese should be completely melted and starting to bubble around the edges.

Serve warm:

Carefully turn the bread out onto a serving plate immediately after removing from the oven. Serve with warm pizza sauce for dipping. The bread pulls apart easily into individual pieces allowing everyone to grab their portion.

I discovered that the real secret to this recipe is quartering rather than halving the biscuits. The smaller pieces allow for more surface area to be covered with the delicious toppings and create the perfect bite-sized portions. My nephew declared it better than actual pizza last Thanksgiving, and now it’s requested at every family gathering.

Versatile Variations

The beauty of this pull-apart bread lies in its adaptability. Try swapping the pepperoni for cooked Italian sausage, ham, or bacon bits. Vegetarian options work beautifully too—sautéed mushrooms, bell peppers, and olives make excellent additions. You can even experiment with different cheese combinations like adding pepper jack for a spicy kick or smoked gouda for a deeper flavor profile.

Storage Solutions

This pull-apart bread is best enjoyed fresh from the oven, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, wrap loosely in foil and warm in a 350°F oven for about 10 minutes. Avoid microwave reheating if possible as it tends to make the bread tough. Individual pieces can be quickly refreshed in an air fryer for 2 minutes at 350°F for that fresh-baked texture.

Serving Suggestions

While pizza sauce is the classic dipping companion, consider offering a variety of dipping options like garlic butter, ranch dressing, or even a spicy marinara. This bread pairs perfectly with a simple green salad for a complete meal or alongside soup for a heartier option. For entertaining, arrange the bread on a large platter surrounded by small bowls of different dipping sauces to create an interactive appetizer station that guests will love.

Making Ahead Tips

You can prepare this recipe up to the baking stage several hours in advance. Simply assemble everything in the Bundt pan, cover tightly with plastic wrap, and refrigerate. When ready to serve, remove from the refrigerator while the oven preheats, then bake as directed, adding 2-3 minutes to the cooking time to account for the chilled dough. This make-ahead option is perfect for busy hosts who want to enjoy the party without last-minute cooking.

Frequently Asked Questions

→ Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with other melt-friendly cheeses like cheddar or provolone for a different flavor.

→ Can I make this bread ahead of time?

It's best served fresh and warm, but you can prepare the ingredients ahead and bake right before serving.

→ What dipping sauce works best?

Pizza or marinara sauce is classic, but you can also try garlic butter or ranch for variety.

→ Can I add other toppings or fillings?

Absolutely! Try adding cooked sausage, diced vegetables, or black olives for added flavor and texture.

→ What type of biscuits should I use?

Use refrigerated flaky biscuits for the best texture, as they bake up light and tender.