This Pizza Monkey Bread is stuffed with pepperoni, mozzarella cheese, and garlic all in a Bundt pan. If you love pizza, you’ll love this pizza bread made with biscuits and marinara sauce for dipping.
The Super Bowl is Sunday!!! I feel like I want to say Super Bowl over and over because brands and companies aren’t allowed to use the word “Super Bowl” because of copyright laws.
Instead they have to say “The Big Game” whenever referring to the Super Bowl. But since I have my own blog here I’m allowed to say it all I want. And start sentences with “And” and “But” which is horrible grammar. So Super Bowl, Super Bowl, Super Bowl. Take that.
We like to do our own version of Prop Bets for the Super Bowl. Will Donald Trump come? What song with Justin Timberlake sing first? Will Pink’s hair be pink or some other color when she sings the national anthem?
As far as food, these are what I will probably end up making: Buffalo Chicken Macaroni and Cheese, BLT Dip, Jalapeno Popper Pigs in a Blanket, Jalapeno Popper Dip, and the Best Bean Dip. Or some version of that.
Pizza Monkey Bread
Servings: 8 servings
(16.3 ounce) cans
package refrigerated biscuits
Parmesan cheese, shredded or grated
melted and slightly cooled
(or 1/2 teaspoon garlic powder)
- marinara for dipping
Preheat oven to 350 degrees.
In a large bowl, add all the ingredients (except marinara) and toss well until combined.
Pour mixture into a greased 10-inch Bundt pan (you can also use a 9×13 baking dish). Bake for 35-45 minutes or until rolls are cooked on the inside; cover with foil after 20 minutes or until top is browned. Check every 5 minutes towards end of cooking to see if done.
Remove from oven and loosen edges of bread with a knife. Invert Bundt pan on a plate and then invert onto a serving plate so that the pretty side is up. Pull apart and dip in warm marinara.