Easy Pizza Monkey Bread

Warning: This easy-to-make monkey bread is also very addictive. A cross between pizza and buttery garlic rolls, we couldn’t stop gobbling up bite after cheesy bite. 

Every year we have a fun little family Super Bowl party. We’re huge Monkey Bread fans, so the Super Bowl seemed like the perfect time to try out a savory Monkey Bread. The Pepperoni Pizza Monkey Bread from Confections of a Foodie Bride and the Pizza Monkey Bread from What’s Gaby Cooking were my inspirations for this recipe.

To make this an easy Super Bowl recipe, I started with frozen roll dough. Of course you could make your own dough if you prefer. I have a Whole Wheat Pizza Dough recipe that makes a great pizza. The first time I made this I used low fat mozzarella sticks (string cheese), but they didn’t melt very well, so I recommend buying whole or part skim mozzarella and cutting it into squares.

We loved the bottom rolls because of the crispy edges. So, after you remove the pizza bread from the bundt pan, put it back in the oven for a few more minutes to crisp up the sides and bottom of the bread.

You can also bake it in a 9 x 13 pan instead of a bundt pan. Of course then I guess you’d have to call it Pizza Pull Apart Rolls.

Easy Pizza Monkey Bread

Easy Pizza Monkey Bread

Ingredients

  • 24 Frozen Dinner Rolls, thawed but still cold*
  • 48 slices of pepperoni
  • 8 oz. mozzarella cheese, cubed in to 48 pieces
  • 1/2 cup Butter, melted
  • 2/3 cup Parmesan Romano cheese, grated
  • 2 tablespoons dried parsley
  • 1 teaspoon dried basil
  • 5 cloves garlic, finely minced or pressed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Homemade Pizza Sauce
  • adapted from Allrecipes
  • 2 garlic cloves, minced or pressed
  • 1 tablespoons olive or vegetable oil
  • 1 (28 ounce) can crushed tomatoes in rich puree
  • 1 teaspoon brown sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes.

Directions

  1. Cut rolls in half and flatten each half. Top with one slice of pepperoni and one cube of mozzarella. Wrap the dough around the pepperoni and cheese to completely enclose and form a ball.
  2. In a small bowl combine melted butter, cheese, parsley, basil, garlic, salt and pepper.
  3. Roll dough to lightly coat with cheese mixture and place in a bundt pan coated with non-stick spray.
  4. Cover with plastic wrap and let rise until almost to the top of the pan (about 45 minutes). Remove plastic wrap and bake at 350°F 30 - 35 minutes. Cover with foil if the top is getting too brown. (You might want to put a sheet pan on the rack under the bundt pan to catch any greasy drips.)
  5. Remove from oven and invert on to an oven safe serving tray, remove bundt pan. Put the serving tray back in to the oven for about 5 minutes more to crisp up the top and bottom rolls.
  6. Serve with pizza sauce for dipping.
  7. *I like to thaw the rolls in a single layer in a plastic bag overnight in the fridge.
  8. Homemade Pizza Sauce
  9. In a small saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.
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Also on the menu for our Super Bowl party:

Strawberry Mango Salsa and Cinnamon Tortilla Chips, Barbara Bakes
Individual Seven-Layer Dips, The Girl Who Ate Everything
Nutella Caramel Cookies, Barbara Bakes
Microwave Caramel Popcorn, Real Mom Kitchen




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Comments

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  1. Lisa says

    Yes, you can make it ahead of time. I did just that. I took it out of the fridge and then let it rise and followed the instructions from there. Was delicious!!!

  2. Lisa says

    I made your Pizza Gorilla Bread tonight for the Super Bowl. Absolutely the best!!! It will be made again.

    Thank You!!!!

    • says

      Hi Rachel – I haven’t tried it, but that should work well. Your rise time may be a little longer because the dough is cold or, it could rise in the fridge and it may not take as long. Enjoy!

  3. says

    I LOVE LOVE LOVE this! I just posted up a football party recipe also, and then I found this one and I droooooled! Thanks for sharing, can’t wait to take a stab at it! I’m an awful baker, but your instructions and images are very easy to follow and straightforward.

  4. tina says

    If you wanted to still bake it in the bundt pan AND get more of the crispy ones why not try this: Take an aluminum foil pie plate ,or other foil bakeware you may have and dont care about, cut the bottom out so you have a circle-leave a small tab of the side piece as a handle for later– then cut the circle in half. Cut a half circle opening in the center of each half so the piece fits around the center post snuggly. Generously grease both sides of the foil insert and after you have 1 layer of bread balls in the bottom of the pan fit your inserts in before the next layer the add the second layer and continue with directiona as usual. When it comes out of the pan grab the tabs you left that laid flat up the side of your pan and pull the inserts out from inbetween the layers. TA-DA!!! You just DOUBLED the number of crispy edges! Plus you still have the spot for your sauce!

    • says

      That’s a fun idea. If you try it please let me know how it works. My husband also suggested unmolding it and then putting it back in the oven on a tray to crisp up.

  5. MaryEllen says

    Sounds awesome!!! How much time should I allow for rising if using a 9×13 pan? Was the Precious Part Skim Mozzarella snack sticks? Thanks so much.

    • says

      Thanks MaryEllen – it will probably take about 45 minutes for the dough to rise, depending on how warm you house is. I originally used string cheese sticks, but the second time I made it I used Precious Part Skim Mozzarella in a block and cut it up, and it melted much better.

      • MaryEllen says

        Thanks so much Barbara…very helpful…can’t wait to make them for our daughter and her family coming to visit.

  6. says

    Oh this looks wonderful, I just made this pastweek a pizza very simular that I again stole from another blogger, while it was good, it was alot of bread, and not enough sauce, My dau told me she saw what you made on pinterest(addicting) so I am going to try this again soon. Love the presentation. Oh, and anymore cookie recipes that I can make? Love your cookies….yum yum andi

  7. says

    You had some great food at your super bowl party! This is a great recipe. I love Monkey bread, but have never done a savory one. The melted butter and parm sounds wonderful with the rolls. Yum – I will have to try this one!

  8. says

    Never heard of savory monkey bread. Sounds almost better than the sweet kind. Just curious if your balls of dough stayed closed after wrapping up the cheese and pepperoni? Going to have to try this one soon!!

    • says

      Hi Melanie – as far as I know, none of the rolls popped open. It would be hard to notice if they did since the bread is all squished together in the pan, but none of the outside ones did. Hope you give it a try soon. Thanks!

  9. says

    That looks wonderful! I love how the dipping sauce sits right in the middle of the dish! I understand about making it in a 9×13 pan though, buttery crispy rolls are so delicious!

  10. says

    yum! i’ve actually never had monkey bread before- not even the sweet cinnamon kind! but you make it look very easy. your tutorial pictures are wonderful!

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