Description
A savory, pull-apart bread loaded with pepperoni, mozzarella, and Italian seasoning, baked to golden perfection and served with marinara sauce for dipping.
Ingredients
Units
Scale
- 2 cans (16.3 oz each) refrigerated biscuits, cut into quarters
- 5 oz mini pepperoni
- 2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 6 tablespoons melted butter
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic salt
- 1–2 tablespoons fresh chopped parsley
- Marinara sauce for dipping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan.
- Prepare Coating: In a large bowl, whisk together the melted butter, Italian seasoning, garlic salt, and chopped parsley.
- Combine Ingredients: Add the quartered biscuits, mini pepperoni, shredded mozzarella, and grated Parmesan to the bowl. Toss gently to coat all ingredients evenly with the butter mixture.
- Assemble in Pan: Transfer the mixture into the prepared bundt pan, pressing down gently to ensure even distribution.
- Bake: Bake for 35-40 minutes, covering with foil halfway through if needed to prevent over-browning.
- Serve: Allow the bread to cool for a few minutes before removing from the pan. Serve warm with marinara sauce on the side for dipping.
Notes
- For a spicier version, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the mixture.
- If mini pepperoni is unavailable, regular-sized pepperoni can be used; chop them into smaller pieces if desired.
- This dish is best enjoyed fresh but can be reheated in the oven at 350°F for about 10 minutes.
Nutrition
- Calories: 205 kcal
- Sugar: 1g
- Sodium: 543mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 46mg