Cheesy Garlic Butter Pull-Apart Pizza Monkey Bread Step-by-step instructions

Before you start

Take the pizza dough out of the refrigerator and let it sit at room temperature for about 30 minutes to make it easier to handle. Preheat the oven to 375°F (190°C). Cut the mozzarella into 1/2-inch cubes and slice the pepperoni into pieces that will fit inside the dough balls.

Mince the garlic and grate the Parmesan. Measure out the remaining ingredients and have the cast iron skillet ready. Butter the skillet generously, including the sides, to ensure the bread doesn't stick.

Instructions

Prep and Stuff

1. 1Prepare and Stuff the Dough Balls
   On a lightly floured surface, divide the pizza dough into 24 equal pieces. Flatten each piece into a small round. Place one slice of pepperoni and one cube of mozzarella in the center of each round. Pull the edges up and pinch firmly to seal, forming neat balls.
   Look for The balls should be sealed tightly so no cheese leaks out during baking.
   Tip Keep the dough covered with a damp towel while working to prevent drying.
2. 2Make Garlic Butter Coating
   In a small bowl, combine the melted butter, minced garlic, Italian seasoning, and grated Parmesan. Stir well to mix.
   Look for The mixture should be fragrant and well combined.
   Tip Use fresh garlic for the best flavor; it will infuse the butter as it bakes.

You should have 24 evenly sized dough balls, each sealed tightly with a pepperoni slice and mozzarella cube inside. The balls should feel smooth and firm, with no visible tears or open seams. The garlic butter mixture should be well combined and fragrant with garlic and herbs.

Coat and Rise

3. 3Coat and Layer in Skillet
   Place the stuffed dough balls into a large bowl. Pour the garlic butter mixture over them and toss gently until every ball is heavily coated. Butter the bottom and sides of a 10-inch cast iron skillet. Arrange the coated dough balls in the skillet in a single layer, scattering the extra shredded mozzarella and chopped pepperoni over the top.
   Look for The dough balls should be snugly packed but not squished.
   Tip Use a spatula to toss the dough balls gently to avoid breaking the seals.
4. 4Let Rise
   Cover the skillet loosely with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 15 minutes, or until slightly puffy.
   Look for The dough balls will look slightly expanded and airy.
   Tip A warm spot near the oven or on top of a preheating oven works well.

The dough balls are heavily coated in the garlic butter mixture, and the skillet is filled with them, topped with extra mozzarella and pepperoni. The dough should look glossy and buttery. After 15 minutes of rising, the balls should look slightly puffy and airy, indicating the yeast is active.

Bake and Serve

5. 5Bake Until Golden
   Preheat the oven to 375°F (190°C). Bake the monkey bread for 22 minutes, or until the top is puffed, golden brown, and the cheese is bubbly and blistered. The internal temperature of the pepperoni should reach 160°F (71°C).
   Look for The top should be deeply golden and the cheese melted and bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, tent loosely with foil for the last 5 minutes.
6. 6Cool Slightly and Serve
   Remove the skillet from the oven and let it cool for 5 minutes. Pull apart the warm, cheesy bread with two forks or your hands, and serve immediately with warm marinara sauce for dipping.
   Look for The bread should pull apart with long, stretchy cheese strands.
   Tip Serve directly from the skillet for a rustic, shareable presentation.

The monkey bread is golden brown, puffed, and the cheese is bubbling. When you pull apart a piece, you should see long, stretchy strands of mozzarella and a visible piece of pepperoni. The bread should be hot, with a buttery, garlicky aroma filling the kitchen.

Common mistakes

One common mistake is overfilling the dough balls, which can cause them to burst open during baking. Use just one slice of pepperoni and one cube of cheese per ball, and pinch the seams firmly.

Another issue is not sealing the dough well; if the edges aren't pressed together tightly, the cheese will leak out and burn on the skillet.

Also, avoid overcrowding the skillet—while the balls should be snug, they need a little room to expand. Finally, don't skip the rise time; it helps the dough become light and airy.

How to tell it’s done

The monkey bread is done when the top is puffed and deeply golden brown, and the cheese on top is bubbly and blistered. A toothpick inserted into the center of a dough ball should come out clean, and the internal temperature of the pepperoni should reach 160°F (71°C).

If you tap the top, it should sound hollow. Let it cool for 5 minutes before pulling apart to allow the cheese to set slightly and prevent burns.

• Ground meat: 160°F (71°C) in the thickest part