Cheesy Garlic Butter Pull-Apart Pizza Monkey Bread Tips, FAQ & printable recipe

Tips for success

For perfectly uniform dough balls, use a kitchen scale to divide the dough into 24 equal portions. This ensures even baking.

If the dough is too sticky, lightly flour your hands and the work surface. When sealing the dough, pinch the edges together firmly and roll the ball in your palms to smooth the seam.

To make ahead, prepare the stuffed dough balls and keep them in the refrigerator, covered, for up to 24 hours before baking. Let them come to room temperature while the oven preheats.

You can also freeze the unbaked monkey bread for up to 3 months; bake from frozen, adding about 10 minutes to the baking time.

Variations

• Veggie Supreme: Swap the pepperoni for sautéed mushrooms, bell peppers, and olives. Use the same amount of mozzarella. Add a sprinkle of dried oregano to the garlic butter for extra flavor.
• Spicy Sausage: Use cooked, crumbled Italian sausage instead of pepperoni. You can also add a pinch of red pepper flakes to the garlic butter for heat. Serve with a side of ranch or blue cheese dressing.
• Four Cheese: Replace the pepperoni with a mix of shredded provolone, fontina, and asiago. Keep the mozzarella cubes in the center. Toss the dough balls in the garlic butter with extra Parmesan for a rich, cheesy pull-apart bread.
• BBQ Chicken: Use shredded cooked chicken tossed in barbecue sauce instead of pepperoni. Add a little smoked paprika to the garlic butter. Serve with extra BBQ sauce for dipping instead of marinara.

Storage and make-ahead

Fridge

Store leftover monkey bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore crispness.

Freezer

Freeze unbaked assembled monkey bread for up to 3 months. Bake from frozen, adding 10 minutes to the baking time.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until hot and cheese is melted. For frozen baked bread, reheat directly from frozen for 10-12 minutes.

Store leftover monkey bread in an airtight container in the refrigerator for up to 3 days. To reheat, place pieces on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and the cheese is melted. Avoid microwaving, as it can make the bread soggy.

The monkey bread can be assembled up to 24 hours in advance. After arranging the dough balls in the skillet, cover and refrigerate.

When ready to bake, let the skillet sit at room temperature for 30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time if the dough is still cold.

Serving ideas

Serve the monkey bread warm, straight from the skillet, with a bowl of warm marinara sauce for dipping. The contrast of the crispy, buttery exterior and the gooey, cheesy interior is irresistible. This appetizer is perfect for parties, game day spreads, or as a fun dinner side.

For a more substantial meal, serve it alongside a simple green salad or a bowl of soup. You can also sprinkle fresh basil or oregano over the top before serving for a pop of color.

The bread is best enjoyed within 30 minutes of baking, while the cheese is still stretchy and the crust is crisp.

Frequently asked questions

Recipe card

Cheesy Garlic Butter Pull-Apart Pizza Monkey Bread

Prep 25 minCook 22 minRest 15 minTotal 1 h 2 minServes 8

Ingredients

• 1 1/2 lb pizza dough
• 4 oz pepperoni slices
• 8 oz low-moisture mozzarella, cut into 1/2-inch cubes
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped pepperoni
• 1 cup warm marinara sauce, for serving

Instructions

1. 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.
2. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, and grated Parmesan. Stir well to mix.
3. 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.
4. 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.
5. 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).
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

36 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.