20 Savory Pizza Monkey Bread Recipes to Try — a simple, gooey and sweet collection you can make tonight. Below are our favorite pizza monkey bread ideas for slow weekend mornings, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Brunch Bakes collection.
Start with biscuit or bread dough, butter, brown sugar, cinnamon, vanilla, pecans and a cream cheese glaze. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Golden, garlic-buttered dough balls layered with gooey mozzarella and pepperoni bake up into a cheesy pull-apart loaf that tastes like your favorite pizza in every bite.
Preheat the oven to 350 F. Generously grease a 10- to 12-cup Bundt pan with butter or nonstick spray, making sure to coat every crevice so the bread releases cleanly.
In a small bowl, stir together the melted butter, minced garlic, Italian seasoning, and Parmesan. In a separate large bowl, keep the mozzarella and halved pepperoni ready.
Open the biscuit cans and cut each biscuit into quarters, giving you about 64 small pieces. Working in batches, drop the dough pieces into the garlic butter and toss gently so each piece is lightly coated.
Scatter about one-third of the coated dough pieces into the bottom of the Bundt pan. Sprinkle over one-third of the mozzarella and one-third of the pepperoni, then drizzle with about 1/4 cup of the pizza sauce.
Repeat the layering two more times: dough, cheese, pepperoni, and sauce, reserving the final 1/4 cup of sauce for serving. Press down gently so the layers settle, and finish with any leftover garlic butter drizzled on top. Add red pepper flakes now if using.
Bake on the center rack for 33 to 38 minutes, until the top is deep golden brown and the dough in the center is fully cooked. To check, insert a thin knife into the thickest part; it should come out with no wet, doughy batter clinging to it.
If the top browns too quickly before the inside is done, loosely tent the pan with foil for the last 10 minutes to prevent burning.
Let the bread rest in the pan for 5 to 10 minutes so the cheese sets slightly and the loaf firms up, which makes it easier to unmold.
Place a serving plate over the pan, then carefully invert so the monkey bread slides out. Lift the pan straight up. If any cheese sticks, scrape it out and press it back onto the loaf.
Sprinkle with fresh parsley and serve warm with the reserved pizza sauce alongside for dipping. Pull apart with your hands and enjoy while the cheese is still stretchy.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
Biscuit dough balls tossed in garlic butter and Italian herbs, then layered with pepperoni and mozzarella before baking until golden and pull-apart tender. Serve with a bowl of warm marinara for dipping and you have the whole pizza experience in one shareable loaf. For extra crisp edges, press a slice of pepperoni onto the outside of a few dough balls before baking.
This lighter take skips the meat and leans on fresh mozzarella, shredded parmesan, and a little fontina folded between the dough pieces. Fresh basil tucked in after baking gives it that bright margherita flavor without any sweetness. A drizzle of good olive oil over the top before serving makes the crust taste bakery-fresh.
Hot soppressata, crushed red pepper, and a swipe of chili oil turn this into a fiery version for heat lovers. The mozzarella melts into the spicy layers and cools each bite just enough to keep you reaching for more. Balance the heat with a cooling ranch or garlic aioli alongside the usual marinara.
Crumbled Italian sausage, sauteed bell peppers, and onions get layered with the dough for a hearty, sandwich-shop flavor in loaf form. The peppers soften into the cheese and keep every piece juicy and savory. Brown the sausage well and drain it so the bread bakes up sturdy instead of soggy.
Pepperoni, cooked sausage, diced ham, and crispy bacon pile into this one for the ultimate protein-packed pull-apart. It is rich, filling, and perfect for game day when a crowd wants something to tear into. Pre-cook and drain every meat so the layers stay dry and the dough cooks through evenly.
Mushrooms, black olives, bell peppers, and red onion give this a colorful, garden-style filling that still tastes like pizza. It is a great way to sneak vegetables into a fun, hands-on dish everyone actually wants to eat. Saute the mushrooms first to release their moisture and keep the bread from getting watery.
Shredded chicken tossed in buffalo sauce layers with mozzarella and a crumble of blue cheese for a tangy, spicy twist. It brings wing-night flavor to the pull-apart table in the most satisfying way. Swap the marinara dip for cool ranch or a blue cheese dressing to match the buffalo kick.
This no-red-sauce version blends mozzarella, ricotta, parmesan, and provolone with plenty of garlic butter between the dough pieces. The result is creamy, rich, and deeply savory with a mellow garlic finish. Dollop small spoonfuls of ricotta between layers so it stays in creamy pockets rather than spreading thin.
Barbecue sauce, shredded chicken, red onion, and smoked gouda give this a sweet-smoky-savory pizzeria vibe. It is a fun change of pace from the tomato-based versions and still fully savory. Use tangy rather than sweet barbecue sauce and finish with chopped cilantro for a fresh pop.
Dough balls are rolled loosely to mimic garlic knots, coated in garlic butter and parmesan, and baked with mozzarella tucked inside. Every piece tastes like the garlic bread you fight over at the pizza shop. Brush on a second layer of garlic butter the moment it comes out of the oven for maximum shine and flavor.
Diced ham and small bits of pineapple bring the classic sweet-and-savory combo into pull-apart form with plenty of mozzarella. It stays on the savory side while giving pineapple fans exactly what they want. Pat the pineapple very dry and use it sparingly so the loaf bakes up firm, not soggy.
Basil pesto and chopped sun-dried tomatoes layer with mozzarella for a bright, herby, Mediterranean-leaning pizza flavor. The pesto keeps everything moist and fragrant while the tomatoes add a savory chew. Serve with warm marinara or a little extra pesto thinned with olive oil for dipping.
Thin-sliced steak, sauteed onions, peppers, and provolone turn this pull-apart into a cheesesteak-meets-pizza mashup. It is hearty, savory, and ideal for a hungry crowd on a cold night. Sear the steak quickly over high heat and drain it so the bread does not turn greasy.
Crispy bacon and slow-cooked sweet onions fold into layers of mozzarella and a hint of gruyere for a rich, savory-deep flavor. The caramelized onions add a mellow sweetness that plays beautifully against the salty bacon. Cook the onions low and slow until deeply golden, then let them cool before layering.
Baked in a cast-iron skillet with sausage, pepperoni, and a generous marinara layer, this version channels deep-dish Chicago pizza. The edges crisp against the hot pan while the center stays gooey and cheesy. Preheat the skillet before adding the dough so you get that signature crunchy bottom crust.
Instead of one big loaf, portion the dough, cheese, and pepperoni into a muffin tin for individual pull-apart servings. They are perfect for parties, lunchboxes, or kids who want their own personal pizza bread. Tuck a cube of mozzarella into the center of each one for a molten cheese-pull surprise.
Layered dough, pepperoni, and cheese cook gently in the slow cooker for a hands-off pull-apart that frees up your oven. It is a lifesaver when you are hosting and every rack is already full. Lay a folded towel under the lid to catch condensation and keep the top from getting soggy.
A smaller batch of dough balls, pepperoni, and mozzarella crisps up fast in the air fryer for a quick weeknight snack. You get golden, crunchy edges in a fraction of the usual bake time. Work in a single loose layer and shake the basket halfway so every piece browns evenly.
A ring of mozzarella cheese is baked right into the outer edge so the crust delivers a cheese pull with every tear. Inside, pepperoni and marinara-brushed dough keep it fully pizza-flavored. Seal the cheese well inside the dough at the rim so it stays put instead of leaking out during baking.
Assemble the layered dough, pepperoni, and cheese the night before, refrigerate, and bake fresh in the morning or before guests arrive. It is the stress-free option for brunches, holidays, or busy hosting days. Let the assembled pan sit at room temperature for about twenty minutes before baking so it cooks through evenly.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Dreamy Acai Bowl Recipes for Breakfast or 25 Easy Hawaiian Roll Sliders for a Crowd.
Yes. Most monkey bread in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool monkey bread completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these monkey bread freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 20 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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