Can I use homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough works wonderfully in this recipe. Just roll it to about ½-inch thickness and cut into similar-sized pieces as the canned biscuits would be. You may need to adjust baking time slightly.

What if I don't have mini pepperoni?

Regular-sized pepperoni works fine – just chop it into smaller pieces for better distribution throughout the layers. You could also use cooked and crumbled Italian sausage or bacon as alternatives.

Can I make this in a different shaped pan?

Yes! A round cake pan or bundt pan works well for a different presentation. Just adjust the arrangement of the biscuit stacks to fit your pan shape, and watch the baking time as it may vary slightly.

Why is my bread doughy in the middle?

This typically happens when the bread is too tightly packed or not baked long enough. Make sure your oven is properly preheated, and don't hesitate to add 5-10 minutes to the baking time if needed. Every oven is different!

Pepperoni Pull Apart Bread Recipe

Description

This Pepperoni Pull Apart Bread is a cheesy, flavorful appetizer made with layers of buttery biscuit dough, topped with mini pepperoni, garlic butter, and melty cheese, perfect for sharing and dipping into pizza sauce.

Ingredients

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Base Ingredients

- 1 can (8-count) buttermilk biscuits
- 1 cup (113 g) mozzarella cheese, shredded
- 1/2 cup (56.5 g) sharp cheddar cheese, shredded
- 1 cup mini pepperoni, plus more for topping
- pizza sauce, warmed, for dipping

Garlic Butter

1/2 cup (1 stick / 113 g) unsalted butter, melted
1 tablespoon garlic, minced
1 tablespoon parsley, chopped, plus extra for garnish
1/2 teaspoon kosher salt

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Instructions

Prepare the oven and loaf pan: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
Make the garlic butter: In a small bowl, combine the melted butter, minced garlic, chopped parsley, and kosher salt. Stir well and set aside.
Prepare the cheese mixture: In a separate bowl, combine the mozzarella and sharp cheddar cheese. Reserve ¼ cup of the cheese mixture for the topping. Set aside.
Prepare the biscuit dough: Remove the biscuits from the can, separating each biscuit. Then, peel each biscuit into two layers, creating a total of 16 layers.
Assemble the layers: Dip one layer of biscuit dough into the garlic butter, ensuring it’s completely coated. Sprinkle about 1 tablespoon of the shredded cheese mixture on top. Top with 1 heaping tablespoon of mini pepperonis. Repeat with the remaining layers, stacking them on top of one another as you go. (Create two stacks of 8 layers each).
Place in loaf pan: Carefully place the stacks horizontally in the prepared loaf pan, from one end to the other, ensuring a tight fit.
Bake the bread – first round: Cover with aluminum foil and bake for 35 minutes.
Add toppings and finish baking: Remove the foil and top with reserved cheese and more pepperoni. Bake for an additional 25 minutes, or until the bread is golden brown and cooked through.
Cool and serve: Once done, remove the bread from the oven and let it cool for a few minutes. Garnish with extra chopped parsley if desired. Serve warm with pizza sauce for dipping.

Notes

Ensure the biscuit layers are evenly coated with garlic butter for flavorful layers in every bite.
If the bread browns too quickly, you can tent it with foil during the second round of baking.
Use fresh parsley for garnish to enhance the presentation and flavor.
Warm the pizza sauce slightly before serving for the best dipping experience.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 540mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 12g
Cholesterol: 50mg