Ingredients:
2 cans (16.3 oz each) refrigerated canned biscuits
1 1/2 cups pepperoni, chopped
2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup butter, melted
1/4 cup marinara sauce (for dipping)
Directions:
Preheat your oven to 375°F (190°C). Grease a bundt pan with cooking spray or butter.
Cut the biscuits into quarters and set aside.
In a bowl, mix the chopped pepperoni, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Dip each biscuit quarter into the melted butter, then coat with the cheese and pepperoni mixture.
Place the coated biscuit pieces into the prepared bundt pan, stacking them in layers.
Pour any remaining butter over the top of the biscuit layers.
Bake for 25-30 minutes, or until the monkey bread is golden brown and cooked through.
Let it cool slightly before removing from the pan.
Serve with marinara sauce for dipping.
Cooking Time: 35 minutes | Servings: 6-8
