Not too shabby for first attempt.
Not too shabby for first attempt.
Photo by Joanna O'Leary

How to Make Pizza Monkey Bread

Monkey Bread, also apparently sometimes called "pluck-it cake" (by WHOM!!) is not for those with a fear of napkins or sticky things. But for everyone else, it's a delightful treat that's particularly fun to consume in a small group for brunch or dessert.

Traditional monkey bread is very sweet, its carbohydrate building blocks affixed to each other with a thick caramel or syrup glaze (hence the need for napkins).

In recent years, however, innovative amateur chefs have deconstructed the recipe to produce savory versions of Monkey Bread, and one particular iteration worth trying is Pizza Monkey Bread.

This article continues on the next page.

Biscuits "pockets" should be filled with cheese, sauce, and toppings of your choice.
Biscuits "pockets" should be filled with cheese, sauce, and toppings of your choice.
Photo by Joanna O'Leary


  • 1/4 cup melted butter
  • 2 teaspoons oregano
  • 2 cans refrigerated biscuits
  • 2 cups finely chopped pizza toppings (I used chopped garlic, spinach, ground turkey)
  • 1 cup tomato sauce
  • 2 cups shredded part-skim mozzarella cheese


  1. Preheat oven to 350 degrees Fahrenheit. Liberally grease a bundt pain with cooking spray and set aside.
  2. Whisk melted butter and oregano together in a small bowl. Set aside.
  3. Remove biscuits from cans and enjoy that wonderful pop as they open.
  4. Use each biscuit as a sort of pocket or dumplings for toppings by using your fingers to pry open one side.
  5. Add cheese, marinara sauce (not too much as they will make the dough soggy), and other toppings of your choice. Pinch the opening to seal the pocket.
  6. Monkey bread "pockets" in pan.
    Monkey bread "pockets" in pan.
    Photo by Joanna O'Leary

  7. Brush the pocket with the butter mixture. Place pocket in the bundt pan following the ring patterns with seam side facing up. Repeat until pan is full.
  8. Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the
  9. Pour any remaining butter mixture over the top of the biscuits in the bundt pan. Bake for 35 minutes until the dough is cooked and lightly browned.
  10. Overturn pan (carefully) onto a plate. Pull apart and enjoy.

You'll notice from the opening photo that there was some crust casualty when I overturned the bundt pan. This error could be avoided by using even more butter to grease the pan.

Many recipes suggest serving with a side of tomato gravy or alfredo sauce. I prefer even more butter.

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