Pepperoni Pull Apart Bread is a buttery, cheesy appetizer with layers of biscuit dough, cheese, mini pepperoni, and garlic butter, baked to golden. I like to serve the pull-apart bread with warm pizza sauce for dipping–perfect for all you pizza lovers out there! If you prefer a meat-free option, my Cheesy Garlic Pull Apart Bread is just as irresistible, packed with layers of melty cheese and buttery flavor! For those who love making bread from scratch, check out my From Scratch Cheesy Garlic Pull Apart Bread! You could easily add pepperoni to that, too!
Ingredients & Substitutions
- Buttermilk Biscuits: Choose a can (tube) of Southern-style homestyle buttermilk biscuits—not the flaky kind. You’ll split each biscuit into two layers, giving you 16 layers of dough to work with.
- Garlic Butter: To make the garlic butter, mix melted unsalted butter with minced garlic, chopped parsley, and kosher salt. Each layer of the biscuits will be dipped into the garlic butter for more flavor and to help each layer bake up nice and golden.
- Cheese: I added two cheeses–mozzarella (for its gooeyness) and sharp cheddar (for flavor). Feel free to mix and match your favorite kinds of cheese from Monterey Jack to Pepper Jack to provolone, just to name a few!
- Pepperoni: I used mini pepperoni so they would fit neatly between each biscuit layer. Chopped pepperoni works well, too, just make sure it fits between the layers! Or, try turkey pepperoni.
- Pizza Sauce: I have a delicious homemade pizza sauce that is perfect for dipping this ‘pepperoni pizza bread’! And then, keep the recipe handy for all of your homemade pizzas! If you want dipping options, offer ranch dressing, cheddar cheese sauce, and marinara sauce, too.
Best Pepperoni Substitutes for Pull-Apart Bread
If you don’t have pepperoni, there are many tasty alternatives you can add to your pull-apart bread. Here are a few of my favorites:
- Cooked and crumbled sausage
- Crispy bacon (Check out how to bake bacon for crispy bacon and easy clean-up!)
- Diced ham–Use up leftover holiday ham like my brown sugar glazed ham!
- Salami
- Cooked shredded chicken or rotisserie chicken
- Vegetables like sauteed mushrooms, olives, bell peppers, or spinach
Storing & Reheating Pepperoni Pull Apart Bread
Although best served hot and fresh, you can store leftover pull-apart bread to enjoy for the next few days. To store it, wrap the cooled bread in aluminum foil or an airtight container and keep it in the refrigerator. It will last up to 3 days. Reheat it in the oven, microwave, or air fryer.
Can I Freeze This Pull-Apart Bread?
Sure! To store leftovers longer, freeze the bread once it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. It will stay fresh for up to 1-2 months. Thaw the bread in the refrigerator before reheating.
Pepperoni Pull Apart Bread
Ingredients
- 1 can (8-count) buttermilk biscuits
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, chopped, plus extra for garnish
- ½ teaspoon kosher salt
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (56.5 g) sharp cheddar cheese, shredded
- 1 cup mini pepperoni
- pizza sauce, warmed for dipping
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
- In a small bowl, combine melted butter, minced garlic, chopped parsley, and kosher salt. Stir well and set aside.
- In a separate bowl, combine the mozzarella and sharp cheddar cheese. Set aside.
- Remove the biscuits from the can, separating each biscuit. Then, peel each biscuit into two layers, creating a total of 16 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.)
- Carefully place the stacks horizontally in the prepared loaf pan, from one end to the other, ensuring a tight fit.
- Cover with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the bread is golden brown and cooked through.
- 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.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This bread is so cheesy and delicious! I loved pulling it apart and finding all the pepperoni inside. It’s like pizza but even more fun to eat!
Elizabeth
This is my kind of appetizer! I love pizza, and this is a delicious variation of it. Yum! I want to try it with sausage or ground beef, too!
Annabelle
This is really good. I loved it with the pizza sauce for dipping.
Bella
Yum! The buttery garlic flavor with the cheese and pepperoni was amazing. Dipping it in warm pizza sauce made it even better!
Selena
This is a fantastic appetizer! Stacking all the biscuits with cheese and pepperoni was easy, and it tasted so good when it came out of the oven.
