Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Total Time: 45–50 minutes

Ingredients

Dough

• 2 cans (16 oz each) refrigerated biscuit dough (about 16 biscuits)
• 1 tablespoon olive oil

Filling

• 2 cups shredded mozzarella cheese
• 1 cup pepperoni slices
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons melted butter

Topping

• Extra mozzarella (½ cup)
• Extra pepperoni
• 1 teaspoon dried parsley (optional)

Dipping Sauce

• 1 cup pizza sauce or marinara, warmed

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Equipment

• 10-inch Bundt pan
• Mixing bowl
• Non-stick cooking spray

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Instructions

Step 1

Preheat oven to 350°F (175°C).

Grease a Bundt pan thoroughly with cooking spray or butter.

Step 2

Cut each biscuit into 4 pieces.

Step 3

In a bowl combine:

• Biscuit pieces
• Mozzarella
• Pepperoni
• Italian seasoning
• Garlic powder
• Parmesan
• Olive oil

Mix until evenly coated.

Step 4

Transfer mixture into the prepared Bundt pan.

Sprinkle extra mozzarella and pepperoni over the top.

Drizzle melted butter evenly.

Step 5

Bake 30–35 minutes until:

• Golden brown
• Dough is fully cooked
• Cheese is melted and bubbly

If browning too quickly, loosely cover with foil for the last 10 minutes.

Step 6

Cool for 5–10 minutes.

Place a large serving plate over the pan and carefully invert.

Place warm pizza sauce in the center.

Serve immediately.

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Optional Add-Ins

• Cooked Italian sausage
• Bacon bits
• Diced ham
• Mushrooms
• Green peppers
• Black olives
• Jalapeños
• Onions
• Spinach

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Storage

Refrigerator:

• Store up to 3 days in an airtight container.

Freezer:

• Freeze up to 2 months.
• Wrap tightly before freezing.

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Reheating

Oven:

• 350°F for 10 minutes

Air Fryer:

• 330°F for 4–5 minutes

Microwave:

• 30–45 seconds per serving

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Estimated Nutrition (Per Serving)

Nutrition is approximate and varies depending on ingredient brands and serving size.

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Tips for Success

• Grease the Bundt pan well to prevent sticking.
• Don’t overfill the pan; leave about 1 inch at the top.
• Let it rest 5–10 minutes before inverting so it holds its shape.
• Use freshly shredded mozzarella for better melting.
• Ensure biscuit pieces are cooked through before removing from the oven.

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Frequently Asked Questions

Q: Can I use pizza dough instead of biscuits?
Yes. Cut pizza dough into bite-sized pieces before mixing with the fillings.

Q: Can I make it ahead of time?
Yes. Assemble the ring, cover, and refrigerate for up to 24 hours before baking.

Q: Can I use different cheeses?
Absolutely. Try cheddar, provolone, Monterey Jack, or an Italian cheese blend.

Q: How do I know when it’s done?
The top should be golden brown, the cheese melted, and the center dough fully cooked.

Q: Can I make it vegetarian?
Yes. Omit the pepperoni and use vegetables such as mushrooms, peppers, onions, olives, and spinach.

Q: Can I use homemade biscuit dough?
Yes. Homemade biscuit dough works well if cut into small pieces.

Q: Why did my bread stick to the pan?
The pan may not have been greased thoroughly, or it may have been inverted too soon. Greasing well and allowing a short cooling period helps release it cleanly.

Q: What sauces go well with it?

• Pizza sauce
• Marinara
• Garlic butter
• Ranch dressing
• Alfredo sauce
• Spicy cheese sauce