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Pepperoni-Pizza Monkey Bread

  • Prep 15 min
  • Total 35 min
  • Ingredients 9
  • Servings 4

Make personal pan pizzas, monkey bread-style. Let the kids add their favorite toppings! MORE+ LESS-

Brooke McLay
October 4, 2016

Ingredients

2
tablespoons butter, melted
1
teaspoon garlic salt
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1/2
teaspoon sugar
1/2
teaspoon salt
1 1/2
teaspoons Italian seasoning
4
slices (1/4 inch thick) fresh mozzarella cheese
1
cup mini pepperoni slices

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.
  • 2
    In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.
  • 3
    In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.
  • 4
    Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately.

Expert Tips

  • Top It Off! Add your favorite pizza toppings to these easy snacks!
  • Save Your Pennies. Shredded mozzarella cheese can be substituted for the fresh mozzarella. There's no perfect amount—just make sure you don't scrimp on it!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
310
% Daily Value
Total Fat
35g
53%
Saturated Fat
16g
78%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
2240mg
94%
Potassium
120mg
3%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
7%
Sugars
11g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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