If you're looking for a fun, fast, family-friendly recipe that delivers big pizza flavour with almost no effort, this Pepperoni Pull-Apart Pizza Bread is destined to become a favourite! Made with simple ingredients - canned biscuits, spaghetti sauce, pepperoni and plenty of gooey cheese - it bakes into a pull-apart, bubbly, golden dish that's perfect for busy weeknights, parties or anytime you are craving something warm and comforting.
Think monkey bread meets pizza night: quick to prep, endlessly customizable, and always a pleaser. Whether you keep it classic with mozzarella, or load it up with your favorite toppings, this easy bubble pizza is the kind of recipe you will want to make again and again.
Some months ago I had purchased a small cookbook from Six Sisters, entitled One Pan Dishes, 100 Quick and Easy Dishes. I have always liked their recipes and this looked like a really great little book. If nothing else, it is an inspiration and great for giving you ideas.
I had some leftover spaghetti sauce that I wanted to use up from the other day. It was a spicy Puttanesca sauce and I was racking my brains trying to think of how I could use it. I really didn't want to have to freeze it. The I remembered this recipe I had seen in that book for a quick and easy Pepperoni Pull-Apart Pizza Bread. Aside from the sauce, I also had everything else I needed to use in the recipe.
I thought it would be something that Eileen would enjoy on her weekend sleepover with me. Perfect for our Movie Night. We are both lovers of Pizza. And this was something fun that we could both put together. Even more fun.
I did take the liberty of small-batching the recipe, cutting it down roughly by two thirds. The original recipe made six servings. Mine makes two generous servings.
This went together incredibly easily and was ready to go into the oven in quick time. I didn't have a lot of extra ingredients to use for toppings, but this was great with just the pepperoni. Like I said the sauce I used, Puttanesca sauce, had plenty of things in it already, such as olives and capers. I think this would be really fun to add extra toppings to, like ham, peppers, pineapple, etc. (Yes I AM a pineapple on pizza lover!)
This was delicious served with some ranch dip. But you could use any kind of dip or dressing that you enjoy. A creamy Italian would be nice and I think I would really enjoy this with a blue cheese dressing. In any case, we both really enjoyed this and I would make it again!
INGREDIENTS NEEDED
TO MAKE
🍕PEPPERONI PULL-APART PIZZA BREAD🍕
There really is nothing complicated about this dish.
- 1 can of refrigerated biscuits (Like Pillsbury)
- 1 cup (240g) spaghetti sauce
- 1/3 tsp Italian seasoning
- 3/4 cup (3 ounces/85g) grated Mozzarella cheese
- Sliced pepperoni, cut into halves, to taste
- Other toppings as desired (olives, peppers, onions, ham, pineapple, etc.)
🍕INGREDIENTS NOTES🍕
Refrigerated Biscuit Dough
This is the magic that makes the "bubble pull-apart" texture - tender, chewy little pockets that puff up beautifully in the oven. Using canned biscuits keeps things quick and easy, but homemade biscuit dough works just as well if you prefer a from-scratch touch. Cutting each biscuit into quarter helps them to bake evenly and gives that fun pull-apart feel.
Spaghetti (or Pizza) Sauce
Any jarred or homemade sauce will work here. I used a quantity of leftover Puttanesca sauce here which had olives, capers, etc. in it. It was lovely. The sauce coats every biscuit piece, giving you that classic pizza flavour in every bite.
Cheese
Mozzarella is the key to that gooey, stretchy, irresistible topping. It melts beautifully and helps bind everything together. If you want stronger flavours, you can swap in a bit of cheddar or Parmesan. They will add a lovely punch without losing the melt.
Pepperoni (or other optional toppings)
You can keep it as simple or as interesting as you like. Its all up to you and your own preferences here. Because my sauce was a bit on the spicy side, I only added pepperoni on this occasion.
🍕HOW TO MAKE PEPPERONI PULL-APART PIZZA BREAD🍕
This is what I would call a doddle.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a loaf sized baking dish. (The one I used is a vintage pyrex loaf pan, about 2-inches tall.)
- Open your can of biscuits. Cut each biscuit into quarters using some kitchen scissors. Place into a bowl. (You can also make biscuit dough from scratch to use.)
- Add the spaghetti sauce, Italian seasoning and 1/2 of the cheese. Mix well together. (Make sure all your biscuit pieces are well coated.)
- Place the coated biscuit pieces into the baking dish, spreading them out evenly. (Take care not to compact them.)
- Sprinkle with the remaining cheese and top with the pepperoni pieces. (I like to put the cheese on before I add any other toppings.)
- Add any other toppings as desired.
- Bake in the preheated oven for 25 to 30 minutes until risen, puffed and golden brown. They should be cooked all the way through. (Check with a toothpick.)
🍕HINTS AND TIPS FOR SUCCESS🍕
Quartering each biscuit ensures they puff evenly and cook through in the center. Larger chunks run the risk of staying doughy.
Toss everything together thoroughly
Make sure each biscuit piece gets coated in sauce, cheese and any extra toppings you may wish to use. This helps the "bubble" effect and prevents dry pockets.
Grease your dish well
This is a sticky, cheesy bake - a well greased pan makes all the different when serving.
Watch the bake time
Bake until lightly browned and the center looks cooked - every oven is different so take a peek at the 15 minute mark.
Don't forget to add plenty of cheese on top
Follow the suggested amount and if you want more, by all means add it. I like to also add some Parmesan cheese.
Pre-cook watery toppings
Mushrooms, spinach or peppers can make the dish soggy if added raw. A quick sauté keeps everything beautifully textured.
Make it your own
Mozzarella gives the classic pull-apart stretch, but cheddar adds punch, and Parmesan adds depth. Mix and match for your perfect flavour.
Serving idea
This is a fun finger food - serve with marinara, ranch, or blue cheese dip and plenty of napkins.
🍕FREQUENTLY ASKED QUESTIONS🍕
CAN I USE HOMEMADE BISCUIT DOUGH INSTEAD OF CANNED?
Absolutely. Homemade biscuit dough works just as well as canned biscuits. I recommend my recipe for One Two Three Buttermilk Biscuits.
WHAT KIND OF CHEESE WORKS BEST?
Mozzarella gives you that classic gooey pull-apart texture, while Parmesan adds great flavour. You can also swap in extra sharp cheddar for a stronger punch.
DO I HAVE TO ADD TOPPINGS?
Not at all. It's delicious as a plain cheese bubble pizza. But if you want toppings, you can add anything you like. Just be sure to cook watery toppings (such as mushrooms) before adding them so that the dish doesn't get soggy.
HOW CAN I TELL IT'S FULLY COOKED?
Bake until the biscuits are lightly browned and the center looks cooked. A toothpick or skewer inserted in the center should come out clean.
CAN I DOUBLE OR TRIPLE THE RECIPE FOR A CROWD?
You can, but you will need a much larger pan. For a double recipe I would use an 8-inch square baking dish. For larger amounts I would use more than one dish so that everything cooks evenly and on time.
WHAT IS GOOD TO SERVE WITH THIS BREAD?
This makes a fun finger food, is great with marinara, ranch, blue cheese dressing or a spicy dill dip. Perfect for parties or game day.
🍕A FEW OTHER PIZZA SNACK RECIPES TO ENJOY🍕
Here are a few other pizza snack type of recipes that you might also enjoy. Quick and easy, they always go down a real treat!
ULTIMATE PIZZA BAGELS - These tasty bagels take everything we love about a great pizza - the buttery garlic base, rich homemade sauce, colourful veggies, ooey-gooey mozzarella, and savoury pepperoni -- and layer them all into a warm, handheld, gloriously messy sandwich. Built on a crisped sourdough bagel brushed with butter and parmesan, each bite is packed with flavour, melty cheese, and that irresistible golden, crispy top. They're fun, indulgent and unbelievably moreish.
EASY HOMEMADE PIZZA ROLLS - Everything you love about pizza, wrapped up in golden, buttery puff pastry. Each roll is filled with sun-dried tomato pesto, sharp cheddar, Parmesan, olives, red onion, and a touch of spicy pepperoni. All rolled up, sliced and baked until crisp, flaky and irresistibly savoury. Served warm with hot pizza sauce for dipping, they're quick to make and fun to eat. The kind of snack nobody turns down.
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Yield: 2 servings
Pepperoni, Pull-Apart Pizza Bread
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Quick and easy to make, using only a few simple ingredients, this bubble bread is delicious! You can dress it up or down as you wish!
Ingredients
- 1 can of refrigerated biscuits (Like Pillsbury)
- 1 cup (240g) spaghetti sauce
- 1/3 tsp Italian seasoning
- 3/4 cup (3 ounces/85g) grated Mozzarella cheese
- Sliced pepperoni, cut into halves, to taste
- Other toppings as desired (olives, peppers, onions, ham, pineapple, etc.)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a loaf sized baking dish.
- Open your can of biscuits. Cut each biscuit into quarters using some kitchen scissors. Place into a bowl.
- Add the spaghetti sauce, Italian seasoning and 1/2 of the cheese. Mix well together.
- Place the coated biscuit pieces into the baking dish, spreading them out evenly.
- Sprinkle with the remaining cheese and top with the pepperoni pieces.
- Add any other toppings as desired.
- Bake in the preheated oven for 25 to 30 minutes until risen, puffed and golden brown. They should be cooked all the way through. (Check with a toothpick.)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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A timeless crowd-pleaser downsized to feed a smaller family, this is a delicious dish that brings big, bold flavours to the table -- hearty, smoky, a little bit sweet and a whole lot comforting. A scratch-made version which layers tender beans, with smoky bacon, ground beef, some aromatics and a tangy barbeque sauce that tied everything together.
Oven braised slowly until the beans are soft and delicious and the meat practically melts into the pot, this is real comfort food with a touch of cowboy tradition. Perfect for BBQ's, Potlucks, or cozy weekends at home. Rustic and flavour packed.
Every second Sunday we have a family dinner together at my sister's place. I really enjoy these meals. There is my father, Cindy, Dan and of course Eileen and myself. My sister always cooks a really delicious meal. Occasionally she will shake things up and cook something different.
She did this two weeks ago when she made a recipe called Cowboy Beans. They were delicious. I had never had anything like this before. I didn't have to think twice before asking her for the recipe so that I could recreate it at home.
Basically she had a list of ingredients which were adapted to use and cook as if we were cooking our mother's baked bean recipe, the end result being a dish that was tangy, smoky, a bit spicy and very hearty.
I used a mix of dried beans for this that included pinto, kidney and navy beans. You don't have to do that, you can use all pinto beans if you wish. The bacon lends a lovely depth of smokiness while the ground beef makes things really hearty.
A mix of strong coffee, aromatics, brown sugar and BBQ sauce make for a real "cowboy" connection, that comes out incredibly delicious. Don't worry you can't taste any coffee in the finished product, but it does help to balance everything out.
I cut the ingredients in half and made a half batch for Eileen and I this past weekend, which we enjoyed with thick slabs of hot buttered corn bread. I sent the leftovers home with Eileen. She wasn't complaining! This was a supper we both enjoyed immensely, and I think you will too!
🤠INGREDIENTS NEEDED
TO MAKE COWBOY BEANS🤠
There is nothing complicated about this. Simple ingredients put together in the most delicious way.
- 1/2 pound (225g) dried beans (pinto or navy) (1 1/4 cups) (I used these.)
- 2 slices thick cut bacon, coarsely chopped
- 1 small onion, peeled and chopped
- 1 jalapeno chili, trimmed, seeded and chopped
- 2 cloves garlic, peeled and minced
- 1/2 pound (225g) lean ground beef
- 1/2 cup (120ml) strong brewed coffee
- 3 cups (720ml) water for boiling plus 1 1/2 cups (360ml) extra
- 1/3 cup (80ml) your favorite BBQ sauce
- 3 TBS soft dark brown sugar, packed
- 1 TBS spicy brown or Dijon mustard
- 1 tsp salt
- 1//4 tsp black pepper
🤠NOTES ON INGREDIENTS🤠
Dried Beans
Pinto beans are classic in cowboy-style dishes. They are hearty, creamy and able to soak up smoky flavors beautifully. Dry beans will give the best texture and depth, though canned beans will also work in a pinch. If using canned beans you can skip the overnight soak and initial boiling of the beans. (Drain and rinse them.)
NOTE - Hard water or older beans can stay stubbornly firm; adding a tiny pinch of baking soda to the boiling water helps to soften then evenly.
Bacon and Ground Beef
Bacon adds a lovely, savoury smoky richness to the beans. Ground beef adds an extra layer of heartiness and goes very well with the bacon and the beans.
Onions, Garlic and Jalapeno
These are your aromatics. The onions soften and sweeten as they cook, adding body and warmth. The garlic and jalapeno add a chef's kiss of delicious flavours. The jalapeno adds a gentle heat and the garlic mellows beautifully adding an earthy depth, blending seamlessly into the sauce as the beans cook.
Coffee
A secret ingredient in many chili recipes, this adds another layer of flavour to the beans, along with a slight bitterness that helps keep the sweetness of the BBQ sauce and brown sugar in check.
Dark Brown Sugar and BBQ Sauce
They add a hint of sweetness and a delicious smokiness to the beans and also help to thicken the sauce.
Mustard
Adds a warmth depth and just a hint of spiciness
🤠HOW TO MAKE COWBOY BEANS🤠
These do take some time, but trust me when I tell you that they are worth every minute taken. These are fabulous!
- Begin by placing your dried beans into a bowl the night before you want to cook them. Cover them with cold water and set aside to soak overnight. (This is essential if using dried beans. If you are using canned beans, you can skip this step.)
- The next morning, drain them and place them into a flame proof casserole with the 3 cups (720ml) water. Bring to the boil, then reduce to a simmer and simmer until the skins split when you lightly blow on the beans. (About 20 minutes.) (Skim off and discard any foam that appears.) (I used a covered cast iron enamel saute/baking dish.)
- Preheat the oven to 300*C/ 150*C.
- Place the bacon into a skillet. Cook over medium heat until it starts to crisp up. (You are basically just releasing the fat and adding a hint of crispy flavour. The bacon will soften again in the long slow bake time.)
- Add the onions and jalapeno pepper. Cook, stirring until they begin to soften, about 5 minutes. Add the garlic and cook for a minute longer. (It is not essential that you brown them.)
- Crumble in the ground beef and cook, stirring frequently, until the beef has browned and is no longer pink. (I have a tool that helps to break up ground beef as you are cooking it.)
- Add the coffee, BBQ sauce, brown sugar, mustard, salt, pepper, and ground beef mixture to the beans. (The sugar will melt right into the beans. Mix everything well together.)
- Cover tightly and roast in the preheated oven for 6 to 7 hours. Check periodically to make sure they don't dry out, adding a bit of boiling water if you think they need it. (You may not need to.)
- Uncover and bake for the last hour of bake time. By then they should be tender and flavorful, deep brown and have a thickish sauce. (This step deepens the colour and flavour of the beans.)
- Serve hot.
🤠HINTS AND TIPS FOR SUCCESS🤠
Soak your beans overnight for success
Dry beans can stay stubbornly firm if they're old, stored in humidity, or cooked in hard water. Soaking them overnight in water to cover (At least twice the amount of water as beans) helps to soften them up and cook evenly.
Add baking soda to the soaking/water
A tiny bit of baking soda replaces minerals that make beans tough. Mom always did this and she never had tough beans. She used to add the soda right to the boiling water. An old-fashioned kitchen trick that feels like magic.
Don't skip the coffee
Coffee is the secret ingredient in these. It helps to balance out the sweetness and adds a subtle depth of slight bitterness. A real cowboy touch!
Not a fan of heat
Skip the jalapeno pepper if you don't want your beans to be spicy. You can also use plain Dijon mustard rather than Spicy Brown.
Use ham instead of bacon
You can use cubes of cooked ham rather than bacon to lend the smoky element of this recipe. You will want to brown it a bit in a knob of butter if taking this direction.
🤠FREQUENTLY ASKED QUESTIONS🤠
CAN I USE CANNED BEANS INSTEAD OF DRIED?
Yes, if you want to skip soaking and long simmering, you can use two 15 ounce/425g tins of beans, drained and rinsed. I used a mix of dried beans, called Cowboy Beans that I purchased here. They are a mix of dried pinto, kidney, and navy beans, which worked perfectly in this recipe.
WHY WON'T MY BEANS SOFTEN?
Sometimes if your beans are old or if your water is very hard, the beans can take some time to soften. An overnight soak works well to help "open up" beans prior to cooking and a touch of baking soda (only a pinch) to the soaking water can replace minerals that cause hardness.
WHY ADD THE BBQ SAUCE SO LATE?
Once you have softened the beans by boiling them, it is safe to add the BBQ sauce. BBQ sauce contains sugar and calcium, both of which can prevent the beans from softening if added too early.
WHY ADD COFFEE?
Coffee is the recipe's secret ingredient. It adds depth an a slight bitterness that helps balance out the sweetness and tanginess of the BBQ sauce and the brown sugar.
CAN THIS RECIPE BE DOUBLED?
Yes, you can safely double this recipe. Simply double all of the ingredients amounts. Cook times should remain the same.
CAN THESE BE MADE IN THE SLOW COOKER/CROCKPOT?
Yes, once the beans have soaked, the aromatics softened, beef and bacon cooked and everything is stirred together, simply transfer to a crock pot and cook on low for 8 hours or on high for 4.
CAN THESE BE FROZEN?
Absolutely. Once they are cooked though. Allow to cool and then pack into airtight freezer container(s). Label date and freeze for up to six months. When you are ready to serve them, leave them to thaw out overnight in the refrigerator and gently reheat in a saucepan over medium heat until heated through.
🤠A FEW OTHER BEAN RECIPES🤠
Here are a few other recipes that we enjoy which employ the use of nutritious and hearty beans/legumes.
CLASSIC OLD FASHIONED BAKED BEANS - A slow-baked, deeply comforting dish that generations have loved. Rich, hearty, gently sweet, with that nostalgic flavour that only navy beans, molasses, bacon and a long day in the oven can create. They emerge beautifully browned, creamy, and full of old fashioned charm. They bring warmth and tradition to the table in every spoonful.
BAKED BUTTER BEANS - The very definition of autumn comfort. A simple, hearty casserole that warms you right through. Tender butter beans are gently baked in a creamy, sweet-savoury mixture of melted butter, sour cream, brown sugar, molasses and mustard, creating a dish that's rich, cozy, and wonderfully old-fashioned. Easy, economical and delicious.
Pin this delicious recipe to your Main Dish or Pulses/Legumes recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 3 to 4
Cowboy Beans from Scratch
Prep time: 24 HourCook time: 7 HourTotal time: 31 Hour
This is a delicious version of baked beans that is hearty and heartwarmingly delicious. A full meal in and of itself all you need is some crusty bread or rolls on the side, perhaps cornbread and maybe a salad to with it. Note you need to begin the night before by soaking the dried beans.
Ingredients
- 1/2 pound (225g) dried beans (pinto or navy) (1 1/4 cups) (I used these.)
- 2 slices thick cut bacon, coarsely chopped
- 1 small onion, peeled and chopped
- 1 jalapeno chili, trimmed, seeded and chopped
- 2 cloves garlic, peeled and minced
- 1/2 pound (225g) lean ground beef
- 1/2 cup (120ml) strong brewed coffee
- 3 cups (720ml) water for boiling plus 1 1/2 cups (360ml) extra
- 1/3 cup (80ml) your favorite BBQ sauce
- 3 TBS soft dark brown sugar, packed
- 1 TBS spicy brown or Dijon mustard
- 1 tsp salt
- 1//4 tsp black pepper
Instructions
- Begin by placing your dried beans into a bowl the night before you want to cook them. Cover them with cold water and set aside to soak overnight.
- The next morning, drain them and place them into a flame proof casserole with the 3 cups (720ml) water. Bring to the boil, then reduce to a simmer and simmer until the skins split when you lightly blow on the beans. (About 20 minutes.) (Skim off and discard any foam that appears.)
- Preheat the oven to 300*C/ 150*C.
- Place the bacon into a skillet. Cook over medium heat until it starts to crisp up.
- Add the onions and jalapeno pepper. Cook, stirring until they begin to soften, about 5 minutes. Add the garlic and cook for a minute longer.
- Crumble in the ground beef and cook, stirring frequently, until the beef has browned and is no longer pink.
- Add the coffee, BBQ sauce, brown sugar, mustard, salt, pepper, and ground beef mixture to the beans.
- Cover tightly and roast in the preheated oven for 6 to 7 hours. Check periodically to make sure they don't dry out, adding a bit of boiling water if you think they need it.
- Uncover and bake for the last hour of bake time. By then they should be tender and flavorful, deep brown and have a thickish sauce.
- Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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