Pizza Pull-Apart Bread
Pizza Pull-Apart Bread is a easy American recipe that serves 8. 430 calories per serving. Recipe by Stephenie Reed on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $21.98 total, $2.75 per serving
Ingredients
- 1 can Refrigerated Biscuit Dough (8 biscuits, cut into 1‑inch pieces)
- 2 cups Mozzarella Cheese (Shredded)
- 1 cup Pepperoni (Cut into small pieces)
- 1 stick Unsalted Butter (Melted)
- 2 teaspoons Danos Italiano Seasoning (Can substitute with any Italian seasoning blend)
- 1 cup Marinara Sauce (For serving as a dip)
Instructions
Cut Biscuit Pieces
Open the can of refrigerated biscuit dough and cut each biscuit into roughly 1‑inch cubes on a cutting board.
Time: PT5M
Prepare Cheese and Pepperoni
Shred the mozzarella cheese and cut the pepperoni slices into bite‑size pieces. Add both to the mixing bowl with the biscuit cubes.
Time: PT5M
Seasoned Butter
Melt the stick of butter in a small saucepan over low heat, then stir in the Danos Italiano seasoning until fragrant.
Time: PT3M
Combine Everything
Pour the seasoned butter over the biscuit‑cheese‑pepperoni mixture and toss gently with a spatula until everything is lightly coated.
Time: PT2M
First Bake (Covered)
Transfer the mixture to a greased 9×13‑inch baking pan, cover tightly with aluminum foil, and bake in a pre‑heated oven at 350°F for 25 minutes.
Time: PT25M
Temperature: 350°F
Second Bake (Uncovered)
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the cheese is bubbling.
Time: PT20M
Temperature: 350°F
Serve
Allow the casserole to rest for 5 minutes, then turn it out onto a serving platter. Serve warm with a bowl of marinara sauce for dipping.
Time: PT5M
Nutrition Facts
- Calories
- 430
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 1g
Dietary info: Contains meat, Contains gluten, Not vegetarian, Not vegan
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Refrigerated Biscuit Dough: Homemade biscuit dough, Pizza dough
- Instead of Mozzarella Cheese: Monterey Jack, Provolone
- Instead of Pepperoni: Salami, Chorizo
- Instead of Unsalted Butter: Margarine, Olive oil (for a lighter version)
- Instead of Danos Italiano Seasoning: Store‑bought Italian seasoning, Herbs de Provence
- Instead of Marinara Sauce: Pizza sauce, Tomato sauce with added herbs
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Spatula or Wooden Spoon
- Baking Pan (9×13 inch)
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Mixing the melted butter with Italian seasoning ensures even flavor distribution.
- Covering the pan for the first 25 minutes creates a moist interior.
- Removing the foil for the final bake develops a golden, crispy top.
Chef Tips from the Video
- Use a blend of mozzarella and a sharper cheese like provolone for extra depth.
- Add a pinch of red pepper flakes to the butter for a subtle kick.
- Serve with extra marinara or a garlic aioli for variety.
Troubleshooting
Casserole is dry after baking.
Make sure the butter is fully melted and evenly coated; cover tightly with foil for the first bake to retain moisture.
Top is not browned enough.
Remove the foil earlier or increase the oven temperature to 375°F for the last 5‑7 minutes.
Biscuit pieces are soggy.
Do not over‑mix the biscuit cubes; keep the coating light and bake uncovered for the full 20‑minute second bake.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked, covered with foil, for up to 2 months. Reheat directly from frozen at 350°F until hot.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to the point of covering with foil and refrigerate for up to 24 hours before baking.
- Unbaked casserole can be frozen; thaw overnight in the fridge before the final bake.
Frequently Asked Questions
What is the cultural significance and history of a biscuit pizza casserole in American game‑day cuisine?
Biscuit‑based casseroles became popular in the United States as a convenient, crowd‑pleasing snack for sports gatherings. They combine the comfort of Southern biscuits with the familiar flavors of pizza, making them a staple at tailgate parties and casual get‑togethers.
What are the traditional regional variations of biscuit pizza casseroles in the United States?
In the South, the dish often uses buttermilk biscuits and adds hot sauce for heat. In the Midwest, a thicker crust biscuit is used and sometimes includes ground beef. The version on Stephenie Reed’s channel adds pepperoni and Italian seasoning for a classic pizza flavor.
How is a biscuit pizza casserole traditionally served in American party settings?
It is typically cut into bite‑size squares and served warm with a side of marinara or pizza sauce for dipping. Guests can pick up a piece with a fork or even a small spatula, making it easy for finger‑food style gatherings.
What occasions or celebrations is a biscuit pizza casserole traditionally associated with in American culture?
It is most common at football games, Super Bowl parties, tailgates, and casual family gatherings where quick, hearty snacks are needed for a crowd.
How does a biscuit pizza casserole fit into the broader American comfort‑food tradition?
It blends two beloved comfort foods—soft biscuits and cheesy pizza—into a single dish that is easy to prepare, share, and customize, embodying the American love for indulgent, handheld snacks.
What are the authentic traditional ingredients for a biscuit pizza casserole versus acceptable substitutes?
Authentic ingredients include refrigerated biscuit dough, mozzarella cheese, pepperoni, butter, and Italian seasoning. Acceptable substitutes are homemade biscuit dough, shredded provolone or cheddar, salami or chorizo, margarine, and any Italian herb blend.
What other American dishes pair well with a biscuit pizza casserole at a game‑day spread?
It pairs nicely with buffalo wings, loaded nachos, coleslaw, potato wedges, and a crisp green salad to balance the richness.
What makes Stephenie Reed’s biscuit pizza casserole special compared to other similar recipes?
Stephenie Reed’s version emphasizes a quick seasoning step using Danos Italiano seasoning and a two‑stage bake (covered then uncovered) that guarantees a moist interior and a perfectly browned top without extra cheese on the surface.
What are the most common mistakes to avoid when making the biscuit pizza casserole?
Common errors include over‑mixing the biscuit pieces, forgetting to cover the pan for the first bake (which can dry the biscuits), and removing the foil too early, which prevents the desired golden crust.
Why does this biscuit pizza casserole recipe use melted butter with Italian seasoning instead of adding dry herbs directly?
Melted butter acts as a fat carrier, evenly distributing the Italian seasoning throughout the mixture and ensuring each biscuit cube gets a consistent flavor boost, which dry herbs alone might not achieve.
Can I make Stephenie Reed’s biscuit pizza casserole ahead of time and how should I store it?
Yes. Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked, foil‑covered dish for up to two months and bake from frozen, adding an extra 5‑10 minutes to the cooking time.
What does the YouTube channel Stephenie Reed specialize in?
The YouTube channel Stephenie Reed focuses on quick, family‑friendly recipes that use everyday pantry ingredients, with an emphasis on comfort foods, party snacks, and easy weeknight meals.
What is the cooking philosophy and style of the YouTube channel Stephenie Reed?
Stephenie Reed’s cooking philosophy centers on simplicity, speed, and flavor. She often demonstrates how to transform store‑bought items into crowd‑pleasing dishes with minimal prep and clear, step‑by‑step instructions.
Last updated: August 25, 2026
