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Our recipe for Pull Apart Pizza Bread is so easy anybody can make it. The recipe starts with store-bought frozen yeast rolls (like Rhodes), butter, seasonings, Parmesan, mozzarella and chopped pepperoni.

You can either thaw the rolls overnight in the refrigerator or at room temperature the day you plan to serve. Either way these pizza rolls require very little hands on time and only need a few hours to thaw, rise and bake.

You’re going to LOVE the way your house smells while these rolls are baking. It’s like being in an authentic Italian pizzeria! Mamma Mia!

A skillet filled with pizza rolls with mozzarella and pepperoni with pizza sauce on the side.

Shortcut Pull Apart Pizza Bread Recipe

Our delicious Pull Apart Pizza Bread is made with frozen yeast rolls brushed with a garlic herb butter sauce. The frozen rolls are nestled in a skillet coated with fresh shredded Parmesan. Once thawed, place shredded mozzarella and chopped pepperoni between the rolls.

The recipe is really that simple and unbelievably delicious. The flavor is a like a combination of pizza and fresh bread. Every bite is super satisfying.

If you have a favorite homemade roll recipe, feel free to use that instead. However, if you haven’t tried frozen yeast rolls I hope you’ll give them a try. I’m (mostly) a baking snob and prefer everything homemade but truly love this recipe with the convenience of frozen dough!

A collate of ingredients for pull apart pizza bread.

Ingredients Overview

frozen yeast rolls (like Rhodes or Bridgford brands)
unsalted butter
garlic powder
Italian seasoning or dried oregano
salt
fresh parsley
red pepper flakes (optional)
fresh grated Parmesan cheese
olive oil for greasing the pan
pepperoni slices
shredded mozzarella cheese
pizza sauce or marinara for serving

A skillet covered with fresh shredded Parmesan cheese.

A skillet filled with thawed yeast rolls.

Unbaked rolls in a skillet with pepperoni.

Unbaked yeast rolls in a skillet topped with mozzarella and pepperoni.

A skillet filled with unbaked pull apart pizza bread.

How to make Pull Apart Pizza Bread

1. First, thaw the rolls

Lightly grease a large cast iron skillet or casserole baking dish with olive oil. Sprinkle fresh grated Parmesan to cover the bottom and sides of the pan then add the desired amount of frozen rolls.

Coat one side of a piece of plastic wrap with vegetable cooking spray. Cover the rolls with the plastic wrap. Refrigerate overnight to thaw.

Two hours before serving, remove the rolls from the refrigerator and allow them to rise (covered) at room temperature until doubled in size.

Optional: Thaw at room temperature

Frozen rolls can take anywhere from 3 to 5 hours to thaw and rise until doubled in size, depending on the temperature in your kitchen.

2. Next, prepare the topping

Preheat oven to 350 degrees F. Combine the melted butter, garlic powder, Italian seasoning, salt, parsley and red pepper flakes. Set aside.

Place half the pepperoni and mozzarella in between the rolls. Brush with half the butter mixture.

3. Bake

Bake uncovered for 15 minutes. Remove from the oven and add the remaining pepperoni and mozzarella. Drizzle with all remaining butter mixture. Return to the oven and continue baking for another 10 minutes or until deep golden brown.

Serve with marinara sauce or pizza sauce for dipping.

An overhead picture of a skillet filled with golden brown rolls covered in cheese and pepperoni.

Tips for success

Don’t skip the fresh grated Parmesan on the greased pan. The cheese melts and forms a fantastic crispy crust on the bottom of each roll.

Don’t use preformed, partially baked rolls (like Sister Shubert’s). You’ll want to use yeast roll dough balls like Rhodes or Bridgford.

If using garlic salt in place of garlic powder be sure to omit the added table salt. Parmesan is salty as is the pepperoni and pizza sauce. You don’t need the extra salt.

Depending on the size of your skillet or baking pan, you may need more or fewer rolls to fit. Adjust accordingly.

A cheesy pizza roll being lifted out of a skillet.

Optional add-ins and variations

Just like pizza, this pizza pull apart bread is easily adapted to your favorite toppings. Feel free to get creative!

Substitute cooked, crumbled Italian sausage in place of or in addition to the pepperoni.
Sauté onions, green peppers and/or mushrooms and add the last 10 minutes of baking.
Add chopped black or Kalamata olives before the final bake.
Once the rolls are thawed, stuff each dough ball with pepperoni and mozzarella before letting the rolls rise. This is a little more work but these little pizza pockets are delicious.
Garnish with fresh chopped parsley or basil leaves.
Double the recipe and bake in a Bundt pan for Pizza Monkey Bread.
Use pizza dough in place of the frozen rolls for something closer to Garlic Knots.
For extra cheesiness add 1/4 cup of shredded mozzarella to the top of the baked rolls as soon as you remove them from the oven. Allow the rolls to rest for 10 minutes before serving.
Try this recipe using canned biscuits for a super quick pizza bread.

A cheesy roll being dipped in a bowl of pizza sauce.

Serving Pull-Apart Bread

We prefer serving this great appetizer with homemade or store-bought pizza sauce, however marinara works well too.

The rolls are great even without pizza sauce. In place of the tomato based sauce make extra garlic butter for dipping or try a good quality bottled ranch dressing. It’s all good!

A pull apart pizza roll being covered in pizza sauce.

Storing and reheating

These rolls are best served fresh from the oven, the day they’re made. However, you can refrigerate leftovers for reheating later.

Store leftovers in an airtight container in the refrigerator. Reheat wrapped in foil in a 350 degree oven for about 10 minutes. You can also reheat in the microwave for a minute or two on 50% power.

Pull Apart Pizza Bread

Prep Time: 15

Cook Time: 25

Total Time: 5 10

Yield:

Course: Appetizer

Author: Tricia

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An easy appetizer made with store-bought frozen yeast rolls, plenty of shredded cheese, pepperoni and a scrumptious garlic butter sauce. Serve with pizza sauce or marinara for your next gathering.

Ingredients

1 tablespoon olive oil for greasing skillet or pan

½ cup fresh grated Parmesan cheese (1 oz)
16 store-bought frozen yeast rolls like Rhodes brand
½ cup unsalted butter melted
½ teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon table salt
3 tablespoons fresh parsley leaves chopped
¼ teaspoon red pepper flakes (optional)
3 ounces pepperoni chopped
1 cup shredded mozzarella
8 ounces pizza sauce or marinara for serving

Instructions

Thaw the rolls

Lightly grease a large cast iron skillet or casserole baking dish with olive oil. Sprinkle Parmesan to cover the bottom and sides of the pan. Place the desired amount of frozen rolls in the pan about 1-inch apart.
Thaw overnight: Coat a piece of plastic wrap with vegetable cooking spray. Cover the rolls with the plastic wrap sprayed side down to prevent sticking. Refrigerate overnight to thaw.
Two hours before you’re ready to serve, remove the rolls from the refrigerator and allow them to rise (covered) at room temperature until doubled in size. Don’t overproof or the rolls will fall after baking.

To check if the rolls are fully risen, gently make a small indentation in the dough with your finger or knuckle. If it fills in right away, the dough is underproofed and needs more time to rise. If the indentation does not fill in at all, it’s overproofed. The rolls are perfectly proofed when the indentation springs back a little bit and does not fill in completely.
OPTIONAL – Thaw at room temperature: Depending on the temperature of your kitchen, frozen rolls can take anywhere from 3 to 5 hours to thaw and rise until doubled in size.

Prepare the topping and bake:

Preheat oven to 350℉. Combine the melted butter, garlic powder, Italian seasoning, salt, parsley and red pepper flakes (if using). Set aside.
Once the rolls are fully proved, place half the pepperoni pieces and half the mozzarella in between the rolls. Brush with half the butter mixture. Set the remaining butter aside.

Bake uncovered or 15 minutes. Remove from the oven and add the remaining pepperoni and mozzarella. Drizzle with the remaining butter mixture. Return to the oven and continue baking for another 10 minutes or until deep golden brown.
Serve with marinara or pizza sauce for dipping.

Recipe Notes

Don’t skip the fresh Parmesan on the greased pan. The cheese melts and forms a fantastic crispy crust on the bottom of each roll.
If using garlic salt in place of garlic powder omit the added table salt. Parmesan is salty as is pepperoni and pizza sauce. You don’t need the extra salt.
Depending on the size of your skillet or baking pan, you may need more or fewer rolls to fit. Adjust accordingly

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More great pizza inspired recipes

If you’re looking for another hand-held pizza appetizer, try these kid friendly Pepperoni Pizza Bites.

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Shortcut Pull Apart Pizza Bread Recipe

Ingredients Overview