Preheat the oven: Set your oven to 350°F (175°C). Spray a bundt pan generously with nonstick cooking spray and set aside.
Prep the biscuits and pepperoni: Cut each biscuit into quarters and slice the pepperoni pieces in half for easier mixing and even distribution.
Mix the ingredients: In a large bowl, combine the quartered biscuit dough, sliced pepperoni, shredded mozzarella, parmesan cheese, Italian seasoning, melted butter, garlic powder, and garlic salt. Add red pepper flakes if using. Toss everything together until the biscuit pieces are fully coated and the ingredients are evenly mixed.
Transfer to bundt pan: Spoon the mixture into the prepared bundt pan, spreading it out and pressing gently to even it out across the pan. Don’t overpack it—allow some room for the dough to expand as it bakes.
Bake: Place the pan in the oven and bake for 35–40 minutes. To prevent excessive browning, cover the pan loosely with foil for the final 10 minutes of baking. The bread is done when it’s golden brown and cooked through in the center.
Cool and invert: Let the monkey bread cool in the pan for about 5–10 minutes, then carefully invert it onto a large serving plate or platter. Tap gently if needed to release.
Serve: Garnish with freshly chopped parsley for a pop of color and added freshness. Serve warm with marinara sauce on the side for dipping.
Enjoy: Pull apart and enjoy each gooey, savory bite of this cheesy, pepperoni-packed creation!
