Ingredients
| ¼ | cup butter, melted |
| 2 | tablespoons olive oil |
| 3 | cloves garlic, minced |
| 2 | teaspoons Italian seasoning |
| ¼ | teaspoon salt |
| 2 | (16.3-ounce) cans refrigerated flaky biscuit dough |
| 4 | cups shredded mozzarella cheese |
| 1 | cup HORMEL® Pepperoni Cup N’ Crisp |
| Marinara sauce for dipping, warmed |
Directions
Heat oven to 350°F. Lightly spray a 10-cup Bundt pan with nonstick cooking spray.
In small bowl combine butter, olive oil, garlic, Italian seasoning and salt.
Cut biscuits into quarters.
Layer half of the biscuit pieces in bottom of prepared pan. Spoon half of the butter mixture evenly over biscuit pieces. Sprinkle with half of the mozzarella and half of the pepperoni. Repeat layers with remaining ingredients.
Cover pan with foil that has been lightly sprayed with non-stick cooking spray. Bake 30 minutes. Remove foil. Bake an additional 30 minutes or until golden brown.
Allow to cool in pan 5 minutes. Carefully invert to remove from pan. Serve pepperoni side up with warmed marinara sauce for dipping.