Preheat Oven to 350 degrees. Spray a 6-inch Bundt pan liberally with baking spray.
Mix cheeses, pepperoni, and seasonings together in a medium bowl. Put the olive oil in a bowl.
Sprinkle a small amount of the cheese mixture into prepared pan that will barely cover the bottom of the Bundt pan.
Scoop about 1-inch balls of the beer bread dough, dip into the bowl with olive oil, and place in the Bundt pan, repeating until there is one layer of dough balls. Sprinkle with small amount of cheese mixture. Continue the layering process, about 4 times, until the dough and cheese mixture is all used (save a small amount for sprinkling on top of the baked bread.) Make sure all the pepperoni pieces are used when layering.
Bake for 40-45 minutes, until a toothpick inserted into bread is clean, and the cheese is lightly browned. Cool for 10 minutes in pan, then invert onto a plate to serve. Sprinkle remaining cheese mixture on top.
Serving Tip: Serve with your favorite pizza sauce in a small bowl that fits the center of the Bundt bread.
Recipe can easily be doubled for a 10-inch Bundt pan.
Hands down my FAVORITE pancake mix!!! The amount of lemon is perfect - noticeable, but not over powering. I added a few dried blueberries, but the ones in the mix are great - the soften with the wet ingredients and from the heat of frying. Just delicious.
I love everything about the almond crème coffee and tea cake! It’s so versatile and tastes delicious!! We love the recipe in the side of the box and have adored other website provided recipes as well! It’s a winner!
