Preheat oven to 350F.

Generously spray a bundt pan with non-stick cooking spray. Set aside.

Cut biscuits into quarters.

In a microwave-safe bowl, melt butter. Add Italian seasoning, minced garlic, and garlic powder to melted butter and stir well to mix. Remove 1 tablespoon of mixture to reserve for topping. Set all aside.

In a large bowl, combine biscuit pieces, mozzarella, parmesan, pepperoni and bowl of melted butter mixture. Toss well to evenly coat.

Start arranging biscuit mixture into prepared bundt pan. Rather than dumping all of it in at once, use your hands to evenly spread mixture around so that the biscuits and pepperoni are evenly spaced in the pan.

Pour the remaining 1 tablespoon of butter mixture over the top of the biscuit mixture in pan and use spoon to spread evenly.

Place pan in the oven and set the timer for 35 minutes. After 35 minutes, remove the pan from the oven and cover the top with foil so that the top of the bread doesn’t get too toasty during the last bit of baking. Put pan back in the oven and continue to bake for 10 more minutes.

Remove from oven and use a table knife to check middle of bread to make sure it’s baked all the way through. If not, put into oven for an additional 5 minutes.

When done baking, immediately flip bread (while still hot) onto serving plate. Serve with pizza sauce in a side bowl for dipping.