Heat the oven to 350°F, then combine the biscuit quarters, pepperoni, mozzarella, Parmesan, slightly cooled butter, olive oil, Italian seasonings, and garlic in a large bowl, leaving the marinara aside. Toss until the dough pieces have a glossy coating and the cheese and pepperoni spread throughout the mixture.

Transfer the coated mixture to a thoroughly greased 10-inch Bundt pan or a greased 9x13-inch baking dish. Distribute the pieces evenly so one section isn’t noticeably deeper than another.

Bake for 35 to 45 minutes, tenting the pan with foil after 20 minutes or once the top has browned. The foil shields the golden cheese and exposed biscuit edges while heat continues reaching the interior.

Check the bread every 5 minutes toward the end of baking and remove it only when the inner biscuits have cooked through. A biscuit checked in the thickest section should have a set crumb rather than a shiny, sticky dough center.

Loosen the baked bread’s edges with a knife, turn the Bundt ring onto a plate, then turn it again onto the serving platter and pull off pieces for dipping in warm marinara. The browned top should face upward, with melted cheese holding the biscuit bites together.