1. In a small pot, heat milk over medium-low heat until it is warm (not hot) to the touch. In the bowl of a stand mixer fitted with the dough hook, combine 1 cup of flour and yeast. Add the warm milk, butter, sugar, eggs, and salt and mix on low speed. Gradually add the remaining 3 cups of flour.
2. Continue mixing (approximately 5 minutes or until dough pulls away from the sides of the bowl). The dough should feel soft and moist, not sticky. Transfer dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap or a damp towel and allow the dough to rise in a warm place until approximately doubled in size – about 2 hours.
3. Preheat oven to 350˚F. Grease the inside of a 10″ bundt pan. If not using cheese curds, cut cheese into 0.5″ cubes. Prepare cheese and pepperoni in separate medium bowls. Melt 1/3 cup butter in a shallow bowl and mix in garlic powder. Tear small pieces of dough and shape them into 1″ round discs. Place a slice of pepperoni and a piece of cheese in the centre and fold the dough over both to cover the filling and make a dough ball. Place dough balls aside until all of the dough is used. Roll each dough ball in butter and immediately stack in the bundt pan, staggering each layer like bricks. Drizzle any remaining butter over the dough and pat down. Bake for 30 minutes. When done, remove from oven and let stand for 5 minutes. Flip monkey bread upside down onto a plate. Serve immediately with marinara sauce.
If you like this Pizza Monkey Bread, you may also like. . . cinnamon monkey bread.