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Golden cheesy pull-apart Christmas tree bread on parchment with parsley and Parmesan.
Author: Vijaya

Cheesy Christmas Tree Pull-Apart Bread

Golden pull-apart bread shaped like a Christmas tree, stuffed with melty mozzarella and brushed with garlic butter. Perfect for holiday sharing.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb refrigerated pizza dough room temperature for easier shaping
  • 8 oz low-moisture mozzarella cheese cut into about 30 small cubes
  • 3 tbsp unsalted butter melted
  • 2 tbsp grated Parmesan cheese
  • 2 cloves garlic finely minced
  • 2 tbsp fresh parsley finely chopped
  • 1 large egg beaten with 1 tsp water for egg wash
  • 1 cup marinara sauce warmed, for serving
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes optional, for a little heat
  • 2 tsp olive oil for brushing parchment
  • all-purpose flour for dusting the counter

Equipment

  • Large rimmed baking sheet
  • Parchment Paper
  • Rolling Pin
  • Bench scraper or sharp knife
  • Small mixing bowl
  • Pastry brush
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment and brush the parchment lightly with olive oil.
  2. On a lightly floured surface, pat or roll the pizza dough into a rectangle about 10x14 inches. Using a bench scraper or knife, cut it into roughly 30 even pieces.
  3. Cut the mozzarella into small, even cubes. Place one cube in the center of a dough piece, pull the edges up, and pinch well to seal. Roll gently into a ball and set seam side down on the sheet. Repeat with remaining pieces.
  4. Arrange the balls into a Christmas tree: a row of 7, then 6, 5, 4, 3, 2, and 1 for the top. Use 2 extra balls to make a short trunk centered at the bottom. Leave a tiny bit of space between balls for puffing.
  5. In a small bowl, beat the egg with 1 teaspoon water. Brush the tree lightly with egg wash. Bake for 18 to 22 minutes, until puffed and deep golden on top and the bottoms feel set.
  6. While it bakes, stir together melted butter, garlic, salt, black pepper, and red pepper flakes (if using). Keep it warm so it stays pourable.
  7. Remove the tree from the oven. Immediately brush generously with the hot garlic butter so it soaks into the crust.
  8. Sprinkle the Parmesan and parsley over the top. Let it rest 3 to 5 minutes so the cheese settles, then slide the parchment onto a board.
  9. Serve warm with a bowl of hot marinara for dipping. Pull apart at the table and enjoy the melty centers.

Notes

If the dough fights you, let it rest for 5 to 10 minutes so the gluten relaxes.
For tidy balls, keep cheese cubes small so the seams seal easily.
Like extra shine? Brush with a little plain melted butter after baking, then add garlic butter for flavor.
To transport, bake on parchment, then lift the whole parchment onto a board at your destination.
Nutrition Note: Approximately 210 calories per serving, based on 12 servings. Nutrition values are estimates and may vary depending on the pizza dough, cheese, butter, and amount of marinara sauce used.