Cheesy Pull-Apart Christmas Tree Bread

Cheesy Pull-Apart Christmas Tree Bread

Individual pizza-dough balls filled with mozzarella bake together into a soft, golden Christmas tree that guests can pull apart by hand. Arrange the balls in widening rows with one at the bottom for a trunk, then finish the baked bread with garlic butter, Parmesan, and parsley. Serve it warm with marinara for dipping.

Small cheese cubes and firmly sealed seams help keep the filling inside. This version uses standard pizza dough; start checking the bread at 15 minutes and look for baked-through dough rather than relying on the clock alone.

Ingredients for Cheesy Pull-Apart Christmas Tree Bread

• 1 lb pizza dough (450g)
• 6 oz low-moisture mozzarella, cut into about 22 small cubes (170g)
• 1 large egg
• 1 teaspoon water
• 3 tablespoons unsalted butter (40g)
• 1 small garlic clove, finely minced
• 2 tablespoons finely grated Parmesan (10g), plus more for finishing if desired
• 2 tablespoons finely chopped fresh parsley
• 1 cup marinara sauce, for serving

How to Make Cheesy Pull-Apart Christmas Tree Bread

1. Prepare the oven and dough: Heat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment. If the dough feels cold and tight, let it rest briefly until it stretches easily but is not sticky.
2. Divide and fill: Cut the dough into about 22 equal pieces. Flatten each piece in your hand, place a small mozzarella cube in the center, and pull the dough around it. Keep cheese out of the seam so there is enough clean dough to pinch closed.
3. Seal the balls: Pinch each seam firmly, then roll the dough gently to smooth it. Set the balls seam-side down.
4. Shape the tree: Arrange the balls directly on the lined baking sheet in centered rows of 1, 2, 3, 4, 5, and 6. Set the remaining ball below the center of the widest row to make the trunk. The balls should touch lightly without being pressed together; leave the assembled tree in place until it has baked.
5. Brush and bake: Whisk the egg with the water and brush a thin layer over the exposed dough. Bake uncovered for about 16 to 20 minutes, beginning to check at 15 minutes. The balls should be puffed and golden, with dough that looks baked through at the joins and underneath. If the bread still looks pale or doughy, continue baking and check again shortly.
6. Finish and serve: Melt the butter over low heat or briefly in the microwave, then stir in the garlic. Lightly brush it over the hot bread and scatter the Parmesan and parsley on top. Serve warm with marinara, letting the cheese cool briefly if it is too hot to handle.

Serving and Storing the Bread

Keep the tree intact on a board so the portions can be pulled apart at the table. For another savory holiday appetizer, try Christmas Pigs in a Blanket Wreath.

For the softest bread and warmest filling, bake close to serving time. If assembling ahead, cover the unbaked tree and refrigerate it for a brief period; how well it holds depends on the dough. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or toaster oven until warmed through. Freezing is not a standard recommendation because results vary by dough.

Nutrition

Approximate nutrition per serving, based on 1 of 9 servings and including the marinara: 240 calories, 10g protein, 10g fat, and 28g carbohydrates. Approximate nutrition per 100g: 230 calories, 10g protein, 10g fat, and 27g carbohydrates. Values vary with the dough, cheese, and marinara used.