Christmas Tree Spinach Artichoke Dip Breadsticks

Christmas Tree Spinach Artichoke Dip Breadsticks

Refrigerated pizza dough makes the two layers of this pull-apart Christmas tree. A spinach-artichoke cheese filling sits between them, with the sides cut and twisted into branches that stay attached to the center. Dough stars bake on top, and warm marinara goes alongside for dipping.

The filling needs to be fairly dry so the branches hold their shape. Once the top is golden, check the underside too: the filled dough can still be pale and underbaked on the bottom.

Ingredients for Christmas Tree Spinach Artichoke Dip Breadsticks

• 2 packages refrigerated pizza dough, about 13.8 ounces each (about 780g total)
• 10 ounces frozen chopped spinach, thawed and squeezed very dry (about 285g)
• About 7 ounces canned or jarred artichoke hearts, drained, finely chopped, and patted dry (about 200g)
• 8 ounces cream cheese, softened (225g)
• 1 cup shredded mozzarella (about 115g)
• 1/4 cup grated Parmesan (25g)
• 2 garlic cloves, minced
• 1/4 teaspoon fine salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 2 tablespoons unsalted butter, melted (30g)
• 1/4 teaspoon garlic powder
• About 1 cup marinara sauce, warmed for serving

How to Make Christmas Tree Spinach Artichoke Dip Breadsticks

1. Prepare the filling: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment. Squeeze the thawed spinach until it releases no noticeable liquid. Drain, chop, and pat the artichokes dry. Mix both with the cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. The filling should be spreadable, not loose.
2. Shape the dough: Unroll the dough and shape two matching tree silhouettes, each with a pointed top and broad base. Reserve the scraps for stars. If the dough springs back, let it rest for 5 to 10 minutes, then continue shaping.
3. Fill and seal: Place one dough tree on the parchment. Spread the filling in a thin, even layer, leaving a narrow border around the edges and a clear strip down the center. Lay the second tree on top, align the edges, and press them together gently.
4. Cut and twist the branches: Cut strips from both sides toward the center, stopping before the center strip so it stays intact from top to base. Twist each branch gently one or two times. Pulling too hard can tear the dough or push out the filling.
5. Add the stars and butter: Cut stars from the reserved dough and place them across the tree, including one at the top. Mix the melted butter with the garlic powder and brush it lightly over the dough without letting it pool in the seams.
6. Bake: Bake uncovered on a lower-middle rack for 25 to 35 minutes, starting to check at 25 minutes. The top should be golden, the branches set, and the underside lightly golden rather than pale or doughy. If the top browns before the bottom is done, tent the tree loosely with foil and continue baking. Dough thickness and ovens can affect the time.
7. Rest and serve: Let the tree rest for 5 to 10 minutes so the filling settles. Serve the whole tree warm, with the marinara in a bowl beside it for dipping.

Make Ahead, Storage, and Reheating

Make the filling ahead and refrigerate it until assembly. You can also cover and refrigerate the assembled, unbaked tree for a few hours or overnight. A chilled tree may need longer in the oven; check the underside to confirm it has baked through.

Refrigerate leftovers promptly in an airtight container for up to 2 days. Reheat in a 300°F (150°C) to 325°F (165°C) oven for about 8 to 10 minutes, until the center is warm. A microwave will warm the breadsticks but soften the dough.

For a different savory tree-shaped appetizer, try Ham and Cheese Puff Pastry Christmas Trees.

Nutrition

Approximate nutrition per 1/9 of the tree, including marinara: 420 calories, 16g protein, 18g fat, and 50g carbohydrates. Estimated nutrition per 100g: 210 calories, 8g protein, 9g fat, and 25g carbohydrates. Values vary with the dough, cheeses, and marinara used.