I made a Christmas Tree Pull Apart Bread from refrigerator pizza dough stuffed with gooey cheese, bathed in garlic butter and fresh herbs, and I’ll reveal the simple shaping tricks behind its tree form.

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I never expected refrigerated pizza dough to turn into something this showy, but that is exactly what happened with my Christmas Tree Pull Apart Bread. Stuffed with melting mozzarella cheese, it pulls apart into gooey ribbons that make everyone stop talking and reach.

It looks like I spent hours fussing, yet it’s kind of wild how simple it feels, like a trick I don’t want to fully explain. It’s messy, a little dramatic, and somehow the first slice tastes like a tiny victory.

I always end up eating more than I planned and then pretend it’s for the table.

Ingredients

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Soft base, mostly carbs and a bit of protein, makes bread kinda chewy.
Melty mild, adds stretchy texture, good protein, moderate fat for richness.
Sharp flavor punch, it adds color and saltiness, higher fat and protein.
Intense umami and salty bite, little goes a long way.
Adds richness and golden crust, mostly saturated fats, real tasty.
Bright savory punch, low calories, it adds aroma and depth to bread.
Parsley and rosemary bring freshness, tiny antioxidants, nice holiday smell.
Gives shiny crust and color, adds small protein boost, makes it pretty.
Olive oil keeps crust moist, provides healthy fats, subtle flavor.

Ingredient Quantities

1 lb (450 g) refrigerated pizza dough, store bought works too

2 cups (about 8 oz / 225 g) shredded mozzarella cheese, more if you want it super gooey

1 cup (about 4 oz / 115 g) shredded sharp cheddar

1/2 cup (about 50 g) grated Parmesan, plus extra for sprinkling

4 tbsp (1/4 cup / 56 g) unsalted butter, melted

3 cloves garlic, minced

2 tbsp fresh parsley, chopped

1 tbsp fresh rosemary or thyme, chopped, either works

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 large egg (for egg wash)

1 tbsp olive oil

coarse sea salt (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and rub the paper with 1 tbsp olive oil so dough won’t stick.

2. In a small bowl mix the 4 tbsp melted butter with the 3 cloves minced garlic, 2 tbsp chopped parsley, 1 tbsp chopped rosemary or thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Set half the mixture aside for brushing after baking.

3. On a lightly floured surface stretch or roll the 1 lb refrigerated pizza dough into a roughly 10 x 16 inch rectangle, try to keep the thickness even.

4. Brush the dough with most of the garlic herb butter (leave a little for later) and evenly sprinkle 2 cups shredded mozzarella, 1 cup shredded sharp cheddar and 1/2 cup grated Parmesan over the butter leaving a 1/2 inch border.

5. Starting at a long edge, roll the dough up tightly into a log, pinching the seam to seal. Using a sharp knife cut the log lengthwise down the middle so you have two long halves with the cheesy layers exposed.

6. Place the two long halves side by side, cheese sides up, and twist each half several times so the cheese shows in ribbons. Bring the two twisted halves together and arrange them on the prepared sheet into a triangular tree shape, wider at the bottom and tapering to a point at the top; press the bottom ends together to form a trunk. Don’t worry if its not perfect, rustic is fine.

7. Beat the 1 large egg with about 1 tbsp olive oil and brush the whole tree with this egg wash so it browns nicely. Sprinkle a little extra grated Parmesan on top and add coarse sea salt if you like.

8. Bake for 20 to 25 minutes until the bread is deep golden and the cheese is bubbly and oozing. If the top browns too fast loosely tent with foil.

9. Remove from oven and immediately brush with the reserved garlic herb butter for extra flavor and shine. Let cool 5 minutes before serving so the cheese firms up enough to pull apart.

10. Serve warm as a pull apart appetizer, tear off branches and dunk in marinara or just enjoy plain.

Equipment Needed

1. Oven (preheat to 375F / 190C)
2. Baking sheet (line with parchment paper, rub the paper with 1 tbsp olive oil so dough wont stick)
3. Parchment paper
4. Rolling pin (or your hands to stretch the dough)
5. Pastry brush (for garlic butter and egg wash)
6. Sharp chef knife (to cut the log lengthwise)
7. Mixing bowls (one small for the butter garlic mix, one medium for egg wash)
8. Measuring cups and spoons
9. Silicone spatula or spoon (for mixing and spreading cheese)

FAQ

Can I use pre-shredded cheese instead of shredding from blocks?

Yes you can, but pre-shredded cheese often has anti-caking stuff that keeps it from melting as smooth. If you want extra gooey, shred mozzarella and cheddar from the block. Trust me, it makes a difference.

How do I keep the bread from getting soggy from the cheese and butter?

Don’t overload the center, drain any wet fillings, and pat cheeses a bit if they feel moist. Bake on a preheated baking sheet or pizza stone so the bottom crisps. Also chill the shaped tree for 10 minutes before baking so it holds shape better.

Can I make the tree ahead or freeze it?

Yep. Assemble the tree on a baking sheet, freeze until firm, then wrap and store. Bake from frozen adding 5-10 minutes to the time. You can also fully bake, cool, then freeze; reheat in a 350 F (175 C) oven until warmed through.

I don’t want to use an egg for wash. Any substitutes?

Brushed milk or melted butter works great for browning. For vegan try a mix of olive oil and a little plant milk or use aquafaba. Olive oil also adds nice flavor.

Best tips for shaping the tree so it looks neat?

Roll dough into a rough triangle, cut strips from the sides with a pizza cutter, pile the cheese in the center, then twist each strip away from the center twice or thrice. Chill briefly if the dough gets sticky, and use a bench scraper or ruler for straighter cuts. Sprinkle extra Parmesan on top for a finished look.

What temp and time should I bake it, and how do I know when it’s done?

Bake at 375-400 F (190-200 C) about 20-30 minutes until golden and cheese is bubbling. If the top browns too fast cover loosely with foil. Rotate halfway for even browning. If you want super-crispy base, preheat the pan.

Cheesy Christmas Tree Bread Recipe Substitutions and Variations

1 lb pizza dough: swap with store bought puff pastry for a flakier tree, or use crescent roll dough if you want it softer and easier to shape, or even naan/flatbread for a quick no-roll option. Puff pastry browns faster so keep an eye on it.
2 cups shredded mozzarella: use low moisture provolone or fontina for similar melt and a bit more flavor, or Monterey Jack/Colby Jack if you want it milder and super gooey.
1/2 cup grated Parmesan: swap for Pecorino Romano (saltier, sharper) or Grana Padano if you want a milder parmesan-like taste. If using Pecorino cut added salt a little.
1 large egg (egg wash): brush with milk or heavy cream for a softer golden crust, or melted butter/olive oil if you prefer richer browning and no egg. Milk gives a lighter sheen than egg.

Pro Tips

1. Chill the rolled and filled log for 15 to 20 minutes before you slice and shape it, it firms the dough so your cuts are cleaner and the cheese won’t gush everywhere.
2. For a crispier bottom preheat a baking sheet or pizza stone in the oven and transfer the tree onto that hot surface, it makes the crust much better than a cold sheet.
3. Use low moisture mozzarella or pat shredded cheese dry with paper towels, or even toss the shreds with a tablespoon of flour so they don’t make the dough soggy when they melt.
4. Cut the log with unflavored dental floss or a very sharp knife, floss gives super clean slices and won’t drag the cheese out like a dull blade will.
5. Make ahead: assemble, freeze on a tray until firm, wrap tight and bake from frozen adding about 10 to 15 minutes, then let it rest a few minutes before pulling so the cheese firms up.

Cheesy Christmas Tree Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Christmas Tree Pull Apart Bread from refrigerator pizza dough stuffed with gooey cheese, bathed in garlic butter and fresh herbs, and I'll reveal the simple shaping tricks behind its tree form.

Servings

servings

Calories

497

kcal

Equipment: 1. Oven (preheat to 375F / 190C)
2. Baking sheet (line with parchment paper, rub the paper with 1 tbsp olive oil so dough wont stick)
3. Parchment paper
4. Rolling pin (or your hands to stretch the dough)
5. Pastry brush (for garlic butter and egg wash)
6. Sharp chef knife (to cut the log lengthwise)
7. Mixing bowls (one small for the butter garlic mix, one medium for egg wash)
8. Measuring cups and spoons
9. Silicone spatula or spoon (for mixing and spreading cheese)

Ingredients

1 lb (450 g) refrigerated pizza dough, store bought works too
2 cups (about 8 oz / 225 g) shredded mozzarella cheese, more if you want it super gooey
1 cup (about 4 oz / 115 g) shredded sharp cheddar
1/2 cup (about 50 g) grated Parmesan, plus extra for sprinkling
4 tbsp (1/4 cup / 56 g) unsalted butter, melted
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary or thyme, chopped, either works
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 large egg (for egg wash)
1 tbsp olive oil
coarse sea salt (optional)

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and rub the paper with 1 tbsp olive oil so dough won't stick.
In a small bowl mix the 4 tbsp melted butter with the 3 cloves minced garlic, 2 tbsp chopped parsley, 1 tbsp chopped rosemary or thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Set half the mixture aside for brushing after baking.
On a lightly floured surface stretch or roll the 1 lb refrigerated pizza dough into a roughly 10 x 16 inch rectangle, try to keep the thickness even.
Brush the dough with most of the garlic herb butter (leave a little for later) and evenly sprinkle 2 cups shredded mozzarella, 1 cup shredded sharp cheddar and 1/2 cup grated Parmesan over the butter leaving a 1/2 inch border.
Starting at a long edge, roll the dough up tightly into a log, pinching the seam to seal. Using a sharp knife cut the log lengthwise down the middle so you have two long halves with the cheesy layers exposed.
Place the two long halves side by side, cheese sides up, and twist each half several times so the cheese shows in ribbons. Bring the two twisted halves together and arrange them on the prepared sheet into a triangular tree shape, wider at the bottom and tapering to a point at the top; press the bottom ends together to form a trunk. Don't worry if its not perfect, rustic is fine.
Beat the 1 large egg with about 1 tbsp olive oil and brush the whole tree with this egg wash so it browns nicely. Sprinkle a little extra grated Parmesan on top and add coarse sea salt if you like.
Bake for 20 to 25 minutes until the bread is deep golden and the cheese is bubbly and oozing. If the top browns too fast loosely tent with foil.
Remove from oven and immediately brush with the reserved garlic herb butter for extra flavor and shine. Let cool 5 minutes before serving so the cheese firms up enough to pull apart.
Serve warm as a pull apart appetizer, tear off branches and dunk in marinara or just enjoy plain.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.