Cheesy Christmas Tree Bread – Festive Pull-Apart Holiday Appetizer

Let’s Talk About How This Cheesy Christmas Tree Bread Became My Holiday Secret Weapon

Oh, you’re in for a treat. Seriously. The very first year I did this Cheesy Christmas Tree Bread, I was mostly trying to distract my little cousins from launching their toy drones across my living room—or maybe it was because I wanted something other than fruitcake front and center (can’t eat that stuff, sorry Grandma). Anyway, there’s just something magical about plonking a golden, bubbling, tree-shaped bread on the table and watching everyone—stress, weird cousin jokes and all—come together to pull off a piece. Always reminds me a bit of those old family gatherings where the appetizer happens to vanish faster than Santa up the chimney. If I’m being honest, I’ve eaten half the tree myself more times than I care to admit, but hey—it’s the holidays!

Why You’ll Love Making This (Even If You’re Not a Bread Person)

I make this when I want something festive but don’t want to spend hours proofing dough or wrangling complicated steps. My family goes crazy for it because it’s got that gooey, stretchy cheese thing; plus, it’s shaped like a Christmas tree, which—even if you’re slightly grinchy—makes you smile. (Some years, I just want things done, you know? But this bread makes dinner feel cheery.) The best part? If you forget to let the dough rise a bit, or it turns out kinda lopsided, nobody cares after the first bite. Even my dad, who’s a bit skeptical of “fancy breads,” basically guarded this like a dragon one year. True story.

What You’ll Need (& a Few Friendly Swaps)

• 1 can refrigerated pizza dough (when I’m ambitious, I make my own, but honestly, canned works fine — my aunt swears by Trader Joe’s, but the cheapo one is good too)
• 1 1/2 cups shredded mozzarella cheese (sometimes I mix in sharp cheddar if there’s a bit left languishing in the fridge)
• 1/4 cup grated Parmesan (parmigiano reggiano if I’m trying to impress, but supermarket stuff is perfectly all right)
• 2 tablespoons melted butter (I’ll use olive oil if I’ve run out of butter—happens more than you’d think)
• 2 cloves garlic, minced (or a shake of garlic powder if you can’t be bothered)
• Fresh parsley, chopped (basil’s kinda fun instead, or just skip it entirely)
• Crushed red pepper flakes (totally optional, but wow, a little kick never hurt anyone)
• Marinara sauce for serving (or ranch if I’m being honest, sometimes my friends demand ranch instead)

How I Pull This Off (And You Probably Can, Too)

1. Preheat your oven to 375°F (190°C). Not going to lie, I always forget whether I should go fan or no fan—if your oven has a mind of its own like mine, just pick the closest setting.
2. Unroll the dough onto a parchment-lined baking sheet. Slice it into roughly 1 1/2-inch pieces or little squares. Don’t stress if they aren’t exact. This is where my dog usually decides to circle the kitchen, waiting for a cheese drop.
3. Place a heaping tablespoon of mozzarella on each dough square, top with a bit of parm, then gather the corners to form a ball. Pinch them closed—some cheese will escape anyway, that’s practically the rule.
4. Now, arrange the dough balls seam-side down in a tree shape. I go with a triangle, then add a little trunk. And if your tree ends up looking more like a pyramid… nobody will remember once they’re munching, trust me.
5. Mix the melted butter with garlic and brush all over the dough balls. I like to slather it on—don’t be stingy. Sprinkle with a handful of extra cheese if you’re feeling wild, and a little parsley if you want to fake some healthiness.
6. Bake for 18–22 minutes, or until golden and bubbly. (This is usually where I sneak a ball off the back—chef’s privilege!)
7. Let it cool for five minutes if you can resist, then serve with a big ol’ bowl of warm marinara for dipping. Or whatever you love. Ranch, pesto, whatever floats your Christmas boat.

From My Trials & Goofs (Because Perfect Is Overrated)

• I once tried adding a whole lot of garlic—and I mean, like, five cloves. Don’t do that. It gets a bit, well, intense. Two is perfect.
• If you forget to pinch the balls closed, you’ll get delightful little cheese puddles. Which, some folks fight over so… could be a bonus?
• Actually, I find store-bought dough easier to shape, even though homemade is tastier. Shrugs. Pros and cons!

Variations I’ve Bumbled Through

• Swap the mozzarella for pepper jack – wow, that’ll wake you up.
• Add sliced olives or little bits of sun-dried tomato on top for a more “decorated” tree (kids think it’s cute, adults eat them anyway).
• I tried wrapping some with ham once; it tasted good but honestly kinda unraveled in the oven. Next time, I might just serve ham on the side.
• If you’re curious about more pull-apart bread inspo, check out Sally’s amazing garlic pull-apart bread—she’s the real bread queen.

Equipment? Use What You Have (Mostly!)

• Baking sheet (a pizza stone works too, though you’ll want parchment for easy cleanup)
• Pastry brush for butter. Or just use your (clean!) fingers—hasn’t failed me yet.
• Sharp knife or kitchen scissors for the dough
• If you don’t have parchment, foil works in a pinch; but maybe a little extra oil so nothing sticks

How Long Does It Last? (But No Promises…)

You could keep leftovers in an airtight container for a day or two. Reheat at 350°F (175°C) for about five minutes to crisp it up. Though honestly, in my house, it never lasts more than a day—unless someone hides a slice in the microwave. (Looking at you, Jamie!)

Serving It Up My Way

Okay, so my little family tradition is to plop the whole tree in the middle of the coffee table, just as movies start. We pull off a piece every time someone says “Christmas” in the film. Good luck keeping up if you’re watching Elf. And if you fancy trying it as part of a full spread, I really like pairing it with a giant holiday salad or this ridiculously garlicky Caesar salad recipe from Love & Lemons.

Pro Tips, AKA Lessons Learned the Hard Way

• Don’t rush the bake. I once pulled it out too early, and the middle turned out doughy. Not in a good way. Wait for that golden top.
• Pinch those seams. Cheese lava all over your tray is annoying—though not a reason to panic if it happens.
• If the dough balls stick to your parchment, just sort of wiggle them free with a spatula. No biggie.

FAQ (A Few Questions People Actually Ask Me At Parties)

• Can I make this ahead of time?
  Yep! Assemble the tree and pop it in the fridge covered for up to 6 hours. Bake fresh before serving – makes the kitchen smell like a dream.
• Can I use different cheese?
  Absolutely. Use what you love or whatever you find at the back of the fridge. Provolone, cheddar, even a handful of feta if you like a little tang.
• My tree looks more like a blob. Is it ruined?
  No way! Tastes the same. Plus, a lopsided tree is more memorable. And besides, who’s judging?
• Can I double this recipe?
  Yup; just grab another baking sheet or squeeze ‘em closer together—makes for an extra hefty tree, but hey, why not?
• Marinara or ranch? Or something else…
  I’m a dipper, so both. Sometimes even honey mustard when I’m rebellious. Whatever you’ve got handy works fine.
• Can I freeze this?
  You can—but, honestly, it dries out a bit. I’d suggest making it fresh for best results. Unless you like slightly chewy bread? In that case…your call.

And now you know all my secrets! Well, except the one about what actually happens when the dog scores a cheese ball off the tray. But that’s a holiday story for another time…

★★★★★ 4.80 from 120 ratings

Cheesy Christmas Tree Bread – Festive Pull-Apart Holiday Appetizer

yield: 8 servings

prep: 25 mins

cook: 22 mins

total: 47 mins

A festive pull-apart bread shaped like a Christmas tree, stuffed with gooey cheese and topped with garlic butter. Perfect as a holiday appetizer or party snack.

🖨️ Print Pin Recipe

Ingredients

• 1 pound refrigerated pizza dough
• 24 small cubes mozzarella cheese
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. 2
   Divide the pizza dough into 24 equal pieces. Flatten each piece and wrap around a cube of mozzarella cheese, pinching the edges to seal.
3. 3
   Arrange the dough balls seam-side down on the prepared baking sheet in the shape of a Christmas tree.
4. 4
   In a small bowl, mix melted butter, minced garlic, parsley, Italian seasoning, and salt. Brush the mixture over the dough balls.
5. 5
   Sprinkle grated Parmesan cheese evenly over the top.
6. 6
   Bake for 20–22 minutes, until golden brown and the cheese is melted. Serve warm and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 8 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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