This Cheesy Christmas Tree Bread has become my favorite party trick during the holidays — a warm, pull-apart centerpiece that feeds a crowd and disappears faster than I can arrange the table. I first made this when I needed a last-minute appetizer for a family cookie swap; I wanted something festive, simple to assemble, and reliably crowd-pleasing. The idea of making bite-sized cheese pockets and arranging them into a tree shape felt whimsical, and it quickly became a holiday tradition. The aroma of baking dough and melting mozzarella always sends everyone into the kitchen.

The texture is what keeps people coming back: a crisp, golden exterior gives way to pillowy bread and a molten cheese center. Brushing the rolls with a garlic-herb butter and finishing with grated Parmesan lifts the flavor from nostalgic to memorable. Whether you serve this as a conversation-starting appetizer at a holiday party or as a fun family activity on a cold afternoon, it’s forgiving to make and beautifully festive on the table.

Ingredients

• 13-ounce refrigerated pizza dough: Use a standard 13-ounce can of refrigerated pizza dough (Pillsbury or store brand). The canned dough is stretchy, easy to portion, and browns nicely. Let it rest at room temperature for 10 minutes before shaping to avoid tough edges.
• Mozzarella cheese sticks (6–7): Full-fat mozzarella sticks provide the best melt and pull; cut them into roughly 1-inch pieces so each bite has a center of gooey cheese. I prefer whole-milk mozzarella for creaminess.
• 1 large egg + 1 tablespoon water: This egg wash gives a glossy, golden finish. Whisk thoroughly so it spreads evenly without clumping.
• 3 tablespoons unsalted butter, melted: Melt and cool slightly before mixing with herbs so it doesn’t cook the garlic. Salted butter works if you prefer a saltier finish.
• 1/2 cup grated Parmesan cheese, divided: Use finely grated Parmigiano-Reggiano if possible for a nutty finish; divide into two portions — half in the butter and half for sprinkling.
• Fresh herbs (parsley, rosemary, basil): About 1 tablespoon parsley, 1/2 tablespoon rosemary, 1/2 tablespoon basil, all finely chopped. Fresh herbs brighten the butter topping and add holiday aroma; if using dried, use 1/3 the quantity.
• 1 clove garlic, grated: Fresh garlic provides a sharp, aromatic lift; grate it finely so it blends into the butter without large bites.
• Parchment paper: For lining the baking sheet so the tree lifts easily and cleanup is simple.
• Jarred marinara and/or pesto: For dipping. Choose a rich marinara or a basil pesto depending on whether you prefer a classic tomato profile or a herbaceous punch.

Instructions

Preheat and prepare: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. Allow the refrigerated dough to sit at room temperature for about 10 minutes so it’s easier to stretch without tearing. Portion the dough: Open the 13-ounce can of dough and divide it into 30 roughly equal squares. Use a bench scraper or a sharp knife; the dough is forgiving, so small size differences won’t affect baking time but aim for similar diameters for even browning. Prepare the cheese: Cut 6–7 mozzarella sticks into 30 one-inch pieces. Keep them relatively uniform so each dough square encloses a similar amount of cheese and melts evenly. Form the cheese pockets: Place one mozzarella piece in the center of each dough square. Gather the edges up and pinch to seal, then roll gently between palms to form a smooth ball with the seam on the bottom — this prevents cheese from oozing out while baking. Arrange the tree: Place the sealed balls seam-side down on the prepared sheet in the shape of a Christmas tree, arranging them so the rolls touch to form a cohesive pull-apart loaf. A typical layout is rows of 1, 2, 3, 4, 5, 6, 7 balls from top to bottom (adjust to fit your sheet). Egg wash and bake: Whisk the egg with 1 tablespoon water to make an egg wash and lightly brush each ball. Bake in the preheated 400°F oven for 16–18 minutes or until the tops are evenly golden and the tree feels firm when gently pressed; cheese should be melted inside. Make the garlic-herb butter: While the bread bakes, microwave 3 tablespoons butter until melted (about 20–30 seconds). Stir in 1/4 cup of the grated Parmesan (reserve the rest), the grated garlic, and the finely chopped parsley, rosemary, and basil. Mix until homogenous. Finish and serve: Remove the tree from the oven and immediately brush the warm rolls with the garlic-herb butter, letting it soak into crevices. Sprinkle the remaining Parmesan evenly over the top. Serve warm with jars of marinara and/or pesto for dipping.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and revive crispness, place rolls on a baking sheet and warm in a 350°F oven for 8–10 minutes; this restores the golden exterior while gently reheating the cheese. For longer storage, freeze fully baked rolls on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen at 325°F for 15–20 minutes, checking that the center has warmed through. Avoid microwaving directly unless you want softer bread and unevenly heated cheese.

Ingredient Substitutions

If you need dairy-free options, use plant-based mozzarella sticks and a vegan butter alternative; keep in mind melt and flavor will differ slightly. For a gluten-free version, substitute a gluten-free pizza dough (store-bought or homemade) but expect a firmer texture and a shorter browning window — reduce baking time by a few minutes and watch for color. If you prefer more savory bites, tuck a small folded pepperoni piece with the mozzarella or sprinkle a pinch of Italian seasoning into the dough pockets. For lower-salt finishes, use unsalted butter and a reduced-sodium Parmesan.

Serving Suggestions

Serve the tree on a large wooden board or parchment-lined platter for easy grabbing. Offer two dipping bowls — one with warm marinara and one with pesto — and garnish with extra chopped basil and a drizzle of good olive oil. Complement this with a crisp seasonal salad, roasted nuts, or a charcuterie selection for a fuller spread. For a festive touch, tuck a few sprigs of rosemary around the base to mimic tree branches and add aroma.

Cultural Background

This pull-apart concept borrows from Italian-American traditions — small filled breads and stuffed doughs like panzerotti or calzones — while embracing modern party trends that favor interactive platters. Shaping food into festive forms is a holiday-era practice found across many cultures; transforming simple bread and cheese into a tree taps into that celebratory spirit. The use of marinara and Parmesan reflects Italian pantry staples, while the playful presentation is pure contemporary entertaining.

Seasonal Adaptations

In winter, swap basil for finely chopped chives or thyme for a more muted, seasonal herb profile. During summer, add sun-dried tomatoes and fresh basil to the filling for brighter notes. For Thanksgiving, incorporate a smear of brown-butter sage into the topping and replace pesto with a cranberry-mostarda for a sweet-savory contrast. These small swaps can shift the flavor to suit holidays while keeping the same hands-on format.

Meal Prep Tips

For stress-free entertaining, form the dough balls and place them on a parchment-lined sheet, cover loosely, and refrigerate for up to 4 hours before baking; bring back to room temperature for 15 minutes prior to the oven. You can also prepare the garlic-herb butter in advance and store it refrigerated, then warm gently before brushing. Assemble multiple trees on separate sheets and bake sequentially when hosting larger crowds.

Ultimately, this Cheesy Christmas Tree Bread is about bringing people together: warm, shareable, and forgiving to make. Whether you keep it classic with marinara or get creative with fillings, it’s a festive, crowd-pleasing option that turns an ordinary appetizer into a memorable centerpiece. Happy baking and enjoy the cheesy pulls!