This Cheesy Pull Apart Christmas Tree Bread has been my holiday star for years, the kind of centerpiece that turns an ordinary gathering into a celebration. I first made this while hosting an impromptu cookie swap the week before Christmas and realized that people were more excited about the warm, stretchy cheese than the cookies. The tree shape makes it playful and easy to share, while the simple ingredients mean you can assemble it in under 30 minutes and bake it while finishing other party details. The contrast of crisp, golden pastry and oozy mozzarella pockets is what keeps guests returning for one more tear of bread and a dunk into bright, seasoned marinara.

I discovered this version when I wanted an appetizer that was both visually festive and reliably satisfying. Using a refrigerated pizza dough keeps it approachable for busy cooks, while a simple garlic herb butter brushed on the finished loaf elevates the scent and shine. Every year someone asks for the method, and I love teaching friends the quick scoring technique that creates the branches. It yields a soft interior, a flaky exterior with buttery notes, and pockets of molten cheese that stretch in the best possible way. When my kids help me arrange the dough, it has become as much a holiday craft as a snack, and that memory is baked into every bite.

Ingredients

• Refrigerated pizza dough: One pound of store bought dough is perfect; look for brands with simple ingredient lists such as Pillsbury or local bakery dough. The dough provides structure while keeping the interior tender and the exterior crisp.
• Mozzarella: Twenty four 3/4 inch cubes of low moisture mozzarella are ideal for even pockets of cheese. Low moisture melts without releasing excess liquid; brands like Galbani or Sargento work well.
• Unsalted butter: Three tablespoons melted butter give the tree a glossy, rich finish; using unsalted allows you to control seasoning when combined with garlic and parsley.
• Olive oil: One tablespoon helps crisp the bottom and gives a subtle fruitiness to the crust. Use extra virgin for flavor if you prefer a stronger olive note.
• Garlic: Two cloves finely minced deliver fresh, aromatic heat. Fresh garlic browns and mellows during baking unlike preminced varieties, which can be slightly more bitter.
• Fresh parsley: Two tablespoons minced parsley adds brightness and visual contrast; flat leaf parsley holds up best.
• Grated Parmesan: Two tablespoons grated Parmigiano Reggiano adds savory umami and a slightly granular texture on top when sprinkled before baking.
• Egg (optional): One large egg beaten for a glossy egg wash if you want a deeply golden surface; omit if avoiding eggs.
• Marinara: One and one half cups warmed marinara for dipping. Use a simple, chunky style or a smooth sauce depending on preference; Rao s or a homemade tomato basil sauce are both excellent.

Instructions

Prep the work surface and dough: Lightly flour a clean counter and unroll the refrigerated dough into a roughly rectangular sheet about 12 by 10 inches. If the dough resists stretching, let it rest at room temperature for five to ten minutes to relax the gluten. Use a rolling pin to even the thickness while keeping edges slightly thicker so the tree holds its shape. Shape the tree trunk and branches: Fold the rectangle into an approximate tree silhouette by trimming the sides so the top is narrow and the base is wider. Transfer to a parchment lined baking sheet. With a sharp knife slice upward from the trunk edge toward the top at 1 inch intervals to create branches, leaving a 2 inch strip in the center uncut to serve as the trunk. Rotate and re-cut any uneven sections so the tree looks symmetrical. Fill with cheese: Place the 3 4 inch mozzarella cubes in rows on the trunk area, spacing them so every branch will have at least one cube. Press cubes slightly into the dough. For additional flavor, sprinkle a little grated Parmesan on top of the cubes before covering. Fold and twist branches: Fold each uncut branch over the cheese and twist it twice to form a spiral branch. Twisting exposes more surface area to the oven for increased crispness and allows mozzarella to peek out. If a piece looks too long, fold it under at the tip to maintain the tree silhouette. Finish with butter and seasoning: Mix melted butter, olive oil, garlic, and half the parsley in a small bowl. Brush the entire surface, taking care to get into crevices. Optionally brush with beaten egg for shine and sprinkle the grated Parmesan and remaining parsley over the top for color and savory depth. Bake: Preheat the oven to 400 degrees Fahrenheit. Bake for 18 to 22 minutes until the exterior is golden brown and the cheese is melted and bubbling. Rotate the pan halfway through to ensure even browning. Allow to rest five minutes before serving so the cheese pockets settle slightly.

Storage Tips

Cool the bread completely before storing a full leftover loaf to avoid trapped steam that softens the crust. Wrap tightly in plastic wrap and store in the refrigerator for up to three days. For longer storage, slice into portions, flash freeze on a baking sheet, then transfer to a resealable bag for up to three months. Reheat from frozen at 350 degrees Fahrenheit for about 12 to 16 minutes, or until warmed through and edges re-crisped. For best texture, reheat in a toaster oven or conventional oven rather than a microwave.

Ingredient Substitutions

If you prefer a different cheese profile, swap half the mozzarella for fontina or provolone for nuttier depth. For a lower dairy option, use dairy free mozzarella alternatives and a dairy free butter substitute for brushing. If you need gluten free, use a firm gluten free pizza dough and reduce handling time to keep structure intact. Swap fresh parsley for fresh basil for a peppery note, and if you love heat add thin slices of pepperoni or a sprinkle of red pepper flakes inside the branches.

Serving Suggestions

Serve the tree on a large wooden board with a warm bowl of marinara in the center or alongside a platter of roasted cherry tomatoes and olives for variety. Garnish with extra grated Parmesan, torn basil leaves, and a drizzle of good quality olive oil. Pair with sparkling water or a bright red wine like Chianti for adults, and serve at brunch with scrambled eggs and mixed greens for a holiday morning.

Cultural Background

Pull apart breads draw inspiration from traditional filled breads seen across Europe; the idea of stuffing bread with cheese and herbs is common in Italian and Balkan cuisines. Shaping food into holiday motifs is a modern adaptation that blends communal sharing with seasonal celebration. The practice of breaking bread together is ancient, and this tree shaped version simply adds a festive, modern twist to that ritual.

Seasonal Adaptations

Adapt this for different seasons by changing the fillings and herbs. In spring swap parsley for chives and add finely chopped asparagus tips. For autumn, use roasted butternut squash cubes with sage and a scattering of smoked mozzarella. To create a Valentine s heart use the same pull apart technique but shape into a heart and serve with a roasted red pepper dipping sauce.

Meal Prep Tips

For efficient prep make the cheese cubes and mince the garlic and parsley a day ahead and keep chilled. Assemble the shaped tree shortly before baking; if time is tight, shape and refrigerate and then bake when ready. Use parchment for easy transfer to the baking sheet and to keep cleanup minimal. Keep marinara warm in a small slow cooker or saucepan on the lowest heat so it s ready when the loaf comes out of the oven.

This loaf is as much about the smiles it creates as it is about the flavor. Whether you re serving it at a holiday party or a cozy family night, it s an approachable way to elevate simple ingredients into something memorable. Tweak the fillings, practice the twists, and make it your own tradition.