I made a Cheesy Christmas Tree from refrigerated pizza dough, filled with garlic butter, heaps of shredded cheese and fresh herbs, and I had to share the quick, easy recipe that guests keep asking for.

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I made this Cheesy Christmas Tree for a crowd of relatives once and they lost their minds. It’s basically a Pull Apart Bread Christmas Tree built from refrigerated pizza dough and ooey gooey shredded mozzarella cheese, and the scent alone drags everyone into the kitchen.

I didn’t expect them to fight over the first pull but they did. It looks fancy but it’s kinda messy, stretchy, flaky and totally addictive.

You can pass plates and napkins and watch people grin as they tear off cheesy branches. Trust me, this appetizer becomes the thing people ask you to bring every holiday.

Ingredients

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pizza dough: Soft, bready base that adds carbs and energy, fairly low fiber, very filling.
mozzarella: Melty, mild cheese high in protein and calcium, adds creamy, cheesy stretch.
sharp cheddar: Offers tangy flavor and fat, extra protein, gives sharper bite and color.
Parmesan: Nutsy, salty punch from aged cheese, higher in sodium, big umami boost.
butter: Adds rich, buttery fat and flavor, high calories, makes crust golden.
garlic and herbs: Garlic brings savory zing and antioxidants, parsley freshens and adds color.
egg: Egg wash gives glossy, golden top, adds a little protein and richness.
marinara or pesto: Marinara gives bright tomato acidity, pesto adds herbaceous, oily richness and freshness.

Ingredient Quantities

2 (13.8 oz) cans refrigerated pizza dough

2 cups shredded mozzarella cheese (about 8 oz)

1 cup shredded sharp cheddar cheese (about 4 oz)

1/2 cup grated Parmesan cheese (about 2 oz)

1/3 cup unsalted butter melted

3 cloves garlic minced

2 tablespoons fresh parsley chopped

1 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large egg beaten (optional)

Marinara or pesto for serving, optional

How to Make this

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1. Preheat oven to 375°F and line a large baking sheet with parchment paper. Open both cans of pizza dough and tear each into about 12 equal pieces so you end up with roughly 24 pieces.

2. Make the garlic butter: melt 1/3 cup unsalted butter, stir in 3 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Set aside about 2 tablespoons of the mixture for after-bake brushing.

3. Toss the cheeses together in a bowl: 2 cups shredded mozzarella, 1 cup shredded sharp cheddar and 1/2 cup grated Parmesan. Mix so it’s ready to stuff.

4. Flatten a piece of dough in your hand, put about 1 to 1 1/2 tablespoons of the cheese mix in the center, then pinch and seal into a tight ball. Repeat with all pieces. Don’t overfill or they’ll pop open while baking.

5. Arrange the cheese-stuffed dough balls on the parchment in a Christmas tree shape: row of 7 for the base, then 6, 5, 4, 3, 2 and 1 at the top. Press them slightly so they touch and hold together while baking.

6. If you want a shiny golden top, brush the whole tree lightly with the beaten egg now (optional). Then brush generously with most of the garlic butter, saving the reserved 2 tablespoons for after baking.

7. Bake at 375°F for 18 to 25 minutes, until the dough is golden brown and cheese is melty. Rotate the pan once halfway through if your oven bakes unevenly.

8. Remove from oven, brush the tree with the reserved garlic butter, sprinkle extra grated Parmesan and a little more chopped parsley if you like, then let it rest 5 minutes so it’s easier to pull apart.

9. Serve warm on the sheet with marinara or pesto for dipping. Pull apart the balls and enjoy.

Equipment Needed

1. Large rimmed baking sheet and parchment paper
2. Large mixing bowl plus a small bowl
3. Measuring cups and spoons
4. Pastry brush for the garlic butter and egg wash
5. Tablespoon or small cookie scoop to portion the cheese
6. Sharp knife or kitchen shears to cut/tear the dough
7. Oven mitts and a cooling rack to rest the tree, dont skip these
8. Small spatula or tongs to help lift or rearrange balls if needed

FAQ

Q: Can I make this ahead or freeze it? A: Yes. You can assemble the loaf and wrap it tight in plastic then foil and freeze before baking. From frozen bake at 375 F for about 30 to 40 minutes covered for the first 20, until hot and golden. Or refrigerate up to 24 hours, let sit 20 minutes at room temp before baking.

Q: How long and at what temp do I bake it? A: Bake at 375 F for 20 to 25 minutes uncovered, until the top is golden and cheese is melty. If you see the top browning too fast tent loosely with foil and finish baking.

Q: Do I have to use the beaten egg? A: No its optional. Brushing with egg gives a shiny, golden crust, but you can skip it or use extra garlic butter for flavor instead.

Q: Any tricks to keep it from getting soggy? A: Don’t overfill each piece, drain any wet add ins, and press shredded cheese between dough layers not piled on top. Also bake on a preheated sheet or stone so the bottom crisps up.

Q: Can I change the cheeses or add meats and veggies? A: Totally. Swap in provolone, fontina or pepper jack, add cooked sausage, pepperoni, or sautéed mushrooms and peppers. Just make sure meats are fully cooked and veggies are well drained so the dough won’t get soggy.

Q: What’s the best way to reheat leftovers? A: Reheat in a 350 F oven for 8 to 12 minutes until warmed through, or in an air fryer for a few minutes to keep it crisp. Microwave will work fast but makes it soft and rubbery.

Cheesy Pull Apart Christmas Bread Recipe Substitutions and Variations

Refrigerated pizza dough: swap with about 28 oz (1.7 lb) homemade pizza or bread dough for the same texture, or use 2 sheets puff pastry for a flakier, lighter pull-apart (watch bake time, puff pastry browns faster).
Mozzarella cheese: use provolone, fontina, or Monterey Jack 1 to 1; low-moisture versions melt more predictably and won’t make the bread soggy.
Unsalted butter (melted): replace with extra-virgin olive oil 1 to 1 for a lighter, slightly fruity flavor, or use melted ghee for a richer, nuttier note; oil won’t brown quite the same as butter.
Grated Parmesan: swap with Pecorino Romano (use about 3/4 the amount because it’s saltier) or Asiago 1 to 1 for a similar sharp, savory finish.

Pro Tips

1. Let the dough relax at room temp for 15 to 20 minutes before you start. Cold dough tears and fights you, warm dough stretches easy. Just don’t let it get too soft or sticky or you wont be able to seal the balls well.

2. If you use fresh mozzarella pat it dry with paper towels and squeeze out extra moisture. Too wet cheese makes a soggy center and increases the chance of a pop open mess. Toss the cheese with a tablespoon of flour or a little corn starch if you still see moisture, it helps keep the filling together.

3. Seal like you mean it. Pinch the seams tightly then roll the seam side down on the counter so the join is on the bottom. If seams feel loose chill the stuffed balls in the fridge for 10 minutes before baking, they hold shape a lot better.

4. For best texture reheat in a 350 F oven on a sheet for 6 to 8 minutes instead of the microwave, the outside stays crisp and the cheese gets melty again. Also brush with extra garlic butter right after baking, it makes them glossy and brings the flavor back if theyve cooled a bit.

Cheesy Pull Apart Christmas Bread Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

499

kcal

Equipment: 1. Large rimmed baking sheet and parchment paper
2. Large mixing bowl plus a small bowl
3. Measuring cups and spoons
4. Pastry brush for the garlic butter and egg wash
5. Tablespoon or small cookie scoop to portion the cheese
6. Sharp knife or kitchen shears to cut/tear the dough
7. Oven mitts and a cooling rack to rest the tree, dont skip these
8. Small spatula or tongs to help lift or rearrange balls if needed

Ingredients

2 (13.8 oz) cans refrigerated pizza dough
2 cups shredded mozzarella cheese (about 8 oz)
1 cup shredded sharp cheddar cheese (about 4 oz)
1/2 cup grated Parmesan cheese (about 2 oz)
1/3 cup unsalted butter melted
3 cloves garlic minced
2 tablespoons fresh parsley chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg beaten (optional)
Marinara or pesto for serving, optional

Directions

Preheat oven to 375°F and line a large baking sheet with parchment paper. Open both cans of pizza dough and tear each into about 12 equal pieces so you end up with roughly 24 pieces.
Make the garlic butter: melt 1/3 cup unsalted butter, stir in 3 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Set aside about 2 tablespoons of the mixture for after-bake brushing.
Toss the cheeses together in a bowl: 2 cups shredded mozzarella, 1 cup shredded sharp cheddar and 1/2 cup grated Parmesan. Mix so it’s ready to stuff.
Flatten a piece of dough in your hand, put about 1 to 1 1/2 tablespoons of the cheese mix in the center, then pinch and seal into a tight ball. Repeat with all pieces. Don’t overfill or they’ll pop open while baking.
Arrange the cheese-stuffed dough balls on the parchment in a Christmas tree shape: row of 7 for the base, then 6, 5, 4, 3, 2 and 1 at the top. Press them slightly so they touch and hold together while baking.
If you want a shiny golden top, brush the whole tree lightly with the beaten egg now (optional). Then brush generously with most of the garlic butter, saving the reserved 2 tablespoons for after baking.
Bake at 375°F for 18 to 25 minutes, until the dough is golden brown and cheese is melty. Rotate the pan once halfway through if your oven bakes unevenly.
Remove from oven, brush the tree with the reserved garlic butter, sprinkle extra grated Parmesan and a little more chopped parsley if you like, then let it rest 5 minutes so it’s easier to pull apart.
Serve warm on the sheet with marinara or pesto for dipping. Pull apart the balls and enjoy.

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.