Your New Favorite Holiday Tradition: Cheesy Pull-Apart Christmas Bread
Hey there, friends! Beau here from Feastical, and can you just *smell* that? The scent of garlic butter toasting in the oven, the unmistakable melody of holiday tunes playing in the background, and the warm, excited buzz of family and friends gathering in the next room. If there’s one thing I love more than a good, hearty meal, it’s a meal that brings everyone together, hands reaching in, laughing, and sharing one incredible, gooey, delicious bite at a time. That’s the magic of food, and it’s exactly why I’m so pumped to share this recipe with you today.
We’re talking about a show-stopping, conversation-starting, impossibly fun Cheesy Pull-Apart Christmas Bread. Imagine this: soft, pillowy dough balls, each one stuffed with a secret pocket of molten mozzarella, all baked together in the shape of a beautiful Christmas tree. You brush the whole thing with a generous coat of garlic-herb butter until it’s golden and glistening, then finish it with a snowy dusting of parmesan. You don’t slice it—you tear it. You pull it apart with your fingers, dunk it in marinara, and watch as those glorious cheese strands stretch for what feels like miles. It’s the ultimate festive appetizer, a spectacular side dish, and honestly, it might just become the main event. It’s simple enough for a weeknight treat but special enough to earn a permanent spot on your holiday table. So, tie on your favorite apron, and let’s make some kitchen magic together!
The Christmas Eve That Started It All
This recipe always takes me right back to my grandma’s kitchen on a particularly chaotic (and wonderful) Christmas Eve. I was about ten, and my job was to “supervise” the bread-making—which mostly meant sneaking pieces of raw dough when no one was looking. Grandma was a wizard with yeast and flour, but that year, time got away from us. The main event was almost ready, but our traditional loaf was still proofing! In a minor panic, she looked at the bowl of dough, then at me, and said, “Beau, honey, we’re changing tactics. We’re making this quick.”
She grabbed a pair of kitchen shears, snipped the dough into a dozen pieces, stuffed them with bits of cheese from the antipasto platter, and threw them in a pan. Twenty minutes later, we had this glorious, cheesy, pull-apart monstrosity. It was lopsided and cheesy and absolutely perfect. There was no beautiful braid, no fancy scoring—just pure, unadulterated, shareable joy. That’s the spirit I’ve tried to capture here. This Christmas Tree Bread is that same fast, fun, communal energy, just dressed up in its holiday best. It’s a reminder that sometimes, the best traditions start by accident.
Gathering Your Cheesy Treasure
One of the best things about this recipe is its beautiful simplicity. You likely have most of this in your pantry right now! Here’s what you’ll need to create this festive masterpiece.
- 1 batch pizza dough (homemade or store-bought): This is your blank canvas! I love using my super simple homemade dough for that extra love, but a high-quality store-bought dough is a fantastic, time-saving cheat code. No shame in that game! If you’re using frozen, just make sure it’s fully thawed.
- 2 cups shredded mozzarella cheese: The star of the show! I highly recommend shredding your own from a block of low-moisture, part-skim mozzarella. The pre-shredded stuff is coated with anti-caking agents that can prevent it from melting into those epic, gooey strands we’re after.
- 3 tbsp unsalted butter, melted: This is going to give our bread that gorgeous, golden-brown, crispy exterior. Using unsalted lets you control the seasoning perfectly. Vegan butter works great here too for a dairy-free version!
- 2 garlic cloves, minced: Fresh is best! That punchy, aromatic flavor is irreplaceable. In a pinch, ½ teaspoon of garlic powder mixed into the melted butter will do the trick.
- 1 tbsp chopped fresh parsley: This adds a lovely pop of color and a fresh, herbal note that cuts through the richness. Don’t have fresh? A teaspoon of dried parsley or even Italian seasoning will work wonderfully.
- 2 tbsp grated parmesan: The salty, umami-packed finishing touch. Use the good stuff from the refrigerated section, not the shelf-stable canister, for the best flavor.
- Marinara or pesto sauce, for dipping: The supporting cast! A warm, herby marinara is a classic pairing, but a vibrant pesto offers a gorgeous color contrast and a deliciously different flavor profile. Ranch dressing is also a shockingly delicious (and kid-approved) option!
Building Your Edible Christmas Tree: Step-by-Step
Alright, team! Let’s get our hands dirty and build this beautiful, cheesy tree. It’s easier than you think, and I’ll be with you every step of the way with my best chef hacks.
Step 1: Preheat and Prep. Fire up your oven to 180°C (350°F). This is the perfect temperature to get a golden exterior without burning the garlic butter before the inside is cooked. Line a large baking sheet with parchment paper—this is non-negotiable for easy cleanup and preventing any cheesy leaks from sticking. Trust me on this one.
Step 2: Shape the Dough Balls. On a lightly floured surface, roll your dough out into a rough rectangle, about ½-inch thick. Using a pizza cutter or a sharp knife, cut it into roughly 30 equal squares. Don’t stress about perfection! Rustic is charming. Now, take one square, flatten it slightly in the palm of your hand, place a good pinch (about a teaspoon) of shredded mozzarella in the center, and then bring the edges of the dough up and over the cheese, pinching them tightly to seal. Roll it gently in your hands to form a smooth ball. Repeat with all the pieces. Chef’s Hack: Keep a small bowl of water nearby—dampening your fingertips slightly can help seal any stubborn dough seams.
Step 3: Assemble the Tree. This is the fun, creative part! Start by placing one dough ball at the top of your prepared baking sheet—this is your tree topper. Directly underneath, place two balls side-by-side. Below that, three balls. Continue this pattern, increasing each row by one ball, until you have a triangle shape. I usually go down to a row of six or seven. For the trunk, place one or two balls vertically at the bottom. You want the balls to be touching each other so they bake together into one glorious pull-apart loaf.
Step 4: The Garlic Butter Glaze. While the oven is heating, mix your melted butter, minced garlic, and chopped parsley in a small bowl. Let it sit for a minute so the garlic infuses that butter with all its goodness. Now, using a pastry brush, generously brush this liquid gold over every single dough ball. Get in all the nooks and crannies! This butter is what’s going to create that incredible flavor and stunning color.
Step 5: Bake to Golden Perfection. Slide your masterpiece into the preheated oven and bake for 20-25 minutes. You’re looking for a deep golden brown color on top and you might even see some cheese starting to bubble out the sides—that’s a great sign! The smell in your kitchen will be absolutely divine.
Step 6: The Final Touch. Carefully remove the baking sheet from the oven (it’s hot and cheesy!). Immediately sprinkle the grated parmesan over the entire tree. The residual heat will wake up the parmesan’s flavor. Let it cool for about 5 minutes—this is crucial, as it allows the cheese inside to set slightly so it doesn’t all immediately ooze out when you tear into it (though a little ooze is encouraged!). Serve right on the sheet pan or carefully transfer to a serving board or platter with bowls of warm marinara and pesto for dipping.
How to Serve This Festive Masterpiece
Presentation is part of the fun! I love placing the entire baking sheet right in the middle of the table on a big trivet. It’s rustic, inviting, and says, “dig in!” For a fancier look, you can carefully slide the whole tree onto a large wooden cutting board or a festive platter. Tuck a few sprigs of fresh rosemary around the base to look like real Christmas tree branches—it adds a wonderful aroma, too.
Don’t forget the dips! Serve warm marinara sauce in one bowl and a bright green pesto in another. The red and green look so festive next to the golden bread. Place small plates and napkins nearby because things are about to get deliciously messy. This bread is the ultimate crowd-pleaser and is best served immediately while it’s still warm and the cheese is at its peak stretchiness. It’s the perfect starter to kick off a holiday feast or the star of a casual game-night gathering.
Mix It Up! Fun Recipe Variations
The beauty of this recipe is its versatility. Once you’ve mastered the basic tree, the flavor world is your oyster! Here are a few of my favorite twists:
- The Everything Bagel Tree: Mix 2 tablespoons of everything bagel seasoning into your melted butter before brushing. Stuff the dough balls with a mix of mozzarella and cream cheese for the ultimate savory treat.
- Pepperoni Pizza Tree: This is a kid (and adult!) favorite. Add a small slice of pepperoni into each dough ball along with the cheese. Brush with butter and garlic as usual, and after baking, sprinkle with a little dried oregano. Serve with extra marinara.
- Spinach & Artichoke Tree: Sauté a handful of chopped spinach and artichoke hearts until wilted and any liquid has evaporated. Let it cool, then mix it with the mozzarella and a tablespoon of grated parmesan before stuffing.
- Dessert Cinnamon Sugar Tree: Sweet twist! Omit the garlic and herbs. Instead, mix the melted butter with ½ cup of granulated sugar and 1 tablespoon of cinnamon. After sealing the plain dough balls, roll them in the cinnamon sugar mixture before arranging them on the pan. Bake as directed and serve with a vanilla glaze (mix powdered sugar and milk) for drizzling.
- Gluten-Free & Vegan Friendly: Use your favorite store-bought gluten-free pizza dough. For the filling, a vegan mozzarella shreds beautifully. Use vegan butter and nutritional yeast instead of parmesan for the topping.
Beau’s Chef Notes & Kitchen Stories
This recipe has evolved so much since that first chaotic Christmas Eve. I’ve made it probably a hundred times, and I’ve learned a thing or two. The first time I tried to make it “fancy,” I used a fancy cheese blend with asiago and provolone. Sounds great, right? Well, those cheeses have more oil and they melted *right* out of the dough balls, creating a delicious but hilariously messy cheese puddle on the baking sheet. My tree looked like it had melted in the sun! It still tasted incredible, but it was a good lesson: mozzarella is your best friend for that perfect, contained stretch.
Another time, I was filming a video for Feastical and I was so busy talking to the camera that I completely forgot to add the garlic to the butter. I didn’t realize it until we were done filming and I took a bite! We had a good laugh and just served it with extra-garlicky marinara. No one knew. The moral of the story? Don’t sweat the small stuff. Cooking is supposed to be fun, not perfect.
FAQs & Troubleshooting Your Tree
Q: My cheese is leaking out everywhere while baking! What did I do wrong?
A: A little leakage is totally normal and actually looks delicious! But if it’s a full-blown cheese exodus, it usually means your seals weren’t quite tight enough. Make sure you’re pinching the dough firmly and rolling it into a smooth ball. Also, ensure your cheese isn’t too wet—this is why I recommend shredding your own from a block.
Q: Can I make this ahead of time?
A: You can definitely get a head start! Assemble the entire tree on the parchment-lined baking sheet, cover it tightly with plastic wrap, and refrigerate for up to 8 hours. When you’re ready, take it out, let it sit at room temp for 20 minutes while the oven preheats, brush with butter, and bake. You may need to add a couple of extra minutes to the baking time since it’s starting from cold.
Q: My dough balls aren’t baking evenly. The top is brown but the inside is still doughy.
A: This usually means your oven was too hot, causing the outside to brown before the heat could penetrate to the center. Oven temperatures can vary, so an oven thermometer is a great tool. Next time, try lowering the temp to 375°F and baking for a few minutes longer. Also, make sure your dough balls are all roughly the same size for even cooking.
Q: Is it possible to freeze this?
A: Absolutely! Bake the tree completely, let it cool fully, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, unwrap and place it on a baking sheet in a 350°F oven for 15-20 minutes, until warmed through and crispy again.
Cheesy Pull-Apart Christmas Bread
Description
Bring the magic of the holidays to your table with this Cheesy Pull-Apart Christmas Bread! Soft dough balls are stuffed with gooey mozzarella, baked into a festive tree shape, brushed with garlic-herb butter, and sprinkled with parmesan. It’s fun, shareable, and perfect for dipping in marinara or pesto—no slicing required, just tear and enjoy!
Ingredients
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1 batch pizza dough (homemade or store-bought)
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2 cups shredded mozzarella cheese
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3 tbsp unsalted butter, melted
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2 garlic cloves, minced
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1 tbsp fresh parsley, chopped (or 1 tsp dried)
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2 tbsp grated parmesan cheese
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Marinara or pesto sauce, for serving
Instructions
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Preheat Oven:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. -
Prepare Dough Balls:
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Roll dough into a rectangle (~½-inch thick).
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Cut into ~30 squares.
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Place 1 tsp mozzarella in the center of each, pinch edges to seal, and roll into smooth balls.
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Assemble the Tree:
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Arrange balls in a triangle shape for the tree, with 1 ball at the top, 2 below, 3 below that, and so on.
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Add 1-2 balls vertically at the bottom for the trunk. Balls should touch each other.
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Garlic Butter Glaze:
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Mix melted butter, garlic, and parsley.
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Brush generously over all dough balls.
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Bake:
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Bake 20–25 minutes until golden brown.
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Sprinkle parmesan over the warm bread.
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Let cool 5 minutes before serving.
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Serve:
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Serve warm with marinara, pesto, or your favorite dip.
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Notes
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Cheese Choice: Use low-moisture mozzarella for gooey, stringy cheese.
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Seal Well: Slightly damp fingertips help prevent cheese leakage.
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Even Baking: Keep dough balls similar in size and check oven temperature.
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Make Ahead: Assemble, cover, and refrigerate up to 8 hours; then bake.
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Freezing: Fully baked bread can be wrapped and frozen for up to 2 months. Reheat at 350°F (180°C) for 15–20 minutes.
Nutrition
- Calories: 310 Cal per 1/8 of recipe
- Sugar: 3g
- Carbohydrates: 28g
- Fiber: 1g
Nutritional Information*
*This is a rough estimate based on the specific ingredients used and may vary greatly depending on brands and substitutions.
Per Serving (1/8th of the recipe):
Calories: 310 | Total Carbohydrates: 28g | Dietary Fiber: 1g | Sugars: 3g | Protein: 12g | Total Fat: 15g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 480mg
Remember, friends, this is a celebratory treat! It’s all about balance. Enjoy every cheesy, glorious bite surrounded by your favorite people. That’s what the holidays—and good food—are all about.
Final Thoughts from My Kitchen to Yours
Well, there you have it! Your guide to creating the most talked-about, fun, and downright delicious appetizer of the season. This Cheesy Pull-Apart Christmas Bread is more than just a recipe; it’s an experience. It’s about the joy of creating something beautiful with your own hands and the pure happiness of sharing it with others.
I hope this recipe brings as much laughter and warmth to your table as it has to mine over the years. Don’t be afraid to make it your own—add your favorite herbs, try a new cheese, or get the kids involved in shaping the tree. The best dishes are the ones filled with love and a little bit of personality.
If you make this (and I really hope you do!), I’d love to see your creation! Tag me @feastical on Instagram or use the hashtag #feastical so I can share in your culinary victory. From my kitchen to yours, happy holidays and happy eating!