I made a Cheesy Christmas Tree with refrigerated pizza dough loaded with garlic butter, lots of cheese and fresh herbs, a quick, EASY pull-apart bread you can serve with marinara or pesto.
I made this Cheesy Christmas Tree last year and people went wild, no kidding. It looks like a Pull Apart Bread Christmas Tree and somehow tastes like every holiday snack you remember mashed into one impossible bite.
Packed with melty mozzarella and garlicky goodness its the kind of dish that disappears before you can say “who brought that.” Guests grab pieces, fingers get cheesy and someone always asks for seconds before dinner’s even started. I cant promise manners but I will promise a crowd pleasing, slightly ridiculous centerpiece that gets people talking, laughing and reaching for more.
Ingredients
- Refrigerated pizza dough: soft yeasty base, mostly carbs, makes the bread chewy and pillowy.
- Mozzarella: mild and milky, good protein and calcium, melts into gooey strings everyone loves.
- Sharp cheddar: tangy and bold, adds depth and savory punch, higher in fat than mozzarella.
- Smoked Gouda: smoky and buttery, gives a campfire kind of note that pairs with herbs.
- Butter: rich fat for browning and flavor, helps crust get crisp and golden real fast.
- Garlic: pungent aromatic, small carbs, brings sharp savory brightness whether minced or roasted.
- Parmesan: salty umami boost, adds nutty sharpness and helps the top brown nicely.
- Parsley and chives: fresh herbs with tiny vitamins, they brighten flavors and cut some richness.
- Marinara or pesto: dipping choices, marinara is tangy tomato, pesto is herby and oily.
Ingredient Quantities
- 2 (13.8 ounce each) cans refrigerated pizza dough, room temp
- 2 cups shredded mozzarella cheese, packed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded smoked Gouda cheese, or whatever you got
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 egg beaten with 1 tablespoon water for egg wash, optional
- 1 tablespoon all purpose flour for dusting
- 1 cup marinara or pesto for dipping, optional
How to Make this
1. Preheat oven to 375°F and line a baking sheet with parchment paper; dust the parchment lightly with the 1 tablespoon flour. Let both cans of refrigerated pizza dough sit at room temp while you prep, otherwise they’re a pain to work with.
2. In a bowl mix the shredded cheeses together (2 cups mozzarella, 1 cup sharp cheddar, 1 cup smoked Gouda). Set aside about 1/2 cup of that mixed cheese to sprinkle on top later.
3. Melt the 1/2 cup butter and stir in the 3 minced garlic cloves, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 tablespoon chopped chives (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste it, adjust salt if you want. Reserve about 2 tablespoons of this garlic butter to brush on after baking.
4. Tear each can of dough into golf-ball sized pieces so you end up with roughly 24 to 30 balls total (depends on how big you want them). Lightly flour your hands or surface if the dough sticks.
5. Flatten one dough piece into a small disk, put about 1 to 1 1/2 tablespoons of the cheese mix in the center, pinch the dough closed and roll into a ball. Repeat until all the dough is filled. Don’t overstuff or the cheese will leak; but stuff enough so they get gooey.
6. Arrange the filled balls on the prepared sheet in a Christmas tree shape: base row about 8 balls, then 6, then 4, then 3, then 2, then 1 at the top. Use 2 extra balls underneath as the trunk. Leave tiny gaps so they bake into a pull apart but still touch.
7. Generously brush the tops and sides of every ball with the garlic butter as you place them. Sprinkle the reserved shredded cheese and a little extra Parmesan over the top, and scatter a pinch more parsley/chives for color. If you want shine and a darker top, lightly brush with the egg wash (1 beaten egg + 1 tablespoon water) before baking.
8. Bake at 375°F for about 20 to 25 minutes, until the balls are puffed and golden and you see cheese oozing from a few spots. Rotate the pan halfway if your oven has hot spots.
9. Pull from the oven, immediately brush with the reserved garlic butter, sprinkle the last bit of parsley and chives, let it rest 3 to 5 minutes so the cheese settles, then serve warm with 1 cup marinara or pesto for dipping. Trust me, people lose their minds over this.
Equipment Needed
1. Rimmed baking sheet
2. Parchment paper (for lining and light flour dusting)
3. Medium mixing bowl (for the shredded cheese)
4. Small bowl (for melted garlic butter and egg wash)
5. Measuring cups and spoons
6. Pastry brush (for butter and egg wash)
7. Sharp knife and cutting board (for garlic and herbs)
8. Rubber spatula or wooden spoon (for stirring mixes)
9. Oven mitts and a cooling rack — dont burn yourself when you pull it out
FAQ
Cheesy Pull Apart Christmas Bread Recipe Substitutions and Variations
- Refrigerated pizza dough: use a tube of biscuit dough flattened and stacked, store bought bread or focaccia dough, or a sheet of puff pastry for a flakier, more layered pull apart (watch bake time).
- Mozzarella / sharp cheddar / smoked Gouda: swap with provolone, Monterey Jack, fontina, or smoked cheddar for similar melt and flavor; for a milder option use Colby or even Swiss.
- Unsalted butter: use olive oil or melted ghee for richness, or regular salted butter and cut the added kosher salt by half so it’s not too salty.
- Egg wash or marinara/pesto for dipping: brush with milk or cream instead of egg for a softer shine, and serve with ranch, garlic butter, or a honey‑hot sauce if you don’t have marinara or pesto.
Pro Tips
– Let the dough warm up and handle it gently, dont try to force it when it’s cold or it will tear. Lightly flour your hands or use a little oil instead of piling on flour, and if your filled balls start to sag, pop them in the fridge for 10 to 15 minutes so they firm up before baking.
– To cut down on cheesy leaks, toss the shredded cheeses with about 1 teaspoon of cornstarch or flour first so they bind to each other and dont get greasy when melted. Also, smaller, well-packed portions will ooze less than huge overstuffed pockets.
– For even color and shine, brush with egg wash if you want a deep brown crust and always brush again with extra garlic butter right after they come out of the oven so the flavor soaks in. If the tops brown too fast, loosely tent with foil and keep baking until cooked through.
– Make ahead like a pro: freeze the assembled balls on a sheet until solid, then bag them for later; bake from frozen adding a few extra minutes, or refrigerate for up to 24 hours. Always let finished balls rest a few minutes before serving so the cheese settles and you dont burn your mouth.
Cheesy Pull Apart Christmas Bread Recipe
I made a Cheesy Christmas Tree with refrigerated pizza dough loaded with garlic butter, lots of cheese and fresh herbs, a quick, EASY pull-apart bread you can serve with marinara or pesto.
8
servings
570
kcal
Equipment: 1. Rimmed baking sheet
2. Parchment paper (for lining and light flour dusting)
3. Medium mixing bowl (for the shredded cheese)
4. Small bowl (for melted garlic butter and egg wash)
5. Measuring cups and spoons
6. Pastry brush (for butter and egg wash)
7. Sharp knife and cutting board (for garlic and herbs)
8. Rubber spatula or wooden spoon (for stirring mixes)
9. Oven mitts and a cooling rack — dont burn yourself when you pull it out
Ingredients
2 (13.8 ounce each) cans refrigerated pizza dough, room temp
2 cups shredded mozzarella cheese, packed
1 cup shredded sharp cheddar cheese
1 cup shredded smoked Gouda cheese, or whatever you got
1/2 cup unsalted butter, melted
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, chopped (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 egg beaten with 1 tablespoon water for egg wash, optional
1 tablespoon all purpose flour for dusting
1 cup marinara or pesto for dipping, optional
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper; dust the parchment lightly with the 1 tablespoon flour. Let both cans of refrigerated pizza dough sit at room temp while you prep, otherwise they’re a pain to work with.
- In a bowl mix the shredded cheeses together (2 cups mozzarella, 1 cup sharp cheddar, 1 cup smoked Gouda). Set aside about 1/2 cup of that mixed cheese to sprinkle on top later.
- Melt the 1/2 cup butter and stir in the 3 minced garlic cloves, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 tablespoon chopped chives (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste it, adjust salt if you want. Reserve about 2 tablespoons of this garlic butter to brush on after baking.
- Tear each can of dough into golf-ball sized pieces so you end up with roughly 24 to 30 balls total (depends on how big you want them). Lightly flour your hands or surface if the dough sticks.
- Flatten one dough piece into a small disk, put about 1 to 1 1/2 tablespoons of the cheese mix in the center, pinch the dough closed and roll into a ball. Repeat until all the dough is filled. Don’t overstuff or the cheese will leak; but stuff enough so they get gooey.
- Arrange the filled balls on the prepared sheet in a Christmas tree shape: base row about 8 balls, then 6, then 4, then 3, then 2, then 1 at the top. Use 2 extra balls underneath as the trunk. Leave tiny gaps so they bake into a pull apart but still touch.
- Generously brush the tops and sides of every ball with the garlic butter as you place them. Sprinkle the reserved shredded cheese and a little extra Parmesan over the top, and scatter a pinch more parsley/chives for color. If you want shine and a darker top, lightly brush with the egg wash (1 beaten egg + 1 tablespoon water) before baking.
- Bake at 375°F for about 20 to 25 minutes, until the balls are puffed and golden and you see cheese oozing from a few spots. Rotate the pan halfway if your oven has hot spots.
- Pull from the oven, immediately brush with the reserved garlic butter, sprinkle the last bit of parsley and chives, let it rest 3 to 5 minutes so the cheese settles, then serve warm with 1 cup marinara or pesto for dipping. Trust me, people lose their minds over this.
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.
Nutrition Facts
- Serving Size: 174g
- Total number of serves: 8
- Calories: 570kcal
- Fat: 35g
- Saturated Fat: 19g
- Trans Fat: 0.25g
- Polyunsaturated: 4.6g
- Monounsaturated: 11.3g
- Cholesterol: 83mg
- Sodium: 944mg
- Potassium: 193mg
- Carbohydrates: 51g
- Fiber: 2.5g
- Sugar: 2.8g
- Protein: 23.2g
- Vitamin A: 438IU
- Vitamin C: 0.4mg
- Calcium: 425mg
- Iron: 1.4mg
