This Cheesy Pull-Apart Christmas Tree Bread has been my holiday showstopper for years—an easy centerpiece that immediately turns any gathering into a party. I first built this version the winter I hosted a cookie swap and wanted something shareable and playful. With pockets of gooey low-moisture mozzarella tucked into soft, brushed-with-garlic layers of refrigerated pizza dough, the result was a crunchy, tender, and utterly addictive pull-apart experience. Everyone kept reaching for another piece and the marinara bowl was licked clean.

I love how this dish balances nostalgia and convenience: it uses store-bought pizza dough to save time while still delivering that homemade pull-apart drama. The buttery garlic-parsley brush caramelizes at the edges, the parmesan adds a savory finish, and the optional egg wash gives a glossy, professional shine. It’s one of those recipes that makes people smile the moment you set it on the table—kids and adults both.

Ingredients

• Refrigerated pizza dough (1 lb): Ready-made dough saves time and yields a tender interior with a slightly chewy crust. I like the store-brand pizza dough from larger grocers for consistent elasticity; let it sit at room temperature 15 minutes before shaping.
• Low-moisture mozzarella (24 cubes, about 3/4-inch each): Small cubes of low-moisture cheese melt without releasing excess water, producing those irresistible gooey strands. If you can, buy pre-shredded low-moisture or cut a block into uniform cubes for even melting.
• Unsalted butter (3 tablespoons), melted: Butter gives rich flavor and helps crisp the edges. Unsalted lets you control overall seasoning; browned butter adds a nutty note if you have extra time.
• Olive oil (1 tablespoon): Adds shine and helps the garlic infuse into the dough without burning—extra-virgin olive oil provides the best flavor.
• Garlic (2 cloves), finely minced: Fresh garlic gives bright, punchy flavor. Mince finely so it distributes evenly in the butter brush and won’t create raw bits after baking.
• Fresh parsley (2 tablespoons), minced: Fresh herb lifts the richness—flat-leaf parsley is preferred for its herbaceous bite and color contrast.
• Grated Parmesan (2 tablespoons): Sprinkled on top for savory umami and a slight crisp when baked.
• Large egg (1, optional): Beat with a teaspoon of water for an egg wash if you want a glossy, deep-golden crust.
• Marinara (1 1/2 cups), warmed: Serve warm for dipping; choose a robust, slightly herbed jarred marinara or make your favorite homemade sauce.

Instructions

Prepare the dough: Unwrap 1 lb refrigerated pizza dough and let it rest at room temperature for 15 minutes to relax the gluten—this makes stretching easier. Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly flour your work surface for shaping. Keep the dough covered with a towel while you work to prevent drying. Shape the tree: Divide the dough into three portions (largest base, medium middle, small top) or roll into a large rectangle about 12 inches wide. Using a sharp knife or pizza cutter, cut triangles or concentric layers that will stack to form a tree. If using a single sheet, cut a large Christmas-tree triangle about 10–12 inches tall, then slice vertical slits leaving the center trunk intact so you can fold strips outward later. Assemble with cheese: Layer cubes of mozzarella between folded segments or tuck into pockets you create in the dough. Aim for even distribution so each pull-apart piece has a good cheese-to-dough ratio. Leave a small stump at the bottom to resemble a trunk and reserve a few cubes to tuck in at the edges for visual appeal. Make garlic-parsley butter: Whisk together 3 tablespoons melted unsalted butter, 1 tablespoon olive oil, 2 cloves minced garlic, and 2 tablespoons minced parsley. Brush the entire surface of the dough, including edges and crevices. If using egg wash, lightly brush now to help the butter adhere and develop color. Finish and bake: Sprinkle 2 tablespoons grated Parmesan evenly. Transfer to the prepared baking sheet and bake at 375°F (190°C) for 18–22 minutes until the dough is golden brown and the cheese is melted and bubbling. Look for deep golden edges and a set interior. Remove and let cool 5 minutes before serving to allow the cheese to settle. Warm the marinara & serve: Warm 1 1/2 cups marinara on the stove or in the microwave until hot but not boiling. Place it in a shallow bowl beside the tree. Serve the bread warm so pieces pull apart cleanly and the mozzarella stretches invitingly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days; separate layers with parchment to prevent sticking. For longer storage, freeze fully cooled slices in a single layer on a tray, then transfer to a freezer bag for up to 3 months. To reheat, place on a baking sheet at 350°F (175°C) for 8–10 minutes, or microwave briefly and finish in a hot oven to restore crisp edges. Marinara can be refrigerated separately in a sealed jar and warmed gently before serving.

Ingredient Substitutions

If you need dairy-free options, swap the mozzarella for a plant-based shreddable cheese and use vegan butter mixed with olive oil for the brush; texture will be slightly different but still satisfying. For gluten-free, buy a gluten-free pizza dough or make a simple gluten-free dough (keep in mind brand performance varies). Want extra flavor? Swap half the mozzarella for shredded fontina or provolone for a nuttier melt, or add chopped cooked bacon or pepperoni between layers for a heartier bite.

Serving Suggestions

Make this the centerpiece with small bowls of warmed marinara, a basil-pesto drizzle, or a garlic-herb dipping oil. Serve alongside a fresh winter salad of arugula, shaved parmesan, and lemon vinaigrette to cut the richness. For party platters, include sliced cured meats, olives, and pickled vegetables to balance the bread’s richness. Garnish with extra chopped parsley and a dusting of parmesan for holiday presentation.

Cultural Background

The pull-apart bread is rooted in family-style sharing traditions, reminiscent of Italian-American parties where bread and cheese are communal. Shaping it into a Christmas tree blends culinary creativity with festive presentation—an evolution of savory braided breads and stuffed loaves from many European traditions. This particular version leans on classic Italian flavors—garlic, parsley, parmesan, and marinara—delivered in a playful holiday form that’s become common at modern celebrations.

Seasonal Adaptations

In winter, highlight the tree with roasted winter vegetables or caramelized onions tucked between layers. For spring or summer gatherings, use fresh burrata pieces and a basil-cherry tomato salsa for dipping. During the colder months, swap regular marinara for a roasted-garlic tomato sauce and add a pinch of red pepper flakes for warmth. Holiday-themed cheese mixtures (a blend of mozzarella, smoked gouda, and parmesan) offer seasonal depth.

Meal Prep Tips

Assemble the tree up to 4 hours ahead and keep it covered in the refrigerator; bring to room temperature 20 minutes before baking. Alternatively, assemble and freeze unbaked; when you’re ready, bake from frozen adding a few extra minutes to the bake time and covering the tips with foil if they brown too fast. Portion into individual wedges for packed lunches—reheat in a toaster oven for best texture.

Whether you’re entertaining or simply want a festive weeknight treat, this pull-apart bread delivers warmth, flavor, and a bit of holiday cheer. It’s simple enough to repeat every season, yet special enough to become a tradition—give it a try and make it your own.