This Cheesy Christmas Tree Bread has become my go-to appetizer for every holiday gathering. I first made it on a cold December afternoon when I wanted something festive, simple, and crowd-pleasing; the idea of a pull-apart tree made from little cheese-stuffed dough balls felt playful and perfect for passing around. The combination of warm, melted mozzarella, a glossy herb-parmesan butter finish, and an optional marinara or pesto dip delivers comforting, familiar flavors with a celebratory presentation. It browns beautifully in the oven and fills the kitchen with the scent of garlic and melted cheese.

I discovered that the dish hits every note I love for party food: its visually impressive without being fussy, it reheats well, and its approachable for home cooks of any experience level. The textures are the star herethe outside bakes to a golden, slightly crisp shell while the center remains pillowy and full of oozy cheese. Friends always reach for the first piece, and kids watch the tree disappear slice by slice. I now keep a can of refrigerated pizza dough in the fridge through December because this one recipe reliably makes a party feel instantaneously festive.

Ingredients

• 13-ounce canned refrigerated pizza dough: Look for a standard 13-ounce can labeled "refrigerated pizza dough" at grocery stores; pillowy dough (not thin crust) yields the softest interior. Brands like Pillsbury or store-brand equivalents both work well.
• Mozzarella cheese sticks (607): Use full-fat string cheese for best melt and flavor; cut each into thirty 1-inch pieces so every dough square gets a cheesy center.
• 1 large egg + 1 tablespoon water: This creates an egg wash to give the tree a shiny, golden finish and help any topping stick.
• 3 tablespoons butter, melted: Unsalted is preferred so you can control final salt; this butter is combined with herbs and garlic to brush over the hot bread.
• 1/2 cup grated Parmesan cheese, divided: Freshly grated Parm (not pre-shredded) melts and adheres better; reserve half to mix with the butter and half to sprinkle on top after brushing.
• Fresh herbs: 1 tablespoon parsley, 1/2 tablespoon rosemary, 1/2 tablespoon basil, all finely chopped; they brighten the butter and add aromatic complexity.
• 1 clove garlic, grated: Fresh garlic gives a sharp, savory backbone that toasts lightly when mixed into hot butter.
• Pesto and/or marinara: One 12016 ounce jar of your favorite dipping sauce; both pair beautifully so offer both if you can.

Instructions

Preheat & Prepare: Heat the oven to 400F and line a baking sheet with parchment paper so the balls dont stick. Using parchment also helps the bottoms brown evenly and simplifies cleanup. Keep the baking sheet on a flat surface and make sure the oven racks are centered for consistent heat circulation. Cut Dough & Cheese: Open the 13-ounce can of refrigerated pizza dough and unroll it on a lightly floured surface. Cut the dough into 30 approximately equal squaresaim for pieces about 1 1/2 inches across. Cut each mozzarella stick into thirty 1-inch pieces. Measure visually if needed; even pieces bake more evenly. Assemble the Bites: Place one 1-inch cheese piece on each square of dough. Pull the corners of the dough up and around the cheese and pinch to seal, forming a smooth ball. Roll between your hands briefly to make a seam-free surface; sealing prevents cheese from leaking out during baking. Shape the Tree & Egg Wash: Arrange the sealed dough balls seam-side down on the lined sheet in the shape of a Christmas tree so that the balls touch and will bake into a cohesive pull-apart loaf. Mix the large egg with 1 tablespoon water to make the wash and lightly brush each ball; this creates a glossy, golden exterior and helps the Parmesan adhere. Bake: Bake for 1618 minutes or until the tops are deep golden brown and puffed. Look for even browning and a slight jiggle in the centers that will set as the bread cools. If tops brown too quickly, tent loosely with foil for the remaining time. Make Herb-Parmesan Butter & Finish: While the bread bakes, microwave the butter until melted, then stir in half of the Parmesan, the grated garlic, and all the chopped herbs. When the tree comes out of the oven, brush the hot balls generously with the butter mixture so it soaks into the seams and glistens. Sprinkle the remaining Parmesan over the top and serve immediately with marinara and/or pesto for dipping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To maintain the best texture, reheat in an oven preheated to 350F for 8
0 minutes; this revives the golden exterior and returns the cheese to a lovely molten state. If you must microwave, do it in 20-second bursts, but expect the crust to soften. For longer storage, freeze the assembled, unbaked balls on a tray until solid, then transfer to a freezer bag for up to three months. Bake from frozen and add 3 minutes to the baking time, watching closely for browning.

Ingredient Substitutions

If you prefer a vegetarian option without eggs, skip the egg wash and instead brush the tops lightly with milk or melted butter before and after baking for color and flavor. To make the recipe gluten-free, use a store-bought gluten-free pizza dough and check that the Parmesan is labeled gluten-free; baking times may vary by dough type. For a lower-fat version, swap half the mozzarella for part-skim varieties and reduce the melted butter to 1 tablespoons, mixing in a tablespoon of olive oil to help the herbs stick. Using smoked mozzarella or adding a pinch of red pepper flakes to the butter can change the flavor profile with minimal effort.

Serving Suggestions

Serve the tree whole on a platter so guests can tear pieces from the bottom up, or pre-slice sections for easier passing. Pair with bowls of warm marinara and bright basil pesto for dipping; add a small dish of chili oil or honey for adventurous guests. For a holiday table, tuck sprigs of fresh rosemary around the base and place a star-shaped cracker or pastry at the top as a playful garnish. This is perfect alongside a winter greens salad, charcuterie board, or cups of roasted tomato soup for a cozy, seasonal spread.

Cultural Background

Pull-apart breads have roots in convivial European baking traditions where communal loaves encourage sharing; the idea of stuffing dough with cheese and arranging pieces into shapes is a modern, playful twist often seen in North American holiday cooking. Using readily available refrigerated pizza dough is a practical adaptation that saves time while evoking the Italian flavors of mozzarella and marinara. The finishing herb-butter nods to classic French and Italian finishing techniques where butter and herbs are used to carry aroma and flavor across simple breads.

Seasonal Adaptations

For winter gatherings, swap basil for thyme and add a pinch of nutmeg to the butter for warming aromatic notes. In spring, replace marinara with a fresh pea pesto and garnish with lemon zest. For Thanksgiving or colder months, try mixing in small cubes of roasted butternut squash and sage to the butter for an autumnal variant. Decorating the tree with pomegranate arils after baking adds a festive pop of color and tang that pairs beautifully with the rich cheese.

Meal Prep Tips

Make the herb-parmesan butter several days ahead and store it refrigerated in a jar; warm slightly before brushing onto the hot bread. Assemble the stuffed dough balls on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate for up to 24 hours before baking to save time on the day of your event. If freezing, flash-freeze on a tray before bagging to prevent sticking. Pack the dips separately and warm them just before serving to keep flavors bright.

This cheesy tree is one of those recipes that makes entertaining more relaxed: its simple to scale, forgiving with substitutions, and reliably beloved. Try it once and youll find reasons to make it every December.