Christmas Tree Pull-Apart Bread

Quick Recipe Overview

Prep time: 35 minutes; cook time: 22 minutes; rising time: 60 minutes; total time: 1 hour 57 minutes. Yield: 16 pieces. Course: appetizer. Cuisine: American. Difficulty: moderate.

Intro

Christmas tree pull-apart bread arranges soft homemade dough balls into a tree shape, each wrapped around mozzarella and brushed with garlic herb butter. The dough rises once, then the shaped pieces bake close together so guests can pull them apart at the table. Warm marinara makes a simple dip alongside the cheesy bread.

Why You’ll Love This Recipe

• The tree shape turns a basic bread recipe into a centerpiece appetizer.
• Each portion has a mozzarella center and a golden garlic butter top.
• The dough uses pantry staples and rises in one bowl.
• It is easy to serve with a bowl of warm marinara at the center of the platter.

Hannah Brooks

Christmas Tree Pull-Apart Bread

Christmas tree pull-apart bread is made from soft homemade dough wrapped around mozzarella, then brushed with garlic herb butter and served with warm marinara.

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Prep Time 35 minutes mins

Cook Time 22 minutes mins

Rising 1 hour hr

Total Time 1 hour hr 57 minutes mins

Servings: 16 pieces

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour plus more for kneading
• 2 1/4 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine salt
• 1 cup warm water at 105°F
• 2 tablespoons olive oil
• 8 ounces low-moisture mozzarella cut into 16 cubes; made with vegetarian rennet
• 3 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 tablespoon chopped fresh parsley
• 1 cup marinara sauce for serving; alcohol-free

Equipment

• 1 Large mixing bowl
• 1 Baking sheet
• 1 Parchment paper
• 1 small saucepan

Method

 

1. Stir all-purpose flour, instant yeast, granulated sugar, and fine salt in a large bowl. Add warm water and olive oil. Mix to form a shaggy dough.
2. Knead on a lightly floured surface for 7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot until doubled, roughly 60 minutes.
3. Heat the oven to 425°F and line a baking sheet with parchment. Divide dough into 16 equal pieces. Flatten each, place one mozzarella cube in the center, and pinch closed. Arrange seam-side down in a Christmas tree shape with the pieces just touching.
4. Bake 18 to 22 minutes until puffed and golden and the center pieces reach 165°F. If browning too quickly, tent loosely with foil.
5. Melt unsalted butter in a small saucepan, stir in garlic, and cook 30 seconds. Remove from heat and stir in parsley. Brush over the warm bread and serve with warmed marinara.

Notes

Serve warm. Refrigerate leftovers within 2 hours and keep up to 3 days. Reheat at 325°F until hot throughout. Use mozzarella made with vegetarian rennet and an alcohol-free marinara sauce. Nutrition is an estimate per piece.

Recipe Tips

Warm water should feel comfortably warm, not hot. Water that is too hot can slow yeast activity. Knead until the dough feels smooth and springs back gently when pressed. If it sticks heavily to your hands, dust the counter with a little flour rather than adding a large amount to the dough.

Cut the mozzarella into 16 similar cubes and pinch each dough ball closed tightly around the cheese. Arrange the balls seam-side down with a little room between rows. They will expand during baking and touch. For even baking, make the lower rows slightly wider than the top of the tree and use a small extra dough ball for the trunk.

Common Mistakes to Avoid

Do not add too much flour while kneading or the bread can turn dense. Do not leave openings in the seams, because cheese can leak out and stick to the parchment. Do not judge doneness by the top color alone; check that the center bread is cooked through. Brush the garlic butter on after baking so the garlic does not burn.

Variations

Use part-skim low-moisture mozzarella for a less rich center. Add a pinch of crushed red pepper to the butter for gentle heat. Sprinkle grated Parmesan over the finished bread if the cheese is made with vegetarian rennet. For a smaller gathering, halve the dough and form a shorter tree, reducing bake time while checking the center.

What to Serve With It

Make an appetizer spread with stuffed mushrooms and a bright Christmas salad. Find more dishes in the Recipe Index.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Store marinara separately so the bread does not soften. Let the bread cool before covering to limit condensation.

Reheating

Warm pieces on a baking sheet at 325°F for 8 to 10 minutes, until hot in the center. Cover loosely with foil if the tops are browning too quickly. Warm the marinara separately on the stove or in the microwave.

Make Ahead

Prepare the dough and let it complete its first rise earlier in the day. Shape the filled balls, cover the pan, and refrigerate for up to 8 hours. Let the pan sit at room temperature while the oven heats, then bake until puffed and golden. For best texture, make the garlic butter just before serving.

FAQs

Can I use pizza dough?

Yes, refrigerated pizza dough can save time. Use enough dough to wrap each mozzarella cube with a sealed seam and follow the package directions for proofing and baking.

How do I know the bread is done?

The tops should be golden and the center pieces fully baked. If using a thermometer, check a center portion and aim for 190°F for bread doneness.

Can I freeze pull-apart bread?

Freeze baked, cooled pieces in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then warm in the oven until hot.