Christmas Tree Pull-Apart Bread

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

Cook Time 22

Rising 1

Total Time 1 57

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

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.
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.
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.
Bake 18 to 22 minutes until puffed and golden and the center pieces reach 165°F. If browning too quickly, tent loosely with foil.
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.