This Cheesy Pull-Apart Christmas Tree Bread is one of those recipes that instantly transforms a dinner table into a celebration. I first made this for a holiday open house when guests kept peeking into the kitchen to see what was baking. The sight of golden twists and strings of melted mozzarella was enough to make everyone gather around, and the first dunk into the fragrant marinara felt like the season on a plate. The combination of tender dough, molten cheese, and bright herb butter creates textures and flavors that are at once nostalgic and new.

I discovered this shape-and-fill technique while I was experimenting with refrigerated pizza dough—looking for a quick, showstopping appetizer that didn’t require hours of dough-making. Using simple, readily available ingredients—store-bought dough, low-moisture mozzarella cubes, garlic, parsley, and jarred marinara—lets you deliver maximum drama with minimal fuss. The crust becomes crisp at the edges, pliable where the twists meet, and the mozzarella melts into pockets that pull apart in long, satisfying strands. This is the kind of dish that produces laughs, exclamations, and generous seconds from friends and family.

Ingredients

• Refrigerated pizza dough (1 lb): Using store-bought dough saves hours—look for a plain pizza dough ball from a reputable brand in the refrigerated section. It should be soft but not sticky; if it’s chilled, let it rest at room temperature for 20 minutes before shaping.
• Low-moisture mozzarella (24 ¾-inch cubes): Cubes melt cleanly without releasing excess water. Buy pre-cut cubes if possible or cut a block into roughly 3/4-inch pieces to ensure even melting and minimal moisture.
• Unsalted butter (3 tablespoons), melted: Provides a rich, glossy finish and carries the garlic and parsley. Unsalted lets you control seasoning; use high-quality butter for best flavor.
• Olive oil (1 tablespoon): A small amount improves browning and gives a subtle fruity note to the crust—extra-virgin is fine here.
• Garlic (2 cloves), finely minced: Fresh garlic offers a bright, pungent aroma that toasts lightly in the oven—avoid pre-minced jars for best flavor.
• Fresh parsley (2 tablespoons), minced: Adds color and herbal lift; flat-leaf parsley is my preference for a clean flavor and good texture.
• Grated Parmesan (2 tablespoons): Sprinkled on top for a salty, nutty finish; use a real Parmigiano-Reggiano if you have it for depth.
• Large egg (optional): Beaten and brushed for extra shine; omit for a softer matte finish or if serving to guests avoiding eggs.
• Marinara sauce (1 1/2 cups), warmed: Use a high-quality jarred sauce or homemade marinara warmed before serving so each pull-apart piece can be dipped into a hot, flavorful sauce.

Instructions

Bring dough to room temperature: Remove the 1 pound pizza dough from the fridge and let it sit on the counter for 20 minutes so it relaxes and is easier to shape. If the surface is sticky, lightly dust with flour but keep additions minimal to preserve tenderness. Roll into a tree-shaped rectangle: On a lightly floured surface, roll the dough into a roughly 12 x 16-inch rectangle. Trim the top into a triangle or draw a tree outline—leave a 4-inch-wide trunk at the bottom. Visual cues: the dough should stretch without tearing and feel springy to the touch. Cut and fill branches: From each side of the center trunk, cut 1-inch-wide strips at a diagonal to create branches, leaving the trunk intact. Place one mozzarella cube near the base of each branch on the left and right, then fold the branch over the cube and twist twice to enclose—this traps the cheese and creates those pull-apart tendrils. Assemble and season: Transfer the assembled tree to parchment on a baking sheet. Mix melted butter, olive oil, minced garlic and parsley; brush generously over the entire tree. Sprinkle grated Parmesan across the top. If using, brush the beaten egg on exposed dough for a glossy, deep-golden crust. Bake until golden and bubbly: Preheat oven to 375°F. Bake the tree for 20 to 25 minutes until the crust is golden and the cheese is visibly melted and bubbling inside the twists. Rotate the sheet halfway through if your oven browns unevenly. Visual cue: edges should be crisp and the top evenly bronzed. Warm the marinara and serve: While the tree bakes, warm 1 1/2 cups of marinara in a small saucepan over low heat. Remove the tree from the oven and let it rest for 5 minutes to set slightly, then transfer to a serving board and place warmed marinara nearby for dipping.

Storage Tips

To keep the tree tasting its best, cool completely, then wrap tightly in plastic wrap and store in an airtight container in the refrigerator for up to 3 days. For longer storage, remove most of the marinara and freeze individual slices or the whole tree on a tray, then transfer to a freezer bag for up to 3 months. Reheat frozen pieces from thawed at 350°F for 8–12 minutes or straight from frozen for 15–18 minutes—cover loosely with foil if the top browns too fast. Avoid microwaving if you want to preserve crispness; the oven restores texture far better.

Ingredient Substitutions

If you want variations or need to accommodate dietary needs, substitute the low-moisture mozzarella with shredded fresh mozzarella for a more pillowy melt—note that fresh will release more moisture, so pat it dry. For a smoky note, use smoked provolone or a mix of mozzarella and fontina. To make it vegetarian without the dairy, use a high-quality plant-based mozzarella and vegan butter; the bake time remains similar but texture will differ slightly. For a gluten-free version, purchase a high-quality refrigerated gluten-free dough and watch carefully as some gluten-free doughs brown faster.

Serving Suggestions

Serve the tree whole in the center of the table with a shallow bowl of warm marinara for dipping. Garnish the sauce with a few basil leaves or red pepper flakes to add color and bite. Pair with a simple winter salad—arugula dressed with lemon and olive oil—to cut the richness, or offer charcuterie-style sides like roasted peppers, olives and sliced cured meats for a party spread. Leftover pieces make excellent sandwiches sliced lengthwise with extra sauce and pepperoni.

Seasonal Adaptations

For a spring or summer party, lighten the herb butter by swapping parsley for basil and serving a fresh tomato-basil dipping sauce. For a fall or winter twist, add caramelized onions and a sprinkle of sage to the butter before brushing. Around New Year’s, tuck small slices of cooked sausage or diced roasted red pepper into the twists for a hearty, celebratory version. Small changes in filling or topping can shift the flavor profile to match the season while keeping the same joyful presentation.

Meal Prep Tips

Assemble the tree the night before and refrigerate on a parchment-lined sheet, tightly wrapped, to save time on the day of serving. Alternatively, shape several smaller trees or individual knots, freeze unbaked on a tray, then transfer to a bag; bake from frozen adding 5–7 extra minutes. Keep marinara warm in a small slow cooker or insulated thermos during parties so guests always have a hot dip. Label containers with reheating instructions to make leftovers effortless for family meals.

Make this tree your own—change the cheeses, add spiced chiles, or create a sweet, dessert version with cinnamon butter and chocolate for a playful twist. No matter the variation, the joy of sharing warm, pull-apart bites is what keeps me making this again and again.