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Cheesy Christmas Tree Bread

Cheesy Christmas tree bread is made with mozzarella-stuffed pizza dough balls arranged in a festive tree and baked until golden brown. Brush the hot bread with seasoned garlic butter, then finish it with fresh parsley and Parmesan.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising and resting 30 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 package (16 oz) refrigerated pizza dough brought to room temperature
  • 8 oz low-moisture mozzarella cheese cut into 16 cubes
For the garlic butter topping
  • 3 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 1 tbsp fresh parsley chopped
  • 2 tbsp Parmesan cheese finely grated

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Shape the bread
  1. Let the pizza dough sit at room temperature for 30 minutes, or follow the package directions for bringing it to room temperature.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Divide the dough into 16 equal pieces.
  4. Flatten each piece, place a mozzarella cube in the center, and pinch the dough firmly closed around the cheese.
  5. Arrange the dough balls on the baking sheet in a tree shape: rows of 1, 2, 3, 4, and 5 balls, followed by 1 ball centered below for the trunk; stagger the rows and leave about 1/2 inch between balls.
  6. Cover loosely and let rise for 20 to 30 minutes, until puffy.
Bake and finish the bread
  1. Heat the oven to 400°F.
  2. Bake for 18 to 22 minutes, until the bread is golden brown.
Make the garlic butter topping
  1. While the bread bakes, melt the butter in a small bowl and stir in the garlic powder and Italian seasoning.
  2. Brush the hot bread with the garlic butter.
  3. Sprinkle with the parsley and Parmesan.
  4. Rest for 5 minutes before serving.

Notes

For the best seal, pinch the dough firmly around each mozzarella cube so the cheese stays inside as it bakes. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and mozzarella-style cheese.