This Cheesy Christmas Tree Bread became my go-to party starter the first winter I hosted a neighborhood cookie swap. I was looking for something that felt festive but didn’t require hours of shaping or complicated dough work. Using store-bought refrigerated pizza dough and simple pantry cheeses, I discovered a foolproof way to make a centerpiece that everyone wanted to pull apart and dip. The crust browns to a warm golden color while the mozzarella melts into soft, stretchy pockets that are pure comfort in every bite. The aroma of butter, garlic, and fresh herbs fills the room as it comes out of the oven — that moment is the reason I make this every year.

I first assembled the tree with my kids, and it became an instant tradition: one of us cuts the dough, another stuffs the cheese, and a little one arranges the balls into the tree shape. The result is playful and nostalgic, combining the pleasure of a warm roll with the fun of sharing a centerpiece. It pairs beautifully with marinara or a bright basil pesto for dipping. The contrast between crunchy outer edges and molten cheese inside creates a texture mix that turns this simple formula into something memorable. This version relies on accessible ingredients and requires no bread-baking expertise, making it ideal for cooks who want maximum impact with minimal fuss.

Ingredients

• Refrigerated pizza dough (13 ounce can): This is the structural base. Choose a widely available brand from the refrigerated section; the dough should feel slightly tacky but smooth. Using this pre-made dough saves time and yields a tender, slightly chewy crumb.
• Mozzarella cheese sticks (6 to 7 sticks): Low-moisture part-skim mozzarella sticks work best because they melt evenly and are easy to cut into 1 inch pieces that fit inside the dough squares.
• Large egg + water (for egg wash): The egg wash gives a glossy, golden finish. Whisk 1 large egg with 1 tablespoon water and brush lightly so you don’t saturate the dough.
• Butter (3 tablespoons), grated Parmesan (1/2 cup total): Melted butter carries the garlic and herb flavors; half the Parmesan is mixed into the butter and the rest is sprinkled on top for a savory crust.
• Fresh herbs and garlic: Use 1 tablespoon finely chopped parsley, 1/2 tablespoon each of finely chopped rosemary and basil, plus 1 clove grated garlic. Fresh herbs brighten the butter and give a garden-fresh aroma that complements the cheese.
• Marinara and/or basil pesto: A jarred marinara and a basil pesto offer two dipping profiles — tangy tomato or herbaceous basil. Both are readily available; choose a brand you like or use homemade sauce if you prefer.

Instructions

Preheat and prepare baking surface: Set the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. A hot oven ensures rapid oven spring and proper browning on the exterior while the centers of the bites melt. Use a rimmed baking sheet to catch any butter drips. Portion the dough and cheese: Open the 13 ounce can of refrigerated pizza dough and unroll it gently on a lightly floured surface. Cut the dough into 30 approximately equal squares. Trim 6 to 7 mozzarella sticks into 30 one-inch pieces so each dough square gets one piece. Uniform pieces help the balls bake evenly and ensure consistent cheese distribution. Form the stuffed balls: Place a mozzarella piece in the center of a dough square, then pinch the edges together to form a smooth ball, sealing tightly so the cheese does not leak during baking. Roll each ball between your palms to smooth the seams and place seam-side down on the prepared sheet. Repeat until all pieces are formed. Shape into a tree: Arrange the balls on the parchment in a triangular tree shape, keeping the balls touching so the finished bake is a pull-apart centerpiece. Start with a wide base row and work upward in progressively shorter rows, finishing with a single ball at the top to mimic a treetop. Leave a small gap around the base for even airflow. Egg wash and bake: Whisk 1 large egg with 1 tablespoon water and brush lightly over each ball to promote a shiny, golden exterior. Bake for 16 to 18 minutes or until evenly golden brown. Look for a deep golden hue and a firm, not doughy, texture to confirm doneness. Prepare herb butter and finish: While the bread bakes, microwave 3 tablespoons butter until melted. Stir in half of the 1/2 cup grated Parmesan, the grated garlic clove, and the chopped fresh herbs (parsley, rosemary, basil). When the tree comes out of the oven, brush the herb-butter mixture generously over the warm rolls and immediately sprinkle with the remaining Parmesan. Serve right away with warmed marinara and/or pesto for dipping.

Storage Tips

Allow the tree to cool slightly, then store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap and place in a 350 degree Fahrenheit oven for 8 to 10 minutes until warmed through and the exterior regains crunch. For longer storage, freeze individual unbaked stuffed balls on a sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 7 minutes to the baked time and tenting with foil if the top browns too quickly.

Ingredient Substitutions

If you need to adapt for diet preferences, swap mozzarella for a dairy-free melting cheese and use a gluten-free refrigerated pizza dough to accommodate allergies; texture will vary depending on brand. For a sharper flavor, use provolone or a mix of mozzarella and cheddar for pockets with more tang. If fresh herbs are not available, 1 teaspoon dried parsley and 1/2 teaspoon each dried rosemary and basil can be used; rehydrate dried herbs briefly in the melted butter to release their aroma.

Serving Suggestions

Serve the tree warm on a large platter with ramekins of marinara and pesto tucked around the base. Garnish with extra chopped parsley and a light drizzle of olive oil for shine. For a holiday spread, pair with a crisp green salad, roasted nuts, and a board of cured meats and olives. Cutlery is not required — guests can pull pieces with their fingers — but provide small plates and napkins for easy sharing.

Cultural Background

Pull-apart breads have long been a convivial item across many cuisines, from Asian steamed buns to European stuffed rolls. The idea of shaping food for festive occasions is rooted in celebratory baking traditions where presentation plays as much of a role as flavor. This particular shaped tree draws on the universal appeal of sharing a communal baked good during winter holidays, combining Italian-inspired dipping sauces with a playful American take on finger food.

Seasonal Adaptations

In winter, emphasize herbs like rosemary and basil and pair with warm marinara. For a spring or summer gathering, lighten the filling by adding small sun-dried tomato pieces or fresh basil leaves with the cheese. For a party twist, thread a few dyed cherry tomatoes or small roasted peppers on toothpicks to ‘ornament’ the tree after baking, or sprinkle a few edible gold flakes for a festive look.

Meal Prep Tips

To streamline hosting, cut dough squares and cheese the day before, store covered in the refrigerator, and assemble shortly before baking. Alternatively, prepare stuffed balls and freeze on a sheet before placing in a container; on the event day, bake from frozen. Use parchment-lined rimmed baking sheets to simplify cleanup, and keep herb-butter warm in a small microwave-safe bowl to brush immediately after baking so it soaks into the crust.

There is a simple joy in turning a few store-bought staples into a showstopper that brings people together. Make this your own with herb choices, dipping sauces, and presentation style — and don’t be surprised if it becomes a new holiday tradition in your home.