Go Back

Cheesy Christmas Tree Bread

Cheesy Christmas tree bread is made from soft, homemade dough wrapped around mozzarella and arranged in a festive pull-apart shape. Bake until golden brown, then brush with garlic butter and finish with Parmesan and fresh parsley.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising and resting 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup water warm, 105–110°F
  • 2.25 tsp active dry yeast
  • 1 tbsp sugar
  • 3 cups all-purpose flour
  • 1 tsp fine salt
  • 1 tbsp olive oil
  • 1 tsp olive oil for greasing the bowl
For the filling
  • 1 block (8 oz) mozzarella low-moisture, cut into 16 equal pieces
For the topping
  • 3 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 2 tbsp Parmesan cheese finely grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 large baking sheet

Method
 

Make the dough
  1. Stir the warm water, active dry yeast, and sugar together in a large bowl.
  2. Let the mixture stand for 5–10 minutes, until foamy.
  3. Stir in the all-purpose flour and fine salt, then add the tablespoon of olive oil and mix until a shaggy dough forms.
  4. Knead the dough on a clean counter for 8–10 minutes, until smooth and elastic.
  5. Grease the bowl with the teaspoon of olive oil and return the dough to it.
  6. Cover the dough and let it rise in a warm place for 60–90 minutes, until doubled in size.
Fill and shape
  1. Line a large baking sheet with parchment paper.
  2. Heat the oven to 400°F.
  3. Divide the dough into 16 equal pieces.
  4. Wrap each piece of dough around a piece of mozzarella.
  5. Pinch the seams closed.
  6. Arrange the balls seam-side down on the baking sheet in a tree shape, in rows of 1, 2, 3, 4, and 5 balls, with the final ball centered below as the trunk.
  7. Cover the shaped bread loosely and let it rise for 20–30 minutes, until puffy.
Bake and finish
  1. Bake for 20–25 minutes, until the bread is golden brown and the dough between the balls looks set.
  2. Let the bread rest on the baking sheet for 5 minutes.
  3. Melt the unsalted butter.
  4. Stir the garlic powder into the melted butter.
  5. Brush the garlic butter over the warm bread.
  6. Sprinkle with the finely grated Parmesan cheese and chopped fresh parsley.

Notes

For the best seal, pinch each dough seam firmly around the mozzarella so it stays inside as the bread bakes. Refrigerate leftovers for up to 3 days; freeze for up to 2 months.