Cheesy Garlic Christmas Tree Bread – A Crowd-Pleasing Appetizer
Alright, Let Me Tell You Why I Love This Festive Cheesy Bread
Picture this: it’s Christmas Eve, I’m still wearing my apron and socks with jingle bells on (don’t judge, you should hear me coming). Kids are running circles, someone’s already opened the cheese, and I’m rolling dough that totally does not want to cooperate. That was me, two holidays ago, trying this Cheesy Garlic Christmas Tree Bread for the first time. Let’s just say, I was this close to tossing everything and ordering pizza. But you know what? By some holiday miracle (and a little more flour than recommended), it turned out fluffy, golden, and smelled unreal. Every year since, it’s become our family’s go-to appetizer. I even caught Uncle Mike sneaking extra pieces after midnight–busted!
Why You’ll Love This Festive Pull-Apart Bread
I make this when I want the kitchen to smell like a little garlicky Christmas miracle, or when we’ve got guests who might leave if there isn’t cheese involved. My family goes wild for it—especially the squishy middle bits; for some reason they always disappear first. (I see you, Aunt Nancy.) Honestly, it’s the only way I get my teens to appear in the kitchen without complaints. Plus, there’s just something about pulling apart a warm, cheesy bread tree that makes even my most skeptical friends grin. I used to get annoyed by how the dough sticks, but a bit of oil on the hands and honestly, it’s part of the fun (messy is merry, or so I keep insisting).
Here’s What You Need (and a Few Things You Can Swap)
- 1 ball (about 450g) pizza dough (store-bought when I’m in a rush–Trader Joe’s is pretty good; homemade if I’m channeling Martha Stewart vibes)
- 2 cups shredded mozzarella (honestly, any melty cheese works; provolone, gouda, or that leftover cheddar blend too)
- 1/2 to 1 cup grated parmesan (my grandma swore by Parmigiano-Reggiano, but I just use whatever I’ve got, even the stuff in the green can in a pinch)
- 4 tbsp salted butter, melted (unsalted is fine, just toss in a pinch of salt later)
- 3 garlic cloves, finely minced (…or a heaping spoon of jarred garlic, no judgment)
- 2 tbsp chopped fresh parsley (dried works in a pinch, but it kinda looks prettier with fresh)
- 1 egg, beaten, optional (for a nice shiny finish, but often I forget and it’s just as delicious)
- Pinch of chilli flakes (only if you want a kick–I usually forget these then find them lurking in the fridge months later)
- Olive oil for greasing (or just use whatever oil is handy honestly)
How To Make Cheesy Garlic Christmas Tree Bread (Let’s Not Stress)
- Preheat oven to 375°F (190°C). Grab a big baking tray and line it with parchment or foil. (No parchment? Butter and a prayer.)
- Now, dust the counter with flour and plonk down your dough. If it’s sticking to everything—even your elbows—add a touch more flour or a drizzle of oil on your hands.
- Pinch off pieces of dough (about walnut sized, don’t get too fussy) and flatten them in your palm. Add a good pinch of cheese, then squish closed and roll into a ball. I once overstuffed and it erupted like a cheese volcano–so, moderate the urge.
- Line up the balls on the tray in a tree shape. Start with one at the top, then a row of two beneath, and so on, ending with a trunk (that’s always my piece, by the way). If you end up with a lopsided tree…well, call it rustic. It’ll taste the same.
- Mix melted butter, garlic and parsley. Brush this all over your dough balls. Sneak a taste here if you’re a garlic fiend, I usually do—and sometimes I go back for more. Egg wash can go on now too, for a glossy look, but honestly… I often forget.
- Bake for 18-22 minutes (sometimes mine takes a bit longer—my oven has a mind of its own), until puffy and golden. The smell? Outrageous. Like a pizzeria crashed into your holiday party.
- Pull out, let cool for 5 minutes (if you can wait that long; good luck), then sprinkle more cheese, parsley, or chilli flakes if you like. Serve warm and watch it vanish faster than you can say ‘Merry Christmas’.
Notes (from Messes, Oopsies, and Surprising Wins)
- I once forgot the butter entirely and it was—well, not my best. Worth double-checking that step!
- This actually re-heats surprisingly well, but the tree shape gets a tad mangled. If that bugs you, maybe reheat portions.
- You really can make this ahead; just cover and chill the tray, then bake just before serving. I once left it in the fridge overnight and shocker—no issues.
Wild Variations I’ve Tried (And One Epic Fail)
- Switch up the cheese: Smoked gouda gets two thumbs up from my crew.
- Add tiny bits of cooked bacon in the cheese filling—mmm. If you’ve got vegetarians about, skip that obviously.
- I once tried to make it sweet—like, Nutella-stuffed with cinnamon sugar on top. Let’s just say…not my finest hour. Cheesy is best here. Stick to it.
Don’t Worry If You Don’t Have Fancy Gear
All you really need is a baking tray. No rolling pin? Honestly, your hands work just fine, and sometimes (most of the time, really) I just sort of smoosh the dough. Parchment is handy, but foil plus a bit of oil will do in a pinch. No pastry brush? Use a spoon for the butter—it’s not the end of the world.
If Somehow You’ve Got Leftovers (Rare, but Possible)
Store in an airtight container in the fridge; it’ll last 2 days (probably). Reheat in the oven so it gets that melty, warm center again. But, honestly, in my house this bread never makes it past breakfast the next morning. Cold cheesy bread? Still dreamy.
How I Like to Serve It (And a Silly Family Tradition)
I plop it right in the center of the table, scatter extra parsley on top so it looks extra fancy, and set out a big bowl of marinara (here’s a simple marinara recipe I actually use). Side note: my kids once added a plastic star to the top—don’t recommend that part. Eating with hands is encouraged; napkins, mandatory.
Handy Pro Tips (Learned the Hard Way, Naturally)
- Don’t try to speed up the baking by increasing the temp. I did that once—burnt outside, doughy inside. Live and learn.
- Make sure you seal the dough balls well. If not, you’ll have cheese lava oozing out; tasty, but kind of a mess to clean up.
- Actually, I find it works better if you let it cool at least 5 min before serving—otherwise cheese burns (the bad kind).
Real Questions I Get (And a Few I Ask Myself)
Yep! I’ve tried it when short on time—it’s a bit fluffier and less chewy, but still delicious. (Just don’t tell my Italian auntie.)
Swap the cheese for a good vegan melt (Violife, maybe?), and use vegan butter. My friend Tasha is vegan—she loves it, though the tree shape sometimes melts together, so don’t panic if it blobs.
I wish I had a foolproof answer! Try not to overfill and pinch each ball well. Still, a little lava cheese is part of the magic, if you ask me.
Sure can. Freeze on the tray, wrap tight, then bake form frozen—just add 10 minutes to the time (but watch so it doesn’t get too dark).
Absolutely—salad is great to cut the richness, or a warm soup. I follow this lentil soup recipe by Smitten Kitchen when I want to feel like I’ve made a meal.
Alright, now I’m hungry again. If you give this Cheesy Garlic Christmas Tree Bread a spin, let me know how it turns out—better yet, send bread. Or just tell me what you stuffed it with; I’m always looking for new twists (and excuses to eat more cheese).
Ingredients
- 1 pound pizza dough
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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2Divide the pizza dough into 24 equal pieces. Flatten each piece and place about 1 tablespoon of mozzarella cheese in the center. Pinch to seal and roll into a ball.
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3Arrange the dough balls in a Christmas tree shape on the prepared baking sheet.
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4In a small bowl, mix the melted butter, minced garlic, parsley, salt, and black pepper. Brush the garlic butter mixture generously over the dough balls.
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5Bake for 18-20 minutes or until the bread is golden brown and cooked through.
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6Remove from the oven, sprinkle with Parmesan cheese, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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