This Cheesy Christmas Tree Bread is a festive, pull-apart centerpiece that’s equal parts showstopper and snackable comfort food. I’ve made it dozens of times for holiday parties and family dinners; it’s always the first thing to disappear from the table. The recipe below uses simple techniques—twisting layers and brushing with garlic butter—to deliver gooey cheese and crisp, golden tips.
Why Make This Recipe
- It’s irresistibly shareable — pull-apart pieces make it a party-friendly appetizer or side.
- Big cheese flavor with a crispy exterior and soft, pillowy interior satisfies both kids and adults.
- Quick to assemble when you use store-bought pizza dough, so you get festive results without a long bake day.
- Works for entertaining: easy to customize for vegetarians, and you can prep parts ahead.
- Personal insight: I love how the twisting step creates a dramatic, tree-like silhouette — it looks difficult but is easy once you get the rhythm. For another fun cheesy pull-apart, see this Cheesy Garbage Bread Delight.
Recipe Overview
- Prep time: 20 minutes (30 minutes if you shred cheese fresh)
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: 45–60 minutes (including brief chilling or resting)
- Servings: 6–8 as an appetizer or 4–6 as a side
- Difficulty: Easy
- Method: Assemble layered dough and cheese into a triangle, score and twist branches, brush with garlic butter, and bake until golden.
My Experience Making This Recipe
I tested this several times using both home-made and store-bought dough; the store-bought version is a reliable shortcut that still produces great texture. Early tests showed cheese leakage if layers were overfilled, so I adjusted the amount of filling and added a thin coating of garlic butter between layers to help adhesion and flavor.
How to Make Cheesy Christmas Tree Bread
Start with two rounds or rectangles of dough, stack them with an even layer of shredded cheese and herbs, then cut into a triangle shape. Use a sharp knife or pizza cutter to score “branches” and twist each side twice so the layers separate and show the cheese. Brush with garlic butter or egg wash and bake on a parchment-lined baking sheet at 375°F (190°C) until the outside is deep golden and the cheese is bubbly, about 18–22 minutes.
Expert Tips for Success
- Use a very sharp knife or a pizza cutter for clean cuts; ragged edges can seal together instead of twisting.
- Keep fillings moderate: about 1 to 1 1/2 cups of shredded cheese total for a standard size tree prevents overflow.
- Chill the assembled tree in the fridge for 10–15 minutes if the dough gets too soft while assembling; it makes twisting cleaner.
- Brush with melted butter mixed with minced garlic and a pinch of salt just before baking to boost browning and aroma.
- Use a rimmed baking sheet and parchment to catch any melted cheese and avoid flare-ups in the oven.
How to Serve Cheesy Christmas Tree Bread
- Serve warm from the oven with marinara or ranch for dipping — the contrast of tangy sauce and melted cheese is classic.
- Make it the centerpiece of a holiday appetizer table alongside olives, charcuterie, and roasted nuts.
- For a brunch twist, pair with scrambled eggs and a green salad for balance.
- Presentation tip: place on a wooden board and garnish with finely chopped parsley and a scattering of cherry tomatoes as “ornaments.”
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. To freeze, bake fully, cool, wrap tightly in foil and freeze for up to 1 month; reheat from frozen at 350°F (175°C) for 15–20 minutes. If you want to freeze before baking, assemble on a parchment-lined sheet, flash-freeze until firm (about 30–45 minutes), then wrap and freeze; bake from frozen but add 8–12 minutes to the bake time.
Recipe Variations
- Gluten-free: Use a store-bought or homemade gluten-free pizza dough and bake at the same temperature; watch texture as GF doughs vary.
- Dairy-free: Substitute vegan shredded cheese and plant-based butter for the garlic brush; look for high-melt vegan cheeses for best results.
- Herb & pesto: Spread a thin layer of basil pesto between layers instead of plain butter for a bright, savory version.
- Meaty option: Add thinly sliced pepperoni or cooked crumbled sausage between layers for extra protein and flavor.
Nutritional Highlights
- This is a calorie-dense, comfort-food-style dish rich in protein from the cheese but also higher in fat and sodium.
- It provides a good amount of calcium when made with dairy cheese.
- Allergen info: contains gluten and dairy by default; adaptions are needed for gluten-free or dairy-free diets. Portion guidance: aim for 1–2 pull-apart pieces per person as an appetizer portion.
Troubleshooting Common Issues
- If the tree falls flat or layers separate too much, the dough likely warmed and became slack; chill the assembled tree 10–15 minutes before cutting.
- If cheese pools and makes the center soggy, reduce cheese slightly and add a thin layer of flour-dusted dough or a sheet of parchment between layers to absorb excess moisture.
- If the tips burn before the center is cooked, tent loosely with foil after the first 10–12 minutes of baking and continue until done.
Frequently Asked Questions
Q: Can I use homemade dough instead of store-bought?
A: Yes — homemade pizza or bread dough works very well. Make sure it’s well-proofed but chilled slightly so it’s easy to handle. Overly warm dough stretches and tears, making clean twists harder.
Q: How far in advance can I assemble this before baking?
A: You can assemble and refrigerate it for up to 12 hours; bring it back to room temperature for 15–20 minutes before baking to ensure even oven spring. For longer storage, freeze assembled as described above.
Q: What cheeses melt best for this recipe?
A: A blend of low-moisture mozzarella for stretch and a sharper cheese like Parmesan or aged cheddar for flavor works best. Freshly shredded cheeses melt more evenly than pre-shredded blends that contain anti-caking agents.
Q: Can I make smaller individual trees instead of one large tree?
A: Absolutely — the same technique scales down nicely. Bake smaller trees for 12–15 minutes and watch closely; smaller shapes will brown faster.
Conclusion
For inspiration and alternative takes on the festive pull-apart tree, check this Best Pull-Apart Christmas Tree Recipe which highlights a classic assembly. If you want a cheese-forward version with step-by-step photos, this Cheesy Christmas Tree Bread – easy recipe! – A Gouda Life is a helpful visual guide. For a garlicky twist and healthy tweaks, see the Pull-Apart Cheesy Garlic Christmas Tree Bread Recipe – Healthy …. To compare shaping techniques and presentation ideas, read this Christmas Tree Pull-Apart Bread – Urban Bliss Life. For another holiday-style pull-apart with different filling ideas, visit Christmas Tree Pull Apart Bread – Amanda’s Cookin’ – Christmas.
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Cheesy Christmas Tree Bread
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
A festive, pull-apart centerpiece that’s ooey-gooey with cheese and easy to share, perfect for holiday gatherings.
Ingredients
- 2 rounds or rectangles of pizza dough
- 1 to 1½ cups shredded cheese (mozzarella, cheddar, or a blend)
- Herbs (optional, such as oregano or basil)
- Garlic (minced, for brushing)
- Butter (for brushing)
- Parchment paper (for baking)
Instructions
- Preheat the oven to 375°F (190°C).
- Stack the two rounds of dough with an even layer of shredded cheese and herbs.
- Cut into a triangle shape.
- Score ‘branches’ and twist each side twice to separate the layers.
- Brush with melted garlic butter.
- Bake on a parchment-lined baking sheet for 18-22 minutes until golden and bubbly.
Notes
Serve warm with marinara or ranch for dipping. For best results, chill the assembled tree before baking if the dough gets too soft.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg