I love how a festive pull-apart bread can double as appetizer and centerpiece. This Cheesy Christmas Tree Bread is a pull-apart, stuffed loaf shaped like a tree and baked until golden, bubbling, and irresistible. I’ve made this many times for holiday parties and small crowds — it’s easy to assemble and always disappears fast.
Why Make This Recipe
- It tastes indulgent: warm, gooey cheese with garlicky butter is comfort food everyone knows and loves.
- It’s a showstopper: the tree shape makes it a fun centerpiece for holiday brunch or a party.
- It’s convenient: assemble in 20 minutes and bake in about 20–25 minutes for a quick, big-impact dish.
- It feeds a crowd: pull-apart format lets people grab portions easily without slicing.
- Personal insight: I often double the garlic butter and use a sharper cheese blend — that balance of tang and creaminess keeps people coming back for more.
Recipe Overview
- Prep time: 20 minutes (plus optional dough rising if you make dough from scratch)
- Cook time: 20–25 minutes at 375°F (190°C)
- Total time: 40–50 minutes (with store-bought dough)
- Servings: 8–10 as an appetizer
- Difficulty: Easy
- Method: Assemble layered, stuffed dough on a baking sheet, shape into a tree, brush with egg wash or butter, and bake until golden and cheese is melted.
My Experience Making This Recipe
I’ve tested this several times using both store-bought puff pastry and homemade pizza dough. The biggest discovery was that a mix of mozzarella and sharp cheddar gives stretch and flavor while an egg wash creates a bakery-style shine. When I first tried adding herbs into the butter, the flavor on the crust became much more interesting.
How to Make Cheesy Christmas Tree Bread
Start with a round of rolled dough, cut into tree-shaped sections or concentric rings, then layer with softened garlic butter and shredded cheese between layers. Twist each “branch” so the cheese peeks through; this creates the classic pull-apart look. Brush the finished tree with egg wash or extra butter and bake at 375°F (190°C) until the crust is golden and the cheese bubbles, about 20–25 minutes.
Expert Tips for Success
- Use low-moisture mozzarella for good melt and less sogginess; pair with 1/2–1 cup of a sharper cheese (cheddar or Gruyère) for flavor depth.
- Chill your cut dough for 5–10 minutes before twisting to prevent it from stretching or tearing while shaping.
- Brush an egg wash (1 egg + 1 Tbsp water) for the best shine and golden color, or use melted butter for a softer crust.
- Avoid overfilling: about 1–1.5 cups total cheese per tree is ideal to keep a good balance between structure and ooze.
- Equipment: a sharp chef’s knife or pizza cutter, rimmed baking sheet, parchment paper, and a pastry brush will make assembly much easier. You can find another cheesy party bread inspiration in this cheesy garbage bread delight if you like experimenting with mix-ins.
How to Serve Cheesy Christmas Tree Bread
- Serve warm on a large platter so guests can pull pieces directly from the tree.
- Offer dipping sauces like marinara, ranch, or pesto on the side for variety.
- Garnish with fresh chopped parsley or flaky sea salt just before serving to brighten flavors and add texture.
- This works well for holiday brunch, potlucks, and game-day spreads.
Storage and Reheating Guide
- Room temp: Keep in an airtight container or wrapped tightly with foil for up to 24 hours.
- Refrigerator: Store in an airtight container for 2–3 days; reheat for 10–12 minutes at 350°F (175°C) to refresh the crust and melt the cheese.
- Freezing: Freeze baked portions in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 18–22 minutes, covered with foil for the first part to prevent over-browning.
- Do not microwave for extended time — it will make the crust soggy. If you must microwave briefly (30–45 seconds), give it a quick 3–5 minute oven finish to crisp.
Recipe Variations
- Gluten-free: Use a store-bought gluten-free pizza dough or a 1:1 gluten-free flour dough; bake at the same temperature but watch for quicker browning.
- Dairy-free / Vegan: Use vegan shredded mozzarella and spread vegan butter mixed with garlic and herbs; add a non-dairy milk wash for color.
- Herb and olive: Add chopped kalamata olives and fresh rosemary between layers for a savory Mediterranean twist.
- Meaty version: Layer thin slices of pepperoni or cooked crumbled sausage for a heartier pull-apart bread.
Nutritional Highlights
- This is a calorie-dense, high-fat comfort food — best enjoyed in moderation as part of a balanced meal.
- Cheese provides protein and calcium, while using whole-grain dough can add some fiber.
- Allergen info: contains dairy and gluten (unless you use substitutes). Watch portions — 1–2 pull-apart pieces per person is a reasonable serving for an appetizer.
Troubleshooting Common Issues
- Problem: Dough tears when twisting. Solution: Chill the dough 5–10 minutes and use gentle, even pressure while twisting; flour your work surface lightly.
- Problem: Cheese leaks out and makes soggy layers. Solution: Use low-moisture cheeses, pat cheeses dry if wet, and avoid overfilling the layers.
- Problem: Top browns too fast before center cooks. Solution: Tent loosely with foil after 10–12 minutes of baking to prevent over-browning while the inside finishes.
Frequently Asked Questions
Q1: Can I make this ahead and bake later?
A1: Yes — assemble the tree on a parchment-lined sheet, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Let sit at room temperature 15–20 minutes before baking at 375°F (190°C) for 20–25 minutes.
Q2: What dough works best: puff pastry or pizza dough?
A2: Both work. Puff pastry gives a flakier, lighter result; pizza dough (or bread dough) gives a chewier, more bread-like pull-apart. Adjust filling amounts slightly — puff pastry is thinner so use less cheese.
Q3: How do I keep the center from being raw while the outside browns?
A3: Use a moderate oven temperature (375°F/190°C) and tent with foil if the top browns too quickly. Also, roll dough to even thickness so the tree bakes uniformly.
Q4: Can I add raw vegetables like spinach or peppers between layers?
A4: You can, but dry them first. Sauté or pat raw veggies very dry to reduce moisture; otherwise they can make the layers soggy. Lightly wilted spinach or thin-sliced roasted peppers work best.
Conclusion
For variations and inspiration from other creators, check these great takes on pull-apart Christmas tree bread: Best Pull-Apart Christmas Tree Recipe, Cheesy Christmas Tree Bread – easy recipe! – A Gouda Life, Pull-Apart Cheesy Garlic Christmas Tree Bread Recipe – Healthy …, Christmas Tree Pull-Apart Bread – Urban Bliss Life, and Christmas Tree Pull Apart Bread – Amanda’s Cookin’ – Christmas.
Cheesy Christmas Tree Bread
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A festive pull-apart bread shaped like a Christmas tree, filled with gooey cheese and garlic butter, perfect for holiday parties.
Ingredients
- 1 round of rolled dough (store-bought or homemade)
- 1/2 cup softened garlic butter
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup sharp cheddar cheese
- 1 egg + 1 tablespoon water (for egg wash)
- Fresh chopped parsley (for garnish)
- Flaky sea salt (for garnish)
Instructions
- Prepare a round of rolled dough and cut it into tree-shaped sections or concentric rings.
- Layer softened garlic butter and shredded cheese between the layers of dough.
- Twist each “branch” of the tree to allow the cheese to peek through.
- Brush the assembled tree with egg wash or melted butter.
- Bake at 375°F (190°C) for 20–25 minutes until golden and cheese is bubbling.
Notes
Double the garlic butter for more flavor and use low-moisture cheese for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg