I’ve loved turning ordinary pizza dough into a festive centerpiece — Cheesy Christmas Tree Bread is fun to shape, easy to share, and always gets guests smiling. This version is melty, garlicky, and crisp on the edges; I first tested it for a holiday potluck and kept tweaking the butter-to-garlic ratio until the flavor hit just right. For a full reference I compared a few builds, including this cheesy Christmas tree recipe that inspired my shaping technique.
Why Make This Recipe
- It’s a party-ready centerpiece that doubles as an appetizer and a festive focal point for holidays.
- Melty cheese and garlic butter deliver craveable flavor without fuss or advanced skills.
- It’s quick to assemble (20–30 minutes active) using store-bought dough for convenience.
- Leftovers reheat beautifully for next-day lunches or snack trays.
- Personal insight: I love how the twisted “branches” crisp up — they give you that mix of gooey interior and crunchy tips every time. For other crowd-pleasing shapes try this alternate festive bread for inspiration.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes chilling optional)
- Cook time: 18–22 minutes
- Total time: 40–50 minutes
- Servings: 8–10 slices (1 small tree)
- Difficulty: Easy
- Cooking method: Shaping assembled pizza dough filled with cheese, twisting strips, then baking on a parchment-lined sheet at 375°F (190°C).
My Experience Making This Recipe
I tested this recipe three times, adjusting cheese ratios and twist widths until the tree held its shape and the center stayed melty. The biggest discovery: chilling the shaped tree 10 minutes before baking keeps the twists tidy and prevents spreading.
How to Make Cheesy Christmas Tree Bread
Start with one pound of pizza dough rolled into a roughly 10×14-inch rectangle. Spread softened garlic butter evenly, then layer 1 cup shredded mozzarella and 1/2 cup shredded sharp cheddar (or mix cheeses). Trim into a tree silhouette, cut horizontal strips on both sides leaving a central trunk, twist each strip twice or thrice, pinch the base to seal, brush with egg wash, sprinkle parmesan and herbs, and bake at 375°F (190°C) for 18–22 minutes until golden. Expect melty cheese pockets and crisp outer edges when done.
Ingredients (tested quantities)
- 1 lb (450 g) store-bought or homemade pizza dough
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 cup (100 g) shredded mozzarella
- 1/2 cup (50 g) shredded cheddar
- 2 tbsp grated Parmesan
- 1 tsp dried Italian seasoning or 1 tbsp fresh chopped parsley
- 1 egg beaten (for egg wash)
- Salt and pepper to taste
Equipment recommended: baking sheet, parchment paper, sharp chef’s knife or pizza cutter, rolling pin, pastry brush, cooling rack. For related shaping ideas check a similar pull-apart approach in this cheesy garbage bread delight write-up.
Expert Tips for Success
- Use cold-shredded cheese: freshly shredded cheese melts more evenly and prevents a greasy puddle.
- Chill briefly: pop the shaped tree in the fridge 10 minutes before baking to keep twists from collapsing.
- Don’t overload the filling: 1¼ cups cheese total is plenty; too much causes underbaked dough in the center.
- Brush edges with egg wash for deep golden color and to help the tree hold its shape.
- Use a pizza stone or preheated baking sheet for a crisper bottom if you like extra crunch; for breadstick-style seasoning, I borrow tips from this cheesy garlic breadsticks guide.
How to Serve Cheesy Christmas Tree Bread
- Tear-and-share: place on a wooden board so guests can pull branches off the central trunk.
- Dip options: serve with marinara, pesto, or a creamy ranch — I often warm marinara and garnish with basil.
- Party presentation: top the tree with cherry tomatoes or sliced olives as “ornaments” for color. For other holiday presentation ideas, see this playful take on themed bread cheesy Halloween breadstick bones.
Storage and Reheating Guide
- Room temp: store leftover slices in an airtight container up to 24 hours.
- Refrigerator: keep in an airtight container for 2–3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to revive crispness.
- Freezing: freeze whole or in portions wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw overnight in the fridge and reheat at 350°F (175°C) for 12–15 minutes.
- Tip: avoid microwaving — it makes the crust soggy and the cheese unevenly heated.
Recipe Variations
- Gluten-free: use a 1 lb gluten-free pizza dough (store-bought or homemade) and bake an extra 2–4 minutes as GF flours brown differently.
- Dairy-free: swap in dairy-free shredded cheese and vegan butter; expect slightly different melt but similar flavor.
- Meaty: add thinly sliced pepperoni or cooked crumbled sausage between cheese layers for protein boost.
- Herb-forward: swap Italian seasoning for 1 tbsp fresh chopped rosemary and thyme for a pine-like aroma.
Nutritional Highlights
- Cheese provides a good source of calcium and protein per serving.
- This bread is moderately high in saturated fat and sodium — consider portioning to control intake.
- Allergen info: contains gluten and dairy; egg present if you use egg wash. For dairy-free or gluten-free adaptations, follow the variations above.
Troubleshooting Common Issues
- Soggy center: reduce wet ingredients and use less cheese, or pre-bake the base for 3–4 minutes before adding filling.
- Tree spreads flat: chill shaped dough 10 minutes before baking and make tighter twists.
- Cheese leaks out too much: use firmer shredded cheese and press layers together slightly so the seam is sealed.
Frequently Asked Questions
Q1: Can I prepare the tree in advance and bake later?
A1: Yes. Assemble and wrap the unbaked tree tightly, then refrigerate up to 12 hours or freeze for up to 1 month. If refrigerated, bake directly from the fridge but add 2–3 extra minutes; if frozen, thaw overnight first for even baking.
Q2: Can I use homemade dough?
A2: Absolutely. A standard 1 lb pizza dough (hydration ~60%) works well. Make sure the dough is well-rested and slightly chilled for easier rolling and cutting. If using very high-hydration dough, flour your surface to prevent sticking.
Q3: How do I keep the branches from burning while the center finishes baking?
A3: Turn the sheet midway through baking for even color. If tips darken too quickly, tent loosely with foil during the last 4–6 minutes of bake time.
Q4: What cheeses work best?
A4: A blend of mozzarella (for stretch) and a sharper cheese like cheddar or gruyère (for flavor) works best. Avoid large chunks of fresh mozzarella because excess moisture can make the bread soggy; use well-drained or shredded varieties.
Conclusion
If you’d like another tested version for step-by-step photos and a slightly different cheese mix, check out this helpful guide: Cheesy Christmas Tree Bread – easy recipe! – A Gouda Life.
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Cheesy Christmas Tree Bread
- Total Time: 50 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
A festive centerpiece made from pizza dough, filled with melty cheese and garlic butter, perfect for parties.
Ingredients
- 1 lb (450 g) store-bought or homemade pizza dough
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 cup (100 g) shredded mozzarella
- 1/2 cup (50 g) shredded cheddar
- 2 tbsp grated Parmesan
- 1 tsp dried Italian seasoning or 1 tbsp fresh chopped parsley
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Roll pizza dough into a 10×14-inch rectangle.
- Spread softened garlic butter evenly over the dough.
- Layer shredded mozzarella and cheddar on top.
- Trim the dough into a tree silhouette and cut horizontal strips on both sides, leaving a central trunk.
- Twist each strip twice or thrice and pinch the base to seal.
- Brush with egg wash, sprinkle Parmesan and herbs.
- Bake at 375°F (190°C) for 18–22 minutes until golden.
Notes
Chill the shaped tree for 10 minutes before baking to keep twists tidy. Serve with marinara, pesto, or creamy ranch.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg