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Christmas Tree Pull Apart Bread Recipe
Ash Tyrrell

Christmas Tree Pull Apart Bread Recipe

I’m so excited to share my version of Christmas Tree Pull Apart Bread, because when I made it for the first time, it turned into an instant holiday favorite. I remember pulling apart gooey, cheesy bites right off the little “tree,” and my guests were instantly charmed.
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Prep Time 15 minutes
Cook Time 17 minutes
Ingredients Method Notes

Ingredients
  

  • 4 mozzarella string cheese sticks – cut each into 4 little pieces so the cheese melts inside the dough.
  • 4 Colby-Monterey Jack string cheese sticks – these give a mild creamy contrast.
  • 1 16 oz can large biscuits (such as Pillsbury Grands, about 8 biscuits) – their soft, airy dough works great.
  • 2 tablespoons unsalted butter – for brushing over the dough to help browning and flavor.
  • ½ teaspoon garlic powder – adds a gentle garlic hint without overpowering.
  • ½ teaspoon Italian seasoning – a blend of dried herbs to boost aroma.
  • 2 tablespoons chopped fresh parsley – for a fresh green garnish that also adds visual appeal.
  • 3 tablespoons finely grated Parmesan cheese – gives a salty nutty finish on the top.
  • 1 cup pizza sauce or your favorite marinara – for dipping alongside.

Method
 

  1. Start by slicing each cheese stick into 4 pieces to get 32 total cheese cubes. Then open the biscuit can, separate into 8 biscuits, and cut each biscuit into 4 pieces (totaling 32). Roll each small biscuit piece into a little ball.
  2. Take one dough ball, press a piece of cheese inside, pinch the seams tightly to seal it, and then gently roll it into a smooth ball again. Repeat for all 32 dough-cheese balls.
  3. On your lined baking sheet, place the seam-side down dough balls side by side in a Christmas-tree shape: start with one at the top, then rows of 2, 3, 4, etc., narrowing at the top and widening toward the base.
  4. Melt the butter and stir in garlic powder + Italian seasoning. Brush this mixture all over the tops of your dough balls. Bake at 375 °F (190 °C) for 15–17 minutes or until golden. If you want an extra crisp top, broil very briefly (watch closely). Finally, sprinkle with parsley and Parmesan while still warm. Serve with warmed pizza sauce on the side.

Notes

  • I always pinch seams tightly so the cheese doesn't leak out during baking.
  • I chill the filled dough balls for 5 minutes before arranging, it helps them keep shape.
  • I brush extra butter mid-bake if the tops look dry.
  • I let the bread rest 2 minutes after baking before topping so the cheese settles a bit.
  • I slide the parchment off the tray onto a platter—it makes serving easier.