Christmas Tree Pull-Apart Bread (Cheesy Garlic Party Appetizer)
Every holiday party needs one appetizer that makes people smile the second they see it. This Christmas tree pull-apart bread is that recipe.
Soft biscuit dough is wrapped around little cubes of mozzarella, arranged in a tree shape and brushed with garlic Parmesan butter. It bakes into golden, cheesy rolls that you pull apart and dip into warm marinara.
I love making this for Christmas get-togethers because it’s so simple and kids love helping shape the tree. It’s always gone in minutes.
Why You’ll Love This Pull-Apart Bread
- Festive and fun. The tree shape is perfect for a holiday party.
- Melty cheese inside. Every roll has a gooey mozzarella center.
- Uses store-bought dough. No kneading or rising.
- Ready in 40 minutes. Quick enough for last-minute guests.
- Kid friendly. A great recipe to make together.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Refrigerated biscuits: Two cans of large biscuits, cut in half. Pizza dough works too.
- Low-moisture mozzarella: Cut from a block or use string cheese pieces. Fresh mozzarella is too wet.
- Garlic butter: Melted butter, garlic and Italian seasoning.
- Parmesan and parsley: For a golden top and a pop of green.
- Marinara: Warm it up for dipping.
How to Make Christmas Tree Pull-Apart Bread
- Prep. Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
- Stuff the dough. Cut biscuits in half, wrap each piece around a cheese cube and pinch to seal.
- Shape the tree. Arrange the balls in rows of 1, 2, 3, 4, 5, 6 and 7, plus 4 for the trunk.
- Brush and bake. Brush with garlic butter, add Parmesan and bake 18 to 22 minutes.
- Decorate and serve. Top with parsley and serve warm with marinara.
My Tips for the Best Pull-Apart Bread
- Seal the dough tightly around the cheese so it doesn’t leak out.
- Place the balls seam side down and touching, so they bake into one tree.
- Check the center rolls. They should be golden and not doughy.
- Use cherry tomato halves or bits of red pepper as “ornaments.”
Variations to Try
- Pizza tree: Add a mini pepperoni with each cheese cube.
- Pesto: Stir 2 tbsp pesto into the melted butter.
- Cheddar ranch: Use cheddar cubes and add ranch seasoning to the butter.
- Sweet version: Skip the cheese and brush with cinnamon sugar butter.
Make-Ahead, Storage and Reheating
- Make ahead: Shape the tree up to 2 hours ahead, cover and refrigerate. Brush and bake just before serving.
- Storage: Refrigerate leftovers within 2 hours for up to 3 days.
- Reheat: Warm at 350°F (175°C) for 6 to 8 minutes until the cheese melts again.
What to Serve With It
Set this bread out with other party snacks and a big bowl of punch. It’s great with my Easy Non-Alcoholic Christmas Punch, a veggie tray and a warm, cheesy dip for a full holiday spread.
Frequently Asked Questions
Can I use pizza dough instead of biscuits? Yes. Divide 2 pounds of pizza dough into 32 pieces and bake a few minutes longer.
Why did my cheese leak out? The dough wasn’t sealed well. Pinch the seams firmly and place them face down.
Can I use string cheese? Yes. Cut each stick into 4 pieces. It’s low-moisture and melts nicely.
How many people does it serve? It makes 32 rolls, enough for about 12 people as an appetizer.
One Last Thing
This Christmas tree pull-apart bread is fun to make and even more fun to eat. If you try it, please leave a comment and a star rating below. And save it to your Christmas party food board on Pinterest!
Christmas Tree Pull-Apart Bread
Ingredients
Bread:
- 2 cans refrigerated large biscuits 16.3 oz each, 8 biscuits per can
- 8 oz low-moisture mozzarella cut into 32 small cubes
Garlic butter topping:
- 4 tbsp butter melted
- 2 cloves garlic minced
- 1/2 tsp Italian seasoning
- 1/4 cup grated Parmesan
- 2 tbsp fresh parsley finely chopped
For serving:
- 1 cup marinara sauce warmed, for dipping
- cherry tomatoes and a small cheese star optional, for decorating
Instructions
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Cut each biscuit in half to make 32 pieces. Flatten each piece, place a cube of mozzarella in the middle and pinch the dough around it to seal. Roll into a ball.
- Arrange the balls seam side down in a tree shape, touching each other: start with 1 ball at the top and add rows of 2, 3, 4, 5, 6 and 7 balls. Use the last 4 balls for the trunk.
- Mix the melted butter, garlic and Italian seasoning. Brush over the dough, then sprinkle with Parmesan.
- Bake for 18 to 22 minutes, until golden brown and cooked through in the center.
- Brush with any remaining garlic butter, sprinkle with parsley and decorate with cherry tomato halves if you like. Serve warm with marinara for dipping.
Notes
Storage: Refrigerate leftovers within 2 hours for up to 3 days.
Reheat: Warm at 350°F (175°C) for 6 to 8 minutes until the cheese melts again.
Variations: Use pizza dough instead of biscuits, add a mini pepperoni with each cheese cube, or stir pesto into the butter.
