I made a Cheesy Christmas Tree out of refrigerated pizza dough that pulls apart into ridiculous garlicky, gooey cheesy bites and people lose their minds over it.

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I’m obsessed with this Cheese Pull Apart Christmas Tree. I love ripping into a Pull Apart Bread Christmas Tree and watching gooey shredded mozzarella stretch everywhere.

It’s messy, ridiculous, and the garlic makes people lose their minds. I bring it to every holiday thing because it disappears first.

Serve it plain, with marinara, or dunk pieces in pesto if you want. But honestly the warm cheese and crisp edges are the point.

Hands get saucy, faces get happy. That pull-apart moment is why I make this every year.

Everyone asks for the recipe. Zero regrets, seriously.

No shame. Just cheese.

Ingredients

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Pizza dough: soft, pillowy base you’ll tear apart and dunk in sauce.
Butter: adds richness and keeps edges golden and irresistible.
Garlic: punches up the savory, especially if you go heavy-handed.
Mozzarella: gooey stringiness that makes every pull satisfying and fun.
Cheddar: sharp bite that cuts through the milky cheeses.
Smoked gouda: smoky, cozy depth that feels a little fancy.
Parmesan: salty, nutty finish that perks up every bite.
Parsley: fresh pop of green that stops things from tasting too heavy.
Chives: mild onion lift, cute color flecks throughout the bread.
Italian seasoning: herby backbone that ties the cheeses together.
Kosher salt: simple saltiness that brings out overall flavor.
Black pepper: tiny heat bursts to balance the richness.
Olive oil: helps the crust crisp and adds fruity notes.
Egg wash: shiny, golden finish if you want bakery vibes.
Marinara or pesto: dip options—tomato tang or herbaceous green goodness.

Ingredient Quantities

1 lb (about 450 g) refrigerated pizza dough, room temp

4 tbsp (1/2 stick) unsalted butter, melted

3 cloves garlic, minced (or more if you like it garlicky)

1 1/2 cups shredded mozzarella, packed loosely

1 cup sharp cheddar, shredded

1 cup smoked gouda, shredded or grated

1/4 cup grated Parmesan

2 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

1 tsp Italian seasoning

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbsp olive oil for brushing

1 large egg, beaten for egg wash (optional, for shine)

Marinara or pesto for serving, about 3/4 to 1 cup (optional)

How to Make this

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1. Preheat oven to 375 F and line a baking sheet with parchment or a silicone mat, set aside.

2. In a small bowl mix melted butter, minced garlic, 1 tsp Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper; set half aside for brushing and reserve the rest to toss with the dough scraps if you want extra flavor.

3. In a larger bowl combine mozzarella, cheddar, smoked gouda and Parmesan with chopped parsley and chives; toss so the cheeses and herbs are evenly mixed.

4. Roll the pizza dough on a lightly floured surface into a roughly 12 by 16 inch rectangle; press with your fingers to even thickness, you want it about 1/4 inch thick but it does not have to be perfect.

5. Using a sharp knife or pizza cutter trim the dough into a triangle shape like a Christmas tree: start with a wide base and taper to a point at the top, about 12 inches tall. Keep the offcuts to the side.

6. Slice the triangle into horizontal strips from the wide end toward the point, leaving about 1/2 inch uncut on the center spine so the tree stays connected; make each strip about 1 to 1 1/2 inches wide.

7. Stack small handfuls of the cheese mixture between the strips or fold the strips over the cheese so the pieces pull apart easily; work down the tree so every branch has cheese. If things get messy use extra cheese inside and press lightly so it holds.

8. Brush the whole tree with the reserved garlic butter and then brush olive oil over any exposed dough; if you want a shiny, golden crust brush with beaten egg now, sprinkle a little extra Parmesan on top.

9. Bake in the preheated oven for 18 to 25 minutes until the dough is golden brown and cheese is melted and bubbly; rotate the pan once if your oven browns unevenly.

10. Let cool 5 minutes, sprinkle with extra chopped parsley and chives, pull apart and serve warm with marinara or pesto on the side.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Small bowl and a larger mixing bowl (for garlic butter and for the cheese mix)
3. Measuring spoons and a kitchen scale or measuring cup for the dough and cheeses
4. Rolling pin or your hands and a lightly floured surface for shaping the dough
5. Sharp knife or pizza cutter for trimming the tree and slicing the strips
6. Pastry brush for the garlic butter, olive oil and optional egg wash
7. Cutting board or clean work surface to chop herbs and hold dough scraps
8. Oven mitts and a spatula or tongs to transfer and serve (plus a timer so you dont burn it)

FAQ

Q: Can I use my own pizza dough or does it have to be the refrigerated kind?

A: You can totally use homemade dough or store bought fresh dough. Refrigerated pizza dough is just easy and reliable, but any yeast dough that’s been allowed to come to room temp will work. If your dough is super sticky add a little flour when shaping.

Q: What if I dont have all three cheeses listed?

A: No problem. Use two cheeses you like, or even one strong cheese and a milder one. Mozzarella gives the pull apart stretch, cheddar adds bite, and smoked gouda adds smokiness, but you can swap gouda for provolone or fontina. Keep total cheese amount about the same so it bakes right.

Q: How do I stop the bottom from getting soggy?

A: Make sure your fillings arent overloaded with wet stuff. Drain any wet add ins and shake off extra marinara. Bake on a preheated baking sheet or in a cast iron skillet so the bottom gets more direct heat. If the top browns before the middle is done cover lightly with foil and finish baking.

Q: Can I make this ahead or freeze it?

A: Yes. Assemble and freeze on the baking sheet until firm, then wrap and store up to 1 month. Bake from frozen but add 8 to 12 minutes to the bake time and cover with foil for the first part so it heats through without burning. You can also assemble the night before and refrigerate, then bake next day.

Q: How do I reheat leftovers so they stay soft and melty?

A: Reheat in a 350 F oven for 8 to 12 minutes until warmed through, or microwave briefly then finish in the oven for a few minutes so the crust gets crisp again. For single servings air fry at 325 F for 3 to 5 minutes.

Q: Any tips for making it extra flavorful or festive?

A: Mix garlic and herbs into the butter and brush between layers for big flavor. Add red pepper flakes for heat, or chopped sun dried tomatoes or cooked bacon for more interest. Sprinkle a little extra Parmesan on top before baking for a nice crust.

Cheesy Pull Apart Christmas Bread Recipe Substitutions and Variations

1 lb refrigerated pizza dough: swap for 1 lb store bought bread dough or frozen puff pastry, thawed and gently pressed together, it wont be exactly the same but still fluffy.
Mozzarella, cheddar, smoked gouda: use 3 cups of mixed fontina and monterey jack instead for similar melt and flavor, or try provolone plus a little extra sharp cheddar if you want more bite.
Unsalted butter and garlic: use 4 tbsp olive oil mixed with the garlic for a dairy free option, or browned butter if you want a nuttier richer taste.
Fresh parsley and chives: replace with 2 tbsp chopped basil or 2 tbsp chopped green onion for a fresher, slightly different herbal note.

Pro Tips

1) Let the dough warm up fully before you roll it, or it will snap back and be a pain to shape. If it’s still cold, pop it on the counter for 20 to 30 minutes, not longer or it could overproof.

2) Dry-shred the cheeses instead of using pre-packaged moist blends. Pat them a little with paper towel if they seem wet, or the tree will get greasy and soggy. Also mix the cheeses with the herbs so every bite has flavor.

3) Don’t overstuff the branches. A modest amount of cheese per layer melts better and keeps the dough from tearing when you twist or fold. Use extra scraps to patch holes or make little cheesy knots.

4) Watch the baking time and rotate the pan once or twice. Ovens vary a lot, so start checking at 15 minutes. If the top browns too fast, tent loosely with foil for the last few minutes so the cheese melts without burning the crust.

Cheesy Pull Apart Christmas Bread Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a Cheesy Christmas Tree out of refrigerated pizza dough that pulls apart into ridiculous garlicky, gooey cheesy bites and people lose their minds over it.

Servings

servings

Calories

533

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Small bowl and a larger mixing bowl (for garlic butter and for the cheese mix)
3. Measuring spoons and a kitchen scale or measuring cup for the dough and cheeses
4. Rolling pin or your hands and a lightly floured surface for shaping the dough
5. Sharp knife or pizza cutter for trimming the tree and slicing the strips
6. Pastry brush for the garlic butter, olive oil and optional egg wash
7. Cutting board or clean work surface to chop herbs and hold dough scraps
8. Oven mitts and a spatula or tongs to transfer and serve (plus a timer so you dont burn it)

Ingredients

1 lb (about 450 g) refrigerated pizza dough, room temp
4 tbsp (1/2 stick) unsalted butter, melted
3 cloves garlic, minced (or more if you like it garlicky)
1 1/2 cups shredded mozzarella, packed loosely
1 cup sharp cheddar, shredded
1 cup smoked gouda, shredded or grated
1/4 cup grated Parmesan
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil for brushing
1 large egg, beaten for egg wash (optional, for shine)
Marinara or pesto for serving, about 3/4 to 1 cup (optional)

Directions

Preheat oven to 375 F and line a baking sheet with parchment or a silicone mat, set aside.
In a small bowl mix melted butter, minced garlic, 1 tsp Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper; set half aside for brushing and reserve the rest to toss with the dough scraps if you want extra flavor.
In a larger bowl combine mozzarella, cheddar, smoked gouda and Parmesan with chopped parsley and chives; toss so the cheeses and herbs are evenly mixed.
Roll the pizza dough on a lightly floured surface into a roughly 12 by 16 inch rectangle; press with your fingers to even thickness, you want it about 1/4 inch thick but it does not have to be perfect.
Using a sharp knife or pizza cutter trim the dough into a triangle shape like a Christmas tree: start with a wide base and taper to a point at the top, about 12 inches tall. Keep the offcuts to the side.
Slice the triangle into horizontal strips from the wide end toward the point, leaving about 1/2 inch uncut on the center spine so the tree stays connected; make each strip about 1 to 1 1/2 inches wide.
Stack small handfuls of the cheese mixture between the strips or fold the strips over the cheese so the pieces pull apart easily; work down the tree so every branch has cheese. If things get messy use extra cheese inside and press lightly so it holds.
Brush the whole tree with the reserved garlic butter and then brush olive oil over any exposed dough; if you want a shiny, golden crust brush with beaten egg now, sprinkle a little extra Parmesan on top.
Bake in the preheated oven for 18 to 25 minutes until the dough is golden brown and cheese is melted and bubbly; rotate the pan once if your oven browns unevenly.
Let cool 5 minutes, sprinkle with extra chopped parsley and chives, pull apart and serve warm with marinara or pesto on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.