What's the best dough for pull-apart bread?

That all depends on your preference! Pizza dough gives you a chewy , classic bread-like texture. Pillsbury biscuits are a great shortcut for a fluffy, soft, and rich pull-apart bread . And puff pastry creates an elegant, flaky, and crispy version that's less "bready" and more like a pastry.

Why did my cheese leak out?

This is the most common issue! It almost always means the seams of your dough balls weren't sealed tightly enough. When you wrap the dough around the mozzarella , you must pinch all the edges together firmly to create a complete seal. Placing them seam-side down on the baking sheet also helps keep everything tucked in.

Can I make this from scratch?

Absolutely! While this guide focuses on store-bought dough for speed, you can use any homemade pizza dough recipe you love. You can also make a simple 2-ingredient, no-rise dough using Greek yogurt and self-rising flour.

What can I use besides mozzarella?

Any good melting cheese will work. The mozzarella sticks are just convenient! Feel free to cut up cubes of a cheddar block, pepper jack cheese sticks for a little kick, or even provolone.

The BEST Christmas Tree Pull Apart Bread (4 Easy Ways!)

Description

The ultimate holiday appetizer! This cheesy Christmas Tree Pull Apart Bread is made with simple pizza dough, stuffed with mozzarella, and brushed with a garlic herb butter. A festive, fun, and easy recipe that’s perfect for a party.

Ingredients

Scale

1 lb. store-bought pizza dough, room temperature
7 mozzarella sticks
1 large egg
1 tbsp water

For the Garlic Herb Butter:

4 tbsp unsalted butter, melted
1 oz. Parmesan cheese, finely grated (about 1/2 cup)
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh rosemary
1 tbsp thinly sliced fresh basil

For Serving (Optional):

Crushed red pepper flakes
Warmed marinara sauce (for dipping)

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Instructions

Preheat & Prep: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper. Cut each mozzarella stick into 5 equal pieces (35 pieces total).
Cut & Stuff Dough: On a lightly floured surface, roll or stretch the room-temperature pizza dough into a large rectangle. Cut the dough into 33-35 small squares (about 2-inches each).
Form Balls: Wrap one square of dough around each piece of mozzarella. Roll it into a ball, pinching the seams tightly to seal the cheese inside.
Assemble Tree: Arrange the dough balls on the prepared baking sheet, seam-side down. Form a Christmas tree shape by starting with one ball at the top, then a row of two, then three, and so on. Use the final 2-3 balls for the trunk.
Egg Wash: In a small bowl, beat the egg with 1 tbsp of water. Brush this egg wash all over the dough balls for a golden, shiny finish.
Bake: Bake for 15-20 minutes, or until the bread is puffed, golden brown, and cooked through.
Make Herb Butter: While the bread bakes, whisk together the melted butter, grated Parmesan, parsley, rosemary, and basil in a small bowl.
Garnish & Serve: As soon as the tree comes out of the oven, brush it generously with the garlic herb butter. Sprinkle with red pepper flakes (if using) and serve immediately with warmed marinara sauce for dipping.

Notes

Room Temp Dough: Using room temperature pizza dough makes it much easier to stretch and shape without it snapping back.
Seal the Seams: Pinch the seams of the dough balls very tightly to prevent the cheese from leaking out during baking. Placing them seam-side down also helps.
Dough Variations: For a fluffier, faster bread, you can use 1-2 cans of Pillsbury biscuits, cut into quarters. For a flaky, elegant version, use two sheets of puff pastry (see article for the “twist” method).

Prep Time: 20 mins
Cook Time: 20 mins
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: serving (approx. 4-5 balls)
Calories: 543 kcal
Sugar: 5g
Sodium: 890mg
Fat: 30g
Saturated Fat: 15g
Carbohydrates: 45g
Protein: 22g