Cheese Pull-Apart Christmas Bread

Cheese Pull-Apart Christmas Bread is the kind of festive appetizer that instantly becomes the centerpiece of the table. Made with soft pizza dough rolls stuffed with gooey mozzarella, this recipe delivers big holiday flavor with surprisingly little effort. As the rolls bake together in a Christmas tree shape, the garlic butter melts into every seam, creating golden edges and irresistible aroma.

Because the dough is portioned into individual rolls, each bite pulls away easily, making this dish perfect for sharing. Meanwhile, the combination of garlic, herbs, and Parmesan adds richness without overpowering the cheese.

Pull-apart breads have long been popular for gatherings because they’re interactive and comforting. Over time, shaping them into festive designs turned them into holiday favorites. This version keeps things classic yet playful, pairing soft pizza dough with melty cheese and warm marinara. Whether served before dinner or alongside cocktails, this Christmas bread disappears fast and always earns compliments.

Recipe Yield: 8–10 servings

INGREDIENTS

1 lb pizza dough, room temperature
8 oz low-moisture mozzarella cheese, cut into small cubes
¼ cup finely grated Parmesan cheese
4 tbsp unsalted butter, melted
2 tbsp olive oil
3 cloves garlic, finely minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 cup marinara sauce, warmed (for serving)

Optional garnish: fresh cranberries, fresh rosemary sprigs

INSTRUCTIONS

1. Prep the oven and pan:
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly brush with olive oil.

2. Portion the dough:
Divide pizza dough into 20–22 equal pieces. Roll each piece into a smooth ball.

3. Stuff with cheese:
Flatten one dough ball slightly, place a cube of mozzarella in the center, then pinch the dough closed and roll gently to seal. Repeat with remaining dough.

4. Arrange the Christmas tree:
Place the stuffed dough balls on the prepared baking sheet in a Christmas tree shape—wider at the bottom, narrowing toward the top, with two balls at the base for the “trunk.” Leave just a little space between rolls.

5. Make the garlic butter:
In a small bowl, stir together melted butter, olive oil, garlic, parsley, chives, Italian seasoning, salt, pepper, and red pepper flakes.

6. Brush and finish:
Generously brush the garlic butter over the rolls, making sure it seeps into the seams. Sprinkle evenly with Parmesan cheese.

7. Bake until golden:
Bake for 22–26 minutes, until the rolls are puffed, deeply golden, and the cheese inside is fully melted.

8. Serve and decorate:
Allow the rolls to cool slightly. If desired, decorate with fresh cranberries and small rosemary sprigs before serving. Serve warm with marinara sauce.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Seal the dough well: Pinching the dough tightly around the cheese prevents leaks and keeps the rolls soft and fluffy.
• Use low-moisture mozzarella: This melts smoothly without releasing excess liquid, which keeps the rolls beautifully structured.
• Decorate like a Christmas tree:
  After baking and once the rolls have slightly cooled, gently tuck fresh cranberries into the indentations between the rolls to resemble ornaments. Then, scatter small rosemary sprigs or short needle clusters throughout the tree to mimic evergreen branches. This finishing touch adds festive charm while keeping the cheesy rolls front and center.
• Serve immediately: These rolls are at their absolute best when warm, as the cheese pull is most dramatic right out of the oven.