Cheesy Christmas Tree Bread Christmas appetizer

Okay, Let’s Talk Cheesy Christmas Tree Bread (And Yes, It’s Worth the Hype)

Look, I’m not going to pretend I baked this Cheesy Christmas Tree Bread just for fancy Instagram photos (though, let’s be real, it’s cute as heck). The first time I tried this was kind of an accident. My sister brought some random dough to our Christmas Eve chaos, I threw in, like, way too much cheese (not possible), and suddenly everyone was fighting over the last piece. There’s something about pulling apart gooey, cheesy, slightly garlicky bread in the shape of a tree that says, ‘Yes, I do love Christmas, and yes, I will absolutely eat my weight in carbs.’

Also, one year, the ‘tree’ came out more like an unfortunate cactus, but it tasted just as good. Plus, cousins still talk about ‘the Christmas cactus incident.’

Why You’ll Love This Cheesy Bread (Even If You Mess It Up)

I make this when my family starts hinting, not so subtly, that it’s not Christmas without cheese on the table. My kids? They go wild for pulling apart each squishy, melty ball (just brace yourself—by the time I get to the table, most of the tree is, erm, mysteriously gone). Plus, you can throw it together with store-bought dough when you’re short on time. Also, if you ever get frustrated by bread dough sticking everywhere, just know—I’ve been there! It always looks weird until you bake it. Promise.

Ingredients (And Some Swaps I’ve Tried When the Store Was Out)

• 1 batch of pizza dough (homemade or, honestly, I grab a tube of Pillsbury when I’m running late)
• 2 cups shredded mozzarella (or mix in a handful of cheddar for a bit more bite—my mum preferred Monterey Jack, but I say use whatever’s hiding in your fridge)
• 3 tbsp melted butter
• 2 garlic cloves, finely minced (I’ve used the jar stuff in a pinch, but the fresh is tastier)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (or dried, or none—I’m not judging!)
• 1 large egg, beaten, for brushing—this is optional; makes it kind of shiny though
• Pinch of salt and pepper (I won’t tell anyone if you skip the pepper…I forget half the time)
• Marinara or other dipping sauce for serving (try this homemade marinara recipe—it’s excellent!)

How to Make Cheesy Christmas Tree Bread (A Bit of Structure, a Bit of Chaos)

1. First, preheat your oven to 375°F (190°C) and line a big baking tray with parchment. Trust me, it’ll make clean-up easier—unless you’re into scraping cheese from pans. I mean, I’m not, but you do you.
2. Roll the dough out on a floured surface. You’re aiming for something roughly square, but don’t stress if it looks like a map of suspicious lands. As long as it’s not paper thin, you’re golden.
3. Cut the dough into about 32 pieces; I just sort of eyeball it, but if you want perfect uniformity, go for it. Now, take each bit, squish a heaping teaspoon of mozzarella in, then pinch it closed—like a little dumpling. Place seam side down. This part gets sticky, I usually lose track around ball 20.
4. Arrange the cheese-filled balls on the tray like a Christmas tree—starting with one at the top, then two, three, etc., until you reach about seven on the bottom. Use the extras for the trunk, or as ‘hidden gifts’ (cheesy treasures) around the base.
5. Whisk your melted butter with garlic, some parsley, and a shake of salt. Drizzle (or brush if you want to feel fancy) over the dough balls.
6. If you’re in the mood, brush with beaten egg—it gives a glossy finish, but honestly, I sometimes forget and it still tastes awesome.
7. Bake for 18–22 minutes until it’s golden brown and bubbling. Warning: your house will smell like a bread bakery owned by an Italian grandma.
8. Sprinkle with Parmesan and extra parsley for flair. This is where I usually sneak a bit of cheese if no one’s watching.
9. Cool for 5 minutes (or, like, 2 if you’re impatient), then serve with a big bowl of marinara.

Little Notes (Mostly Discovered After a Few Flops)

• If you overstuff the cheese, you’ll get little molten geysers; some people love the crispy cheese bits, others… less so. Just something to watch out for.
• Dough sometimes refuses to cooperate if the kitchen is cold. I sit it near a warm oven, or, in a pinch, just work with it a little longer until it’s more pliable.
• Once, I put the tray on the bottom rack and the base almost burnt. Middle rack, every time now.

Try These Variations (But Maybe Steer Clear of the Blue Cheese…)

• Swap in some pepperoni or chopped jalapeños if you like a kick—I think it works best in smaller amounts.
• For a pesto vibe, brush with a mix of olive oil and basil pesto instead of garlic butter.
• I once tried blue cheese. My mum loved it, but actually, it was a bit much for the kids (and, okay, for me too).

Equipment Chat (You Can Get By Without All the Gadgets, Honestly)

Technically, you want a big baking tray and a pastry brush. But I’ve used my old pizza tin, and once I finger-painted the butter on—I mean, as long as it’s covered, right? No stand mixer needed for this dough, but if you have one, good for you. And parchment paper is so much easier than scrubbing crusted cheese later. But foil works too, if that’s what you’ve got in the cupboard.

Storage: Will It Last? (In My House, Not Really)

Supposedly, you can keep leftovers wrapped in foil in the fridge for 2–3 days and reheat in the oven (300°F/150°C for about 8 minutes). But honestly, there’s never any left in my house after the first round. Maybe your family is more restrained. (And if so, send me your secret.)

How We Like to Serve It: A Bit of a Festive Free-for-All

I usually plonk this bread in the center of the table, surround it with bowls of sauce—some spicy arrabbiata, some mild garlic dip (check out this garlic sauce recipe I adore)—and let everyone pull away pieces together. Our running joke is whoever gets the cheesiest piece has to sing a carol while chewing!

Pro Tips (Aka: Learn From My Past Sins)

• Don’t try to rush the baking time. One year, I pulled it out way too soon because I was running late (story of my life). The middle was oddly doughy—so, let it go golden. Take a peek underneath if you’re in doubt.
• Parchment really does help with sticking. Tried without once, regretted it massively, still cleaning cheese off that tray…
• On second thought, don’t be too precious about perfect tree shape. Even lopsided, it’s festive (and eatable).

FAQs (Because Yes, People DM Me About This Every Year)

Can I make it ahead?

Absolutely. Assemble up to the point of baking, cover, and chuck it in the fridge for up to 8 hours. Just add a minute or two to the bake time straight from the fridge. (Honestly, I think it tastes better the next day, though my husband disagrees.)

Do I need homemade dough?

Heavens, no! Store-bought saves the day, especially when last-minute guests show up. If you like fussing with dough, make it yourself—I sometimes do when feeling extra.

How do I make it gluten-free?

Haven’t tried myself, but a mate swears by the King Arthur gluten-free dough. Let me know if it works for you! (Actually, I’d love to try this version. Maybe next year.)

Is there a dairy-free substitute?

There’s some decent vegan mozzerella these days—haven’t tried on this bread, but if you do, let me know how it goes.

Help, my tree looks flat?

Don’t fuss—bread puffs in the oven, and a crowded tree is a happy tree!

And if you make your bread in the shape of a reindeer instead? Please send me a photo, because I still haven’t managed to pull that off without it looking like a lopsided goat.