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christmas tree pull apart bread
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Christmas Tree Pull Apart Bread

Each piece is filled with cheese, creating the perfect appetizer bite for marinara sauce.
Prep Time2 hours 30 minutes
Cook Time16 minutes
Total Time2 hours 46 minutes
Course: Appetizer
Cuisine: American
Keyword: cheesy pull apart bread, christmas tree appetizer, Christmas tree pull apart bread
Servings: 50 bites
Calories: 45kcal
Cost: $25

Equipment

  • 1 stand mixer with the dough hook attachment
  • 1 large meal sheet pan
  • 1 small saucepan
  • 1 pastry brush
  • parchment paper
  • 1 thermometer optional
  • 1 bench scraper optional

Ingredients

For the dough

  • 1 cup milk dairy or plant based
  • 1 tbsp granulated sugar
  • 1 packet active dry yeast (¾ ounces)
  • 3 cups all purpose flour
  • 1 egg
  • 3 tbsp unsalted butter room temperature
  • 1 tsp salt
  • 2 cups mozzarella cheese cubed

For the butter topping

  • 4 tbsp unsalted butter melted
  • 4 cloves garlic minced
  • 2 tbsp fresh thyme chopped
  • sea salt for sprinkling
  • 1 cup marinara sauce of your choice

Instructions

  • In a saucepan, add the milk and sugar. Heat over medium low heat until just warm, approximately 110℉ (you can check it with the thermometer). Remove from the stove and pour the milk into the bowl of a stand mixer. Be careful – if the yeast isn't warm enough, it won't bubble. If it's too hot, the yeast will die.
    1 cup milk, 1 tbsp granulated sugar, 1 packet active dry yeast
  • Add the packet of dry yeast to the milk and let sit for at least five minutes (I like to do 10-15 to really ensure that I see it foaming). The mixture should become bubbly and foamy. Then add the egg, unsalted butter, flour and salt. Place the hook attachment onto your mixer and beat on medium speed for 4-5 minutes, scraping the sides down occasionally so everything gets mixed together.
    3 cups all purpose flour, 1 egg, 3 tbsp unsalted butter, 1 tsp salt
  • Keep kneading the dough with the mixer for an additional 2-3 minutes on medium speed. If the dough is super sticky (and would be hard to handle with your fingers), add flour one tablespoon at a time until it becomes pliable and soft (but still slightly sticky).
  • Grease a separate, large bowl with butter or olive oil and transfer the dough to this new bowl. Cover it with a towel and let it rise for 2 hours in a warm, dry area – like the kitchen counter.
  • After two hours, remove the towel. The dough should have doubled in size. Punch down the dough a few times to let out some air. Then dump the dough out onto your countertop.
  • Line your baking sheet with parchment paper. With your bench scraper, split off a small piece of dough (about a tablespoon's worth). Use your fingers to flatten it out. Add a few pieces of cubed mozzarella to the center of the dough, and use your fingers to pinch the dough around it and seal it closed. Then use the palm of your hands to roll the dough into a nice, smooth ball.
    2 cups mozzarella cheese
  • Place the ball onto your baking sheet and repeat the process. Arrange the balls into a Christmas tree as you go along, around 50 balls. Be sure to leave a few to create the trunk of the tree.
  • Let the tree rest for 30 minutes. In the meantime, mix the melted butter, thyme and garlic.
    4 tbsp unsalted butter, 4 cloves garlic, 2 tbsp fresh thyme
  • Preheat the oven to 400℉. Use a pastry brush to dab the tree with the butter mixture until all of it is well coated. Sprinkle the tree with sea salt before placing it into the oven. Bake the tree for 15-20 minutes until golden brown.
    sea salt
  • Remove from the oven and let cool for five minutes. Serve with marinara on the side. Pull and dip!
    1 cup marinara sauce