Cheesy Pull Apart Christmas Bread Recipe packs buttery garlic, herbs, and rivers of stretchy cheese in every bite, with a golden top that crackles just a little. Busy holiday hosts who need a crowd-pleasing appetizer can finish this in about 1 hour total, and kids and grown-ups both go back for thirds. I bake this every Christmas Eve while my kids stage a cheese raid from the counter.
Easy Cheesy Pull Apart Christmas Bread Recipe
Cheesy Pull Apart Christmas Bread Recipe uses store-bought pizza dough and pre-shredded cheese, so you skip dough mixing and long rising times. You shape simple stuffed balls and arrange them in a Christmas tree pattern. The garlic butter brings bakery flavor without fuss.
You can swap dough types without stress. Use pizza dough, canned biscuits, or frozen roll dough. The method stays the same and works every time.
Ingredients You Need
- 1 to 1.25 pounds pizza dough [shortcut: refrigerated pizza dough works great; Rhodes rolls or canned biscuits also work]
- 8 ounces low-moisture mozzarella, cut into 30 to 36 half-inch cubes [avoid fresh mozzarella; it releases water]
- 1 cup shredded sharp cheddar [pre-shredded saves time; hand shred for better melt]
- 1/3 cup grated Parmesan or Pecorino Romano
- 6 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced or grated
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh rosemary or thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch red pepper flakes, optional
- 1 egg beaten with 1 teaspoon water for shine, optional
- Warm marinara or pesto for dipping, optional
- Cherry tomatoes and extra rosemary sprigs for a festive look, optional
Equipment
- Large sheet pan
- Parchment paper
- Small bowl and brush for butter
- Knife or bench scraper
- Measuring cups and spoons
How to Make Cheesy Pull Apart Christmas Bread
- Prep: 30 minutes
- Cook: 25 minutes
- Total: 55 minutes
- Bring the dough to room temp. Set the dough on a lightly oiled counter for 10 to 15 minutes so it relaxes and stretches easily. Line a large sheet pan with parchment and heat the oven to 375°F.
- Mix the garlic butter. Stir melted butter, garlic, parsley, rosemary, salt, pepper, and red pepper flakes in a small bowl. Set aside 2 tablespoons for finishing.
- Portion the dough. Cut the dough into 30 to 36 equal pieces. Lightly oil your hands so the dough does not stick.
- Stuff with cheese. Flatten one piece, set a mozzarella cube in the center, and pinch the edges together to seal tight. Roll into a smooth ball and repeat with the remaining dough.
- Arrange the tree. Place one ball at the top, then build rows under it to form a triangle, finishing with a short “trunk” of 2 to 3 balls. Nestle the balls close so they bake into pull-apart perfection.
- Brush and top. Brush the shaped tree with half of the garlic butter. Sprinkle the Parmesan and cheddar evenly over the top.
- Optional shine. Brush lightly with egg wash if you want a glossy finish. Let the tree rest 10 minutes while the oven finishes heating.
- Bake. Bake on the center rack for 22 to 25 minutes until deeply golden and the cheese bubbles.
- Finish. Brush the hot bread with the reserved garlic butter. Sprinkle a little extra parsley for color.
- Style and serve. Add rosemary sprigs along the sides and a few cherry tomatoes as “ornaments” if you like. Serve hot with warm marinara or pesto for dipping.
Notes for shortcuts
- Use canned biscuits: Cut each biscuit in half, wrap a mozzarella cube, and proceed. Bake 18 to 22 minutes.
- Use frozen dinner rolls: Thaw until pliable, then stuff and shape.
Tips
- Pinch seams firmly so cheese stays inside.
- Use low-moisture mozzarella to avoid puddles.
- Keep the balls similar in size so the tree bakes evenly.
- Pack the balls close together so the loaf pulls apart cleanly.
- Don’t drown it in butter; excess butter can sog out the bottom.
- Line the pan with parchment for easy lift-off.
- Bake until deep golden for the best flavor and structure.
- Let it cool 5 minutes before serving so the cheese sets slightly.
- Warm the dipping sauce so the first bite hits with heat and cheese stretch.
- Reheat in the oven or air fryer so the top stays crisp.
Variations I’ve Tried
- Jalapeño popper: Add a dab of cream cheese and a slice of fresh jalapeño inside each ball; finish with cheddar on top.
- Spinach-artichoke: Tuck a teaspoon of spinach-artichoke dip inside; sprinkle Asiago on top.
- Pesto and sun-dried tomato: Brush pesto on the balls and tuck chopped sun-dried tomatoes inside.
- Bacon and scallion: Fold crisp bacon bits into the cheddar topping and sprinkle thinly sliced scallions after baking.
- Brie and cranberry: Wrap a small piece of brie inside and dot the top with cranberry sauce during the last 5 minutes of baking.
- Everything seasoning: Swap herbs for everything bagel seasoning and serve with warm garlic butter.
How to Serve Cheesy Pull Apart Christmas Bread
Serve it warm as a centerpiece appetizer, then pull pieces right from the tree. Set bowls of marinara, pesto, or garlic butter nearby for dipping. Pair it with tomato soup, a big salad, or a roast for a holiday spread that feels cozy. Sparkling cider or a crisp white wine balances the richness.
Make-Ahead and Storage
- Make ahead same day: Shape the tree, cover, and refrigerate up to 12 hours. Brush with butter and bake straight from the fridge, adding 2 to 4 minutes.
- Par-bake: Bake 15 minutes, cool, wrap, and refrigerate up to 24 hours. Finish baking 10 to 12 minutes before serving.
- Store leftovers: Cool completely, then refrigerate in an airtight container up to 3 days. Freeze up to 2 months.
- Reheat: Warm in a 325°F oven 10 to 12 minutes or in an air fryer at 300°F for 3 to 5 minutes. Avoid the microwave if you want to keep the crust crisp.
Nutrition Information
Approximate per serving, based on 12 servings:
- Calories: 320
- Fat: 17 g
- Carbohydrates: 29 g
- Protein: 12 g
- Fiber: 1 g
- Sodium: 540 mg
Numbers vary by brands and portion size.
Cheesy Pull Apart Christmas Bread
Cheesy Pull Apart Christmas Bread is a festive, savory appetizer featuring soft bread balls filled with cheese, arranged in a holiday wreath and perfect for sharing.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the pizza dough into 16 equal pieces. Flatten each piece and place a cube of mozzarella in the center.
- Wrap the dough around the cheese and pinch to seal. Roll each piece into a ball.
- Arrange the dough balls in the shape of a wreath or Christmas tree on the prepared baking sheet.
- Mix melted butter with garlic, parsley, and rosemary. Brush over the tops of the dough balls.
- Sprinkle grated Parmesan cheese on top.
- Bake for 25 minutes, or until golden brown and cooked through.
- Serve warm with marinara sauce for dipping.
Notes
You can use any melty cheese for the filling, such as cheddar or fontina. Add extra herbs for festive color. Arrange in different shapes for other holidays!