Pull-Apart Christmas Tree Bread
A Pepperoni Pull-Apart Tree makes holiday sharing easy with pizza dough, pepperoni, mozzarella, and a garlic butter topping. Serve with hot marinara for dipping.
Servings: 8 people
Equipment
- Rimmed half-sheet baking pan
- Parchment paper
- Kitchen scale or bench knife
- Small microwave-safe bowl
- pastry brush
- Small serving bowl for dipping sauce
Ingredients
Dough and Fillings
- 1 pound prepared pizza dough room temperature
- 6 ounces whole milk low-moisture mozzarella cheese cut into 24 cubes
- ½ cup mini pepperoni slices divided
Garlic Butter Topping
- 4 tablespoons unsalted butter melted
- 3 garlic cloves finely grated
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ⅓ cup finely grated Parmesan cheese
Garnish and Serving
- 1 ½ cups marinara sauce or pizza sauce warmed
- 8 fresh rosemary sprigs trimmed into small sprigs
- 6 cherry tomatoes halved
Instructions
- Heat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- Divide the room-temperature pizza dough into 24 equal pieces. A kitchen scale helps keep each piece close to 19 grams. Flatten each dough piece into a small disc using your fingers.1 pound prepared pizza dough
- Place one cube of mozzarella cheese and three mini pepperoni slices in the center of each disc. Pull the dough edges up around the filling. Pinch the seams tightly to seal in the cheese. Roll the sealed dough between your palms into a smooth ball.6 ounces whole milk low-moisture mozzarella cheese, ½ cup mini pepperoni slices
- Arrange the balls seam-side down on the prepared baking sheet to build the tree. Start with 1 ball at the top. Form the next row with 2 balls touching the first. Continue adding rows of 3, 4, 5, and 6 balls. Place the final 3 balls beneath the center of the bottom row in a column to create the tree trunk. Keep the balls lightly touching so they pull apart easily after baking.
- In a small bowl, whisk together the melted unsalted butter, grated garlic, Italian seasoning, garlic powder, and fine salt. Brush two-thirds of the garlic butter evenly over the tops and sides of the arranged dough balls.4 tablespoons unsalted butter, 3 garlic cloves, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder, ¼ teaspoon fine salt
- Sprinkle the grated Parmesan cheese over the dough. Scatter the remaining mini pepperoni slices on top, pressing lightly so they stick to the surface.⅓ cup finely grated Parmesan cheese
- Bake at 400 degrees Fahrenheit for 18 to 22 minutes. The rolls should turn deep golden brown on top, and the cheese should be fully melted.
- Remove the baking sheet from the oven. Brush the remaining garlic butter over the hot rolls.
- Cool for 5 minutes. Tuck the halved cherry tomatoes and fresh rosemary sprigs into the gaps between the rolls to decorate the tree.8 fresh rosemary sprigs, 6 cherry tomatoes
- Transfer the bread and parchment paper onto a large wooden board or serving platter. Pour the warm marinara sauce into a small bowl and set it next to the tree trunk for dipping. Serve warm.1 ½ cups marinara sauce or pizza sauce
Notes
- Refrigerator: Remove the rosemary and tomato decorations before storing. Place leftover rolls in an airtight container and refrigerate for up to 3-4 days.
- Freezer: Let the baked rolls cool completely. Freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months for the best quality.
- Thawing: Transfer frozen rolls to the refrigerator overnight before reheating. You can reheat them from frozen, but they will take longer.
- Reheating: Arrange the rolls on a baking sheet and warm them in a 350°F oven for about 8 to 12 minutes, or until heated through. Cover loosely with foil if they begin to brown too much. Reheat the centers to 165°F.