Pull-Apart Stuffed Christmas Tree Bread

I’ve always been an appetizer kind of gal, especially during the holidays. There’s something so joyful about making a whole meal out of small bites shared with family and friends. One of my favorite hosting tips is to have everyone bring an appetizer. It keeps things fun and filled with variety. From that, this Pull-Apart Stuffed Christmas Tree Bread recipe was born. It’s also a recipe you can get the kids involved with, from adding in the cheese and pepperoni to shaping the dough balls. It’s a family affair from start to finish.

Prepping the Ingredients

Use a Santoku-Style Trimmer to slice your prepared dough into evenly-sized pieces. Aim for uniformity so that each bite bakes evenly and holds its shape.

With the Cheese Knife, cube the Gruyere into bite-sized chunks. The perforated blade prevents the cheese from clinging, giving you clean cuts every time. Then, use the same knife to halve slices of turkey pepperoni to create smaller pieces that tuck perfectly into the dough. Just enough for a savory, melty surprise inside each bite.

You can also use the Cheese Knife to halve the cherry tomatoes.

To prepare the basil, stack the leaves, roll them up tightly and slice them into thin ribbons.

Next, rough chop the fresh parsley and rosemary leaves to release their aroma and flavor. The sharp, curved blade of the 7-5/8" Petite Chef is ideal for preparing all three herbs.

Lastly, prepare an egg wash by mixing one egg with a tablespoon of water and set aside.

Putting It Together

Preheat the oven to 450 F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

On a lightly-floured surface, divide the pizza dough into two equal portions. Roll each portion into a long, even log and cut each log into 16 equal pieces, creating 32 dough sections in total.

Working with one piece at a time, flatten the dough slightly into a small circle. Place a halved pepperoni slice and a cube of Gruyere, or your preferred cheese, in the center. Carefully fold the dough up and around the filling, pinching to seal, then roll gently between your palms to form a smooth ball.

Once filled and sealed, arrange the dough balls seam-side down on the prepared baking sheet in the shape of a Christmas tree. Begin with a single dough ball at the top and continue building downward, increasing the number of balls in each row to form a triangular tree shape. The base should have seven dough balls for a total of seven rows. To create the tree trunk, add two shorter rows of two dough balls directly beneath the base. The shape adds a festive, shareable touch that makes this dish as fun to look at as it is to eat.

Lightly brush the surface of the dough balls with the egg wash to promote even browning and a glossy finish. Transfer the tray to the preheated oven and bake until golden brown, about 20 to 25 minutes.

While the dough bakes, prepare the herb butter by whisking together melted butter, freshly grated Parmesan cheese and herbs.

Once the tree is baked and beautifully golden, remove it from the oven and immediately brush with the herb-butter mixture. Garnish with halved cherry tomatoes to mimic festive ornaments.

Grab-N-Go Goodness

This cheesy Pull-Apart Stuffed Christmas Tree Bread hits all the right notes. Shaped into a festive tree, it’s as fun to make as it is to serve. It’s a grab-and-go dish that’s easy to eat, totally addictive and always a crowd favorite, especially with kids. After all, who doesn’t love cheese and pepperoni?

You will want to serve these warm, straight from the oven. We served ours with a hot honey marinara for a sweet-spicy kick, but you can easily set out a few dipping sauces to offer guests some options.

If you have a go-to pizza dough recipe, feel free to use it here. If buying store-bought dough try to avoid frozen. The fresher the dough is and the lower its gluten content the easier it will be to pull apart and cut. Homemade or store-bought, the result is always delicious and full of holiday cheer.