Let’s Talk: Christmas Tree Cheese Bread (With All My Kitchen Bloopers!)
Okay, so here’s the deal—I first made this Christmas Tree Cheese Bread during a holiday potluck that, to be honest, was already teetering on the brink of chaos. You know how elves are supposed to help Santa? Well, that year our elves (my nieces) kept trying to nab chunks of mozzarella cheese before I’d even started rolling the dough. Suppose that’s the magic of family get-togethers; you can plan all you want, but someone will always pop a string of cheese in their mouth and run off giggling. Anyway, this bread somehow makes the whole house smell like a bakery exploded in your living room, and people float, cartoon-style, toward the oven. If you’re ready for a kitchen adventure that tastes like a warm hug, stick around.
Why You’ll Probably Adore This Tree (I Do!)
I whip up this cheesy tree every Christmas Eve, and let me tell ya, my family polishes it off before the table is fully set (seriously, they swarm like bees to honey). It’s a showstopper but not fussy—there’s nothing like seeing everyone pretend they’re “just tasting” and then suddenly half the tree is gone! And, to be honest, there have been years when my dough looked downright sad. But no one cared once it came out bubbling and golden. Plus, if you’re even slightly competitive about best holiday appetizer (no judgment—I totally am), this one’s basically your ace in the hole. I’ve even brought this out for not-so-Christmassy parties in July, and nobody complained (well, Aunt Babs said there should’ve been ham, but she says that about everything).
What You’ll Need (Substitutions Are Your Friends)
- 1 packet (about 2 and 1/4 teaspoons) instant yeast (I’ve used active dry when out of instant—it’s fine, just bloom it in the warm water first)
- 3 cups all-purpose flour (I sometimes do half bread flour if I’m pretending to be fancy)
- 1 cup warm water (not *hot*—I once killed the yeast by accident; learn from my mistakes)
- 1 tablespoon olive oil (my grandmother always insisted on Filippo Berio, but honestly, store brand works fine)
- 1 teaspoon salt
- 1 tablespoon sugar (cuts the yeast’s bitterness; you could use honey, though I never remember to)
- 250g fresh mozzarella (torn into bits, or if you’re in a rush, use string cheese sticks cut into chunks)
- ½ cup grated parmesan (totally optional, but I love the salty bite—sometimes I use the pre-grated kind although some folks will judge you for that)
- 2 tablespoons melted butter (for brushing—you can skip it, I s’pose, but it’s so much better with)
- 2 teaspoons dried Italian herbs or just chuck on some oregano and basil
- Fresh parsley, to finish (not essential, but it makes it look sort of professional)
How I Actually Make This (With Tangents)
- First, dump the warm water, yeast, and sugar into a big bowl. Stir it gently. Let it sit a few minutes until it’s kind of foamy. If it doesn’t foam, your yeast may be tired (happens to the best of us).
- Add in the flour, salt, and olive oil. Mix until a sticky dough forms. I use a wooden spoon unless I’ve misplaced it (which is more often than I’d like). Knead it for 5-7 min until smooth—if it sticks, add a dusting of flour. Or just accept sticky hands!
- Let dough rise in a lightly oiled bowl, covered, for about 1 hour until doubled in size. This is usually where I sneak a mini nap or waste time scrolling through dough tips online.
- Punch it down (gently, you’re not mad at it), and pinch off small pieces, about maybe the size of a golf ball. Flatten each a bit, stuff with a hunk of mozzarella, and give it a quick pinch to seal. Try not to let the cheese escape—it always finds a way out though. Life’s like that.
- On a baking sheet lined with parchment, arrange your little dough balls in a tree shape, kind of starting from a trunk and building up. It won’t be perfectly symmetrical; that’s fine! Makes it more ‘rustic,’ right?
- Cover the whole tray with a tea towel and let it rise again—just 20-30 min does the trick while you preheat the oven to 375°F (190°C).
- Sprinkle the parmesan and herbs over everything. Bake 20-25 min, til golden and cheese is peeking out (I usually end up peeking inside the oven myself after 15 min because the smell gets ridiculous).
- Straight out of the oven, slather with melted butter. Shower with herbs or parsley if you’re feeling artistic. I probably go overboard if I’m not being watched.
- Let it cool just a touch unless you want everyone to do that ‘hot cheese mouth’ dance—I speak from experience.
A Few Notes I Wrote on Scrap Paper
- If you let the dough rise too long, it can get weirdly airy; not the end of the world, just more holey than fluffy.
- Mozzarella leaks are normal—sometimes I wedge bits back in mid bake, sometimes I just scoop the crispy bits and eat them as chef’s treat.
- Actually, the dough can be frozen after the first rise if you want a head start (I always plan on that, but usually forget).
Mixing Things Up: Variations I Regret (and Some I Loved)
- I once tried stuffing with sharp cheddar—turned out okay, but not quite as gooey. Mozzarella’s king here.
- Jalapeños tucked next to the cheese? Delish, but too spicy for little ones at my house. Maybe skip if your grandma’s coming.
- One time I added roasted garlic — tasted amazing but made the dough sort of soggy. So maybe go easy?
- I’ve even seen folks drape prosciutto over the top after baking—fancy-pants, but it’s not for me.
Don’t Sweat the Equipment
You’ll want a big bowl, a baking sheet, and some parchment paper (unless you enjoy scraping cheese off metal, but why tempt fate?). Oh, and a pastry brush for the butter. Don’t have one? Just flick it on with a spoon—works fine.
What About Leftovers? (Not That We Ever Have Them)
Technically, you can wrap leftovers in foil and keep in the fridge for a couple days. Reheat at 350°F for 10 minutes and they’re pretty tasty. But honestly, in my house it never lasts more than a day! I like it cold too, but then again, I’ll eat cheese bread any way it comes.
How We Serve It (A.K.A. Excuses for More Cheese)
I plonk the whole tray down in the middle of the table. Sometimes we tear hunks off together—very medieval. For Christmas dinner, we dunk pieces in marinara (here’s one from Simply Recipes that I love) or cranberry sauce if someone remembers to bring it. You could even try honey butter for a sweet twist, but don’t tell my Italian relatives I said that.
Some of My Pro Tips (Learned the Hard Way)
- Don’t rush the rising—once I tried to hurry it up next to the radiator and the dough collapsed like a deflated balloon. Just be patient.
- Close up those dough seams! If you don’t, cheese will ooze everywhere. Not the end of the world, but it’s less pretty.
- A little olive oil on your hands makes shaping so much easier. I learned that after scraping dough off my palms for ten minutes.
FAQ (Because You Really Did Ask)
- Can I make this ahead?
Yep—shape the balls, arrange the tree, and stick it (covered) in the fridge overnight. Bake just before guests come. Honestly, I think it tastes even better the next day, but my family never lets it sit that long. - Can I use pre-made pizza dough?
Oh, absolutely! I do this when time’s tight. It works, just let it warm a little so it’s easy to handle. The flavor’s slightly different but nobody will complain. - Can I freeze it?
You can freeze the baked bread, but the texture goes a bit chewy. If you do, reheat with a splash of water and cover so it steams. - Help, my tree looks lopsided!
Happens to the best of us. I just call it ‘artisan,’ and no one’s ever refused a piece because of symmetry, trust me. - How do you stop the cheese from leaking everywhere?
Well, you don’t really. I do my best to seal them, but a bit always sneaks out. You could try chilling the cheese first, or hey—just embrace the crispy bits.
Oh, one quick digression: if you’re ever baking with kids, let them “decorate” the tree with sliced peppers or cherry tomato “ornaments.” Just be prepared for non-traditional color choices and debates about which end is the top…
For more quirky recipes (or if you just want to see people’s hilarious baking fails) I love browsing King Arthur Baking’s site. Makes me feel less alone when my dough doesn’t cooperate.
Merry Christmas, happy baking, and may your kitchen be (mostly) free of cheese eruptions!
Ingredients
- 2 rolls refrigerated pizza dough (about 28 oz total)
- 2 cups shredded mozzarella cheese
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, melted
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Instructions
-
1Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
-
2In a medium bowl, mix together mozzarella cheese, cream cheese, garlic powder, and salt until well combined.
-
3Roll out the pizza dough and cut into 32 equal pieces. Fill each piece with a small spoonful of cheese mixture and pinch to seal, forming balls.
-
4Arrange the filled dough balls in the shape of a Christmas tree on the prepared baking sheet.
-
5Brush the tops with melted butter and sprinkle with grated Parmesan cheese.
-
6Bake for 18-20 minutes or until golden brown. Garnish with chopped parsley before serving. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Comment