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This cheesy pullapart Christmas tree bread brings festive cheer to any holiday gathering with its buttery garlic knots stuffed with gooey mozzarella, perfectly baked and brushed with herb butter. Paired with warm marinara, it is an irresistible appetizer that invites sharing and conversation.
I first made this during a family Christmas party in Provence, and it instantly became the star of the table. The combination of melted cheese and herb butter always brings smiles to everyone’s faces.
Ingredients
- Pizza dough: From your boulangerie or refrigerated section, choose a quality dough with good elasticity for fluffiness
- Low moisture mozzarella cubes: Essential for melting without excess moisture, look for locally made mozzarella buffala for extra richness if available
- Unsalted butter: Melts into the knots providing richness and a base for the herb blend
- Olive oil: Adds depth to the garlic butter and a Mediterranean touch
- Fresh garlic: Finely minced to infuse flavor without overpowering
- Fresh parsley: Brightens the butter with herbal freshness
- Grated parmesan: Adds nuttiness and sharpness that complements the cheese
- Large egg (optional): Used for a beautiful shiny golden crust
- Marinara sauce: Serves as a warm, tangy dip, homemade or store bought with high quality tomatoes will elevate the dish
Instructions
- Prep the Oven and Pan:
- Heat your oven to 190 degrees Celsius (375 Fahrenheit). Line a baking sheet with parchment paper and lightly oil the surface to prevent sticking. This setup ensures easy cleanup and optimal browning.
- Divide the Dough:
- Cut the pizza dough into 24 equal pieces. Keep the pieces covered with a clean towel to prevent drying while you work. Uniform pieces ensure even baking and a balanced tree shape.
- Fill the Dough with Cheese:
- Take one dough piece and flatten it gently with your fingers. Place a mozzarella cube in the center. Carefully pinch the dough around the cheese to seal it completely, then roll the ball seam side down. This step traps the cheese inside so it melts perfectly without leaking.
- Arrange the Christmas Tree Shape:
- Place the dough balls on the prepared baking sheet in the shape of a Christmas tree. Start with one ball at the top, then increase the number of balls by one for each row down (one then two then three, and so on until six), add two balls at the bottom for the trunk. Leave about six millimeters of space between each ball to allow expansion while baking.
- Apply Gloss for Shine (Optional):
- Whisk the large egg with one teaspoon of water. Lightly brush this egg wash over the dough balls. This creates a shiny, golden crust but can be skipped for a softer finish.
- Bake:
- Put the tray into the hot oven and bake for 18 to 22 minutes or until the bread is deeply golden brown. The aroma of garlic and baking bread will fill your kitchen as the cheese melts inside.
- Prepare and Brush Garlic Butter:
- Mix melted butter with olive oil, minced garlic, and chopped parsley. Brush this fragrant herb butter generously over the hot rolls as soon as they come out of the oven. Then sprinkle grated parmesan over the top for added flavor and visual appeal.
- Serve:
- Carefully slide the parchment paper with the cheesy pullapart bread onto a serving board. Serve immediately with warmed marinara sauce and small tongs or fingers for guests to pull apart and dip.
The mozzarella cubes are my favorite part of this recipe. The thrill of biting into each warm, gooey cheese center never gets old. One Christmas, my children all gathered around the kitchen table, eagerly pulling apart the bread tree and digging into the marinara, turning a simple appetizer into a cherished memory.
Storage Tips in France
Store any leftovers in an airtight container at room temperature for up to 24 hours, but it’s best fresh and warm. To keep the bread fresh longer, wrap tightly in plastic wrap and refrigerate for up to two days, then reheat in a warm oven to restore softness. Avoid microwaving as it makes the dough chewy; instead, reheat gently in a low oven with a piece of foil.
Ingredient Substitutions in France
You can substitute the mozzarella with other melting cheeses like raclette or emmental for different flavor profiles. Butter can be replaced with olive oil infused with herbs if you want a lighter or dairy free version. If fresh parsley is unavailable, dried Italian herbs work but use sparingly for best flavor.
Serving Suggestions in France
Serve alongside a fresh winter salad dressed with citrus vinaigrette to balance the richness. Offer a bowl of extra marinara sauce mixed with a pinch of chili flakes for a slight kick, and add a plate of cured meats such as saucisson sec and olives to round out a festive appetizer board.
Enjoy pulling apart the warm cheese filled knots with marinara and sharing them with friends and family. This easy, festive appetizer brings a cozy, communal moment to any holiday table.
Common Recipe Questions
- → Quel type de pâte utiliser pour ces noeuds ?
Utilisez de la pâte à pizza réfrigérée, facile à manipuler et qui donne une texture moelleuse.
- → Peut-on remplacer la mozzarella ?
Oui, un fromage à faible humidité comme le cheddar doux ou le provolone fonctionne aussi bien.
- → Comment obtenir une belle dorure ?
Badigeonnez légèrement les noeuds avec un mélange œuf-eau avant la cuisson pour apporter brillance et couleur.
- → Peut-on préparer à l’avance ?
Vous pouvez former les boules et les couvrir avant cuisson pour gagner du temps, puis cuire juste avant de servir.
- → Comment servir ces pains ?
Servez-les chauds avec la sauce marinara tiède pour une expérience savoureuse et conviviale.