Christmas Tree Pull Apart Bread Recipes

CHRISTMAS TREE PULL-APART BREAD

Steps:

• Preheat the oven to 400 degrees F. Sprinkle a work surface with flour to prevent sticking. Cut the pizza dough into 32 pieces by dividing it in half, then cutting each half in half and so on until you have 32 fairly evenly-sized pieces. Cut the mozzarella into 32 cubes.
• Line a baking sheet with foil and spray lightly with cooking spray. Insert 1 piece of the mozzarella into each of the dough pieces, pinching the dough around the cheese and rolling into a ball. Make sure the cheese is completely sealed inside the dough. Repeat with all of the cheese and dough.
• Arrange the dough balls into the shape of a Christmas tree on the prepared baking sheet. Start with 1 at the center of the top of the sheet pan as the treetop. Then make rows of 2, 3, 4, 5, 6, 7 in a pyramid shape below the first ball, to make a triangular "tree" shape. Place the last 2 balls at the top of the pyramid to act as a tree topper.
• Melt the butter in a small pan. Add the garlic and cook for 30 seconds, then remove from heat. Brush half of the garlic butter over the dough and sprinkle with kosher salt. Bake for 25 to 30 minutes, until the dough is lightly browned and cooked through. (It¿s okay if some of the cheese bursts through ¿ it will crisp up and taste delicious.)
• Remove from the oven and brush with the remaining garlic butter, then sprinkle with the parsley and mixed herbs. Sprinkle with the Parmesan and spread the basil ribbons over the top. If desired, spoon some of the sauce in lines across the tree to look like a garland. Serve immediately with the remaining sauce on the side.

CHRISTMAS TREE CHEESE BALL

Steps:

• Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes.
• Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs.
• Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.

CHRISTMAS TREE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Flip a baking sheet upside down and place a piece of parchment paper on top. Set aside.
• In a medium bowl, combine the cream cheese, sour cream, and Club House ranch dip seasoning. Stir until well mixed. Fold in the spinach. Set aside.
• Roll out the tube of pizza dough on a piece of parchment paper set on a flat surface. Using a pizza cutter or knife, cut from a bottom corner to the center of the top. Repeat on the other side so you have 1 full triangle and 2 halves of a triangle on either side.
• Transfer both side-triangle pieces to the prepared baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle.
• Spread the spinach dip over a side of the triangle.
• Spread the pesto over the other side of the triangle.
• Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
• Using a pizza cutter or knife, make horizontal slices about 1 inch apart from the top to bottom, leaving the middle "trunk" of the tree intact.
• Pull the strips outwards and twist.
• In a small bowl, mix the melted butter and garlic and brush over the tree.
• Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
• Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
• Serve with marinara sauce.
• Enjoy!

CHRISTMAS TREE PULL-APART BREAD

Steps:

• Dough: In the bowl of a stand mixer, combine yeast, 2 tablespoons warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes.
• Add butter, milk, salt, remaining 4 1/2 teaspoons sugar, and eggs; stir to combine. Attach bowl to mixer fitted with dough-hook attachment. Slowly add flour and mix on low speed until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, about 7 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 1 hour (or refrigerate overnight; bring to room temperature before baking).
• Filling: Combine butter, garlic, parsley, chives, and salt in a small bowl. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Stretch into a 7-by-15-inch rectangle. Spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough crosswise into 1/2-inch-wide strips. Roll each strip into a spiral and tuck end underneath. Arrange in the shape of a tree on prepared sheet, forming two rows of five, two rows of four, two rows of three, one row of two, and one row of one. Sprinkle evenly with Parmesan. Cover loosely with plastic wrap and let rise until dough is puffy and soft, about 20 minutes.
• Preheat oven to 375 degrees. Bake until lightly browned, 22 to 25 minutes. Decorate with peppers, mozzarella pearls, and sage and rosemary sprigs.