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Pull-Apart Christmas Tree Pizza Bread with Pesto

Pull-apart Christmas tree pizza bread with pesto is made by wrapping mozzarella in pizza dough and baking the rolls until golden brown. Spread warm basil pesto over the tree and finish it with finely grated Parmesan for a festive, cheesy appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough refrigerated
  • 6 oz mozzarella low-moisture, cut into 16 small cubes
  • 1 egg large
  • 1 tsp water
  • 0.25 cup basil pesto
  • 0.25 cup Parmesan cheese finely grated

Equipment

  • 1 13x18-inch baking sheet

Method
 

  1. Let the pizza dough sit at room temperature for 30 minutes. Heat the oven to 400°F and line a large rimmed 13x18-inch baking sheet with parchment paper.
  2. Divide the dough into 16 equal pieces. Flatten each piece, place a mozzarella cube in the center, pinch the dough firmly closed around it, and roll into a ball with the seam underneath.
  3. Arrange the balls on the baking sheet in a tree shape: make centered rows of 1, 2, 3, 4, and 5 balls, then place the last ball centered below them for the trunk, leaving about 1/2 inch between balls.
  4. Whisk the egg with the water and brush the mixture evenly over all the dough balls.
  5. Bake for 20 to 25 minutes, until the rolls are golden brown and the dough is cooked through.
  6. Let the bread rest for 5 minutes, then spread the pesto over the warm rolls and sprinkle with Parmesan cheese.

Notes

For neat, sealed rolls, pinch the dough firmly around each mozzarella cube and keep the seam underneath. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Use gluten-free pizza dough for a gluten-free option, and check that the pesto is gluten-free.