Name: Garlic Parmesan Christmas Tree Pull-Apart Bites - Festive, Cheesy, and Easy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cans refrigerated pizza dough (or 1 pound fresh pizza dough); 24–30 small mozzarella cubes (about 1/2-inch each), or shredded mozzarella; 1/2 cup grated Parmesan; 4 tablespoons unsalted butter, melted; 2–3 cloves garlic, finely minced; 2 tablespoons fresh parsley, finely chopped (plus more for garnish); 1 teaspoon Italian seasoning (optional); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Red pepper flakes (optional, for a little heat); Olive oil, for the pan; Marinara or pesto, for dipping

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These Garlic Parmesan Christmas Tree Pull-Apart Bites are the kind of appetizer that makes everyone smile before they’ve even had a bite. Warm, buttery, and loaded with cheese, they’re shaped into a simple Christmas tree that looks impressive but is surprisingly easy to make. You can use store-bought dough to keep things quick, and the garnish brings that holiday sparkle.

Serve them with marinara or pesto, and you’re set for any holiday gathering. It’s a crowd-pleaser that feels cozy and celebratory without fuss.

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Why This Recipe Works

Close-up cooking process: Golden-brown pull-apart bites just out of the oven, still in a Christmas t

– Simple ingredients, big flavor: Garlic, butter, and Parmesan create a rich, savory base that everyone loves. – Easy-to-assemble tree shape: Rolling dough into small balls makes it painless to form the tree, even for beginners. – Golden, pull-apart texture: The bites bake up fluffy inside with a crisp, buttery crust. – Make-ahead friendly: Assemble ahead and bake just before guests arrive for fresh-from-the-oven results.

What You’ll Need

2 cans refrigerated pizza dough (or 1 pound fresh pizza dough)
24–30 small mozzarella cubes (about 1/2-inch each), or shredded mozzarella
1/2 cup grated Parmesan
4 tablespoons unsalted butter, melted
2–3 cloves garlic, finely minced
2 tablespoons fresh parsley, finely chopped (plus more for garnish)
1 teaspoon Italian seasoning (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Red pepper flakes (optional, for a little heat)
Olive oil, for the pan
Marinara or pesto, for dipping

Step-by-Step Instructions

Tasty top view final presentation: Overhead shot of the finished Garlic Parmesan Christmas Tree Pull

Preheat and prep: Heat your oven to 375°F (190°C). Line a large baking sheet with parchment and lightly brush with olive oil.
Make the garlic butter: In a small bowl, combine melted butter, minced garlic, parsley, Italian seasoning, salt, and pepper.
Set aside.
Cut the dough: Unroll pizza dough and cut into 24–30 equal squares. Aim for about 2-inch pieces so they wrap neatly around the cheese.
Add the cheese: Place a mozzarella cube in the center of each dough square. Pull the corners up and pinch to seal, forming a tight ball so the cheese doesn’t leak.
Form the tree: Arrange the balls seam-side down on the baking sheet in a Christmas tree shape: start with one at the top, then two beneath it, then three, and so on, finishing with a short “trunk” of 2–3 balls.
Brush and sprinkle: Brush the dough generously with the garlic butter.
Sprinkle Parmesan over the entire tree. Reserve a little butter for after baking.
Bake: Bake for 18–22 minutes, until puffed and golden brown. Rotate the pan once for even color.
Finish and garnish: Brush with remaining garlic butter.
Add extra Parmesan, chopped parsley, and a pinch of red pepper flakes if you like.
Serve warm: Transfer to a platter and serve with warm marinara or pesto for dipping.

How to Store

– Fridge: Cool completely, then store in an airtight container for up to 3 days. – Reheat: Warm in a 325°F (165°C) oven for 8–10 minutes to revive the crisp edges. – Freeze: Freeze baked bites on a sheet until firm, then bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 12–15 minutes. – Make-ahead: Assemble the tree, cover, and refrigerate up to 6 hours. Bake just before serving.

Why This is Good for You

– Protein and calcium: Mozzarella and Parmesan add satisfying protein and bone-friendly calcium. – Portion control made simple: The pull-apart format helps guests take a small bite instead of a heavy slice. – Flavorful herbs: Garlic and parsley bring antioxidants and fresh flavor, reducing the need for extra salt. – Customizable: You can lighten it up with part-skim mozzarella or use whole-wheat dough for more fiber.

Common Mistakes to Avoid

– Under-sealing the dough: If the seams aren’t tight, cheese leaks out.

Pinch firmly and place seam-side down. – Overfilling with cheese: Too much cheese can burst the dough. Stick to small cubes. – Skipping parchment: Without it, the bites can stick and tear. Parchment or a silicone mat is key. – Over-browning: Check at 15 minutes and tent with foil if the top darkens too quickly. – Using cold dough: Let dough sit at room temp for 15–20 minutes so it stretches without snapping.

Recipe Variations

– Stuffed with spinach-artichoke: Add a teaspoon of creamy spinach-artichoke dip instead of mozzarella. – Everything bagel twist: Swap Parmesan for shredded mozzarella and sprinkle everything bagel seasoning on top. – Pepperoni pockets: Tuck a small slice of pepperoni under the cheese for a pizza-style bite. – Herb and lemon: Add lemon zest to the butter and use fresh thyme and rosemary for a brighter profile. – Gluten-free: Use a gluten-free pizza dough and check your seasonings and sauces for GF labeling.

FAQ

Can I use biscuit dough instead of pizza dough?

Yes.

Biscuit dough works and bakes up fluffier and a bit sweeter. Reduce baking time slightly and check for golden edges around 15–17 minutes.

How do I keep the bites soft after baking?

Brush with extra butter right out of the oven and avoid leaving them uncovered for too long. If holding, tent loosely with foil to keep moisture in.

What dipping sauces pair best?

Marinara is classic, but pesto, garlic butter, or a creamy ranch also pair well.

For a kick, try a spicy arrabbiata.

Can I assemble the tree the night before?

Assemble up to 6 hours ahead and refrigerate. For overnight, it’s better to prep the balls and shape right before baking to prevent the dough from over-proofing.

How do I make the star on top?

Cut a small star from a slice of provolone or cheddar and place it on the top bite just after baking so it softens slightly without melting away.

In Conclusion

These Garlic Parmesan Christmas Tree Pull-Apart Bites deliver festive looks with minimal effort. They’re buttery, cheesy, and perfect for sharing around a holiday table.

With simple steps, easy make-ahead options, and fun variations, this recipe earns a permanent spot in your seasonal rotation. Warm tray, happy crowd—holiday magic made simple.