A Christmas tree pull-apart bread is one sheet of pizza dough, folded over a filling, sliced into strips and twisted. The whole thing bakes in 12 to 15 minutes at 400°F. You get a tree-shaped loaf you can pull apart with your fingers, and a bowl of marinara on the side.
The filling here is two things at once. One side of the dough gets a creamy spinach dip made from cream cheese, sour cream, ranch seasoning and thawed frozen spinach. The other side gets pesto. When you fold the dough over, the two fillings meet in the middle, so each strip you pull out tastes a little different depending on where it came from.
The dough is an 11-ounce tube of thin crust pizza dough, which is the right size for a standard sheet pan. Thin crust matters. A thick dough puffs up too much and the strips close back together instead of staying twisted.
Step-by-Step Instructions
1. 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.
2. 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.
3. 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.
4. 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.
5. Spread the spinach dip over a side of the triangle.
6. Spread the pesto over the other side of the triangle.
7. Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
8. 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.
9. Pull the strips outwards and twist.
10. In a small bowl, mix the melted butter and garlic and brush over the tree.
11. Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
12. Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
13. Serve with marinara sauce.
14. Enjoy!
Variations
Spinach artichoke dip
swap the homemade filling for a store-bought tub of spinach artichoke dip and scatter shredded mixed cheese on top before baking.
No pesto
use sun-dried tomato spread or a layer of roasted red peppers on the second side.
Extra cheese
add 1/4 cup shredded mozzarella over the fillings before folding, though the tree gets heavier and the strips are harder to twist.
How to Store Christmas Tree Pull-Apart Bread
Refrigerator
Keep leftovers in a sealed container for up to 3 days. The dough softens as it sits, so it is best the day it is made.
Freezer
Freeze baked pieces on a tray, then bag them for up to 2 months. Reheat from frozen rather than thawing first.
Reheating
Warm at 350°F for 6 to 8 minutes on a baking sheet. A microwave works in a pinch but makes the crust chewy.
Frequently Asked Questions
Q: Can I make Christmas tree pull-apart bread ahead of time?
You can assemble it up to 4 hours ahead, cover it and keep it in the fridge. Brush on the garlic butter and add the Parmesan right before it goes in the oven, because the garlic turns sharp and the cheese dries out if it sits.
Q: Why did my filling leak out while baking?
Usually the edges were not pinched shut, or the spinach was still wet. Squeeze the spinach until almost no liquid comes out, and press the seams firmly with your fingers before slicing.
Q: What if I can't find thin crust pizza dough?
Regular pizza dough works, but roll it thinner than it comes in the tube, about 1/4 inch. Thick dough puffs up and closes the gaps between the strips.
Q: How do I know it's done without a timer?
Look at the crust, not the clock. The dough should be a deep golden brown at the edges and the Parmesan should be melted with a few browned spots. Pale dough means it needs a few more minutes.
Q: Can I use fresh spinach instead of frozen?
Yes, but cook it first. Wilt about 12 ounces of fresh spinach in a dry pan, cool it, then squeeze out the water. Raw spinach releases too much liquid inside the dough.
Q: What do I serve with it?
Marinara is the standard dip. Warm breadsticks, a green salad or a bowl of soup turn it into a light meal, but it is built as an appetizer for a crowd.
Christmas Tree Pull-Apart Bread With Spinach and Pesto
A puff of pizza dough shaped like a Christmas tree, filled with spinach dip and pesto, brushed with garlic butter and baked with Parmesan until golden.
Ingredients
Instructions
- 1Preheat the oven to 400°F (200°C). Flip a baking sheet upside down and place a piece of parchment paper on top. Set aside.
- 2In 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.
- 3Roll 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.
- 4Transfer both side-triangle pieces to the prepared baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle.
- 5Spread the spinach dip over a side of the triangle.
- 6Spread the pesto over the other side of the triangle.
- 7Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
- 8Using 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.
- 9Pull the strips outwards and twist.
- 10In a small bowl, mix the melted butter and garlic and brush over the tree.
- 11Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
- 12Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
- 13Serve with marinara sauce.
- 14Enjoy!
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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