Best 4 Christmas Tree Pull Apart Bread Recipe By Tasty Recipes

CHEESY CHRISTMAS TREE PULL APART BREAD

Steps:

• To make the dough, whisk together the water, yeast and sugar. Allow to stand for 5 minutes until frothy.
• In the bowl of a stand mixer, combine the flour and salt and mix.
• Pour the yeast mixture into the flour and mix until the dough starts to come together. Add the egg and butter then knead for 5 minutes until the dough is soft and smooth. The dough should come away from the sides of the bowl while kneading.
• If the dough is too sticky, add 2-3 tablespoons flour, one tbsp at a time and allow to knead until the dough is smooth.
• Transfer the dough to a greased bowl and cover with plastic wrap. Place in a warm spot and allow to rise for 60-90 minutes until doubled in size.
• Once the dough has risen, break golf-ball sized pieces off and flatten in the palm of your hand. Add a cube of cheese then bring all the edges up, pinching them together then roll into balls.
• Place the dough balls onto a parchment-lined baking sheet or large sheet pan in the shape of a Christmas tree. Allow a little space in between the dough balls.
• Cover the Christmas tree bread loosely with plastic wrap and allow to rise while the oven heats up.
• Preheat the oven to 180°C/350°F.
• Brush the risen bread with beaten egg and sprinkle with dried herbs and salt.
• Place in the oven and allow to bake for 20-25 minutes or until the bread is golden brown and cooked through.
• Remove from the oven, allow to cool for 10 minutes then decorate with pomegranate rubies and rosemary (optional) before serving.

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:

• 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.

PULL-APART CHRISTMAS TREE

Steps:

• Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
• Combine yeast mixture with flour and Parmesan cheese in the bowl of a stand mixer fitted with the dough hook attachment; mix well. Add yogurt and egg and slowly mix together. Add salt and pepper; mix until dough has pulled together. Turn it out onto a lightly floured surface and knead until smooth, elastic, and no longer sticky, about 10 minutes.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 2 hours.
• Punch dough down and turn onto a lightly floured surface. Roll out into a 20x4-inch rectangle. Mix ricotta cheese and Parmesan cheese together in a bowl and spread onto the dough. Cover with mortadella slices. Roll dough tightly lengthwise and press edges of log tightly together.
• Slice dough log into 3/4-inch slices so you have at least 16 rounds.
• Line a baking sheet with parchment paper. Lay dough rounds in the shape of a Christmas tree, leaving a a bit of room in between since they will rise. The bottom row should consist of 5 rounds, the second row 4 rounds, etc. Place the last round on the bottom as the trunk. Cover with plastic wrap and allow to rise for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Beat egg yolk with 1 tablespoon milk in a small bowl and brush onto dough rounds.
• Bake in the preheated oven until puffed up and golden, 20 to 25 minutes. Remove from oven and allow to cool before serving.