Pull Apart Christmas Tree Bread
Store-bought crescent dough and herb cheese are rolled into small bites and baked in the shape of a holiday tree.
Ingredients
- 2 cans refrigerated crescent roll dough 8 ounces / 226 g each
- 2 packages soft garlic and herb cheese 5.3 ounces / 150 g each
- 1 tablespoon salted butter melted
- 2 tablespoons chopped fresh parsley
Instructions
- Heat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
- Unroll the crescent dough and separate it into 16 triangles. Cut each triangle in half lengthwise to make 32 narrow triangles.
- Spoon about 2 teaspoons of the soft herb cheese onto the widest part of each dough piece.
- Roll each piece up, starting from the cheese-filled wide end and finishing at the pointed tip.
- Arrange the rolls on the prepared baking sheet. Place 4 rolls at the bottom in a 2 by 2 square to make a trunk.
- Build the tree above the trunk by placing a row of 7 rolls. Continue adding rows above it with 6, 5, 4, 3, and 2 rolls. Place the final roll at the very top.
- Bake for 20 to 24 minutes until the dough is deep golden brown and cooked through. Let the bread rest on the pan for 5 minutes.
- Brush the warm bread with melted butter and sprinkle the chopped parsley over the top.
- Slide the parchment paper off the baking sheet onto a large serving platter. Carefully pull the paper out from under the bread and serve warm.
Notes
Keep the crescent dough in the refrigerator until right before you need it. Cold dough is easier to cut and roll.
If the cheese is too firm to spoon easily, let it sit at room temperature for 10 minutes to soften.
Watch the bottom edges of the rolls during the last few minutes of baking. If they brown too quickly, tent the pan loosely with aluminum foil.