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–+ servings

Cheesy Pull-Apart Christmas Tree Bread with Roasted Camembert

Soft pull-apart bread rolls shaped like a Christmas tree, baked around a gooey wheel of roasted camembert (or brie) and finished with garlic butter and rosemary for an impressive holiday appetizer.
Amanda
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour
Total Time 1 hour 55 minutes
Serving Size 10 servings

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small saucepan or microwave-safe bowl
  • Pastry brush
  • Sharp knife or pizza cutter
  • Small oven-safe dish

Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup warm water about 105–110°F (40–43°C)
  • 2 tablespoons olive oil plus more for drizzling
  • 8 ounces low-moisture mozzarella shredded
  • 1/2 cup Parmesan cheese grated
  • 4 ounces cream cheese softened
  • 2 cloves garlic minced (or 1 teaspoon garlic powder)
  • 1 teaspoon Italian seasoning
  • 1/4 cup unsalted butter melted (for garlic butter)
  • 1 teaspoon fresh rosemary finely chopped (for garlic butter)
  • 1 egg
  • 1 tablespoon water (for egg wash)
  • 8 ounces camembert cheese 1 wheel (or brie)
  • 2 sprigs fresh rosemary for the center cheese
  • fresh parsley chopped, for garnish (optional)

Instructions

  • Prep: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Place the wheel of camembert (in a small oven-safe dish, if needed) in the center of the sheet.
  • Make the dough: In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm water and olive oil and mix until a shaggy dough forms. Knead 6–8 minutes by hand (or 4–5 minutes with a mixer) until smooth and elastic.
  • Rise: Lightly oil the bowl, return the dough, cover, and let rise until doubled, about 60 minutes (warm room).
  • Make the cheese filling: In a bowl, combine shredded mozzarella, Parmesan, cream cheese, minced garlic, and Italian seasoning until evenly mixed.
  • Shape the rolls: Punch down the dough and divide into 24–28 equal pieces. Flatten each piece, add about 1 teaspoon cheese filling, pinch to seal, and roll into a smooth ball.
  • Assemble the tree: Arrange the dough balls around the camembert to form a Christmas tree shape (keep them close so they bake together). Tuck 1–2 rosemary sprigs on top of the camembert and drizzle the cheese lightly with olive oil.
  • Garlic butter + egg wash: Stir melted butter with chopped rosemary and brush generously over the rolls. Whisk the egg with 1 tablespoon water and lightly brush over the rolls for shine.
  • Bake: Bake 20–25 minutes, until the rolls are golden brown and the camembert is soft and gooey in the center. If the tops brown too quickly, tent loosely with foil for the last few minutes.
  • Serve: Rest 5 minutes, then garnish with chopped parsley if using. Pull apart the rolls and dip into the melted camembert. Optional: serve with warm marinara or extra garlic butter.

Notes

Make ahead: Assemble the tree up to the baking step, cover tightly, and refrigerate up to 24 hours. Let sit at room temperature 30 minutes before baking.
Freeze: Assemble and freeze (well wrapped) up to 2 months. Thaw overnight in the fridge, then bring to room temperature before baking.
Variations: Swap camembert for brie, or add cheddar/gouda/pepper jack to the filling. If you prefer, use store-bought refrigerated pizza dough in place of homemade dough.

Nutrition

Calories: 407kcal | Protein: 18g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 650mg