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Cheesy pull-apart Christmas tree

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  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

This spectacular cheesy pull-apart Christmas tree is sp quick and easy – get the kids involved to help out.

  • Serves10
  • Cook time20 minutes
  • Prep time30 minutes, + resting & 1 hour standing time
Cheesy pull-apart Christmas tree

Ingredients

  • 2 tsp (7g/1 sachet) instant dried yeast
  • 2 tsp caster sugar
  • 3 cups (450g) plain flour
  • 1 tsp salt
  • 1 tbs olive oil
  • 500g fresh mozzarella, drained
  • 1 free-range egg, whisked
  • 1/4 cup (20g) finely grated parmesan
  • 75g butter, melted
  • 2 garlic cloves, crushed
  • 1/4 cup finely chopped fresh herbs (such as rosemary, basil leaves or flat-leaf parsley)
  • Warmed tomato pasta sauce, to serve

Nutritional information

Per Serve: Energy: 1827kJ/437 Cals (21%), Protein: 20g (40%), Fat: 22g (31%), Sat Fat: 11g (46%), Carb: 41g (13%), Sugar: 0.5g (1%), Dietary Fibre 2g (7%), Sodium: 496mg (25%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the yeast, sugar and 320ml warm water in the bowl of an electric mixer fitted with a dough hook. Set aside for 5 mins or until the mixture is frothy. Add the flour, salt and oil. Beat on low speed for 5 mins or until dough is smooth and elastic. Transfer to an oiled bowl, turning to coat. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.

  2. Step 2

    Preheat oven to 220°C. Cut the mozzarella into 30 pieces. Line a large baking tray with baking paper. Turn dough out onto a lightly floured surface. Roll out the dough to a 45cm x 20cm rectangle. Cut into 30 portions.

  3. Step 3

    Wrap 1 dough portion around 1 mozzarella piece, pinching tightly to enclose. Roll into a smooth ball. Repeat with remaining dough and mozzarella. Arrange balls in rows, seam-side down, on the lined tray to form a tree shape, allowing a little room for spreading. Brush lightly with the egg. Bake for 18-20 mins or until golden brown.

  4. Step 4

    Meanwhile, combine two-thirds of the parmesan with the butter, garlic and herbs in a small bowl. Season.

  5. Step 5

    Brush warm rolls with the parmesan mixture. Sprinkle with the remaining parmesan. Serve with the tomato sauce.

Recipe tip

COOK. STORE. SAVE.
Use it up
: Leftover yeast will come in handy for other kid-friendly recipes, like our delicious Crumpets.

Save waste: Not only fun, tasty and easy for kids to make, this recipe uses pantry and fridge staples you may already have, like eggs, butter, flour, garlic and pasta sauce. Do a quick check before you shop.

Cheesy pull-apart Christmas tree

Cheesy pull-apart Christmas tree
  • Serves10
  • Cook time20 minutes
  • Prep time30 minutes, + resting & 1 hour standing time
Ingredients
  • 2 tsp (7g/1 sachet) instant dried yeast
  • 2 tsp caster sugar
  • 3 cups (450g) plain flour
  • 1 tsp salt
  • 1 tbs olive oil
  • 500g fresh mozzarella, drained
  • 1 free-range egg, whisked
  • 1/4 cup (20g) finely grated parmesan
  • 75g butter, melted
  • 2 garlic cloves, crushed
  • 1/4 cup finely chopped fresh herbs (such as rosemary, basil leaves or flat-leaf parsley)
  • Warmed tomato pasta sauce, to serve
    Description

    This spectacular cheesy pull-apart Christmas tree is sp quick and easy – get the kids involved to help out.

    Method
    1. Step 1

      Combine the yeast, sugar and 320ml warm water in the bowl of an electric mixer fitted with a dough hook. Set aside for 5 mins or until the mixture is frothy. Add the flour, salt and oil. Beat on low speed for 5 mins or until dough is smooth and elastic. Transfer to an oiled bowl, turning to coat. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.

    2. Step 2

      Preheat oven to 220°C. Cut the mozzarella into 30 pieces. Line a large baking tray with baking paper. Turn dough out onto a lightly floured surface. Roll out the dough to a 45cm x 20cm rectangle. Cut into 30 portions.

    3. Step 3

      Wrap 1 dough portion around 1 mozzarella piece, pinching tightly to enclose. Roll into a smooth ball. Repeat with remaining dough and mozzarella. Arrange balls in rows, seam-side down, on the lined tray to form a tree shape, allowing a little room for spreading. Brush lightly with the egg. Bake for 18-20 mins or until golden brown.

    4. Step 4

      Meanwhile, combine two-thirds of the parmesan with the butter, garlic and herbs in a small bowl. Season.

    5. Step 5

      Brush warm rolls with the parmesan mixture. Sprinkle with the remaining parmesan. Serve with the tomato sauce.