Golden, Cheesy Pull-Apart Bread Christmas Wreath

This cheesy pull-apart bread wreath is a Christmas favorite! Warm, garlicky, and made for sharing, featuring melty cheese and plenty of holiday cheer in every pull.

A Holiday Appetizer That Brings Folks Together

If you’ve ever needed a holiday appetizer that feels festive but doesn’t require hours in the kitchen, this wreath-shaped bread is right on time. Soft pizza dough gets wrapped around melty mozzarella sticks, baked until golden brown, then brushed with warm garlic butter, herbs, and a shower of parmesan cheese. If you’re a cheese fanatic like I am, you’ll love these pillowy dough balls filled with stretchy cheese and all that irresistible garlicky goodness!

This is an appetizer you set down with a little bowl of marinara in the middle, and before you know it, people are pulling off “just one more piece” while they’re standing around talking. I’ve learned to snag myself a piece early because once this hits the table, it doesn’t wait on anybody!

Want more easy party appetizers? Try these Stuffed Pizza Sticks, Puff Pastry Meatball Marinara Bites, and Golden, Crispy Mac and Cheese Balls!

Cheesy Pull Apart Bread Christmas Wreath Ingredients

Ingredients You’ll Need

Refrigerated pizza dough
Mozzarella cheese sticks
Large egg
Butter, melted
Dried parsley flakes
Dried rosemary
Dried basil
Minced garlic
Shredded Parmesan cheese
Marinara sauce
Fresh rosemary
Fresh or dried cranberries

Tips for the Best Pull-Apart Bread

Cut the dough evenly: Try to get your 30 dough pieces as close in size as possible. Even pieces mean even baking, so you don’t end up with some rolls browned too fast while others are still pale.
Seal the dough well: When wrapping the cheese, pinch the seams tightly and place each dough ball seam-side down. This helps keep the cheese from leaking out while baking.
Use a ramekin for the center: Placing a small, greased ramekin in the middle of the pan makes shaping the wreath easy and keeps the center open for the marinara. Don’t skip the spray! It helps the bread release cleanly.
Don’t skip the egg wash: Brushing the dough before baking gives the wreath that golden, bakery-style finish. It also helps the butter and Parmesan stick later.
Brush with butter while hot: As soon as the bread comes out of the oven is the best time to add the herbed butter. The rolls soak it right up, giving you that rich garlic-bread flavor all the way through.

Cheesy Pull Apart Bread Christmas Wreath completed

How to Make Cheesy Pull-Apart Bread Wreath

1. Prepare the Dough

Unroll the pizza dough onto a lightly floured surface. Gently stretch it into a uniform rectangle. Using a pizza cutter, slice the dough into 30 equal pieces (6 rows by 5 rows). Set aside.

2. Add the Cheese

Cut each mozzarella stick into 1-inch pieces. Place one piece of cheese in the center of each dough square. Pull the edges up and pinch them together tightly to form a sealed ball.

3. Shape the Wreath

Spray a ramekin with nonstick spray and place it in the center of your lined pizza pan. Arrange the dough balls around the ramekin, letting them lightly touch to form a wreath shape.

place ramekin in center to form Cheesy Pull Apart Bread Christmas Wreath

4. Brush and Bake

Whisk the egg with 1 tablespoon of water to make an egg wash. Brush each dough ball generously. Bake for 18–20 minutes, until the tops are golden brown.

5. Make the Butter Topping

While the bread finishes baking, stir together the melted butter, parsley, rosemary, basil, and minced garlic.

6. Finish and Serve

As soon as the wreath comes out of the oven, brush it with the herbed butter. Sprinkle Parmesan cheese over the top. Remove the ramekin and fill it with warm marinara sauce. Garnish with rosemary sprigs and cranberries if you like, and serve right away.

Storage & Make-Ahead Tips

This cheesy pull-apart bread stores surprisingly well! Let the bread cool completely, then wrap it tightly in foil or transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, wrap the whole thing loosely in foil and warm it in a 350°F oven for 5–10 minutes, just until heated through. This helps keep the bread soft without drying it out.

If you want to prep ahead for holiday gatherings, you can assemble the wreath completely, cover it tightly, and refrigerate it for up to 12 hours before baking. When you’re ready, let it sit at room temperature for about 15 minutes, brush with egg wash, and bake as directed. I don’t recommend freezing this one; the texture of the pizza dough and melty cheese is best enjoyed fresh.

Frequently Asked Questions

How do I keep the cheese from leaking out?

Make sure each dough ball is pinched tightly closed with no gaps. Place the seam side down when arranging them on the pan.

Can I use fresh herbs instead of dried for the herbed butter?

Yes! Dried herbs are more concentrated because the water content has been removed. My general advice is to substitute 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs. You can definitely play around with the ratios according to your taste and preference. Just make sure to mince your fresh herbs finely so they will distribute evenly when you brush the butter mixture.

Can I use homemade pizza dough instead of refrigerated dough?

Absolutely! Homemade pizza dough works great here. Just make sure it’s soft, rested, and easy to stretch so you can wrap it snugly around the cheese without tearing.

Can I make this into a pull-apart Christmas tree instead of a wreath?

You bet! The dough balls can be arranged in a Christmas tree shape on parchment paper instead of around a ramekin.