Go Back

Pull-Apart Cheese And Onion Christmas Tree

This festive Pull-Apart Cheese And Onion Christmas Tree combines soft bread with savory cheese and cocktail onions, making it perfect for holiday gatherings and a delightful treat for guests.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 3 cups plain flour This forms the base of the dough.
  • 2 teaspoons dry instant yeast Use active dry yeast if preferred.
  • 3 teaspoons sugar Helps to activate the yeast.
  • 2 teaspoons salt Enhances flavor.
  • 1 cup lukewarm water Should be around 110°F to activate yeast.
  • 2 tablespoons olive oil Adds moisture to the dough.
  • 60 g butter, melted Used for brushing on the dough.
  • 1.5 tablespoons garlic salt Adds flavor to the filling.
For the filling
  • 2.5 cups grated mozzarella Melts beautifully for the filling.
  • 1/3 cup grated parmesan Additional flavor and texture.
  • 150 g jar Rosella White Cocktail Onions, drained Add savory flavor.
  • 150 g jar Rosella Green Cocktail Onions, drained For added color and flavor.
  • 150 g jar Rosella Cocktail Red Onions, drained For variety and taste.

Method
 

Preparation
  1. In a large mixing bowl, combine the plain flour, dry instant yeast, sugar, and salt.
  2. Gradually add the lukewarm water and olive oil, stirring until a soft dough forms.
  3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
  4. Place the dough back in the bowl, cover, and let it rise for about 30 minutes.
Filling Preparation
  1. Melt the butter and mix with garlic salt in a small bowl.
  2. Preheat your oven to 200 degrees Celsius (or 180 degrees for fan-forced ovens).
Assembly
  1. Roll out the dough into a rectangle measuring approximately 40cm x 30cm.
  2. Brush the dough with the melted butter mixture.
  3. Sprinkle mozzarella and parmesan evenly over the dough.
  4. Coarsely chop 1/3 cup of drained white cocktail onions and scatter them on top.
  5. Slice green and red cocktail onions in half and sprinkle them over the cheese.
  6. Roll the dough tightly from one long edge to form a log, then slice into 16 equal scrolls.
  7. Arrange 15 scrolls in a triangle on the prepared baking tray, with the last scroll as the trunk.
Baking
  1. Bake in the preheated oven for 30-35 minutes until golden brown.
  2. Brush the baked bread with remaining melted butter while hot, and serve warm.

Notes

Serve with small plates and toothpicks for easy sharing. Garnishing with fresh herbs enhances presentation.