Spicy Pull-Apart Christmas Tree Bread

Active Time: 30 minutes

Servings: 16


Red Pepper Dipping Sauce:

  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 2 ounces parmesan cheese, grated (2/3 cup)
  • 1/3 cup unsalted whole almonds
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes

Tree Bread:

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 1/2 teaspoons garlic powder, divided
  • 6 ounces Buholzer Brothers® Jalapeño Havarti
  • 3 tablespoons butter, cubed and melted
  • Minced fresh parsley 
  • Crushed red pepper flakes


Red Pepper Dipping Sauce:

  1. Place the sauce ingredients in a food processor; cover and process until mixture is smooth. Set aside.

Tree Bread:

  1. Heat oven to 375°F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Unroll pizza crust on a lightly floured cutting board into a rectangle, 9-inches long; sprinkle with 1/2 teaspoon garlic powder. Cut crust widthwise into four strips, each 2 1/4-inches wide. Cut strips lengthwise yielding 16 rectangles.
  3. Cut jalapeño havarti into 16 cubes, about 3/4-inch each. Wrap each rectangle around a pepper jack cube; seal dough around cheese. Roll dough into balls. 
  4. Arrange balls in a tree shape on prepared pan. Bake for 8 minutes. Meanwhile, combine butter and remaining garlic powder. Divide butter mixture in half; brush half of the mixture on rolls. 
  5. Cover with aluminum foil; bake for 10-12 minutes longer or until golden brown. Brush rolls with remaining butter mixture. Sprinkle with parsley and red pepper flakes.
  6. Serve rolls with reserved sauce.

© Dairy Farmers of Wisconsin

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Buholzer Brothers Jalapeño Havarti

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