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Easy Pesto Pull-Apart Christmas Tree: Best Holiday Appetizer

pesto pull-apart Christmas tree - featured image
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A light and festive pull-apart Christmas tree made with flaky biscuit pieces coated in herbaceous pesto and melty cheese. Perfect for holiday parties, this easy appetizer comes together in under 30 minutes and is a crowd-pleaser that won’t weigh you down.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated biscuit dough (e.g., Pillsbury Grands)
  • 3/4 cup prepared pesto (refrigerated preferred, e.g., Buitoni or homemade)
  • 1 cup part-skim mozzarella pearls, halved
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • Fresh basil leaves, for garnish (optional)
  • Cherry tomatoes or red bell pepper strips, for decoration
  • 1/2 cup Greek yogurt (plain, full-fat or 2%)
  • 2 tablespoons pesto (for dipping sauce)
  • 1 tablespoon lemon juice (fresh squeezed)
  • Pinch of salt and black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet or pizza pan with parchment paper.
  2. Open both cans of refrigerated biscuit dough. Separate each biscuit and cut it into quarters using a sharp knife or pizza cutter. You should end up with about 64 small pieces.
  3. Place all the biscuit quarters in a large bowl. Add the 3/4 cup of pesto and toss gently until every piece is well coated.
  4. Sprinkle the halved mozzarella pearls and grated Parmesan over the pesto-coated dough pieces. Toss again to distribute the cheese evenly.
  5. Arrange the coated dough pieces on the prepared baking sheet in the shape of a Christmas tree. Start with a single piece at the top for the tip, then work your way down in rows, adding more pieces as you go. Each row should be slightly wider than the one above it. Leave small gaps between pieces. For the trunk, place a few pieces in a vertical line at the bottom center.
  6. In a small bowl, beat the egg with a tablespoon of water. Using a pastry brush, gently brush the tops of the dough pieces with the egg wash.
  7. Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the biscuits are puffed and golden brown and the cheese is bubbly. Rotate the pan halfway through if your oven has hot spots.
  8. While the tree bakes, make the dipping sauce: In a small bowl, combine the Greek yogurt, 2 tablespoons of pesto, lemon juice, and a pinch of salt and pepper. Stir until smooth and well combined. Set aside at room temperature.
  9. Let the tree cool on the baking sheet for about 5 minutes. Transfer the tree to a serving platter using a large spatula. Decorate with fresh basil leaves and place cherry tomato halves or red pepper strips between the biscuit pieces to look like ornaments.
  10. Serve warm with the dipping sauce in a small bowl at the base of the tree.

Notes

The dough pieces will spread and connect as they bake, so don’t worry if your tree looks sparse before it goes in the oven. For best results, serve fresh from the oven. To prep ahead, assemble the tree on the baking sheet and refrigerate for up to 2 hours before baking. For a gluten-free version, use gluten-free biscuit dough. For a dairy-free option, swap mozzarella with plant-based shred and use nutritional yeast instead of Parmesan.

Nutrition

Keywords: pesto pull-apart Christmas tree, holiday appetizer, easy appetizer, pull-apart bread, Christmas tree appetizer, pesto recipe, vegetarian appetizer

Find it online: https://perkypan.com/easy-pesto-pull-apart-christmas-tree-best-holiday-appetizer/