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Thirty small mozzarella-filled dough parcels form a pull-apart tree with garlic-herb butter. Count the pieces before shaping so the dough and cheese divide evenly. The center parcels need to be baked through, not merely golden on top.
Cut each of the six sticks into five pieces for thirty total. Piece length depends on the brand; the count matters more than an assumed one-inch length. Divide the thirteen-ounce dough into thirty matching portions.
Ingredient amounts and preparation
- Set out: 13 ounces refrigerated pizza dough
- Set out: 6 mozzarella cheese sticks
- Set out: 1 large egg; 1 tablespoon water
- Set out: 3 tablespoons unsalted butter, melted
- Set out: 1/2 cup grated parmesan cheese, divided
- Set out: 1 tablespoon fresh parsley, finely chopped; 1/2 tablespoon fresh rosemary, finely chopped
- Set out: 1/2 tablespoon fresh basil, finely chopped
- Set out: 1 clove garlic, grated; 1 jar marinara or pesto sauce, for dipping
Cooking sequence and doneness
- Stage 1
- Heat the oven to 400°F and line a baking sheet.
- Stage 2
- Divide pizza dough into thirty even portions. Cut each of six cheese sticks into five pieces.
- Stage 3
- Wrap one piece in each dough portion and seal completely.
- Stage 4
- Arrange seam-side down in rows of one through seven balls. Add the last two as a trunk.
- Stage 5
- Beat the egg with one tablespoon water and brush lightly over the dough.
- Stage 6
- Bake about sixteen to eighteen minutes, continuing until the central dough is baked through. Melt butter and mix with half the Parmesan, garlic and chopped herbs.
- Stage 7
- Brush over the hot baked bread.
- Stage 8
- Sprinkle with the remaining Parmesan. Let settle briefly and serve with the chosen dipping sauce.
Rows of one through seven parcels use twenty-eight pieces. Place the last two below as a trunk. Set seams down and let the balls touch without crushing them together.
How are leaks limited?
Enclose every cheese piece fully and pinch the seams firmly. Keep cheese away from the sealing edges. A torn or thin patch is more likely to leak than an evenly wrapped parcel.
Which Parmesan goes where?
Stir one-quarter cup into the melted butter with garlic and herbs. Sprinkle the remaining quarter cup over the bread after brushing. Keep the egg wash separate from the finishing butter.
How is the center checked?
Start checking at sixteen minutes at 400°F. Carefully separate a central join to look for baked dough without a gummy raw seam. Shield the surface if it colors before the middle is ready.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Old-School Cheese and Onion Pie or Garlic Butter Cheese Bread Roll-Ups. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
USDA’s temperature guidance specifies 165°F when reheating leftovers. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How are cheese sticks divided?
Cut each of the six sticks into five pieces for thirty total. Piece length depends on the brand; the count matters more than an assumed one-inch length.
- How is the tree arranged?
Rows of one through seven parcels use twenty-eight pieces. Place the last two below as a trunk.
- How are leaks limited?
Enclose every cheese piece fully and pinch the seams firmly. Keep cheese away from the sealing edges.
- Which Parmesan goes where?
Stir one-quarter cup into the melted butter with garlic and herbs. Sprinkle the remaining quarter cup over the bread after brushing.
- How is the center checked?
Start checking at sixteen minutes at 400°F. Carefully separate a central join to look for baked dough without a gummy raw seam.