1 pound refrigerated pizza dough, at room temperature
8 ounces mozzarella cheese pearls or low moisture mozzarella cubes
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1 teaspoon dried parsley
2 tablespoons grated parmesan cheese
1 cup marinara sauce, for serving
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. This will prevent the bread from sticking and make the cleanup process much easier once the cheese starts bubbling. Take your pizza dough out of the refrigerator and let it sit for about 15 minutes so it becomes easier to stretch and handle.
Divide your pizza dough into approximately 33 small, equal sized pieces. Take one piece of dough and flatten it into a small circle in the palm of your hand. Place one mozzarella pearl or cheese cube in the center, then pull the edges of the dough up and around the cheese, pinching tightly to seal it into a ball.
Arrange the stuffed dough balls on the prepared baking sheet in a triangle shape to create the tree. Start with one ball at the top, then a row of two below it, then three, then four, and so on until you have used 28 balls. Use the remaining dough balls to create a small rectangular trunk at the bottom center of the triangle.
Brush the entire surface of the dough balls with the beaten egg wash, which will help the bread achieve a beautiful golden brown color. Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the dough is puffed up and the edges are lightly browned.
While the bread is baking, whisk together the melted butter, garlic powder, and dried parsley in a small bowl. As soon as the bread comes out of the oven, brush the garlic butter mixture generously over the warm rolls and sprinkle with grated parmesan cheese. Serve immediately with a side of warm marinara sauce for dipping.
