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We love new, fun & festive recipes – something a little quirky that will make people smile (both while cooking and eating!). This year, our Christmas Tree Pull-Apart Bread with Pesto is spreading all the joy.
INGREDIENTS
- 125g cream cheese, room temperature
- 1 heaped tablespoon sundried tomato pesto
- 500g ready-made bread dough (available at most bakery counters in supermarkets)
- 2 tablespoons butter, melted
- fresh parsley, finely chopped, to serve
For the dipping sauce (choose one):
- Option 1: 2 tablespoons sundried tomato pesto, thinned with a splash of boiling water and a drizzle of olive oil.
- Option 2: 1 jar of fresh tomato sauce, gently warmed (add a pinch of chilli flakes if you like heat)
METHOD
- Combine the cream cheese with sundried tomato pesto.
- Pinch off equal-sized dough balls, about golf-ball size.
- On a floured surface, flatten each ball into a disc. Place a disc into the palm of your hand or on the counter and scoop the cream cheese filling into the dough. Pinch to seal.
- Line a large baking sheet with baking paper and arrange the filled dough balls in a Christmas tree shape. We started with two balls as the base, then a row of six side-by-side, followed by a row of five side-by-side, and so on.
- Bake at 180°C for 20 to 25 minutes until golden brown.
- When cooked, remove from the oven, brush the tops with melted butter, sprinkle with parsley, and serve with your choice of dipping sauce.