For the Filling:
- 8 oz Cream Cheese
- 16 oz Mozzarella, shredded
- 1 tsp sea Salt
- 11 tsp Pepper
For the Topping:
- 3 Tbsp oil (olive or avocado)
- 3 Tbsp melted butter
- 2 included topping packets
- 3 Tbsp dried parsley, divided
- 1-2 tsp sea salt
For the Marinara Dipping Sauce:
- 1 container Pomi chopped tomatoes
- 2 Tbsp Mutti Tomato Paste
- 1 tsp onion powder
- 1 tsp garlic granules
- 1 Tbsp shallots
- 1/2 tsp thyme
- 1 tsp Italian Seasoning
- 1/2 tsp fish sauce
1. Prepare 1 baking sheet with parchment paper, lightly oil a 12-cup bundt pan.
2. Combine the bread mix and yeast packets in the bowl of a stand mixer and stir, then place on stand mixer and attach the dough hook. Turn on to low and slowly add in the oil and 115°F water. Follow directions on box for mixing time. Once the dough comes together, transfer to a lightly oiled bowl, cover with a towel and leave in a warm place for about 40-50 minutes or until about doubled in size. I use my oven at 90°F proofing mode. You can also turn on the oven to 200°F for 10 minutes, then turn off before placing dough inside to rise.
3. While the bread is rising make the filling. Combine the cheeses salt and pepper in a bowl, mixing with hands to combine, then keep chilled until ready to use.
How to make the marinara dipping sauce:
1. Make sauce while the bread is rising.
2. Combine all the sauce ingredients in a medium sauce pan and bring to a simmer. Keep on a low simmer, stirring occasionally. This can stay on a low simmer until ready to use. This also can be made a few days ahead of time and reheated in a pan on the stove right before serving.
How to make the topping:
1. Combine the oil, butter and one tablespoon of dried parsley with the topping packets and mix well. Set aside.
How to fill and bake the rolls:
1. Remove dough from oven if used to proof the dough and preheat oven to 375°F.
2. Separate the dough into two halves, keeping one covered. Make the Christmas Tree Rolls First.
3. Roll one of the dough halves out to about 10″x15″ and cut into 32 squares. Any excess dough can go into the bowl with the remaining half. Place 1 heaping teaspoon of the cheese mixture in the middle of a square, fold up the edges, then roll into a ball. Place seam side down on the parchment. Repeat with two more squares and place those under the first one continuing with all the dough squares with 1 more in each subsequent row until the last row has 7 dough balls.
4. Make 4 more for the base of the tree.
5. Lightly brush the rolls with the tablespoon of olive oil and let rise while you make the remaining dough for the roll wreath.
6. Roll the other half of the dough out and cut into squares, and repeat with the filling and rolling like with the tree and place evenly around the bundt pan. The number of dough balls doesn’t matter for the wreath. Try to keep them uniform in size.
7. Once they are all in the pan, brush about half of the topping mixture evenly over the top and cover. Let rise while the Christmas tree rolls are baking.
8. Place the pan of Christmas tree rolls in the oven and bake for 20 minutes. Carefully open the oven door and brush on 1/2 of the remaining topping mixture then bake another 5-10 minutes.
9. Remove from oven and brush with remaining topping mixture, saving 1 tablespoon or so for the wreath, then sprinkle with salt and parsley. Keep warm until ready to serve. Can be popped back in the oven for another 5 minutes to heat back up.
10. Bake the wreath next for 30 minutes. Let cool for 5 minutes, then invert on a baking sheet and invert again on a serving plate. Brush lightly with the remaining tablespoon of topping and sprinkle with salt an parsley. Serve Christmas tree rolls and wreath rolls with the warm marinara dipping sauce.