This Pull-Apart Crescent Roll Christmas Tree is a fun and easy holiday appetizer made with just 5 ingredients. Flaky, buttery crescent rolls are filled with herby cream cheese and baked to perfection. Enjoy with marinara or another dipping sauce of choice.
For a sweeter bread option, consider making our stunning Cinnamon Star Bread – a bit more work, but so impressive!
Easy Crescent Roll Christmas Tree with Cream Cheese
Just how cute is this crescent roll pull apart Christmas tree?! Not only fun, but delicious, as well. My two favorite things. Flaky, buttery crescent rolls are stuffed with an irresistible chive and onion cream cheese and parmesan, then brushed with butter, parsley, and sea salt after baking. And since each piece is made with just half a crescent roll, one Christmas tree serves many.
This recipe is adapted from Pillsbury but I think my version is better, as they just use garlic & herbs Boursin® cheese. Still tasty, for sure, but this variation has so much more flavor. I’ve included suggestions for other flavor options too.
This easy holiday appetizer is made with just 5 main ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Pillsbury crescent rolls – You’ll need 2 cans and then each triangle is cut in half, lengthwise.
- Cream cheese – I use the chive and onion cream cheese for all the flavor. Softened so that it’s easier to work with.
- Parmesan cheese – Freshly grated parmesan is important for flavor and melting.
- Butter – Melted and brushed over the baked rolls.
- Chopped parsley – Adds a nice pop of color.
- Sea salt – Sprinkled on top after baking for extra flavor.
- Marinara sauce – I like to serve these with a side of marinara sauce for dipping.
Here are a few ways you can change up the flavor of this crescent roll appetizer.
- Make it sweet. For a sweet Christmas tree instead of savory, try using Nutella and dusting with powdered sugar.
- Make it for breakfast. Add cooked sausage crumbles and shredded cheddar cheese to the cream cheese mixture.
- Put a spinach dip twist on it. Sprinkle the crescent roll dough with dried spinach and herb mix or blend it with the cream cheese.
- Have a very small crowd? Halve the recipe and make a much smaller tree.
How to Make a Pillsbury Crescent Roll Pull-Apart Christmas Tree
This crescent Christmas tree is surprisingly easy to prepare, considering how fantastic it looks.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare the crescent rolls. Unroll the crescent rolls on a lightly dusted workspace. Separate them along the perforated lines and cut each triangle in half lengthwise.
- Fill and roll the crescent rolls. Place a teaspoon of the cream cheese on the wide end of the triangle, then sprinkle with parmesan. Roll and repeat with the remaining ingredients.
- Shape the Christmas tree. Place the rolled crescent rolls on a baking sheet lined with parchment paper in the shape of a Christmas tree, starting with the tree trunk.
- Bake. Bake at 375F for 22 minutes, until golden brown. Remove from the oven, brush with butter and sprinkle with sea salt and parsley. Serve hot with marinara sauce, if desired.
Tips for Success
Here are a few helpful tips for making this crescent roll Christmas tree.
- Don’t overfill the crescent rolls. Some of the triangles will be bigger than others. Just use enough cream cheese to fit the triangle. Be sure not to overfill or you might run out of cream cheese.
- No need to squeeze the rolls together too much. As long as they are touching they will bake together in the oven.
- Keep the crescent rolls chilled until using. Crescent dough is much easier to work with when it’s cold, so keep your cans of crescent rolls in the fridge until you’re ready to unroll them.
Video: Pull Apart Christmas Tree Crescent Rolls
I like to serve this cheesy Christmas tree appetizer on a platter with a side of marinara sauce for dipping. To transfer to a platter, lift the whole thing up (including the parchment paper) and place it on the serving platter. Use a large, flat spatula to carefully slide underneath the tree off of the parchment and onto the platter.
- Make in advance. You can prepare this Christmas appetizer earlier in the day before needing to serve it. Assemble as directed, cover, and refrigerate. Then just pop in the oven and bake when you’re ready. Perfect for getting some party prep out of the way and still having a freshly baked snack.
- Storing leftovers. Leftovers can be stored in the fridge for 2-3 days, in an airtight container. You can easily grab a few pieces from the fridge to reheat or pop the whole tray in the oven just until warmed through (consider tenting with foil, so the rolls don’t over-brown.)
- To freeze. You can also freeze leftovers for up to a month. Just keep in a freezer-safe container. Thaw in the fridge, then reheat as directed above.
More Easy Christmas Appetizers:
- Caprese Skewers
- Jam Brie Phyllo Bites
- French Quarter Cheese Spread
- Sugared Prosecco Grapes
- Sugared Cranberries
- Crustless Crab Quiche
Crescent Roll Christmas Tree
- 2 cans (8 ounces each) refrigerated Pillsbury crescent rolls
- 8 ounces chive and onion cream cheese , softened
- 1/2 cup freshly grated Parmesan cheese
- 1 & 1/2 tablespoons butter , melted
- 2 tablespoons chopped fresh parsley
- flakey sea salt , for finishing
- marinara sauce , for serving/dipping
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
- Very lightly dust a clean work surface with flour. Unroll all of the crescent rolls and separate them along the perforated lines. Using a lightly buttered pizza cutter (or knife) cut each triangle in half lengthwise, so you end up with 32 pieces.
- Place about 1 teaspoon of cream cheese on the wider end of a triangle, then sprinkle with a little Parmesan. Roll it up and repeat with remaining ingredients. Place on the baking sheet next to each other in the shape of a Christmas tree (start with trunk and working up to top – see photos for reference.)
- Transfer to the oven and bake for about 22 minutes, until golden brown.
- Remove from the oven, lightly brush with butter and sprinkle with the sea salt and parsley.