Pro tip: Hold on! Are you sure you’re ready to start cooking?
Save energy by ensuring you don’t heat your oven too soon.
Preheat the oven to 180°C/350°F.
Spread the pizza dough out on a lightly floured Flexible
Cutting Board, using the Essential Utility Knife, and cut the
dough into 30 squares. Next, slice the mozzarella cheese into 30
bite-sized pieces.
Add a piece of mozzarella to each square of dough and form a
ball, rolling with your hands. Pinch to seal the edges.
Place the dough balls on the Silicone Baking Sheet, top-side
down, into the tree shape as shown (each dough ball should be
touching). Whisk the egg and water together in a Space Saver
Bowl and lightly brush each dough ball with the egg wash using
the Basting Brush.
Bake for 15-20 minutes or until golden brown (Oven Heat
180°C/350°F). While the bread is baking, microwave the butter
within the MicroCook Pitcher 1L until melted (Microwave
Power/Time: 600 Watts/10s).
Chop the herbs with the Herb Chopper and
stir together with half of the Parmesan, cheese and butter.
When the bread is finished baking, brush with the herb butter and
sprinkle the remaining Parmesan over the top. Serve right away
The season is seriously starting to take shape! This easy-to-make, tearapart Cheesy Christmas Bread will sit pretty on your table until it’s time
to be torn apart by eager hands. Made with ingredients you can use
throughout the whole menu and things you already have in your home,
this recipe cleverly turn your stocks into a spread fit for kings and
queens, underpinning the Zero-Waste Tupperware® Club mantra.
Our movement is all about minimizing the impact on the environment at
every bite. Let us show you how we can help you be more eco-friendly
throughout the manic festive season, plus help you to make long-term
habits that boast the bonus of saving you time, energy AND money. Go
on – bake the season a better place! #ZeroWasteTupperwareClub
Pro tip: Anything left over? Store well in the Bread Server. Your
gorgeous creation will stay fresh for days.
Bonus pro tip: Substitute the mozzarella and Parmesan for vegan
cheese, and you can also swap the butter for margarine. Then what
have you got? A sharing snack suitable for vegan and dairy-free diets
too
Who from your table is likely to grab first? Make the enticing wait in the
run-up to the big day full of fun as you continue menu prep with
our Beetroot Carpaccio with Pear and Walnuts starter.
INGREDIENTS
1 refrigerated pizza dough
1 egg
1 tbsp water
200 g mozzarella
30 g butter
60 g finely grated Parmesan
3 tbsp chopped herbs (e.g.
basil, parsley, rosemary –
make use of herbs available in
your current stock)