Ingredients:

  • 2 cans (8 oz / 225g each) refrigerated crescent dough sheets
  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) shredded mozzarella cheese
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried parsley
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • ½ tsp (1g) flaky sea salt

Instructions:

  1. Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, blend the softened cream cheese, shredded mozzarella, and minced garlic until smooth.
  3. Unroll the first crescent dough sheet into a rectangle on the parchment paper and spread the cheese mixture evenly across the surface, leaving a ½ inch border around the edges.
  4. Place the second dough sheet directly on top of the cheese layer.
  5. Using a pizza cutter, slice the dough into strips roughly 1 inch wide, stopping 2 inches before the bottom edge to create a trunk. Cut horizontally into each strip to create small rectangles.
  6. Twist each rectangle 2-3 times and arrange them in a triangular tree shape, layering slightly for a 3D effect.
  7. Whisk the egg and water together and brush the mixture over the entire surface of the bread.
  8. Sprinkle with dried parsley and sea salt.
  9. Bake for 18-22 minutes until the edges are deep mahogany brown and the cheese is bubbling.