Christmas Tree Appetizer
This easy and fun Christmas Tree Appetizer is perfect to bring smiles to everyone’s face. Each tiny crescent roll is stuffed with Boursin cheese and Parmesan, making them a delicious roll to dunk in marinara sauce. You will see this disappear quickly.
Also, try our super-easy Baked Brie Recipe with our Crostini Recipe for another simple appetizer.
This cute appetizer would be perfect for decorating the tree. You can stop to dunk and munch, and the tree makes you feel festive and in the mood.
Why I Love This Recipe
- Festive for the holidays
- Easy to make
- Delicious offering
- Only a few ingredients
- I loved crescent rolls forever
Helpful Items for This Recipe
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2 Pieces Large Cookie Sheet No Edges, Nonstick Insulated Baking Pan, 16″ X 14″
360 Count 12″x 16″ Heavy Duty Parchment Paper Sheets for Baking
Ingredients for Christmas Tree Appetizer
Super simple ingredients to cut down on the time and effort for this recipe.
Recipe Ingredients
Refrigerated crescent dough – Time-honored crescent rolls are so easy to use. Everyone is still afraid of the pop when opening, though, LOL.
Boursin cheese – I used garlic and fine herbs, but they have other flavors that you can choose from. Do not overfill them as they will look messy and ooze out.
Fresh-grated Parmigiano cheese – You add a little inside the roll and for garnish on top.
Butter, melted – This is used for brushing the crescent rolls with.
Fresh chopped parsley – This is for the topping, but is optional; you could also sprinkle with pomegranate seeds too.
Marinara sauce for dipping – This can be homemade or store-bought.
Create the Tree Shape
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper or a silicone mat. Use a baking sheet with no sides if you are afraid of having to go over the edge, or you can turn your sheet upside down.
Unroll the crescent dough and separate into triangles. Cut each triangle in half, lengthwise.
Put 1 teaspoon of Boursin cheese on the wider part of the triangle.
Add a pinch of Parmigiano, ⅛ teaspoon, and roll the crescent from the wider part to the tip.
Once all the crescents have been rolled, organize them on the cookie sheet.
Place 4 horizontally at the bottom of the parchment paper.
Then build your tree, starting with a line of 7 crescents placed vertically.
Then, each successive line will be 6, 5, 4, 3, 2, and finally the top one.
Getting Ready for the Oven
Brush the Christmas tree with butter.
Bake in the preheated oven for 20-22 minutes, or until the dough is golden brown.
Cool in the pan for 4-5 minutes.
Transfer to a large tray or cutting board.
Add some fresh chopped parsley and additional Parmigiano to create a snow effect.
Serve and enjoy with marinara sauce or your favorite dipping sauce.
Little Chef’s Secrets
FAQS
- Lining the cookie sheet with parchment paper or a silicone mat will make it easier to move the Christmas tree once it is done cooking. The parchment paper was much easier.
- Don’t overfill the rolls with Boursin; a teaspoon is enough to keep them sealed and neat.
- For the prettiest “tree,” start from the bottom and work your way up, slightly overlapping rolls for structure.
- I brush melted butter on the tree before baking. You could also brush with egg white.
- Although this recipe is best served warm, directly from the oven, you can make it ahead of time and rewarm it in the oven for 2-3 minutes right before serving.
- You can roll the crescents ahead of time and keep them covered in the refrigerator until you are ready to bake them, no more than 4 hours.
- Store the leftovers in an airtight container for up to 2 days.
Variations
- Once the tree is baked, sprinkle some fresh cut herbs: rosemary, thyme
- Instead of Parmigiano, you can use finely grated Mozzarella or Gruyere.
If you want to make them spicier, add a sprinkle of red pepper flakes, dice some jalapenos, or a drizzle of hot honey before serving.
Christmas Tree Appetizer Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper or a silicone mat.
- Unroll the crescent dough and separate into triangles. Cut each triangle in half, lengthwise.
- Put 1 teaspoon of Boursin cheese on the wider part of the triangle.
- Add a pinch of Parmigiano, ⅛ teaspoon, and roll the crescent from the wider part to the tip.
- Once all the crescents have been rolled, organize them on the cookie sheet.
- Place 4 horizontally at the bottom of the parchment paper.
- Then build your tree, starting with a line of 7 crescents placed vertically.
- Then, each successive line will be 6, 5, 4, 3, 2, and finally the top one.
- Brush the Christmas tree with butter.
- Bake in the preheated oven for 20-22 minutes, or until the dough is golden brown.
- Cool in the pan for 4-5 minutes.
- Transfer to a large tray or cutting board.
- Add some fresh chopped parsley and additional Parmigiano to create a snow effect.
- Serve and enjoy with marinara sauce or your favorite dipping sauce.
