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Soft golden breadsticks shaped like Christmas trees hold a creamy spinach filling that tastes rich yet fresh. These festive bites are a simple way to wow your guests and bring a warm touch to any holiday spread.
Last holiday season, I brought these along and they vanished fast. They've since become a beloved hit at our family get-togethers.
What You'll Need
- Sour cream: keeps the mixture cool and adds a smooth tang that balances the cheeses.
- Parmesan cheese: adds a salty, nutty taste—grab fresh if you can for best results.
- Fresh spinach: gives bright green color and a fresh flavor—make sure it's crisp, not wilted.
- One beaten egg: brushed on for a glossy, golden crust after baking.
- Cream cheese: makes the filling creamy and rich—full fat works best.
- Refrigerated breadstick dough: the easy shortcut for soft, flaky breadsticks—best if fresh and soft.
- Minced garlic: adds a warm, fragrant kick—fresh garlic packs the strongest punch.
- Mozzarella cheese: melts nicely to keep the filling gooey and stretchy.
Step-by-Step Instructions
- Mix The Filling:
- Grab a bowl and stir together the spinach, cream cheese, sour cream, Parmesan, mozzarella, and garlic until everything blends into a smooth mix full of flavor.
- Roll And Cut The Dough:
- Heat your oven to 375 degrees F. On a floured surface, roll out the breadstick dough. Cut tree shapes with a cookie cutter or carefully slice them out with a knife for that festive look.
- Stuff And Seal:
- Put a good scoop of the spinach filling in the center of each tree shape. Fold the dough over and pinch the edges tight so none of the filling escapes.
- Brush And Bake:
- Use the beaten egg to paint the tops for a shiny, golden finish. Lay the breadsticks on parchment paper and bake for 15-20 minutes until puffed and golden brown.
- Cool And Enjoy:
- Take them out, let them cool a bit so the filling settles. This way, they’re less messy and taste even better.
Making these breadsticks every holiday brings back cozy moments shared with family. The smell of garlic and melting cheese fills the kitchen while laughter and stories fly. It’s a special tradition that kicks off the season and makes great memories.
Best Ways To Store
Keep leftover breadsticks in a sealed container in the fridge for up to three days. To warm them up, wrap in foil and heat in the oven at 350 degrees F for about 10 minutes to get that crisp outside back. Avoid using the microwave since it’ll make the breadsoft and the filling runny.
Swap It Up
Switch out mozzarella for smoked gouda if you want a subtle smoky note that pairs great with the spinach. You can swap spinach for kale for a heartier bite and earthier taste. For a vegan twist, use plant-based cream cheese and sour cream and skip the egg wash or swap it for a plant milk glaze.
Tasty Side Matches
Pair these with a chilled dry white wine like Sauvignon Blanc to cut through the rich filling. A simple tomato basil soup is a great warm side. Toss together a cranberry and orange salad for a fresh and colorful splash to your meal.
These fun and tasty breadsticks are great for spreading holiday smiles. Whether as a party snack or cozy treat, their creamy spinach center and golden crust capture the festive vibe perfectly.
Frequently Asked Cooking Questions
- → Which cheeses work best here?
A combo of cream cheese, mozzarella, and Parmesan gives a rich, creamy taste. Using good Parmesan really lifts the flavor.
- → How do I keep the filling from oozing out?
Press the dough edges down tightly around the spinach mix and brush the joints with egg wash. This helps keep everything sealed while baking.
- → Can I make these before the party?
You can roll and fill the breadsticks ahead and store them in the fridge for a few hours. Just let them warm up before baking.
- → What's the baking temperature and time?
Bake these at 375°F (190°C) for about 15-20 minutes until they turn golden and cooked through.
- → Are these good for holiday parties?
Definitely. The tree shape and cheesy spinach filling make a fun and tasty holiday snack everyone will enjoy.
- → Can I swap frozen spinach for fresh?
Fresh is best for texture. If you use frozen, make sure it’s fully thawed and squeezed dry so the filling doesn’t get watery.