Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper so the bread does not stick. Cut your mozzarella sticks into 1-inch pieces, aiming for about 33 to 35 pieces total. If your pizza dough is cold, let it sit at room temperature for at least 15 minutes to make it easier to stretch and shape.
Divide the pizza dough into small pieces, roughly the size of a golf ball. You should aim for about 33 equal-sized portions to create a full, lush tree shape. Use a knife or a bench scraper to keep the portions consistent so they bake evenly in the oven.
Flatten one piece of dough in the palm of your hand. Place a piece of mozzarella in the center and wrap the dough around it, pinching the seams tightly to ensure no cheese leaks out during baking. Roll it between your palms to create a smooth, round ball. Repeat this process for all the dough pieces.
On the prepared baking sheet, arrange the balls in the shape of a triangle to form the tree. Start with one ball at the top, then two below it, then three, and continue until you reach the base. Use the remaining 2 or 3 balls to form a small rectangular trunk at the bottom center. Ensure the balls are touching but not packed too tightly together.
Whisk the egg with a tablespoon of water and brush the entire surface of the tree lightly with the egg wash. In a small bowl, mix the melted butter, minced garlic, and oregano. Brush half of this garlic butter mixture over the dough. Place the tray in the oven and bake for 15 to 20 minutes, or until the bread is golden brown and the cheese is melted.
Remove the tray from the oven and immediately brush the remaining garlic butter over the hot bread. Sprinkle the freshly grated parmesan cheese and chopped parsley over the top. The parsley adds a beautiful green color that mimics tree needles. Serve warm with a side of marinara sauce for dipping.
