1. Preheat oven to 375°F and position rack in center. Line a large baking sheet with parchment paper.

2. Let refrigerated dough sit at room temperature for 15-20 minutes to soften.

3. Mix melted butter with minced garlic, chopped parsley, rosemary, oregano, red pepper flakes, and salt in a small bowl.

4. If using pizza dough: Roll into 12×16-inch rectangle and cut into 24-30 circles using a 2.5-3 inch biscuit cutter.

5. If using biscuit dough: Separate biscuits and flatten each into 3-inch circles.

6. Mix shredded mozzarella and cheddar cheeses together in a bowl.

7. Brush one side of each dough circle with garlic herb butter mixture, reserving some for later.

8. Place one dough circle at bottom center of baking sheet for tree trunk. Add small pinch of cheese.

9. Stack 2-3 more circles vertically on trunk, adding cheese between layers.

10. Arrange 5-6 circles in a row above the trunk for bottom tree layer, overlapping edges slightly. Add cheese on top.

11. Continue building tree with progressively fewer circles per row (4-5, then 3-4, then 2-3, then 1-2), adding cheese between each row until you form pointed top.

12. Brush entire tree surface with remaining garlic herb butter.

13. Beat egg with 1 tablespoon water and brush egg wash over all exposed dough.

14. Press fresh rosemary sprigs into tree as “garland” and position cherry tomato halves as “ornaments.”

15. Cut yellow bell pepper into star shape and place at tree top.

16. Bake at 375°F for 25-30 minutes until golden brown and cheese is melted and bubbly.

17. If top browns too quickly, tent loosely with aluminum foil for last 10 minutes.

18. Remove from oven and let rest for 5 minutes before serving to allow cheese to set slightly.

19. Serve warm on the baking sheet or transfer to a wooden board.