Preheat oven to 425°F (218°C).

Divide the pizza dough into 20 dough balls. I like to compare the sizes and make sure they are all around the same size.

Take 1 dough ball and stretch it out to a thin rectangle. See the picture in the blog post for a visual if needed. Take about ½ tablespoon to 1 tablespoon of the vegan mozzarella shreds and place it in the middle. Then wrap the dough up and roll it back up tightly. Repeat the process until all are made. You will most likely have a little leftover vegan cheese which we will save.

Assemble into the tree shape on your pan. Sprinkle the remaining vegan cheese over top. Bake for 15 to 20 minutes or until golden brown.

Meanwhile, melt the vegan butter in the microwave and then add in the garlic powder, parsley, and salt.

Once the bread comes out of the oven brush with the garlic butter. Then add the pomegranate seeds and rosemary around as garnish.

Serve warm immediately and enjoy.