In a small bowl, combine the melted butter and seasoning packet.

In a medium bowl, use a spoon or a flexible spatula to mix together the bread mix, water, yeast, and 2 tablespoons (about 30g) of the seasoned butter. The dough will look a little dry at first but will become soft and somewhat cohesive as you stir.

Transfer the dough to a lightly floured work surface and knead until it becomes smooth and somewhat bouncy, about 1 minute.

Pat the dough into a rectangle about 7" x 6". Use a bench knife or sharp knife to cut it into 5 rows and 6 columns to make 30 pieces (about 23g each).

Working with one piece at a time and keeping the rest covered, shape each piece into a ball and arrange, ¼" apart, in a tree formation on a parchment-lined baking sheet.

Cover the baking sheet and let the dough rise for about 30 minutes, until slightly puffy.

Meanwhile, preheat the oven to 375°F with a rack in the center.

Uncover the rolls, brush generously with about half of the remaining seasoned butter, then re-cover and let rise for an additional 15 to 30 minutes.

Brush the dough once more with seasoned butter, then top evenly with the mozzarella.

Bake for 20 to 25 minutes, until the cheese is bubbly and the rolls are golden brown.

Remove the bread from the oven and brush it with any remaining seasoned butter; sprinkle with red pepper flakes and/or Parmesan.

Serve the Christmas tree pull-apart bread warm with pizza sauce dolloped over or served on the side for dipping.