Heat your oven to 350°F and line a large baking sheet with a sheet of parchment paper. A steady, moderate oven temperature allows the thick center trunk to cook through without charring the narrow pastry tips.

Combine the wrung-dry spinach, softened cream cheese, minced garlic, salt, onion powder, chili powder, black pepper, Italian seasoning, grated Parmesan, and shredded mozzarella in a mixing bowl until thoroughly blended. The filling should form a stiff, spreadable paste with the cheeses evenly suspended throughout the dark green spinach base.

Unroll the pizza dough onto a sheet of parchment paper into a rectangle, then cut diagonally from the top center down to each bottom corner to form one tall center triangle and two outer right-angle triangles. Using a sharp wheel cutter leaves clean, uncompressed edges that separate cleanly during transfer.

Transfer the two smaller triangles to a fresh parchment sheet and butt their straight long edges together to form a second matching tree triangle, pressing the center seam firmly with your fingertips. This pieced-together triangle becomes the sturdy foundation layer that supports the weight of the filling.

Spread the creamy spinach mixture across the seamed dough base, leaving a narrow border around the edges, then flip the seamless triangle directly on top to cover the dip. The smooth top layer encases the cheese filling completely and presents a clean, uninterrupted surface for decorative cutting.

Score a one-inch vertical trunk down the center as a stopping guide, then slice horizontal strips one inch apart out toward the edges on both sides. Evenly spaced cuts keep both sides symmetrical so each branch bakes at an identical rate.

Gently lift each pastry strip and twist it upwards toward the top of the tree, giving shorter top strips a half-twist and longer bottom strips two to three full turns. Twisting exposes the layered ribbons of green spinach and white cheese while locking the dough into spiral shapes.

Bake at 350°F for 30 to 35 minutes until the pastry turns deep golden brown and the underside feels completely firm and set. A golden crust and gently bubbling cheese indicate that the dough in the center trunk has fully baked through.

Melt the butter, stir in the garlic salt and Italian seasoning, and brush the warm glaze generously across the hot breadsticks right before serving. The hot crust absorbs the seasoned butter instantly, creating a glossy finish and an aromatic garlicky aroma.