Preheat the oven to 425°F. Line the baking pan with parchment paper.
In a large bowl, whisk together the flour, Fleischmann’s® RapidRise® Instant Yeast, sugar and salt.
Add the warm water and corn oil and mix together until well combined.
On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.
Cut the mozzarella sticks into 1″ pieces and set it aside.
On a floured surface, form the dough into a soft ball and divide into two.
Roll the dough into a long rectangle and cut into 2″ squares. You will need 22 total.
Take a piece of mozzarella cheese and wrap it with the cut dough. Form it into a ball and place it seam side down on the lined baking sheet. Repeat with the remaining dough and cheese pieces to form a tree shape.
In a small bowl, beat together the egg and water to make an egg wash.
Use the pastry brush to cover the dough with the egg wash.
Bake until crust is golden brown, 18–20 minutes.
In a medium bowl, mix together the melted butter, garlic powder and rosemary until well combined.
While warm, brush the topping generously on top of the pizza balls.
Sprinkle with parmesan, basil, parsley and red pepper flakes.