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Pesto Stuffed Challah

Pesto Challah

Use your favorite challah dough recipe and make at least one loaf a little different by stuffing it with pesto. If you want to get even crazier go ahead and add sun-dried tomatoes and/or roasted garlic. 

  • Duration
  • Cook Time
  • Prep Time
  • 2 loavesServings



Line a baking sheet with parchment.

  1. Divide challah dough into 2 equal parts for 2 separate loaves. Divide each part into 3 equal pieces and roll them into long ropes using evoo to prevent sticking.
  2. On a lightly floured surface, flatten each rope with a rolling pin. Spread pesto in an even layer over the dough leaving space near the edges. Roll up the dough onto itself until it is back in a rope.
  3. Braid each set of 3 stuffed ropes together. Transfer to prepared baking sheet. Cover and allow to rise for 1 hour.
  4. Preheat oven to 350°F brush challah with egg wash and bake 35-40 minutes or until the surface is golden brown.