Spinach and Artichoke Stuffed Parmesan Challah
This delish challah uses pre-prepared dough (I get it by asking the people behind the bakery counter at Publix) so it is an easy way to be elegant! Be like Bag-Bag and turn it, turn it, and turn it again- because this challah hack can work with countless flavor and ingredient combos!
Instructions
- Take dough out of freezer
- Place on counter to thaw approx 1 hour. Dough will begin to rise.
- Flip assembled dough over, slice a deep pocket to contain ingredients
- Layer spinach, artichokes, cheese, and your favorite herbs.
- Slice or pinch strips of dough from either side of the stuffed pocket, pinch together and fold overlapping layers to seal the 'pocket'.
- Flip challah so that the sealed side is directly on a lightly greased baking sheet. Eggwash and top with cheese as desired.
- Bake at 350F for 30-40 minutes, adding cheese midway for maximum gooeyness.
Notes
