Quick and easy halva pecan babka (2 ways)

I rarely make yeast doughs and love any hacks to make desserts that are quick and easy, but look elegant! I tried both methods and they worked well. The texture of the dough was obviously different, but both results were delicious.

1 whole challah dough or 1 pizza dough, defrosted (~20 oz)
1.5 cups crumbled halva
3 tbsp brown sugar
3 tsp vanilla
2 tsp cinnamon
3/4 cup chopped pecans
2 tsp silan

Preheat oven to 350°F.
Roll out dough thinly to form a large rectangle. (It is much easier to roll out the pizza dough, the challah dough is much more challenging)
Mix together halva, brown sugar, vanilla, cinnamon and pecans. .
Thank you to @naomi_tgis for teaching me how to do this. Spread over rectangle. Roll up so it’s long and thin (as opposed to short and thick). Slice down the middle to form 2 even skinnier ropes and twist them together.
Brush exposed dough with silan.
Bake for about 30 minutes.

I preferred challah dough but the pizza dough was much easier to work with.

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