August 17, 2011

Spaghetti Bread

*Recipe and Photo from Rhodes


1 Loaf Rhodes Bread Dough thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes


Spray a baking sheet with non-stick cooking spray.
Roll loaf into a 12x16-inch rectangle.
Cover with plastic wrap and let rest 10-15 minutes.
Cook spaghetti according to package instructions.
Drain and let cool slightly.
Remove wrap from dough.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes.
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling.
Then braid strips left over right, right over left.
Finish by pulling last strip over and tucking under braid.
Brush with egg white and sprinkle with Parmesan cheese and parsley.
Bake at 350°F 30-35 minutes or until golden brown.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 8
Madee: 8
Destrie: good

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