Saturday, April 20, 2013

Braided Spaghetti Bread

I saved this recipe months ago. I had leftover spaghetti noodles, so this was THE recipe to make. Don LOVED it! It was easy to put together. I used shredded cheese since that was what I had on hand. Will make this again soon!

Braided Spaghetti Bread

1 loaf frozen bread dough, thawed

6 oz spaghetti, cooked
1 1/2 cups thick spaghetti sauce
6 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes
Garlic Salt

1. Spray counter lightly with non-stick cooking spray. Roll loaf into 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

2. Cook spaghetti according to package instructions. Drain and let cool slightly. Mix with sauce.

3. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top cheese cubes.

4. 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. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese, parsley, and garlic salt.

5. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.


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