Braided Spaghetti Bread
Prep Time: 20 min.
Bake Time: 30-35 min.
What’s better than spaghetti and bread? Both put together! Our IT Manager, Scott, baked up this delicious recipe for his family. It has become his wife’s favorite Sunday meal.
1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, 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, beaten
1/4 cup Parmesan cheese
1/4 cup fresh parsley, chopped
1 teaspoon garlic powder (optional)
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12×16-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. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on a large, sprayed baking sheet. Beat the egg (and optional garlic powder) with a fork and use this to coat the dough generously. Sprinkle with Parmesan cheese and parsley.
Bake at 350°F 25-30 minutes or until golden brown. Cover with foil last 10 minutes, if necessary, to prevent over browning. Cool slightly and slice to serve.