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Sunday, February 19, 2012

Braided Spaghetti Bread

I LOVE this recipe!  This recipe came from a teaching friend of mine!  She is addicted to trying lots and lots of Pinterest recipes. (Which is good for all of us at school…she tries them and then she gives us the low down on how they actually turned out!)   I am sure that is where this one originally came from.  You can check her out over at Cooking With The Clouds.  She writes about her adventures in the kitchen! (This recipe and very detailed directions can also be found here.

This picture does not even begin to describe how great this meal is!  I am really not a spaghetti girl!  But add the bread and all of the cheesy goodness and YUM!  Need I say more?


Braided Spaghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white (I used butter on top of mine instead of the egg whites.)
Parmesan cheese
Parsley flakes

Lay out dough several hours before you plan on rolling out your dough.  The dough is frozen and needs to thaw out.

Spray table or place dough on parchment paper.  Roll out dough until you get a 12x16 inch rectangle.

Let dough set for about 10 minutes.

Cook spaghetti, drain and let cool.

Mix in your spaghetti sauce. (add meat if desired)

Unwrap dough.

When the spaghetti has cooled off, place the spaghetti lengthwise down the center of the bread.

Place mozzarella cubes on top of the spaghetti.

You will now cut 1 1/2 inch strips down both sides of the bread.  You will then criss-cross the sides, alternating one over the other to make a braid.  (left over right, right over left)  Tuck the ends in.

You can use the egg wash or butter on top of the bread.  Sprinkle with parsley flakes and parmesan cheese.

Bake 350 for 30-35 minutes or until brown.

Slice and serve! 

I would LOVE to know if you try this recipe!

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