Braided Spaghetti Bread

Delicious way to make an all-in-one meal. Spaghetti? Good! Garlic Bread? Good? Together? Good!!! I went ahead and made a normal size batch of spaghetti because I was having a hard time figuring out how much to make. Since I was going to have leftover sauce anyway, I might as well have extra noodles to go with it. It made enough for two loaves, if I'd thawed out another loaf of dough. If you have a large family, you might want to make two anyways. I also mixed in a couple vegetable purees (cauliflower and carrots, or you could do sweet potato or squash) into the sauce.

Printable Recipe

Braided Spaghetti Bread
from Rhodes Bake-N-Serv Blog

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temp. (2 to 3 hours)                

6 oz spaghetti, cooked 

1 cup thick spaghetti sauce (I add ground beef to mine)

8 oz mozzarella cheese, cut into 1/2 –inch cubes      

1 egg white
Parmesan cheese
Parsley flakes
Garlic Powder

Preheat oven to 350.

Roll loaf or combined dinner rolls into a 12x16-inch rectangle on a Silpat or parchment paper. Cover with plastic wrap and let rest for 10-15 minutes.

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

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

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding the strips on one end toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Transfer bread to baking sheet. Brush with egg white and sprinkle with Parmesan cheese, parsley, and garlic powder.

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

Makes 9 slices

Serve with: Salad