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Monday, February 27, 2012

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
* 1/2 pound brown ground beef or 1/2 pound cooked Italian Sausage
* 8 oz mozzarella cheese, cut into 1/2 inch cubes
* 1 egg white
* shredded Parmesan cheese
*Parsley flakes

Spray counter lightly with non-stick cooking spray or sprinkle counter with flour. Roll loaf or combined dinner rolls into a 12x16 inch rectangle. Carefully place onto greased baking sheet. Cover dough with plastic wrap and let it rest. Cook spaghetti according to package. Drain and let cool slightly. Mix spaghetti sauce and ground beef with the spaghetti. Remove wrap from dough. Place spaghetti mixture lengthwise in a 4-inch strip down the center of dough. Add cubed mozzarella cheese on top of mixture. 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. You can also add garlic powder. Bake at 350 for 30 minutes or until golden brown. Cool slightly and slice to serve.

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