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You will need:
- 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature (you can substitute for another brand)
- 6 oz spaghetti, cooked
- 1 cup thick spaghetti sauce
- 8 oz mozzarella cheese, cut into 1/2 –inch cubes
- 1 egg white
- Parmesan cheese
- Parsley flakes
1.Spray counter lightly with non-stick
cooking spray (or use parchment paper).
2.Roll loaf or combined dinner rolls into
a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
3.Cook spaghetti according to package
instructions. Drain and let cool slightly.
4.Remove wrap from dough.
5.Place spaghetti lengthwise in a 4-inch strip down the center of dough.
6.Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)
5.Place spaghetti lengthwise in a 4-inch strip down the center of dough.
6.Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)
7.Make cuts 1 ½-inches apart on long
sides of dough to within ½-inch of filling.
8.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.
9.Lift braid with both hands and place on
large sprayed baking sheet. (or transfer parchment paper to baking sheet).
10.Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).
10.Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).
11.Bake at 350 for 30-35 minutes or until
golden brown. Cool slightly and slice to serve.
Recipe from http://www.rhodesbread.com/blog/blog/braided-spaghetti-bread
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