Braided Spaghetti Bread
by kim nyland
serves: 8
|
|
|
|
| |
Spaghetti inside bread. |
| Ingredients: |
| |
1 |
|
Loaf Rhodes Bread Dough |
| |
6 oz |
|
Cooked Spaghetti |
| |
1 cup |
|
Thick spaghetti sauce |
| |
8 oz |
|
mozzerella cheese |
| |
1 |
|
egg white, beaten |
| |
|
|
Parmesan cheese |
| |
|
|
Parsley flakes |
| Directions: |
| |
Spray counter lightly with non-stick cooking spray. Roll loaf into a 12x16-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 . 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. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
|
|
