Braided Spaghetti Bread

I could eat spaghetti about 3 times a week.

There….I said it.

It is one of my favorite dishes and the EASIEST!

This recipe for Braided Spaghetti Bread takes it to the next level!

It requires a little planning, you have to thaw the dough, but it’s just like making regular spaghetti, you just put it inside instead!

Take the frozen loaf out and let it thaw to room temperature.

I usually do this in the morning and then by dinner time it’s all ready to go.

Spray counter lightly with non-stick cooking spray.

Roll loaf or combined dinner rolls into a 12×16-inch rectangle.

Cook spaghetti according to package instructions.

Drain and let cool slightly.

Place spaghetti lengthwise in a 4-inch strip down center of dough.

Top with sauce and cheese cubes.

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.

Close up of braiding

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 & serve.

Braided Spaghetti Bread

2014-12-09 09:58:03

Ingredients

Instructions

Leave loaf or rolls out to thaw all day.
Spray counter lightly with non-stick cooking spray.
Roll loaf or combined dinner rolls into a 12x16-inch rectangle.
Cook spaghetti according to package instructions.
Drain and let cool slightly.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes.
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 & serve.