BRAIDED SPAGHETTI BREAD
Braided Spaghetti Bread
- Cooking Time: 35
- Servings: 6-8
- Preparation Time: 30
- 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
- 6 ounces spaghetti
- 1 cup thick spaghetti sauce
- 8 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1 egg white, beaten
- Parmesan cheese
- parsley flakes
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 10x15-inch rectangle. Cover with plastic wrap and let rest.
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 cubes.
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Alternately cross strips over filling. Press short ends together to seal and tuck under braid.
Support 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.