Braided Spaghetti Loaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
2 cups hamburger, cooked
2 cups thick spaghetti sauce
3 cups shredded mozzarella cheese
1 egg, beaten
1/4 cup Parmesan cheese
1/4 cup fresh parsley, chopped
1 teaspoon garlic powder (optional)
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Directions: |
Directions:Thaw bread dough by placing on a large greased cookie sheet and cover with plastic. Let rest until thawed (I usually do this in the morning before work, and when I return at the end of the day it is ready to use).
Roll loaf or combined dinner rolls into a 12×16-inch rectangle, or to the size of the cookie sheet. 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, meat, and 2 cups of 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. Finish by pulling last strip over and tucking under braid.
Beat the egg (and optional garlic powder) with a fork and use this to coat the dough generously. Sprinkle with Parmesan cheese, mozzarella cheese, and parsley.
Bake at 350°F 25-30 minutes or until golden brown. Cover with foil last 10 minutes, if necessary, to prevent over browning. Cool slightly and slice to serve. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 minutes plus thawing time |
Personal
Notes: |
Personal
Notes: This is a family favorite. It sounds like a fair amount of work, but it actually quite quick to put together. I love to use this for leftover spaghetti.
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