Braided Spaghetti Bread
- 1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
- 6 oz spaghetti, cooked
- 1 cup thick spaghetti sauce
- 8 oz mozzarella cheese, cut into 1/2-inch cubed
- 1 egg white
- Parmesan cheese
- Parsley flakes
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
Cook spaghetti according to package directions. Drain and let cool slightly.
Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes.
*Option: Mix together spaghetti and sauce and 1/2lb cooked Italian sausage.*
Make cuts 1 1/2-inches apart on long side 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 large sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley (little garlic powder).
Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice and serve.