braided spaghetti bread

This recipe is definitely unique and probably not one that I would have thought up on my own. But since it's something new, and you know how I feel about that, I decided to give it a go. The end result was okay, not super-duper awesome, but tasty nonetheless. Ryan was not a big fan, but then again I think I accidentally called it a pizza loaf, so when your mind is thinking about pizza and your mouth can almost taste the mouthwatering pepperoni and sausage and whatever else you love on pizza, this is a bit of a let down. :) The bread was thicker in some areas so we slathered on butter and Parmesan cheese and went to town. I would also suggest serving it with extra spaghetti sauce on the side for dipping the bread.

what you'll need:

• 1 Loaf Rhodes Bread Dough, thawed to room temperature
• 6 oz. spaghetti, cooked
• 1 cup thick spaghetti sauce
• ½ pound of cooked Italian Sausage
• 8 oz. mozzarella cheese, cubed or shredded

how you'll do it:

preheat oven to 350*

spray cookie sheet with non-stick spray

roll loaf into a 12x16-inch rectangle

cover with plastic wrap and let rest for 10-15 minutes

cook spaghetti. drain completely and pat dry

remove wrap from dough

place spaghetti lengthwise in a 4-inch strip down the center of dough

top with sauce, sausage, and cheese 

make cuts 1 ½-inch apart on long sides of dough

start braiding the edges, alternating left/right

 

(my dough wasn't even so the left side is looking a little rough)

Bake for 30-35 minutes or until golden brown

Cool slightly and slice to serve

Freezer directions: Cool baked loaf completely. Cut in half, and store each half in a freezer bag. Freeze up to 3 months.To eat: Thaw. Unwrap and bake 350* for 20-25 minutes or until heated through.

recipe adapted from onceamonthmom