Braided Spaghetti Bread

Stephanie From plainchicken Tue, Apr 05 2011

We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.

You will need:

  • 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 cubes
  • 1 egg white
  • Parmesan cheese
  • Parsley flakes

 

Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 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 the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)
Make cuts 1 ½-inches apart on long sides of dough to within ½-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. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).
Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.
This was fantastic! I knew it would be. I mean, how can you go wrong with spaghetti and garlic bread all wrapped up into one?!

post signature

Braided Spaghetti Bread

Servings: 8 Skills: Intermediate Prep Time: 15 min (not including thaw time) Bake Time: 30-35 min

Scott, who works in the Rhodes Bake-N-Serv computer department, came up with this delicious recipe for his family. He loves spaghetti and bread, and it just seemed right that they should go together! It has become his wife's favorite Sunday meal.

3.4 / 5  (41 votes, 278 reviews )

Ingredients

  1. 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature

  2. 6 ounces spaghetti, cooked

  3. 1 cup thick spaghetti sauce

  4. 8 ounces mozzarella cheese, cut into 1/2-inch cubes

  5. 1 egg white, beaten

  6. Parmesan cheese

  7. parsley flakes

Instructions

  1. Spray counter lightly with non-stick cooking spray.

  2. Roll loaf or combined dinner rolls into a 12x16-inch rectangle.

  3. Cover with plastic wrap and let rest 10-15 minutes.

  4. Cook spaghetti according to package instructions.

  5. Drain and let cool slightly.

  6. Remove wrap from dough.

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

  8. Top with sauce and cheese cubes.

  9. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

  10. Begin braid by folding top and bottom strips toward filling.

  11. Then braid strips left over right, right over left.

  12. Finish by pulling last strip over and tucking under braid.

  13. Lift braid with both hands and place on a large, sprayed baking sheet.

  14. Brush with egg white and sprinkle with Parmesan cheese and parsley.

  15. Bake at 350°F 30-35 minutes or until golden brown.

  16. Cool slightly and slice to serve.

Stephanie

Stephanie Parker is the author of Plain Chicken, a food blog with tasty recipes that are anything but "plain". She works full-time managing an Accounting and HR Department and spends her nights and weekends working on her blog. She is married with three beautiful cats. She loves trying new recipes. She thinks it helps keep meal time from becoming boring. Her favorite ingredient is chicken, but you will find a lot more than chicken on her blog. Her pastimes include cooking, baking, shopping, traveling and Auburn football.


Posted in Stephanie, Main Dish

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278 Comments

Dana said on Jan 08, 2012 Reply
I'm cooking loaf number three (in this weekend) right now! YUM! Thanks for the recipe! I prefer to make my own bread though, and I'm still looking for the perfect sauce--none of the jar stuff is great, but it will do. I also lightly butter the inside of my loaf and add pepperoni to my sauce. Thanks again!
Breanna said on Jan 08, 2012
I make my own sauce with the help of WildTree- all natural food company! I take 1 T of Hearty Spaghetti Sauce Blend with 28 oz can of tomato sauce or crushed tomatoes mix together and have all natural sauce in 10 minutes!! :)
shutsell said on Feb 16, 2012
Hey we haven't made this yet but are going to VERY soon kudos to you for this brilliant idea!!
Shawna said on Jan 26, 2012
We really like Pregos Heartwise Ricotta. The sauce we were eating, they changed and we did not like it. We tried many different kinds and this was the only one we really liked.
erika said on Jan 19, 2012
Try "Mids" best tasting canned sauce. kinda pricey but def worth it
Jennifer said on Feb 20, 2012
The best sauce I have found is Francesco Rinaldi Marinara sauce (I use the Traditional blend). I use it in Lasagna AND spaghetti. Before finding this sauce, I didn't enjoy eating either dish...but now I love both!
KATIE said on Feb 10, 2012
Instead of doing the spaghetti thing I use the stuff for pizza and everyone loved it... and you can use pizza crust for this instead of the bread dough.
Stacie said on Mar 09, 2012
This recipe will definitely feed 5. 5-6 I would say. Good luck!
Teresa said on Jan 27, 2012
Super easy and really great make it yourself pasta sauce.
Amber Bayer said on Jan 10, 2012
Hi, I am cooking this tonight, but I am wondering how much one recipe serves. I have 5 in my family, and I cannot decide if I need to double this recipe or not.......How many slices did one recipe make, and how many slices did it take one person to fill up? Thanks so much, and CANNOT wait to taste this dish!
Ronnie said on Apr 22, 2012
This thing is awesome. I plan on making it a number of ways. I have a few ideas that involve lots of great stuff. Egg plant, mushrooms, beef, chicken, lamb, onion, bell peppers, feta and other cheeses. Also squash, zucchini, tomatoes, and peppers. The sky is literally the limit with this dish..You can even do with out pasta and just stuff it with veggies, and cheese..It is always the biggest hit at any gathering...Super easy to make..Thank you again for this great idea.
Grace said on Jul 06, 2012
I always make my own spaghetti sauce: 1 can diced tomatoes, 1 can tomato paste, flavor to taste with italian seasoning, garlic powder, oregano, basil, thyme, salt, pepper, and just a dash of cayenne seasoning to spice it up a bit. If you have them, it's best with onions & green peppers (fry slightly before mixing in tomatoes). Add meat if desired.
Michelle said on Sep 11, 2012
where do i buy the dough at for this.? i make my own sauce so im going to need the dough to make this for dinner.
Lauren said on Sep 14, 2012
Seriously one of the best recipes ever :) this will be a weekly thing at my house
Ross said on Jul 17, 2012
We looooooove the Sockaroonie sauce by Newman's Own (Paul Newman)
Peggy Esposito said on Jul 19, 2012
I almost fainted when I saw this bread recipe and saw your comment needing a good sauce - here's my fav marinara sauce recipe if you'd like to try it: 1/4 c. olive oil, 2 or 3 garlic cloves, sliced, 28 oz. can crushed tomatoes, 1 t. chopped parsley, 1 t. oregano and s&p to taste...Heat oil, add garlic and cook for 30 seconds to flavor the oil...add remaining ing. and simmer uncovered for 15 minutes or til thickened - making this bread with wings tomorrow before our midnight show of Dark Knight Rises!! Hope you like it :)
Davyn said on Jun 27, 2012
The way my Mom makes sauce is really rather good. She uses, depending on the volume of sauce she's making, several cans of peeled whole tomatoes (usually Pastene), a can of tomato paste, some form of ground meat (sausage, chicken, beef, whatever!) minced garlic, parsley, and onions. I think she sautes the onions and garlic with the meat, then adds all the tomato stuff. It's the only red sauce I like!
Danielle said on Aug 30, 2012
Has Anyone made this the day prior to serving? I'm thinking if I put everything in the dough then place it in the fridge until the next day? I know sometimes the sauce can break. Ideas?
Tamera said on Oct 24, 2012
Ok, so I attempted to make this today, but my dough would not cooperate! There was no way the loaf was going to stretch out to a 12x16 rectangle ... I got it to be about 12x13 or so, and that was pushing it because it was getting too thin. Then, after getting the strips cut and filling put on, the dough was sticky and would barely pull off the parchment paper. (I had also sprayed some cooking spray on it to keep it from sticking, but it did anyway. So in the end I had a very ugly half braid, half calzone looking thing ... any suggestions for next time?
krystal said on Apr 20, 2013
this is the second time i've made this! its so good, and everyone loves it, and i agree the canned pasta sauce doesn't seem to do it, next time im going to try and make my own
bob sanchez said on Jan 05, 2013
Cool recipe, although I don't know why ever other step introduced a new ingredient that wasn't in the list of ingredients... lol
Charyl said on Dec 20, 2012
Awesome idea my family absolutely loved it and I am most sure that I will be making more before the weekend is over
Neil said on Aug 21, 2013
I just had a food-gasm
Teli said on Mar 15, 2013
I have a great family recipe, if you want it, email me at postranger@aol.com

I'm Sicilian and our family recipe is easy and really good, or so my husband says.
stacey said on Jul 06, 2013
Making this tonight I hard a horrible time with the bread I am npt sire what I did wrong but it was a pain lol . Any ideas on a easy way ? But its in the oven so fingers crossd lol
Kelly said on Feb 21, 2013
I made this a couple times now, and my family absolutely LOVES it!!
luci said on Jul 12, 2013
che schifo!!!
Nona said on Jun 13, 2013
If you use leftover spaghetti with sauce on it that you have had in the fridge for a couple of days, the sauce will be thicker and works better. I also put a bit of butter and garlic on the bread before putting the spaghetti on, next time I would put more on.
pierre said on Sep 29, 2014
love the ideal of youre bread spag you can send me more of youre ideals love cooking thanks xx
julianna said on May 09, 2011 Reply
I make it without the pasta (because pasta and dough is a lot of carbs), instead I put some ground meat, and it was a success :D
Sue said on Apr 13, 2011 Reply
Oh my... I can't wait to make this. What a great idea. Thanks for sharing it. :o)
Drag Racing Cook said on Apr 14, 2011 Reply
This looks all to inviting, wow. I am a man with serious "food skills" and I love to cook, so this is a must do for me. Thanks for sharring... 8^)
Jodi said on Apr 13, 2011 Reply
OK, this just looks delish! Thanks for posting this recipe - I can't wait to try it.
Jaye said on Jul 04, 2013
was thinking of making this but like someone else above I have no luck when it comes to stretching out dough. it never stretches for me and if it does it shrinks back down. any suggestions?
monica said on Feb 12, 2012 Reply
I was wondering if anyone could tell me if this would be alright if it was made about a day or two in advanced?.... I like to get stuff like this prepped in advanced cause I have a small kitchen and not a lot of counter space.
Stacie said on Mar 09, 2012
Probably you could only make it a few hours in advance since to dough will rise. You can put it in the fridge to slow it down. Good luck!
Viki said on Sep 22, 2012
I made a spinach braid-or 12:)-for a teachers lunch. I made the braids the day before and froze them. I took them out the morning of the lunch and baked them at the school. The dough didn't rise too much and all of the braids were just as good as when I had made them for my family fresh.
Michelle said on Feb 12, 2012 Reply
Well, I went to make this tonight for dinner. Did not work! The dough was very hard to roll out, ripped when I tried to braid it and then couldnt get it transfered at all! I will attempt it again but I will use Cold Spaghetti instead of fresh made. I am not sure what I will try to get the bread to roll out, but sure I will figure out something!
Stacie said on Mar 09, 2012
Michelle, the dough rolls out much easier when it is warm. Roll it out as much as you can, then cover it and let it rest for 10 or 15 minutes. When you roll it out the 2nd time, it will roll much better. Good luck!
Brooke said on Oct 16, 2012
I had problems too. It did make it to the oven, thankfully, but it took my arms and my daughters (she's 5) to get it to transfer to the pan. I am excited to try it and if it tastes as good as it looks, I will try again!
Lori said on Apr 20, 2013
I make this using a pizza dough: 3 c pizza flour, 3 T sugar, 1 T instant yeast, 3 T olive oil and about 1/2 to 3/4 c water. Mix in food processor, it doesn't have to rise and it's a very sturdy dough, And you don't have to braid, you could just roll.
Lyn said on Oct 14, 2011 Reply
I love this, my kids can't wait for me to make it! The plain chicken website always rocks.
Holly said on Feb 04, 2012 Reply
How many does this feed???
Stacie said on Mar 09, 2012
This recipe will feed 5-6 people. (Unless they're teenage boys, then it might be 3 or 4 :)
Katie said on Feb 04, 2012 Reply
I love baked spaghetti, but in a loaf of bread? Brilliant. On the menu for next week!
Kim said on Feb 04, 2012 Reply
I'm featuring this on my Friday Finds :) Yummy!
Helen Murphy said on Jan 30, 2012 Reply
Can not wait to try this recipe.
I have some frozen homemade sauce in the freezer... this will be part of my Superbowl Sunday menu and its just me and my hubby. Perfect.
I am pinning this to Pinterest !
Lori said on Oct 24, 2011 Reply
Wow I know what I'm making for dinner thanks for this wonderful recipe.
Jennifer said on Oct 25, 2011 Reply
This may be a silly question, but can you freeze this? Im new to the freezing meals game. I would love to make it and be able to have leftovers for the next week:)
Stacie said on Mar 09, 2012
The dough was already frozen once, so it doesn't work that great to freeze it again. I'm sure you could bake it, then freeze it in portions for later heating. Good luck!
Beth said on Jan 31, 2013
We use this bread for our freezer club all the time. We do re-freeze with great success, however, we usually par-bake it and then freeze. Just enough to set it up without browning it, that way it can re-bake and cook all the way through until browning later. I am making this recipe for my freezer club as we speak. It will be awesome! I am a bit tired of the usual calzone recipe and this will be a nice change.
jarrod said on Oct 26, 2011 Reply
Looks and sounds amazing, can't wait to try it. Interesting side note, I work in the glass plant that makes the jar that contains that parsley.
Luke said on Jan 19, 2012 Reply
Just made my first batch with homemade bread, and i used some thyme as well to put on top. It is amazing all my friends love coming over for dinner.
M said on Jan 19, 2012 Reply
Mine turned out good, but I had to cook it extra to get the inside dough to cook through. Any suggestions?
Stacie said on Mar 09, 2012
Try cooking it at a lower temperature for a longer period of time. Cover it with foil if it starts getting too brown.
M said on Jan 19, 2012 Reply
I made this tonight and it turned out okay. I could not get my dough to cook all the way through. It looked amazing but some of it was not cooked at all! Any suggestions?
laura said on Jan 19, 2012 Reply
I made this for dinner tonight and it was a big hit. I used my usual favorite pizza crust recipe in the bread maker, which I would suggest because it's very easy to roll out AND quick. I think next time I will season the crust a bit more, but otherwise it was super easy and super tasty. Definitely a keeper recipe. Thanks!
Grace said on Jan 21, 2012 Reply
I found it extremely difficult to roll out the dough using the Rhodes dinner rolls opposed to the loaf. And I wasn't sure how thick to make the dough either! 12 dinner rolls definitely wasn't enough to be made into a 12x36 rectangle, so I used more, which wasn't a big deal. But still, it turned out fantastic!!! So delicious!!! Definitely a fun meal to make with a group of friends.
Stacie said on Mar 09, 2012
Grace, the dough rolls out easier when it is warm. Roll it out as much as you can, then cover it and let it rest for 10-15 minutes. After that it will roll out much easier.
Suzy said on Sep 29, 2012 Reply
OMG is all I can say:))))) You can put so many varieties of foods, Mexican, Greek!! Kudos to who posted this:) I'm going to try apple pie fillin next:0 apple crisp:0
Kirsten said on Mar 29, 2012 Reply
Wow, that was delicious! Thank you or the great recipe!
Greatings from Germany :)
Sara said on Apr 01, 2012 Reply
Can I skip the pasta all together and make it just with meatballs ??
Stacie said on Jan 24, 2014
I'm sure meatballs alone would work great too, especially if you're worried about carbs. But who is? :)
Joelle said on Apr 27, 2012 Reply
This might be a silly question - but i'm making this for dinner tonight and i'm not sure if i'm supposed to let the dough rise or just have it thawed - or is that the same thing? if i need to let it rise, i'm going to have to follow the speedy thaw directions ASAP.
thank you!
Julie said on Feb 03, 2012 Reply
I made this tonight, and while I'm sure it will taste fine it totally fell apart! (insert laugh here). I should of used parchment paper to transfer it but all I had was wax paper and they say you shouldn't use that in the oven.
Sandie said on Feb 03, 2012 Reply
This looks amazing!
lee said on Feb 26, 2012 Reply
My girlfriend and I cooked this last night. We didn't use pasta though. Instead we made a pizza filling (lots of tomato purèe, fried onions and mushrooms, chorizo, ham, cheddar and mozzarella, blended roast tomatoes, garlic and peppers and black pepper, oregano and parsley). We cooked it in a dish, making sure there was a kind of reservoir for the meaty pizza sauce. Weaved that sucker up, glazed it (should have put herbs and cheese on the top but it did fine without). Served with a delicious salad with balsamic vinegar.

EPIC!
alysia said on Feb 01, 2012 Reply
i would like to use the rolls instead of the loaf and make individual ones :)
Cariann said on Jan 31, 2012 Reply
I have spaghetti on the menu this week and I think the boys would all love this... going to stop at the grocery store to get a bread loaf to roll out... Thank you for the inspiration... and I think I'm going to do the garlic butter that another reader mentioned as well...
Astevems said on Jan 31, 2012 Reply
This is great! The kids loved making it, we made some adjustments but its a great recipe. We have made a few dessert bread with same concept in mind. Great Ideas!!!
Loveshack said on Apr 03, 2012 Reply
I propose Marriage!!!!
Ashley F said on Feb 19, 2012 Reply
I might try to use the pizza dough in the tube like Pillsbury or another kind, it might be easier. I got frustrated rolling the dough. It is a great concept~spaghetti in the bread. Having it with a salad. A cheesesteak bread sounds good too.
My son is helping to make it, he likes braiding the dough.
janelle said on Sep 20, 2012 Reply
yum!!!!
Jennifer said on Nov 07, 2011 Reply
My fiancee and I are making this tonight however we are switching it up a bit. The alteration in the recipe is based on something I used to do as a kid. Whenever my mom would make spaghetti, I would take a piece of bread, spread some butter or margarine on it, and then top with the spaghetti (with sauce) and have a spaghetti sandwich. We are doing a grown up version of it. After rolling out the dough, we are making a garlic infused butter (chopped garlic with softened butter) and spreading on the rolled out dough, then following the recipe to a T. Yum!
Vanessa said on Jan 30, 2012 Reply
Does anyone know the nutritional info on this? Or at least a round-a-bout estimate?
sara said on Feb 07, 2012 Reply
Wow, this looks amazing! I bet it tastes super delicious. :)
Augusta said on Jan 24, 2012 Reply
Made this tonite, here's my take. Now I'm no professional chef but I used the rolls and 12 was NOT enough, the dough was too thin. Also, I made the egg white into an egg wash, I like to keep scramble eggs seperate from spaghetti. It's still in the oven so I'm keeping my fingers crossed.
Krista said on Nov 21, 2011 Reply
Making this tonight, I love the idea of the comment above with the butter and garlic, I might just have to try that!

Quick little tip: the dough usually takes forever to dethaw, but if you just put it in some hot water it thaws much faster (leave it in the bag though so it doesn't actually get all over the bread.
Amanda said on Nov 22, 2011 Reply
I messed up with the first dough. I dethawed it quickly with hot water, but I needed to spray non stick on the wax paper because it stuck to it with out it. Otherwise it turned out great!
Tammy said on Jan 15, 2012
Don't use wax paper, use parchment paper like the recipe used. There is a big difference between the 2. With wax paper, it will stick just as you had problems with.
Jennifer said on Nov 23, 2011 Reply
I saw this on pinterest and cannot wait to try it with left over Maggiano's spaghetti

Barbra Donachy said on Nov 24, 2011 Reply
Wow, this looks fabulous! We are going to try this recipe with our homemade dough and homemade meat sauce. Should be delicious! Thanks for sharing.
Aimee said on Nov 25, 2011 Reply
Made this tonight for Thanksgiving dinner (I'm a veggie)
We made fettuccine alfredo instead to put inside. It turned out AMAZING!!! :D
Carrie harbin said on Nov 27, 2011 Reply
This looks aawesome! Can't wait to make it! Think I will make to versions one like this and one with chicken Alfredo! Thanks for sharing!!! Inlove finding to great Ideas! Kids friendly too!
N said on Jan 19, 2012
I LOVE THIS IDEA!! Thanks for sharing!
Erin said on Feb 01, 2012
Oh yummm! I am going to try that as well!!!
Karen said on Nov 27, 2011 Reply
I had to quick thaw the dough and I couldn't get it spread out enough, too elasticy...any pointers? I thought it might be good with pizza sauce, pepperoni and cheese.
Megan F. said on Nov 29, 2011
Karen, if you have a mixer/dough hook I would recommend making the following:
2 1/2 cups bread flour
3/4 tsp salt
1 tbsp quick rise yeast
1 cup warm water
2 1/4 tsp veg oil (I used canola)
Mix the dry ingredients first and then add the water and oil. Sugar is often used to help the yeast react, but I accidentally forgot it once and have always liked the result better (this recipe calls for 1/4 cup granulated sugar). This dough is ready to go after 6 mins of med-high mixing. Just roll and cut!
Megan F. said on Nov 29, 2011 Reply
I thought this looked delish so I added my own spin- hot Italian turkey sausage and spaghetti squash. It was SO good and not quite as high in carbs! My husband ate half of the loaf and it was enormous! I'm hoping it tastes just as good warmed up!
donna hires said on Nov 29, 2011 Reply
absolutely fabulous heres a hint i discovered while making this if you turn the oven to 200 when it reachs that temp turn off and put frozen bread in loaf pan for 45-1hours its defrosted.
Beth in OH said on Nov 30, 2011 Reply
Holy Food Crack, that looks so tasty! To the market she will go! :0)
Rustic Bliss said on Mar 19, 2012 Reply
This Recipe Looks Amazing. Would you mind if I published it on my site? I would GALDLY Give you proper credit and a Tagback to your blog.
My Site is all bout Real Moms - Recipes, Crafts, DIY Projects, Reviews, Parenting Tips, Coupons and Budgets.
Please let me know.
Thanks
Veronica Contino
Contributor of Rusticbliss.com
joanna said on Mar 23, 2012 Reply
it was very good and easy to make.
Tiffany said on Dec 01, 2011 Reply
I had an issue with my dough not spreading out so i wasn't able to to the braided part. However I took another piece of dough, and that too wouldn't spread even as big as my first piece so I put it on top and it just looked funny but I put it in the oven anyway. Well it dawned on me that doing that would ruin the spaghetti, duh! So i quickly grabbed it have about 30 seconds of it being in there and tucked the bottom dough under the top and made a calzone type thing. It tasted amazing just my presentation was a little off. I'm new to cooking reallly and wanting to try new things. My fiance likes to eat good food so thought I'd better start now. Tonight I'm trying garlic parm chicken.
Lindsey Colon said on Dec 01, 2011 Reply
hello, I couldn't find the dough anywhere and the only thing i could find were the 12ct frozen rolls. They have been sitting on my counter for about 3 hours now I cant get them to be doughy enough for me to roll out and add all 12 rolls together. Any tips? Running out of time and need help asap!
Thanks
Felicia C said on Dec 02, 2011 Reply
I defrosted my dough in the microwave....4 mins total on speed defrost. It worked just fine!
Christina said on Jan 05, 2012 Reply
I just made this tonight and it was FABULOUS!!!!! BEST recipe ever!!!!
Astan said on Jan 06, 2012 Reply
I was so excited when I saw this recipe! I spent the last 45 minutes trying to roll out the dough but it keeps springing back together. Does anyone know why this is happening? I'm so frustrated, I'm going to buy pizza dough.
Mary said on Dec 06, 2011 Reply
I make this with pepperoni, pastrami and mozzarella cheese.
Christine said on Dec 10, 2011 Reply
Made this tonight - what a success! Yes it is high in carbs, but what a nice comfort food it is. It will be a "repeat" at our house from now on. Thank you!
Kayla said on Dec 11, 2011 Reply
So easy to make! It's in the oven right now, the smell is amazing definitely cannot wait to slice into this!
Adele Forbes said on Dec 29, 2011 Reply
Now that is a truly amazing creation.....my tongue is getting happy! Thanks so very much for sharing.
Heather said on Dec 29, 2011 Reply
Thank you for sharing this recipe! We have made the spaghetti Braid, and am working on a pizza braid tonight! I too have had problems with the dough being elasticy, and sticky, but I have just forced it to do what I want it to do. Any suggestions with that?
Lynn Kile said on Jan 13, 2012 Reply
Made this for my grandson's 18th birthday and he loved it - so did everyone else. I used the dough recipe above and it was awesome and so easy to roll out to the right size. I know this will be requested from now on. I made my own sauce and cooked whole wheat spagetti. Yummers!
shirae said on Dec 20, 2011 Reply
Well I was going to make this the other night so I bought the dough the night before at Walmart ( for those who couldnt find it) anyways, while me and my son were decorating our Christmas tree I completely forgot about the dough, until the next morning that is..I woke up to 5 loafs of bread dough mixed all together in this huge blob that broke through the bag and everything..but my son thought it was the funnest thing ever! So i will be trying this again tonight..wish me luck
Stacey said on Jan 15, 2012 Reply
I am making this now with homemade meatballs in it with the pasta and sauce.
Stacey said on Jan 15, 2012 Reply
Making this now with spaghetti and homemade mini meatballs inside
Beth said on Jan 16, 2012 Reply
Just wondering about making the dough in my bread machine...it does make wonderful dough! This recipe is very interesting. I'm going to try it with just meat, sauce, and cheese, with spaghetti, and with the chicken fetti....can't spell it, but I love it!
Liz said on Jan 16, 2012 Reply
i use whole wheat pasta and add garlic powder to the top and its super yummy
Akelly said on Dec 30, 2011 Reply
I made this tonight and it was delicious! My husband even went back for seconds which doesn't happen often. Thank you!
ruth ramos said on Dec 30, 2011 Reply
OMG. i never seen this recipe before, but i will try this, I can't wait. thanks
Jeny said on Dec 31, 2011 Reply
This looks so delicious!! I couldn't find the frozen bread dough but got a pizza crust dough in the biscuit isle and we will find out if it works!! I can't wait! And I can't wait to try some of the other ideas too! Calcined, Alfredo, etc.
that one guy said on Jan 04, 2012 Reply
Just make the bread yourself you lazy ass.
LOL said on Jan 27, 2012
That was funny!

I did that last night, used 3.5 cups flour, sachet of yeast, bit of salt & sugar, 1/4 cup oil & water til it holds together. Amazing dough if kneaded properly
tammy said on Jan 15, 2012
There's no need for name-calling or nastiness. Those kinds of comments aren't necessary.
Chris said on Jan 04, 2012 Reply
My Fiancee and I LOVE this. We make all sorts of versions. A favorite of ours is Mac and cheese and hotdogs. Simply replace the spaghetti with Mac and cheese, add some warmed up hotdogs sliced, top with a bit of additional cheese, and braid as normal. The cook time is the same, and the final product DELICIOUS!! We also take the 1 pound loaf and roll out and split in two so we can make two smaller ones. Great for two different tastes, and when cut in half make and easy to hold sub style sandwich.
Trisha Advincula said on Jan 27, 2012 Reply
YUM
Krista Quintrell said on Apr 08, 2012 Reply
Made 2 of them last night for 1 hubby and 4 hungry teenagers...It was a HUGE hit...served with a huge green salad..Was hoping for a piece leftover for lunch..Nope..they devoured it....Take everyones advise...Use Parchement Paper!! Thank You!!
Elle said on Apr 08, 2012 Reply
An Italian dies every time someone makes this.
TD said on Apr 10, 2012 Reply
I'm about to make this for dinner tonight. I let the loaf thaw out in the fridge overnight as per pkg instructions, but then I set it out to rise. I didnt see anyone post about letting it rise. Will this dough still work?
AMCLOU said on Sep 29, 2012 Reply
I am so going to try this with Ziti, chicken, broccoli, and Alfredo sauce tonight! What a fabulous idea!
mauro said on Apr 11, 2012 Reply
che schifezza. fa veramente vomitare
Jan Jacobs said on Apr 16, 2012 Reply
I made this over the weekend for my vegetarian daughter and filled it with veggies and it was a big hit with everyone, vegetarian or not! Plan to try with fresh squash this summer-and home-made sauce. Great family meal!
Jill said on Apr 16, 2012 Reply
I am trying this tonight...I don't have parchment paper so we will see what happens when trying to roll this out!
Samantha said on Apr 16, 2012 Reply
So excited to make this!!! I make my own sauce from scratch. Jarred sauce isn't allowed in my house. ;] That's the Italian in me.
Brianne said on Mar 13, 2013 Reply
Hi, I would really like to make this for dinner tomorrow night, and was just wondering about how many servings this makes?
Vedette said on Apr 16, 2012 Reply
Now I have a weekend project for me and my kids. Thank you for this great recipe.
Nicola said on Apr 18, 2012 Reply
Ma cos'è sta porcheria? Che razza di abbinamento?
Ha ragione mauro, davvero vomitevole!
Per fortuna in Italia sta cosa non l'ho mai vista (e neppure mangiata)...
Fer said on Oct 03, 2012 Reply
it looks like a bread with worms
L. Degagne' said on Sep 28, 2012 Reply
I have a diabetic husband so I too am going to make it with spaghetti squash instead of pasta. It puts our two favs together....and because he is only allowed to have two pieces of bread at a dinner sitting it will also cut down on his portion size because it has pre-formed slices. nice :) thank you for a recipe that he will feel is a luxury and I will know is healthy- er (than his choice) ;)
Darlene said on Apr 20, 2012 Reply
I'm making it tomorrow night. I'm so hungry for this!!! Yummy!!
Nicole said on Apr 24, 2012 Reply
Oh my gawd. I want to marry you just for posting this recipe.
Patricia Streeter said on Apr 24, 2012 Reply
This looks really good. I'm going to see if my roomate wantsto make this one night. Thanks for sharing! I appericate the pictures. I'm a visual learner.
Chelsea Niewald said on Apr 30, 2012 Reply
I made this tonight, but I didn't use the frozen dough. I made my own bread dough from scratch and I was so happy with the turn out! I'm excited to make it again for Italian night :) Thanks for the recipe.
Lisa Behsman said on Oct 02, 2012 Reply
Made this tonight and LOVE IT!!!!! I am making it for my parent's this weekend. Thanks for sharing!!
Jennie said on May 02, 2012 Reply
Does anyone know about how long it takes the dough or dinner rolls to thaw? I've never cooked anything like this before and i want to make this for company this weekend and would like to know in advance when I should start letting the dough thaw?
lydia said on May 03, 2012 Reply
My braided spaghetti is in the oven right now... can hardly wait for it to come out.... I made it for my son's dinner... he will pick it up after his last class. Oh my gosh... he just texted me that was what his wife was making for us for dinner tomorrow... now he was a Bobby Flay throw down to see who's is better... let you know later... thanks for sharing this recipe plan to make it often.
Jakie said on Oct 03, 2012 Reply
This was my first foray into baking anything I found via Pinterest & OMG, was it a HIT!! Thank you!
karissa said on Oct 05, 2012 Reply
Does anybody have any tips for transferring the bread to the baking sheet?? I had a masterpiece until I transferred it and then its prettiness was ruined! However, I'm sure it will taste just as good!
Jocelyn said on May 06, 2012 Reply
I made this recipe tonight and my boyfriend and I really enjoyed it! I wasn't able to roll out the dough to quite the dimensions in the recipe so I just added a little less of the spaghetti mixture and we used some extra sauce as dipping sauce. The egg white/parsley topping was the perfect touch. Since the loaves came packaged as three, we'll definitely be trying other fillings!
stephanie b said on May 07, 2012 Reply
I bought the same type of bread snf let it thaw but I couldn't get it to roll out...it was like elastic it just kept going right back ....any ideas on what I am doing wrong?
stephanie said on May 07, 2012 Reply
this was such a great idea, i decided to make pizza instead of spaghetti, that way my kids dont get all messy with the dough.once again its a great idea so glad i found this!
cynthia said on May 18, 2012 Reply
i see recipes all the time using frozen bread dough, i have looked in 3 different cities close to my town and have not been able to find frozen bread dough
Shauna said on May 17, 2012 Reply
I made this tonight and it was a hit. I made my own sauce with ground beef and it turned out wonderful. Thanks for the great idea!
Bakeca Incontri Ravenna said on Oct 16, 2012 Reply
This recipe is amazing! I love it!
Elizabeth said on Jun 03, 2012 Reply
Just made this for the family. They loved, loved, loved it!!! My husband loves it, and if it pleases his very picky pallet, then it is good. Thanks for an amazing recipe.
Margaret Jones said on Sep 09, 2012 Reply
I made this today. Was great but the dough was really hard to work with and even after watching the video couldn't figure out how the dough was rolled into a perfect rectangle. Anyone have any tips
JulieAnn said on May 25, 2012 Reply
ok, made this last week for friends who just had babies. It was a great family meal, just added a bag of salad and a jar of homemade sauce. and cupcakes, of course. It was time consuming but not difficult and the bread dough came in a three pack so tripling the recipe was easy. Next time I'm adding in Peperoni!
Pat Turner said on May 25, 2012 Reply
This sounds just wonderful Can't wait to try this recipe.
L.B. said on Jun 14, 2012 Reply
This was yummy and you are right the sausage added was great...we did ours on the side due to a picky eater. Just yummy, I added lots of garlic and we all ate it up and decided it was one worth repeating.
Rebekah said on Jun 02, 2012 Reply
Making this right now and it smells delicious! But, does anyone who has made this have a good sauce to use? Mine wasn't thick enough and it made the bread hard to braid because it was running out all over the counter. I'm afraid it is going to make the bread soft on the bottom too. I think it might be that I put the spaghetti in the sauce only minutes after cooking it, but thought I'd look for other ideas too.
Sandra said on Sep 09, 2012 Reply
Yum! I am going to try this for dinner tomorrow night!! Thanks!! :)
Joy said on Sep 09, 2012 Reply
Is there any way to make this with homemade bread? I have no access to this "Rhodes" bread dough or anything similar to it.
Crystal Pherigo said on Sep 29, 2012 Reply
I am so going to have to try this! Mt kids eat Spaghetti taco's so I know they would love this! Tku for posting this!
Cindy said on Nov 13, 2012 Reply
I can not wait to make that tomorrow for my husband
Brit said on Sep 29, 2012 Reply
Just a quick question. I am only cooking this for me and my husband so there will most likely be leftovers. What is the suggested method for reheating so it maintains it's flavor? Any suggestions would be appreciated. Thanks!!
Michael said on Jun 21, 2012 Reply
this looks great. I want one....two!!
Jye said on Jun 22, 2012 Reply
This recipe looks awesome! You have all the good makings of a spaghetti dinner all in one loaf...excellent can't wait to try this!
Vic said on Mar 12, 2013 Reply
Hi just came across your yummy looking filled bread. I love making my own bread since 2 month now.
Do you mean to say we don't need to make dough? Only take the inside of a ready to eat bread? How to turn it into the dough?
Rebecca said on Jun 30, 2012 Reply
I've been going crazy trying to figure out what to do with my leftover spaghetti after I made a bit (ok, a lot) too much for dinner last night. Nothing looked even remotely appetizing... until now! I'm going to head off and buy the dough so that I can make this heavenly meal. Thanks so much!!!
annoyed said on Jul 01, 2012 Reply
a mention would have been nice to say keep something under the bread to make it easier to lift?? mine fell apart.. like seriously apart. maybe instead of "spray with cooking spray or use parchment paper" just say "Use parchment paper cause this is going to fall apart." even though i kind of "saved it" it tastes good but looks like poop.
Jonelle said on Jul 02, 2012 Reply
This is an awesome recipe, and I'm an old gal, so I've seen lots of different recipes...this tops them all!!!!
Thank you for your ideas.
michelle said on Jul 06, 2012 Reply
My hubby does not like spaghetti so i took green, red, yellow peppers and onion, sautaed them together and added shredded beef, put in the bread with mozzerella and provolone cheese. baked it the same way just changed ingredients. oh my it is so good!!
Owen said on Jul 08, 2012 Reply
It basically looks like you dumped a pile of garbage on to a sheet of dough, and baked it. How and why is this recipe necessary?
Rue Johnson said on Jul 31, 2012
Owen, screw you. This woman is trying to share a recipe and all you do is see the negative and be rude. I hope you start to actually enjoy life and find it in your heart to keep your mouth shut.
Jason Scott said on Aug 23, 2012 Reply
As much as I'd like to eat one, but the carbs are just too much. Maybe no noodles and ground burger
Tiffany said on Jul 09, 2012 Reply
I made chicken alfredo instead and they couldnt get enough
Amaya said on Jul 09, 2012 Reply
Me and my mom made this and it is probably one of the best dishes i have ever ate!!!!!!!!!
Srz said on Jul 16, 2012 Reply
Amazing...stuff...!
Brittany said on Jul 12, 2012 Reply
I made this the other night and my husband said nothing could top this. This was definitely a hit! Great recipe!
Michael said on Jul 16, 2012 Reply
I've done something like this with scrambled eggs, onions, shrooms, bacon and cheese, baked in a crescent roll, for breakfast, everyone raves. Can't wait to do a 'dinner version'.
.
Adrian said on Jul 16, 2012 Reply
Totally ticked at the dough!!! This dough does not hold form...its impossible to roll. And its completely thawed out!!!
Evelyn said on Jul 17, 2012 Reply
This was SO delicious:)) We had some leftovers, which was perfect for my hubby for lunch. We had 4 adults and 1 child and still some left. Making this again right now, after seeing pics and hearing about it some of our family is coming to test it out tonight:)
Ash said on Jul 30, 2012 Reply
That doesn't look very appealing. I don't understand why would you do something like that.
Vonnie said on Aug 01, 2012 Reply
This looks and sounds amazing! I love this kind of food. Only thing I will do differently is to make sure each person has a little ramekin of sauce for dipping if they want. Thanks for the recipe idea. Love it!!
ole said on Jul 19, 2012 Reply
bread is well, i think is so yummy! www.ccchinachic.com
Lori said on Jul 28, 2012 Reply
looks good~!~ Im going to try this with ALL different (stuffings)~ minus the spaghetti- only~ and see what happens~~thanx~!!
Kyra said on Sep 06, 2012 Reply
I loved this the minute I saw it because it's a brilliant idea. On my food blog, my "ultimate favorite" is a braided thing similar to this with chicken, cheese, broccoli, etc. so I knew I could do this. I used two cans of crescent rolls flattened out and connected for the dough. It was delicious and easy and super impressive. Thanks for the idea!
Kalen Kimm said on Aug 03, 2012 Reply
Never seen anything like this - think I am going to have to try it. Looks like a perfect thing to do with left overs.
Sarah Jackson said on Jul 29, 2012 Reply
Thank you so much for share nice tips will try to make this :)
Velta said on Jul 29, 2012 Reply
WAR EAGLE ! And thanks for the recipie!!
Debbie said on Sep 07, 2012 Reply
Can't wait to make it tomorrow for dinner. Looks yummy!
peggy said on Aug 10, 2012 Reply
Wow this looks so easy to make ill will try this tommorrow
michelle sessums said on Aug 28, 2012 Reply
I made this to night all I can say is OMG
Quang Le said on Aug 20, 2012 Reply
WOW!! I will pass this recipe to my wife. Thanks for sharing.
Debbie said on Sep 07, 2012 Reply
Can't wait to make it tomorrow for dinner. Looks yummy!
ATasteOfMadness said on Aug 18, 2012 Reply
I made this last night, and it was a HUGE hit. Thank you!!
Vanessa said on Jul 22, 2012 Reply
Such a great idea!
Holly said on Jun 24, 2012 Reply
I'm going to make this with spaghetti squash instead of pasta. My husband is a diabetic. I'll let ya'll know how it turns out.
ionescu said on Oct 10, 2012 Reply
buna dimineata !
sonu mishra said on Oct 12, 2012 Reply
very awesome your recipe
Whintey said on Sep 17, 2012 Reply
Has anyone tried to make this in individual dinner rolls rolled out? I'd like to bake in the AM and then throw in a crock pot to keep warm on the way to tailgating about 60 minutes away. The bread would be too long to fit in my crock . . .
Crystal said on Aug 25, 2012 Reply
I'm making this tonight after seeing it posted on a friends Facebook account. I can't wait!
Robert Rogers said on Jun 05, 2012 Reply
This is amazing stuff. Does not look too difficult to make but I bet it is excellent to eat. Thanks for sharing the recipe!
shev said on Oct 30, 2012 Reply
i really like spaghetti bread...nice
Michele said on Oct 16, 2012 Reply
My kids loved this and requested that I make this instead of traditional spaghetti, my problem was the bottom did not cook, the rest of it did and the top was perfectly browned. Any ideas?
Jenica said on Oct 25, 2012 Reply
Do you think I could use pizza dough instead of bread??
KayleneP said on Feb 01, 2013 Reply
That looks so delicious! Not sure if I can get that bread dough in Australia but I'm sure I can find something similar and I will definitely be making this recipe soon!
Megan said on Oct 25, 2012 Reply
I did the 12 dinner roll method and could not get the dough to roll out correctly or stick together, it kept separating :/ Hoping it still turns out right...
Gino said on Sep 14, 2012 Reply
This is the most creative idea a have read about. It look very delicious.
Bakeca Roma said on Oct 15, 2012 Reply
Looks yummy! Got to try that...I loved the mix idea...spaghetti and bread
half a hernia said on Oct 24, 2012 Reply
Bork !
Brett said on Oct 24, 2012 Reply
Love the recipie !!!!
Instead of brushing with egg and parsley try garlic butter and parsley flakes.
Jane Anton said on Sep 28, 2012 Reply
I can't find any frozen bread dough... how do you think it would work using puff pastry?
Jennifer said on Oct 10, 2012 Reply
I make this all the time. I use garlic bread sticks instead. I always have to do quick meals with my kids. My kids beg for me to make it. It is very good! I just flattens the bead sticks down in the middle. Then peel them back to where the spaghetti is and braid them from there.
LD said on Sep 25, 2012 Reply
If I'm being honest.... preping the dough really sucked!
Barry said on Sep 22, 2012 Reply
I just ate this in my mind. Thanks for sharing!!
northierthanthou said on Sep 03, 2012 Reply
Now that stuff looks tasty. Might have to try this.
Tiffani said on Jun 13, 2012 Reply
Going to try this tonight. After reading the comments I think I will use 16 rolls instead of the 12 and make the spaghetti with meat sauce ahead of time so it can cool. Thanks for the recipe.
Tricia said on Mar 10, 2013 Reply
Tried this last night....OMG, we all fell in luv. Only thing I did different is use same amount of shredded cheese inside since I already had that over the block cheese. A must try. Amazing.
garage door repair phoenix said on Apr 05, 2013 Reply
wow how testy was that i like it .toooooooooooo much
Kayla said on Apr 30, 2013 Reply
I made this tonight and everything went perfect, until it was finished and I tried cutting it to eat. The bottom was SO hard I couldn't cut through it. Anyone know why this happened? Otherwise - this was delicious!
Bakeca Incontri Torino said on Apr 11, 2013 Reply
This recipe is amazing! I can't wait to try it!
Christine said on Apr 07, 2013 Reply
Was pretty good. Couldn't find the frozen bread dough for the life of me, so used fresh pizza dough. Was pleasantly surprised!
Nicole said on Apr 25, 2013 Reply
I love this and just made it tonight sans the sausage. Delicious!! To all the people talking about making this without the spaghettI: it's then just a Pizza Roll/Stromboli............
Meee! said on Apr 13, 2013 Reply
Hey Guys,
I have been asking my Mom if we could make this for dinner sometime.
So we decided I would give this a try today!
But we are going to make our own bread.
I am soooooo excited! Lol it's gonna be tasty! :)
I'll let you all know how it goes! ;)
KimL said on Nov 03, 2012 Reply
Rao's jarred sauce is expensive, but amazing!!
Denise said on Oct 19, 2012 Reply
This looks truly fabulous, and I'm the process of making it right now. I also had a little bit of trouble with the bread dough, as it got very sticky, but after it was near room temp., I stuck back in the fridge for about 10 minutes, then transferred it to another piece of parchment paper (the one I used for thawing had too much moisture). I started to roll it, and some of the dough was sticking, so I put some cooking spray on the rolling pin, and that worked like a charm!! I have the dough rolled perfectly, and am now just waiting to cook the spaghetti. I did sauté some onions and sweet Italian turkey sausage to go into my sauce, and am so looking forward to the finished dish!
Jenni said on Oct 20, 2012 Reply
OMG this looks amazing!!!!! I always always always make spaghetti sandwiches whenever I eat spaghetti. Now having a recipe that bakes the spaghetti right into the bread is amazing. I cannot believe I never thought of doing something like this before. This is definitely, without a doubt something that I'm going to have to try and soon!
Deddy Ferdiansyah said on Dec 27, 2012 Reply
wew... pasti enak dan lezaatttt
Nicole said on Jan 03, 2013 Reply
I made this last night and it was AMAZING! Super easy and my guests thought I was really creative! Haha ;) I couldn't find the dough at Walmart so I used a think pizza crust that unrolled into a rectangle - no rolling, spraying, etc. It didn't puff up like the bread dough but it served the purpose of keeping it all together and cooked evenly throughout. I added sauteed bell pepper, onions, mushrooms and added that to my sauce with hot sausage links and ground beef. I can't wait to try this recipe again! Thanks for sharing! :)
Samantha said on Jan 14, 2013
When you used the pizza dough from the can, how long did you leave the bread in the oven? Also what setting for the oven? I just tried it with pizza dough (couldnt find the bread) and it was still a little raw at the bottom.
Thanks
Deanna said on Mar 01, 2013 Reply
Oh my! We LOVE making spaghetti sandwiches whenever we have spaghetti, but I never thought of baking it like this!! This is going to be a MUST try, and soon! :)
laura said on Jan 04, 2013 Reply
were eating it right now. Seems to be a hit. I made two loaves (5 people in the family) and coated mine with garlic butter.
Mercedes said on Jan 16, 2013 Reply
I was wondering if it would work mixing up Bisquick bisquits and putting the spaghetti in that?
angel said on Jan 15, 2013 Reply
Can you use like pizza crust that comes in a bag from say walmart?
Mrs. Smith said on Oct 20, 2012 Reply
This is so shamefully American.
Dee said on Oct 20, 2012 Reply
OMG!! I just finished making this for dinner for me and my boyfriend. It came out awesome!! Thank you sooo much for posting this recipe. I will definitely be making this again.....
Egzon said on Mar 08, 2013 Reply
Oh god, i'm getting hungry just by reading about it. Thanks for the receipt..
Shelby said on Jan 08, 2013 Reply
We are making this tonight. I have a feeling our braid isn't going to be very pretty and probably will turn out messy but I have a feeling that it is going to be delicious.
theultimatefoodaddict said on Nov 25, 2012 Reply
cool recipe stephanie! you just combined two of my fave eats! pasta and bread! :)
Kalyn said on Jan 02, 2013 Reply
I have just recently began trying to cook, and I made this tonight for my boyfriend and I. It was super easy and we both loved it! I also like how it turned out exactly like the photo! Great recipe!
Tom said on Nov 03, 2013 Reply
Im curious to know if the bread gets soggy.
larg said on Oct 21, 2012 Reply
my God! That looks perfectly awful. Where did you learn to cook, some Lutheran hot dish festival?
Kate said on Mar 15, 2013
Rude.
AikiCuisine said on Mar 07, 2013 Reply
wanna try this for tonight! And let you know :)
Kristi said on Feb 11, 2013 Reply
Making this tonight!!! Sure hope it turns out as good as yours... Sure looks yummy!!!
Bobbie said on Mar 03, 2013 Reply
I have bookmarked this recipe. I have never seen something like this and it looks so amazingly good!
Rachel @ yourtablecloth.com said on Nov 20, 2012 Reply
Braided Spaghetti Bread Thank you so much for this recipe! great for Thanksgiving! Dinner
JCat said on Dec 18, 2012 Reply
I made this for dinner tonight and I have to say the bread dough was very hard to work with!! I let it get warm, rolled it out as much as I could, then covered it and let it rest for 15 minutes. It took me at least 20 minutes of rolling to get it into a rectangle shape. I ended up adding a little flour to the rolling pin and the dough. I also highly recommend using parchment paper. I don't know how I would have transferred this to a baking sheet if I hadn't used parchment paper. I used the whole wheat bread dough and whole wheat spaghetti and it was delish!! Will definitely be making this again!!
Sharon Meehan said on Jan 03, 2013 Reply
The pizza dough idea sounds like definitely great idea. So that is what I'm going to do. You should recommend it too.
Jessie said on Jan 24, 2013 Reply
Ok, this might be a strange question. Why would you buy frozen dinner rolls instead of the dough? Do you mean frozen dinner roll dough? Or actual rolls?

Thanks!
Nikki B said on Jan 14, 2013 Reply
This was wonderful. My son actually asked if he could have it for dessert too! I used the rolls and just like some of the previous posts mentioned, after you roll it out the first time and let it sit for 10-15 it becomes much easier to roll out.
Thanks for the idea!!!!
Angie said on Dec 28, 2012 Reply
We make this using the can pizza dough. We also do a fajita braid and taco braid. Sooooo good. We make two for a famly of 6 and never any leftovers.
amy said on Feb 28, 2013
can you put two in the oven in the same time and not have it effect the time?
Kristy Blackstock said on Nov 19, 2012 Reply
I just made this tonight and the whole family loved it. So delicious and so easy! It's a win win. Great idea & so creative, thank you :)
Hattie said on Nov 27, 2012 Reply
I made it last night and the kids LOVED it. Thanks so much.
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Olivia Douglass said on Nov 29, 2012 Reply
Making this tonight for dinner, so excited to use some of the tips that others have shared above! :)
Stephanie said on Nov 29, 2012 Reply
This looks so yummy! I just pinned it and will plan on making it next week for the family!
Jen said on Dec 02, 2012 Reply
This is a very good recipe! I made it today and my husband nearly ate the whole thing! Thank you!
Ashleigh said on Jan 25, 2013 Reply
I made this last night and it was a hit! When I had trouble getting the dough to roll out farther, I just let it rest on the counter for ten minutes and came back to it and it had relaxed more. I had to do that twice in order to get a big enough rectangle. This one's a keeper!
Theresa said on Dec 03, 2012 Reply
Very yummy and worth the work!! I made the homemade dough recipe mentioned above. Added Italian sausage with Prego sauce. Had a little salad on the side.
Tiffany said on Nov 08, 2012 Reply
I made this with just meatballs and it was fantastic!! I just cooked frozen meatballs with the sauce then put that on the dough with the mozzarella cheese cubes. Definitely a keeper!!
Elyria said on Nov 12, 2012 Reply
I made this tonight...it was AWESOME!!!! I had an issue with the dough at first but I kept dusting it with flour and it finally turned out perfect. For those of you having trouble finding the dough....I found it at Walmart. Look for it on their website and it will tell you which stores carry the loaves. I had to pass my normal Walmart and go to one farther out but it was well worth it. There are so many possibilities...meatballs, pizza etc...
Kairia said on Aug 07, 2013 Reply
I cooked this tonight with my roommate and I had very mixed feelings about it. The bread was delicious. The spaghetti inside not so much. Just imagine wrapping bread around spaghetti and eating it. That's exactly what you're doing.
One thing I will say is that the cheese inside the bread was fantastic. I plan on making cheese/pizza rolls with this dough.
My verdict: the bread is delicious. Buy it, and don't use it for this recipe.
Papi said on Aug 15, 2013 Reply
Gonna try it this way AND with sloppy joe filling.
Nlquast said on Apr 08, 2013 Reply
Has anyone tried freezing this to eat later? Would you freeze prior to baking or bake freeze and reheat later? Any thoughts or suggestions?
Italian Food Restaurant said on Sep 27, 2013 Reply
Its really yummy food. I like this recipe.I will try it for my kids.
Gianfranco Fracassi said on Jul 25, 2013 Reply
I am sorry but this dish is just not acceptable for any respectable Italian. We love good food. I am Italian and I have been working all my life in Italian restaurants and five stars hotels. I have also been working for over 15 years overseas
Rachel Potter said on Nov 08, 2013 Reply
does anyone know the calorie count for this dish?
Melissa said on Aug 02, 2013 Reply
This looks AMAZING!! I would have NEVER thought of this!! SOOOOO Pinning!!
mearcatt said on Jun 05, 2013 Reply
love this recipe, tastes great, but have 2 consistent issues:

1- dough refuses to roll out very far, just shrinks back up every time, then gets warm and sticky and hard to manage.

2- how in the world are you supposed to transfer the loaf from the parchment to the cookie sheet? had a huge issue with the dough sticking when trying to remove the paper, all while not letting the whole loaf fall apart. help??
Elaine said on Oct 27, 2013 Reply
Holy. Moly...SPagehtti!!!! This is a BEAUTIFUL turnout, but gosh turning all into one thing, just made me drool a bit. What a great recipe to share - Fun and easy recipe for moms! My kids will want this all the time!
Lori said on Aug 18, 2013 Reply
I made this tonight and it was a hit! I made my own bread and will probably use a softer-type bread next time, but as a child I ate spaghetti "sandwiches" and this fit the bill! Recipe was spot on!
Jessica Chavis said on Aug 10, 2013 Reply
We have made this multiple times. Thank you for your amazing idea. We have always used homemade dough, turkey or cannelli beans in our concoction. So grwat my kids devour it in minutes.
Kelsie Frint said on Aug 26, 2013 Reply
Yumm! We made this tonight and it was so great. The big chunks of cheese were so yummy! We actually switched the noodles out for spaghetti squash 'noodles' and it was just as great, maybe even a little on the sweet side! I just used a jar of thick sauce and it wasn't runny. My only problem was forgetting to take the dang loaf out to thaw! Thanks for the yummy meal idea!
Lone male in the kitchen said on Jul 05, 2013 Reply
A meal in a bread- I'm thinking this would work great as spaghetti bolognese bread, or even pesto chicken bread. Definitely worth a try!
Carrie said on Jun 12, 2013 Reply
My family loves this recipe!! We use whatever pasta dish sounds yummy... spaghetti with meatballs, spirals with marinara or my kid's favorite is farfalle with her dad's homemade alfredo sauce and chicken. Its all amazing and so versatile!
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