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Braided Spaghetti Bread

Braided Spaghetti Bread
Braided Spaghetti Bread
5.0 / 5  (7 votes, 7 reviews )

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.



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


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

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. 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 and cheese cubes. 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, right over left. Finish by pulling last strip over and tucking under braid.

Lift 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 or until golden brown. Cool slightly and slice to serve.
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(7) Comments


Braided Spaghetti Bread
Scott said on Mar 19, 2010
This is my favorite recipe! I guess because I created it!

This is my wife's favorite recipe, which I usually have made on Sundays when we have a little more time.

I have always loved spaghetti and what better with spaghetti than bread! So the combination of the two seemed a natural fit!

Give it a try! And let us know what you change to make it a little better!
Braided Spaghetti Bread
Alise said on Mar 31, 2010

I am always trying new recipes.  This one is going to be a definite favorite.  The whole family, including my two picky children loved it.  The smell is awesome when it comes out of the oven!  I added ground hamburger to the sauce since my husband isn't a fan of meatless meals.

Braided Spaghetti Bread
Scott said on Mar 31, 2010

Rdmom,


I love the idea of adding the ground hamburger to it!  I'll have to try that next time I make the recipe.  How much hamburger did you use?


-Scott

Braided Spaghetti Bread
Alise said on Apr 01, 2010

I actually used my regular spaghetti sauce with one pound of hamburger.  I didn't measure how much of that meat sauce I actually used.  I then froze the leftover sauce to use later on.

Braided Spaghetti Bread
Scott said on Apr 27, 2010

Ok, I gave the added hamburger a try.  It not only tasted excellent but I noticed that the meat helped keep the sauce from moving down to the bottom of the loaf.


It seems that if the sauce is too liquid, then it can make the bread dough mushy on the bottom.  I think the meat helped keep the sauce in place.


Anyway, thanks for a great addition to the recipe!

Braided Spaghetti Bread
Mona said on Feb 24, 2011

I just made this last night. My kids already want it again TONIGHT for dinner. HOME RUN Scott.

Braided Spaghetti Bread
Sommer said on May 10, 2011

I made this last night! I made some alterations though. I did alfredo sauce instead of Spaghetti. It was DELICIOUS!! I also think it would be amazing to add some already cooked Chicken. it was seriously soo good. Thanks for the recipe!

Braided Spaghetti Bread
Cathy said on Jan 30, 2013
This is wonderful!! I made it last night and used leftover spaghetti. The spaghetti and sauce were mixed together and meat had been added to it. I took it straight from the fridge and didn't even warm it up. I only used half the recommended amount of cheese and it was plenty. I also added a little garlic powder on top with the parmesan and parsley. I put the frozen dough in the fridge the night before and it was ready to use when I came in from work. It smelled wonderful while it was cooking and tasted even better! What a wonderful way to "dress up" spaghetti, whether fresh or leftover! I'll definitely be using this one again!