One of my friends posted this on pinterest as one of her first recipe links. I was curious so I looked it over and repinned it hoping to get the chance to try it relatively soon. A few months later that chance came along.
I already had a few loaves of Rhodes bread frozen and waiting to be used. I can’t remember what I used them for previously because I don’t often use frozen bread, so I thought this would be a good opportunity to try it out.
I thawed the bread, rolled it out and tried to stretch it as far as I could. I think I’ve already mentioned that I can’t stand rolling to a certain size or shape and it definitely get to the desired size and shape with that first roll out. The comments on the recipe said to wait about 15 minutes, and I decided to take their advice. My second roll out got my shape a bit bigger but not exactly a rectangle. Oh well, close enough.
I filled it with the spaghetti and sauce, put a few pepperoni’s on top, and scattered the cheese thoroughly. I ate a few pieces of cheese for good measure, since there were a few left over and all.
The braiding commenced. It wasn’t as beautiful as other braids I’ve done, but it was passable so that we could get it into the oven for dinner. A sprinkle of Parmesan, garlic salt, and parsley and in it went.
Freshly baked and out of the oven. It held together really well, sliced easily, and was a hit with the family. Enjoy!
Source: Rhodes Bread
1 loaf Rhodes Bread Dough, thawed to room temperature (or your own bread dough)
6 ounces spaghetti noodles, cooked
1 cup thick spaghetti sauce
1/2 pound ground beef or Italian sausage
8 ounces mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf into a 12×16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
Cook spaghetti noodles according to package instructions; drain. Cook ground beef or Italian sausage, drain if necessary. Stir together spaghetti noodles, spaghetti sauce, and meat; cool slightly.
Remove wrap from dough. Place spaghetti mixture lengthwise in a 4-inch strip down the center of dough. Top with cheese cubes.
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. Optional: sprinkle with garlic powder.
Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.
Makes about 8 servings