Spaghetti Bread

Again, thanks Pinterest for hooking me up with this recipe that I found here.  Spaghetti baked in bread....hello carb overload!  This family loves their pasta and bread so I knew this would be a hit.  So easy, so good!  It's as yummy as it looks, I promise!

-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 baking sheet 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. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together first).  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.

Next time, I think I'll add in about 1/2 pound of browned ground beef or Italian sausage.