Spaghetti Bread

This is a great meal if you are a fan of piling up your spaghetti on bread.  I always feel rude or like a pig doing that, but it is my favorite way to eat spaghetti, on a thick slice of Italian bread, and my piggish nature seems to take over when I am eating spaghetti.  My kids all loved this meal and I did too.  My daughter said it may be her favorite meal ever, but then quickly recanted saying she likes so many meals, but this one is really great!  They all want me to make it again.  It can be a bit messy, but isn't spaghetti always messy?  I used 1/3 of a batch of artisan bread in 5 minutes a day, which I will post at some point,  but the Rhodes dough will work just fine!  I didn't have spaghetti in house, but linguine, hence the lack of spaghetti in the pictures. You could add meat to the spaghetti for some protein and added heartiness.






SPAGHETTI BREAD
slightly adapted from Rhodes Rolls

INGREDIENTS:

• 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature or 1/3 artisan dough recipe
• 6 ounces spaghetti, cooked
• 2 cups thick spaghetti sauce
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1 egg white, beaten
• Parmesan cheese
• parsley flakes

DIRECTIONS:
 

Preheat oven to 385 degrees and place pizza stone in oven (or use baking sheet lined with parchment).  Sprinkle cornmeal over parchment paper.  Flour surface of counter and roll dough some.  Transfer to parchment and roll dough 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. Mix spaghetti with some sauce and place spaghetti lengthwise in a 4-inch strip down center of dough. Top with more 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. Transfer to baking stone by sliding cookie sheet under parchment and sliding it off onto the hot stone.  Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 385°F 30-35 minutes or until golden brown.  This is better when it has a chance to set slightly and won't fall apart so easily. Cut carefully and slowly in at least 1" thick slices.