Spaghetti Bread

I saw this recipe on Pintrest - which then led me to Rhodes Bread.  I was intrigued - who doesn't love spaghetti and bread.  I added Italian sausage to the spaghetti and topped it was garlic salt/parsley.  We LOVED it!  It was sturdy, easy to cut and yummy to eat.  I wasn't so hot at the braiding though.  When I rolled my bread out, it was thinner on one side than another.  I will make this again in the future - hopefully perfecting the art of bread braiding!

One other thing - be creative with this spaghetti.  Add another meat or maybe mushrooms or black olives.  I think a Chicken Alfredo Bread would also be yummy!

Spaghetti Bread - Adapted from Rhodes Bread

1 loaf of Rhodes Bread down, thawed to room temperature (I did the quick thaw on back of pkg)
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
1-2 cups Italian sausage, cooked and crumbled
2 cups mozzarella cheese, grated
1 egg white, beaten
Parmesan cheese
garlic salt/parsley
Italian seasoning

Spray counter with non - stick cooking spray.  Roll loaf into a 12 x 16 rectangle - keeping as even as possible.  Cover with plastic wrap and let rest for 10-15 minutes.  Combine cooked spaghetti, sauce, sausage and 1 1/2 cups of mozzarella cheese.  Mix well.  Place mixture lengthwise down middle of down in a 4 inch strip.  Top with rest of mozzarella cheese and sprinkle with Italian seasoning.  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 lst 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 garlic salt, parmesan cheese and Italian seasoning.  Bake at 350 for 25-35 minutes or until golden brown.  Cool slightly and slice to serve!

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