This recipe is definitely unique and probably not one that I would have thought up on my own. But since it’s something new, and you know how I feel about that, I decided to give it a go. The end result was okay, not super-duper awesome, but tasty nonetheless. Ryan was not a big fan, but then again I think I accidentally called it a pizza loaf, so when your mind is thinking about pizza and your mouth can almost taste the mouthwatering pepperoni and sausage and whatever else you love on pizza, this is a bit of a let down. 🙂 The bread was thicker in some areas so we slathered on butter and Parmesan cheese and went to town. I would also suggest serving it with extra spaghetti sauce on the side for dipping the bread.
what you’ll need:
- 1 Loaf Rhodes Bread Dough, thawed to room temperature
- 6 oz. spaghetti, cooked
- 1 cup thick spaghetti sauce
- ½ pound of cooked Italian Sausage
- 8 oz. mozzarella cheese, cubed or shredded
how you’ll do it:
Freezer directions: Cool baked loaf completely. Cut in half, and store each half in a freezer bag. Freeze up to 3 months.To eat: Thaw. Unwrap and bake 350* for 20-25 minutes or until heated through.
recipe adapted from onceamonthmom