Freezer Friendly, Main Dish

braided spaghetti bread

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:

preheat oven to 350*
spray cookie sheet with non-stick spray
roll loaf into a 12×16-inch rectangle
cover with plastic wrap and let rest for 10-15 minutes
cook spaghetti. drain completely and pat dry
remove wrap from dough
place spaghetti lengthwise in a 4-inch strip down the center of dough
top with sauce, sausage, and cheese 
make cuts 1 ½-inch apart on long sides of dough
start braiding the edges, alternating left/right
(my dough wasn’t even so the left side is looking a little rough)
Bake for 30-35 minutes or until golden brown
Cool slightly and slice to serve

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 

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