Braided Spaghetti Bread

This looks pretty straightforward. Most kids love pasta, and bolognese sauce is the best way to hide veggies. 


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 your counter with a nonstick cooking spray, you could also use greaseproof paper.


Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes. Then cook spaghetti as to packet directions. 


Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. For the sauce use half  a pound of low fat beef mince and your favorite pasta sauce.


Make cuts 1 ½-inches apart on long sides of dough to within ½-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.


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 and you can also add garlic salt.


Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.


Serve in slices and enjoy!


We found this amazing Recipe here. 

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