Braided Spaghetti Bread Recipes

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BRAIDED SPAGHETTI BREAD (SPAGHETTI BAKED INSIDE GARLIC BREAD) !



Braided Spaghetti Bread (Spaghetti Baked Inside Garlic Bread) ! image

A great hit at any gathering. Contain yourself, you'll want to eat the whole loaf. You'll need to plan ahead just a bit. This recipe calls for a thawed loaf of Rhodes bread dough & it takes 6-8 hours for the bread to thaw at room temp. You can make the bread dough yourself or buy another brand. The dough rolls out much easier when it is warm. Roll it out as much as you can, then cover it and let it rest for 10 or 15 minutes. When you roll it out the 2nd time, it will roll much better. I have changed the recipe to use vegetarian "meat", you can use real meat if you like. And I add veggies to my spaghetti sauce-bell peppers, onions, eggplant, squash, and the list goes on! You can even leave out the spaghetti and just stuff it with veggies! From Bless This Food, who got it from the Rhodes website. You can also substitute pizza filling for the spaghetti filling and use pizza dough! Try it with alfredo sauce sometime, and you can also substitute spaghetti squash for the pasta, saving on carbs. So good! You can freeze this, you par-bake it and then freeze. Just enough to set it up without browning it, that way it can re-bake and cook all the way through until browning later. Go to http://blessthisfood.blogspot.com/2012/02/braided-spaghetti-bread-spaghetti-baked.html for step by step photos on how to make this.

Provided by Sharon123

Categories     Spaghetti

Time 1h

Yield 1 large loaf, 6 serving(s)

Number Of Ingredients 11

1 loaf rhodes bread dough, thawed to room temperature (or use other brand, or make your own homemade dough)
6 ounces spaghetti, cooked (or use angel hair)
1 cup thick spaghetti sauce
1/2 cup cooked vegetarian Italian sausage (or cooked veggie crumbles or hamburger) (optional)
8 ounces mozzarella cheese, cut into 1/2 inch cubes
parmesan cheese
2 tablespoons butter, melted
1 1/2 teaspoons minced garlic
dried basil
smoked paprika (optional)
fresh parsley

Steps:

  • Pre heat oven to 350* F. Lay out a large sheet of parchment paper (Do it. Don't even bother trying to go sans the paper. I'm 99% sure you'll make a mess when trying to transfer) & roll your loaf out into a 12x16 rectangle. Cover with plastic wrap & let it rest while you get everything else ready (10 min or so).
  • Cook your spaghetti (or angel hair) according to directions & drain. Mix in the tomato sauce & vegetarian Italian sausage/hamburger (or use real meat-optional) & let it cool slightly while you continue to prepare.
  • Cut your block of mozzarella into chunks.
  • Melt the butter in a microwave safe dish & stir in the minced garlic & a few pinches of basil. Uncover the dough & using a pastry brush, brush a little more than 1/2 of the butter mixture onto the dough.
  • Now spoon the spaghetti lengthwise in a 4-inch strip down the center of the dough- top with the mozzarella chunks.
  • Make cuts 1 1/2 inches apart on the long sides of the dough to within 1/2 inch of the filling.
  • Start braiding by folding the strips towards the filling- braid left over right, right over left, etc etc- all the way down.
  • Finish the ends by pulling the strips over & tucking under the braid.
  • Then brush the remainder of the garlic butter all over the top of the bread. Sprinkle with the parmesan cheese, a little more basil & some garlic powder. Add smoked paprika to taste, a pinch or two. Sprinkle parsley over the top.
  • Slide the parchment paper to a large baking sheet & bake in your pre heated oven for 30 minutes, until golden brown. Let it rest for about 5 minutes & then slice to serve.
  • Enjoy!

Nutrition Facts : Calories 272.9, Fat 13.3, SaturatedFat 7.6, Cholesterol 40.5, Sodium 360.5, Carbohydrate 25.3, Fiber 1.5, Sugar 3, Protein 12.6

SPAGHETTI BREAD



Spaghetti Bread image

You're sure to love the heavenly aroma and pleasant herb flavor of this tender bread from Lois Gelzer of Standish, Maine. "It's great with spaghetti and meatballs or most any Italian pasta dish," she suggests.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf, 16 slices(1-1/2 pounds).

Number Of Ingredients 12

1 cup warm water (70° to 80°)
2 tablespoons olive oil
3 cups bread flour
1/3 cup grated Parmesan cheese
1 tablespoon sugar
1 to 2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon each dried basil, marjoram, savory and thyme
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.)

Nutrition Facts :

SPAGHETTI BREAD



Spaghetti Bread image

My kids just love this. Garlic bread and spaghetti all in one...now that's wonderful. This recipe is great with left over spaghetti. My photos

Provided by Cassie *

Categories     Savory Breads

Time 1h5m

Number Of Ingredients 7

1 loaf Rhodes bread dough or 12 Rhodes dinner rolls, thawed to room temperature (I used the bread )
6 oz spaghetti, cooked (I used angel hair, as it won't absorb as much sauce) therefore will not dry out while baking
1 c thick spaghetti sauce
8 oz shredded mozzarella cheese ( or cubed )
1 egg, beaten
sprinkle parsley, dried
sprinkle garlic salt

Steps:

  • 1. Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes. (I found it easier to roll out; put dough on sprayed baking pan; cover for 15 - 20 minutes. Finish spreading out with greased fingers...then I didn't have to worry how I was going to get filled bread onto baking pan. This worked well for me.)
  • 2. Cook spaghetti according to package instructions. Drain and let cool slightly.
  • 3. I made a quick spaghetti sauce, using ground beef, pepperoni, garlic, red bell pepper, and spices. Try to make sure sauce is thick. I used paste, sauce, and seasonings.
  • 4. Mix the sauce with the cooked and drained spaghetti.
  • 5. Place spaghetti lengthwise in a 4-inch strip down the center of dough. I topped with a little more sauce, then added the cheese.
  • 6. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
  • 7. 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.
  • 8. If doing the braid on your counter; carefully lift the braid onto the sprayed baking sheet. Brush with egg and sprinkle with Parmesan cheese and parsley (I added garlic salt).
  • 9. Bake at 350 for 40 - 45 minutes or until golden brown. Cool slightly and slice to serve. Delicious!

BAKED SPAGHETTI BREAD



Baked Spaghetti Bread image

I found this from a frozen bread dough website. I like to use the premade roll-out pizza crust. Either way, it is carb-tastic!

Provided by Heidi Howenstine

Categories     Savory Breads

Time 1h5m

Number Of Ingredients 8

1 loaf bread dough, thawed or roll-out pizza dough
6 oz spaghetti, cooked
1 c thick spaghetti sauce (i use one with sausage in it already)
8 oz mozzarella cheese
1 egg white
parmesan cheese
parsley flakes
garlic powder

Steps:

  • 1. Roll out loaf into 12x16 rectangle. Cover with plastic wrap and let rest for 10-15 minutes. I roll it out on a piece of parchment paper to make transferring it easier.
  • 2. Cook spaghetti according to directions for al dente. Drain and let cool slightly. Mix with sauce.
  • 3. Remove wrap from dough. Place spaghetti lengthwise in a 4-in strip down the center of dough. Top with cheese cubes. You can add 1/2 lb. Italian Sausage or ground beef (cooked) on top of this if you want.
  • 4. Make cuts 1 1/2 inches apart on long sides of dough within 1/2 inch of fillings.
  • 5. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left, etc. Finish by pulling last strip over and tucking under bread.
  • 6. Transfer to sprayed baking sheet or I just leave it on the parchment paper and transfer to sheet. Brush with egg white. Sprinkle with parm, parsley, and garlic.
  • 7. Bake at 350 for 30-35 min or until golden brown. Let cool slightly, slice and serve.

BRAIDED SPAGHETTI BREAD



Braided Spaghetti Bread image

I acquired this recipe from Pinterest when I noticed that everyone was talking about how great it was. It really does taste as good as it looks!

Provided by Amanda Brecht @amandabrecht

Categories     Pasta

Number Of Ingredients 8

1 - loaf rhodes bread dough, thawed to room temp.
6 ounce(s) spaghetti, cooked
1 cup(s) thick spaghetti sauce (i used more)
8 ounce(s) mozzarella cheese, cut into 1/2-inch cubes
1 - egg white
1/2 pound(s) sausage, cooked
- parmesan cheese
- parsley flakes

Steps:

  • Lay down a piece of parchment paper. Use rolling pin to roll loaf into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
  • Cook spaghetti according to instructions. Remove wrap from dough.
  • Place spaghetti lengthwise in a 4-inch strip down the center of the dough. Tip with sauce and cheese cubes. You may add 1/2 pound sausage.
  • Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of 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. Brush with egg white and sprinkle Parmesan cheese and parsley. I added garlic powder.
  • Bake at 350º for 30-35 minutes or until golden brown.

DELICIOUS SPAGHETTI BREAD



Delicious Spaghetti Bread image

I had a co-worker share this recipe with me and I put my own twist on it and thought it turned out to be quite tasty! My hubby does not like regular spaghetti but really enjoyed it this way!

Provided by Ledbetters

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 8

½ pound ground beef
1 (8 ounce) package spaghetti
1 (28 ounce) jar spaghetti sauce
½ cup grated Parmesan cheese
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
2 cups shredded mozzarella cheese
1 clove garlic, minced
3 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a mixing bowl.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Transfer spaghetti to bowl with ground beef and mix in spaghetti sauce and Parmesan cheese.
  • Unroll pizza dough onto a baking sheet. Starting with a long edge, cut the 2 outer thirds of the crust into 1-inch horizontal strips, leaving the center third uncut. Spoon spaghetti mixture onto the center third from top to bottom. Spread mozzarella cheese over the spaghetti mixture.
  • Braid the dough strips over the filling by pulling a dough strip across the filling and pulling another strip from the opposite side over the first strip. Pinch strips together and continue to braid until the filling is covered with braided dough. Mix garlic into olive oil in a small bowl. Brush olive oil mixture over the top of the bread.
  • Bake in the preheated oven until the filling is hot and the crust is golden brown, 25 to 30 minutes. Serve cut in slices.

Nutrition Facts : Calories 674.8 calories, Carbohydrate 78.1 g, Cholesterol 55.5 mg, Fat 25.4 g, Fiber 5.5 g, Protein 30.9 g, SaturatedFat 8.6 g, Sodium 1328.3 mg, Sugar 16.5 g

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