• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 loaf frozen bread dough or 12 dinner rolls , thawed

  2. 6 ounces spaghetti pasta , cooked

  3. 1 cup thick spaghetti sauce , cooled

  4. 8 ounces mozzarella cheese , cut into 1/2-inch cubes (or shredded)

  5. 1 egg white , beaten

  6. parmesan cheese

  7. parsley flakes

Instructions Jump to Ingredients ↑

  1. Spray counter lightly with non-stick cooking spray. Roll thawed bread dough into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

  2. Cook spaghetti according to package instructions. Drain and let cool slightly.

  3. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes.

  4. 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 See Photo . Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. See Photo Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F for 30-35 minutes or until golden brown See Photo . Cool slightly and slice to serve.

  5. NOTE:

  6. In the first step, if you roll the dough out on a piece of heavy-duty aluminum foil (sprayed with cooking spray) or a piece of floured parchment, it will be be a lot easier to transfer it to the baking sheet when ready to bake.


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