1loaf Rhodes bread doughthawed to room temperature
6ouncesspaghetticooked
1cupspaghetti saucethe thicker the better
Optional: Add cooked ground beefturkey or meatballs to make this a heartier meal
6-8oz.mozzarella cheesecubed
1egg white
garlic powderdried parsley and Parmesan cheese to taste
Instructions
On a piece of parchment paper, roll out the loaf into a 12"x16" rectangle. (Or, as in my case, a dodecahedron) Cover with a towel and let sit for 10-15 minutes.
Cook spaghetti according to package directions. Drain.
Add sauce and meat, if using, to the cooked spaghetti.
Place spaghetti mixture onto the dough in a strip down the center, about 4" wide.
Top with mozzarella cheese
Make slices into the dough about 1½ " apart down the long sides of the dough. (If you're confused, you can check out the Rhodes for a photo of this, just come back quickly. We'll wait.)
Begin braiding the dough, crossing the strips over each other as you work down the loaf. Tuck the ends inside.
Lift parchment paper with both hands and place on a cookie sheet.
Brush braid with egg white and sprinkle with garlic powder, parsley and Parmesan cheese.
Bake at 350° for 30-35 minutes, until golden brown.
Allow to cool for 5 minutes before cutting into thick slices. Serve with a salad for a complete meal!