Spaghetti Braid

We really enjoy this Spaghetti Braid. It's a fun twist on Spaghetti and breadsticks...just all in one thing!

Spaghetti Braid

12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked

1 cup spaghetti sauce

8 oz mozzarella cheese shredded

1 egg white

Parmesan cheese

Parsley flakes

Combine dinner rolls into one loaf. Let rest for 5 minutes. Then roll out loaf, on parchment paper, into a rectangle (about 12x6inches). Cover with moist towel and let rest for 10 minutes. Cook spaghetti noodles according to package instructions, then drain and let cool. Mix your spaghetti sauce into your noodles and then lay it in a lengthwise strip across the dough. Top that with cheese.

Now cut 1 1/2 strips from the filling to the edge of the dough, on both sides. Now start on one side of the dough and alternate pulling the strips on top of the toppings-creating a braid look. Finish the braid by tucking the last strip underneath the braid.

Lift braid to a sprayed cookie sheet. Brush the top of the braid with the egg white and then sprinkle with parmesan cheese and parsley flakes. Now bake at 350 for 30-35 minutes or until dough is golden brown. Let cool slightly and then slice to serve.

We love eating this spaghetti braid with green beans.

Does anyone have any other braid recipes? Please share!