1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room
temperature
6 ounces spaghetti
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes
Spray counter lightly with non-stick cooking spray. Roll loaf or
combined dinner rolls into a 10×15-inch rectangle. Cover with plastic
wrap and let rest. Cook spaghetti according to package instructions.
Drain and let cool slightly. Remove wrap from dough. Place spaghetti
lengthwise in a 4-inch strip down center of dough. Top with sauce and
cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to
within 1/2-inch of filling. Alternately cross strips over filling.
Press short ends together to seal and tuck under braid. Support 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 30-35 minutes.
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