DELICIOUS SPAGHETTI BREAD
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
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
SPAGHETTI BREAD
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
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
I have some time to clean up my old recipe files -- this is an old recipe, I haven't made in years, but thought I would share. Hope you enjoy it!
Provided by kittycatmom
Categories Yeast Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine water, oil, cheese, sugar, salt and all remaining spices. Stir to dissolve sugar and salt.
- Add 1 cup of flour and the yeast and mix well. Work in remaining flour, adding more if needed to form a nice, soft (not sticky) dough.
- Cover and let rise until double in size.
- Punch down and form into a loaf and place into a 9" x 5" loaf pan that has been greased.
- Let rise until double.
- Bake at 375° F for 25 to 30 minutes.
Nutrition Facts : Calories 1838.6, Fat 40.8, SaturatedFat 9.9, Cholesterol 29.3, Sodium 2852, Carbohydrate 307.2, Fiber 12.4, Sugar 15.3, Protein 55.2
BRAIDED SPAGHETTI BREAD (SPAGHETTI BAKED INSIDE GARLIC BREAD) !
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
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
A fun twist on spaghetti and meatballs that's sure to be kid-friendly!
Provided by sanzoe
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal.
- Roll pizza dough on a floured work surface into a 9x12-inch rectangle.
- Mix spaghetti with spaghetti sauce in a bowl until pasta is coated. Spread spaghetti and sauce down the center of the dough rectangle, leaving about 1 inch at the top and bottom uncovered. Spread meatballs in a line down the center of the spaghetti. Sprinkle mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling, starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to the prepared baking sheet.
- Bake in the preheated oven until crust is browned and filling is hot, 20 to 25 minutes. Brush roll with melted butter and sprinkle with garlic salt. Serve warm or cold.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 39.7 mg, Fat 12.1 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 811.9 mg, Sugar 5 g
SPAGHETTI WITH OLIVES AND BREAD CRUMBS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
- Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.
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