Spaghettibread Recipes

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.

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.

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.

Steps:

• Dissolve yeast in warm water.
• Add sugar, salt, cheese, seasoning, oil and flour.
• Stir & add additional flour as needed to form a soft dough.
• Turn onto a floured surface & knead until smooth & elastic.
• Place in a greased bowl, turning once to grease all sides of dough.
• Cover & let rise until double.
• Punch down and turn onto floured surface.
• Shape into loaf & place in a greased 5x9x3" loaf pan.
• Cover & let rise until double.
• Bake @350 (preheated) for 35-40 minutes.
• Cooking time includes the rising of the dough.

Steps:

• For the Sauce: Saute garlic and red pepper flakes in the olive oil at low heat until the garlic is translucent. Add tomatoes, red wine and sugar. Let simmer at low heat.
• For the Meatballs: Mix all ingredients very well in a stainless bowl. Hand roll meatballs into 1-ounce balls and place directly into the hot tomato sauce. Let sauce and meatballs simmer for 2 hours. Remove meatballs from the sauce and reserve on the side.
• For assembly: In a small saucepan, combine butter, garlic powder, chopped garlic and salt and pepper. Heat until butter is melted. Slice Italian bread lengthwise and remove any excess dough. Brush butter mixture evenly all over both sides of Italian bread. Alternate layers of spaghetti, sauce and meatballs throughout the bread. Top with basil leaves and Parmesan and close the sandwich. Grill the sandwich for 3 minutes on each side on either a griddle or a panini press. Slice the sandwich into whatever size portion you like.

Steps:

• Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness.
• Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles.
• Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt.
• Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray.
• Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
• Place 2 tablespoons extra virgin olive oil into a large skillet over medium heat to saute. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes.
• Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled.
• Stir in pasta sauce and reduce heat to low to simmer.
• Cook pasta according to package directions. Drain and set aside.
• To assemble, using tongs, place a small amount of noodles into the bottom of the crusts.
• Top with a heaping spoonful of pasta sauce.
• Top with fresh grated Parmesan cheese and basil leaves, if desired.
• Makes 12 spaghetti cups, you'll have more spaghetti left over.

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.)

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture., Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through.

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.