This looks like it’s hard to make. It’s not, but let your family think you worked for hours in the kitchen whipping up this fancy looking dinner that tastes great and will make your house smell fantastic.
1 Loaf Rhodesâ„¢ Bread Dough or 12 Rhodesâ„¢ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese
Parchment paper (not necessary, but will make things a lot easier)
Preheat oven to 350 degrees.
Spray counter lightly with non-stick cooking spray or use parchment paper (I highly recommend using parchment paper for when you have to transfer this to the baking sheet). Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.
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.
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. (If you used parchment paper just transfer everything onto the backing sheet.)
Brush with butter and sprinkle with Parmesan cheese, garlic powder and parsley.
Bake at 350Â°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
Did I change anything? I added garlic powder and brushed it with butter since a friend of mine had made this earlier in the week and thought it would taste better that way.
What did the family think? Yum! Everyone had seconds.