Friday, November 8, 2013

Spaghetti wrapped in garlic bread.

It might not look pretty but it was "get in my belly" good!! 


One of my mom's best friends and a lady dear to my heart passed on this amazing recipe that I tried the day she sent it my way. It was so good. I've given the ingredients and instructions and then put what I did differently in bold beside. Enjoy!

Ingredients
• 1 loaf of thawed dough (used 2 but I think you could easily use something like pillsbury pizza dough) • 6 oz cooked spaghetti (we used more-around 3/4 of a regular box) • 1 cup of any sauce for the spaghetti (we used 1 and a half jars and also added meat to ours. next time we're using sausage too!) • 8 oz of mozzarella cubes (we used shredded and as much as looked right) • parmesan cheese (forgot-it was still good) • 1 egg white, beaten (we used melted butter and garlic salt instead) • parsley or oregano flakes (didn't use) • garlic (used only in the actual spaghetti mixture)
Instructions:
1. Prepare flour onto a counter or use a baking sheet to roll the dough on. 2. Roll out the loaf into a large rectangle, about the thickness of less than an inch. 3. Set the dough at rest by covering it with a plastic wrap for about 12 minutes. 4. Boil spaghetti, drain and let cool. 5. Unwrap dough. 6. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding. 7. Pour the sauce and mozzarella cubes onto the spaghetti. 8. Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing. 9. Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something. 10. Start folding flaps. Left over right, right over left. 11. Lastly, pull the last strip over and under the bread. 12. Carefully place bread on a large, greased, baking sheet. 13. Brush egg white and top with Parmesan cheese, gralic and parsley/oregano. 14. Bake at 350 degrees for about 30 mins. 15. Let it cool before slicing and serving.
Honestly, mine was not pretty. There was no braiding. There was some random pretzel like folding though. Either way, it was a hit. My girls had two servings, my husband had two servings, and my parents ate their humungous sized portion. It was a little time consuming but I think it's something that could be made easier with familiarity and maybe using already made roll out pizza dough. I hope you enjoy! We sure did!


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