This is not an Italian recipe but a delicious Italian-American contamination.
This easy Spaghetti Stuffed Garlic Bread makes sure you get a little of that crispy, savory, garlic goodness with each bite!
Adapted from Rhodes Bake-N-Serv
- 1 recipe dough (see below)
- 6 oz spaghetti, cooked according to instructions
- 1 cup thick spaghetti sauce
- 8 oz shredded mozzarella cheese
- 1-2 T Olive oil
- 2 T grated Parmesan cheese
- 3 gloves garlic, minced
- Sea salt
- Fresh or dried rosemary (or Italian seasoning)
- In a medium bowl, toss spaghetti with marinara sauce.
- On a floured sheet of parchment paper, roll your dough into a large rectangle.
- Spread spaghetti mixture evenly in a strip down the center of the dough, leaving about 4-5 inches on each side. Top with shredded mozzarella.
- Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. It should look something like this:
- 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. It should look like this photo, which I have borrowed from the Rhode’s because I failed to take a photo of this step and want you to see what it looks like. Photo Credit
- In a small bowl, combine olive oil and minced garlic. Brush mixture onto bread and sprinkle with parmesan and rosemary.
- Transfer parchment paper to a baking sheet. Bake at 350 degrees for 35-40 minutes, or until golden brown. Cool slightly, slight and serve.
For the dough:
- 1/4 cup milk
- 1 1/2 Tbsp sugar
- 1 tsp salt
- 1 1/2 Tbsp unsalted butter
- 1 package active dry yeast (equal to 1/4 oz or 2 1/4 tsps)
- 2 1/2 to 3 1/2 cups all purpose flour
- Cooking spray
- In a small bowl, stir together yeast and 1 cup warm water. Allow to sit for about five minutes.
- Meanwhile, melt butter in a microwave and add butter, milk, sugar, salt and yeast to the bowl of a stand mixer ((if you do not have a stand mixer, this can be done in a large bowl, you will just need to kneed it later)). Add the yeast and mix well.
- Start by adding 2 cups of flour and stir using your bread hook attachment. While continuing to stir, add the flour about 1/4 cup at a time until the dough is still slightly sticky, but it doesn’t stick to the dough hook or the bottom of the bowl.
- Now you can just continue to stir using the dough hook for 5-7 minutes, or kneed by hand on a clean dry surface if you don’t have a stand mixer. Finish by shaping dough into a ball.
- Place dough in a medium-sized bowl coated in cooking spray and allow to rise for at least an hour.
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