Stuffed Spaghetti Bread

INGREDIENTS:

1 Loaf Bread Dough or 12 Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce (whatever kind you like)
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes
Garlic Powder
Melted Butter

DIRECTIONS:

Spray counter lightly with non-stick cooking spray (or use parchment paper).

Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest for 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 the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a 1/2 pound of cooked Italian Sausage)

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 …