This spaghetti loaf is such a clever dinner. Spaghetti with Italian sausage and cheese wrapped in garlic bread, so delicious.
Spaghetti Loaf
Ingredients:
- 2 1/2 cups bread flour
- 1/4 teaspoon salt
- 1 tablespoon quick rise yeast
- 1 cup warm water
- 2 1/4 teaspoons canola oil
- 6 ounces spaghetti noodles, cooked
- 1 cup spaghetti sauce
- 1/2 pound Italian sausage, crumbled and cooked
- 8 ounces mozzarella cheese, cut into 1/2 inch cubes
- 1 egg white, beaten
- grated parmesan cheese
- dried parsley flakes
- garlic powder
Directions:
- In the bowl of a stand mixer combine the flour, salt and yeast.
- Add in the water and oil. Using the dough hook knead for about 6 minutes.
- Preheat oven to 350º F.
- Spray a piece of parchment paper with cooking spray.
- Place dough on parchment paper and roll out into a 12x6 inch rectangle.
- In a large bowl, combine the cooked spaghetti, spaghetti sauce and cooked Italian sausage. Place down in the center of the dough lengthwise. Place cheese cubes on top.
- On both sides of the dough cut 1 1/2 inch strips, stopping 1/2 inch from the spaghetti. Starting at one end of the dough, fold the first strip, slightly diagonally, over the spaghetti. Fold the first strip on the opposite side, slightly diagonally, over the spaghetti and other strip. Continue fold strips over the filling and opposite strip alternating sides.
- Transfer parchment paper and spaghetti loaf to a baking sheet. Brush spaghetti loaf with egg white and sprinkle with Parmesan cheese, garlic powder and parsley.
- Bake for 30-35 minutes or until golden brown.
Serves: 6
Calories: 507
Total Fat: 14.9g
Saturated: 6.5g
Polyunsaturated: 0.7g
Monounsaturated: 1g
Trans: 0g
Cholesterol: 45mg
Sodium: 581.8mg
Potassium: 167.8mg
Total Carbs: 62.9g
Dietary Fiber: 2.7g
Sugars: 2.4g
Protein: 29.6g
Vitamin A: 9.2%
Vitamin C: 2.4%
Calcium: 30.8%
Iron: 20.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Rhodes Bake-N-Serv Blog.
