Garlic Bread stuffed with Baked Spaghetti

My cousin, Sam told me about this recipe. He said he finally started making supper and this is what he started with! After he told me about it I quickly went to google to make it myself. This recipe is a simpler recipe so you can add your own variations. It seems like a lot of food, but my family of 4 can gobble it up without leftovers! 

Garlic Bread Stuffed with Spaghetti

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature*

6 ounces spaghetti, cooked

1 cup thick spaghetti sauce

1 cup Parmesan Cheese, shredded (Also can use Romano and mozzarella)

1 egg white, beaten

Parmesan cheese

Parsley flakes

On the counter, lightly sprayed with nonstick cooking spray or wax paper (which makes it easier to move to the pan), roll out bread dough into a 12 x16 in rectangle. Cover with plastic wrap and let sit for 10-15 min.

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.

Brush the braided dough with egg and sprinkle with Parmesan and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.