Braided Spaghetti Bread

I loooooove bread and pasta, however, I try to keep my carb intake to a reasonable level. But, when I saw a picture of this recipe on Pinterest, I knew I had to try it. The original recipe calls for using frozen bread loaf dough, which I found to be a little difficult (aka sticky) to work with, so alternatively, you could use Pillsbury Crescent Dough Sheets to make it easier and much quicker (and cut down on the carbs a bit). With that being said, after I got the dough loaf thawed (which takes about 2 hours) and rolled out, everything else was a breeze. The end result was a delicious garlic bread filled with spaghetti and mozzarella cheese! So if you’re a carb-lover, you will truly enjoy this recipe.

There are a ton of other things you could do with this if you want to skip the spaghetti… pizza, reuben sandwiches, chili-cheese bread, etc.


  • 1 loaf bread dough, thawed to room temperature, about 2 hours (I used Bridgford, but the original recipe calls for Rhodes)
  • 6 oz spaghetti, cooked (I used thin spaghetti)
  • 1 1/2 cups thick spaghetti sauce, like Trader Giotto’s (Joe’s) Tomato Basil Marinara
  • 8 oz mozzarella cheese, cut into 1/2″ cubes
  • 1 egg white
  • Parmesan cheese
  • Garlic powder
  • Parsley flakes for garnish


1.  Thaw bread loaf to room temperature.
2.  Preheat oven to 350 degrees F.
3.  Place loaf on parchment paper (not wax), and spray rolling-pin with cooking spray.
4.  Roll  into an approximate 12×16-inch rectangle.

5.  Cover with plastic wrap, let sit 10-15 minutes, then roll again.
6.  Cook spaghetti according to package directions. Drain, cool slightly and mix with marina sauce.
7.  Place spaghetti lengthwise in a 4″ strip down the center of the dough and add the cheese cubes.

I added sweet Italian turkey sausage and sautéed onions to the sauce.

8.  Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling (as seen in picture above).
9.  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.

10.  Brush with egg white, and sprinkle with Parmesan cheese, garlic powder and parsley, as liberally as you like.

11.  Transfer parchment paper to baking sheet and cook for 30-35 minutes.

12.  Cool slightly and slice to serve.

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