Spaghetti Bread Food

SPAGHETTI BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.)

SPAGHETTI BREAD

Steps:

• 1. Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes. (I found it easier to roll out; put dough on sprayed baking pan; cover for 15 - 20 minutes. Finish spreading out with greased fingers...then I didn't have to worry how I was going to get filled bread onto baking pan. This worked well for me.)
• 2. Cook spaghetti according to package instructions. Drain and let cool slightly.
• 3. I made a quick spaghetti sauce, using ground beef, pepperoni, garlic, red bell pepper, and spices. Try to make sure sauce is thick. I used paste, sauce, and seasonings.
• 4. Mix the sauce with the cooked and drained spaghetti.
• 5. Place spaghetti lengthwise in a 4-inch strip down the center of dough. I topped with a little more sauce, then added the cheese.
• 6. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
• 7. 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.
• 8. If doing the braid on your counter; carefully lift the braid onto the sprayed baking sheet. Brush with egg and sprinkle with Parmesan cheese and parsley (I added garlic salt).
• 9. Bake at 350 for 40 - 45 minutes or until golden brown. Cool slightly and slice to serve. Delicious!

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Allow the bread dough to thaw and rise according to the package instructions. This step will take several hours. During the last 20-30 minutes of the dough rising, move on to the next steps.
• Crumble and brown the ground beef in a skillet over medium heat until full cooked. Drain off any excess fat. Add half of the jar of spaghetti sauce and reduce the heat to low. Allow the sauce to simmer as you move on to the next steps.
• Boil the spaghetti or angel hair noodles according to package directions. Drain and then stir in the remaining half of the spaghetti sauce. Set aside.
• On a lightly floured surface, roll the bread dough out into a rectangle; approximately 18 inches wide and 24 inches long. The dough may shrink a bit after you roll it out, but this is okay.
• Spray a large cookie sheet with non-stick spray then transfer the rolled out bread dough to the cookie sheet.
• Pour the meat sauce down the center of the bread dough. Top with the spaghetti and then sprinkle the top of the spaghetti with the shredded mozzarella cheese.
• Cut 1 inch wide strips into the dough on each side of the filling starting from the outside right up to the filling. Make a cut on one side and then make a matching cut on the other side to be sure you have the same number of dough strips on each side.
• Create a loaf by criss-crossing the dough over the filling. Start at one end and work your way from side to side until you reach the other end.
• Bake the loaf at 350 degrees for 35 minutes.
• Combine the melted butter and garlic powder then brush the mixture over the baked spaghetti bread.

SPAGHETTI AND GARLIC BREAD BAKE

Steps:

• Preheat oven to 350 degrees. In a large skillet, brown the ground beef and onion. Add in the garlic shortly before browned and continue cooking two minutes. Drain grease if necessary. (I used very lean beef, so this step wasn't necessary.) Add in diced tomatoes with their juices, tomato sauce, one cup of the water, salt and Italian seasoning. Let simmer for five minutes. Break the spaghetti in thirds and put in the bottom of a 13×9 baking dish. Pour remaining 3/4 cup water over pasta. Spread the meat mixture over the spaghetti. Cover tightly with aluminum foil and bake for 35 minutes. While it's baking, slice bread into 1/2" thick slices. After 35 minutes, remove from oven and space bread slices across the top of the pan. Return to oven (uncovered) for 10 minutes. (If you're using fully baked bread you can skip this step.) Remove from oven again and top with shredded cheese, focusing on the bread slices, but letting some fall on top of pasta. Sprinkle top with garlic salt. Return to oven for 10 minutes or until cheese is fully melted and just starting to brown.

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees.
• Place the loaf of Italian bread on a large baking sheet. Cut the top off the bread and use a sharp knife to create a well in the center of the loaf.
• Combine the butter and garlic powder in a small bowl. Brush the mixture over the center and sides of the bread. Place the bread in the oven to toast for 10 minutes.
• While the bread is toasting, heat the meatballs and pasta sauce in a large skillet.
• When the meatballs are thawed, remove them from the skillet and add the cooked spaghetti. Toss to coat the spaghetti the sauce.
• Remove the bread from the oven and scoop the spaghetti into the well in the center. Top the spaghetti with the cooked meatballs. Sprinkle cheese over the top of the meatballs and pasta.
• Place the bread back in the oven and cook for 20 minutes, until the cheese is melted.
• Garnish with parsley and slice the bread to serve

SPAGHETTI WITH BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil.
• Cook the pasta until just al dente (usually a little less time than the package instructions indicate).
• Using a serrated knife, carefully saw the baguette, if using, into thin slices. Using your fingers, crumble the bread to create a nice mixture of coarse and fine crumbs.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add the crumbs and gently fry them, stirring occasionally and letting them slowly take on color. (You may need to add up to 2 more tablespoons oil to the skillet, depending on just how many bread crumbs you have.)
• When the bread crumbs are golden and crisp, add the garlic and fennel seeds, stir, and cook for a minute or so more. Season the crumbs quite generously with salt, pepper, and red pepper flakes. Remove from the heat.
• Drain the pasta, reserving the cooking water. You don't need to be obsessive about draining the pasta until no water clings to the strands; in fact you want just a touch of the pasta water to cling to the pasta.
• Toss the pasta in the skillet with the bread crumb mixture. Drizzle with oil-preferably quite a lot more oil for the best results. If the mixture seems dry, add a dribble of the pasta cooking water. If using, sprinkle with grated pecorino Romano to taste.

DELICIOUS SPAGHETTI BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a mixing bowl.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Transfer spaghetti to bowl with ground beef and mix in spaghetti sauce and Parmesan cheese.
• Unroll pizza dough onto a baking sheet. Starting with a long edge, cut the 2 outer thirds of the crust into 1-inch horizontal strips, leaving the center third uncut. Spoon spaghetti mixture onto the center third from top to bottom. Spread mozzarella cheese over the spaghetti mixture.
• Braid the dough strips over the filling by pulling a dough strip across the filling and pulling another strip from the opposite side over the first strip. Pinch strips together and continue to braid until the filling is covered with braided dough. Mix garlic into olive oil in a small bowl. Brush olive oil mixture over the top of the bread.
• Bake in the preheated oven until the filling is hot and the crust is golden brown, 25 to 30 minutes. Serve cut in slices.

SPAGHETTI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal.
• Roll pizza dough on a floured work surface into a 9x12-inch rectangle.
• Mix spaghetti with spaghetti sauce in a bowl until pasta is coated. Spread spaghetti and sauce down the center of the dough rectangle, leaving about 1 inch at the top and bottom uncovered. Spread meatballs in a line down the center of the spaghetti. Sprinkle mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling, starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to the prepared baking sheet.
• Bake in the preheated oven until crust is browned and filling is hot, 20 to 25 minutes. Brush roll with melted butter and sprinkle with garlic salt. Serve warm or cold.

BAKED SPAGHETTI BREAD

Steps:

• 1. Roll out loaf into 12x16 rectangle. Cover with plastic wrap and let rest for 10-15 minutes. I roll it out on a piece of parchment paper to make transferring it easier.
• 2. Cook spaghetti according to directions for al dente. Drain and let cool slightly. Mix with sauce.
• 3. Remove wrap from dough. Place spaghetti lengthwise in a 4-in strip down the center of dough. Top with cheese cubes. You can add 1/2 lb. Italian Sausage or ground beef (cooked) on top of this if you want.
• 4. Make cuts 1 1/2 inches apart on long sides of dough within 1/2 inch of fillings.
• 5. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left, etc. Finish by pulling last strip over and tucking under bread.
• 6. Transfer to sprayed baking sheet or I just leave it on the parchment paper and transfer to sheet. Brush with egg white. Sprinkle with parm, parsley, and garlic.
• 7. Bake at 350 for 30-35 min or until golden brown. Let cool slightly, slice and serve.

SPAGHETTI BREAD

Steps:

• In a mixing bowl, combine water, oil, cheese, sugar, salt and all remaining spices. Stir to dissolve sugar and salt.
• Add 1 cup of flour and the yeast and mix well. Work in remaining flour, adding more if needed to form a nice, soft (not sticky) dough.
• Cover and let rise until double in size.
• Punch down and form into a loaf and place into a 9" x 5" loaf pan that has been greased.
• Let rise until double.
• Bake at 375° F for 25 to 30 minutes.

SPAGHETTI BREAD BASKETS

Steps:

• Trim the crusts from the bread and brush one side of each slice with a little melted butter.
• Push the bread slices, buttered side down into 12 muffin tins.
• Bake at 180°C for 15 minutes until crispy. At this stage the cases can be cooked and kept in an airtight container.
• Fill the cases evenly with a spoonful of Wattie's Spaghetti or Wattie's Baked Beans. Top each with grated cheese.
• Bake at 180°C for 15 minutes until the cheese has melted.

SPAGHETTI BREAD

Steps:

• Dissolve yeast in warm water.
• Add sugar, salt, cheese, seasoning, oil and flour.
• Stir & add additional flour as needed to form a soft dough.
• Turn onto a floured surface & knead until smooth & elastic.
• Place in a greased bowl, turning once to grease all sides of dough.
• Cover & let rise until double.
• Punch down and turn onto floured surface.
• Shape into loaf & place in a greased 5x9x3" loaf pan.
• Cover & let rise until double.
• Bake @350 (preheated) for 35-40 minutes.
• Cooking time includes the rising of the dough.