#BackyardBash Recipe: Braided Spaghetti Loaf

I’m going to admit right here and now that my version of this recipe did NOT turn out anything like the recipe you can find on the Chef Boyardee website. {Braided Spaghetti Loaf} Mine was an absolutely mess. But, man, did it taste good! I think the problem I had with mine was that I used the wrong kind of frozen bread. Living where we do, there really aren’t many options in our grocery stores, and the bread I used rose way too much during the cooking process. But, it still tasted really good, and my kids have already asked if we can have it again for dinner all the time. 🙂 {I’ll just need to find a different kind of dough to use.}

Ingredients

  • PAM Original No-Stick Cooking Spray
  • 1 loaf {1 pound} frozen bread dough, thawed
  • 2 cans {14.5 oz each} Chef Boyardee Spaghetti & Meatballs
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons finely chopped fresh parsley

Directions

  1. Preheat oven to 375*. Spray large baking sheet with cooking spray and set aside. Roll dough into 14×11 inch rectangle on a lightly floured surface. Place dough on baking sheet. Spread Spaghetti & Meatballs lengthwise down center third of dough to within 1/2 and inch of each short edge. Top spaghetti with mozzarella cheese.
  2. Cut sides of dough into 12 equal strips, almost to filling. To enclose filling, take a strip from each side, overlap in center, and pinch together. Continue with remaining strips. Press each end of the loaf together and fold under. Sprinkle top with Parmesan cheese and parsley. Bake 20 to 25 minutes or until dough is browned and spaghetti is hot. Let stand 10 minutes before cutting into strips.