Raise your hand if leftovers have a bad reputation at your house?
Even if they don’t, it’s always fun to jazz up leftovers. At least I think so. And, this spaghetti braid is not only delicious, but pretty too.
Leftover spaghetti coupled with cheese, wrapped in bread, seasoned with Parmesan cheese and parsley.
Gooey and delightful.
Spaghetti Braid – Inspired by Colie’s Kitchen
- 1 recipe whole wheat, no-rise pizza dough
- 2 C spaghetti sauce (leftover preferred)
- 2 C whole wheat spaghetti (leftover preferred)
- 4-6 oz. mozzarella cheese, cubed
- Olive oil
- Parmesan cheese
Prepare 1 recipe of the whole wheat, no-rise, pizza dough according to directions. You can find those directions here. When the dough is ready, stretch it out so the dough makes a large rectangle, about the size of a half sheet cake. Then, transfer to a lightly greased cookie sheet or baking mat.
Warm your leftover spaghetti. You’ll need about 4 C total (noodles and sauce). If you need to be a little heavy, aim for more sauce than noodles so that the filling doesn’t dry out.
Spread the noodles and spaghetti mixture down the center of the dough.
Leave about 2 inches on each side, and about 1 inch on the end. You’ll want enough dough on the end so that you can tuck the filling inside, but not too much that your end pieces are all dough.
Top with cubed mozzarella cheese.
Using a knife, cut slits 1-inch thick in the dough. You’ll want to stop the slicing about 1/2 inch from the filling.
Wrapping dough alternating to braid the dough over the spaghetti.
Spray or lightly brush the dough with olive oil. Sprinkle with 2-3 T Parmesan cheese and garnish with parsley.
Bake the braid on a cookie sheet at 350 for 25 minutes until the top is lightly browned.
Slice and serve warm with a nice salad.
Mmmm…. leftovers never tasted so good!