Baked Spaghetti Garlic Bread

I finally ticked off one of my Pinterest 'Make' items. I made this yummy looking spaghetti in homemade garlic bread. Yep, you read that right. The spaghetti is inside the bread. It's pretty good and quickly becoming one of Matt's favorites. 

I made my own bread from my pizza dough recipe and added a lot more sauce than it called for. The next time I made them, I decided to make a bunch of smaller loaves and freeze some uncooked for later. I did everything save bake them before I popped them in the freezer on a cookie sheet. After a couple hours I  took them off the trays and put them in ziplock bags.

Baked Spaghetti Garlic Bread

1 pkg spaghetti noodles
1 16oz jar tomato sauce
1 12 oz pkg sausage/ground beef
1 loaf dough
butter, softened
garlic powder
parsley
parmesan cheese


Heat oven to 400. Make your traditional spaghetti and set aside. Roll out bread dough to desired thickness. Place spaghetti mixture down center of dough, leaving at least three inches on each side and two inches on top and bottom. Slice even lines down the sides of the bread. Begin braiding the loaf by pulling the top and bottom pieces of dough to cover up the spaghetti. Continue by alternating laying the sliced strips over one another until you reach the bottom. Next brush the dough with butter, sprinkle with garlic powder, parsley and parmesan cheese. Bake in the oven for 20 minutes, or until the bread is golden brown.

Here are some of the smaller ones I froze, then cooked later

Notes:

1. It is much easier to transfer the dough to the baking sheet if you first roll out the dough on a sheet of parchment paper. 
2. You can freeze the loaf before baking. To cook it after freezing, let it come to room temperature and then cook as normal. 
3. If you feel you need more sauce, you can always serve additional sauce on the side for dunking. 
4. Mini loaves are great for an individual lunch.
5. Use whatever meat you like, or no meat at all. Thats the beauty of this dish; you can make it just as you prefer it.