If you are like me, when you cook up Spaghetti there are always leftovers to deal with. I’m not complaining – my guys get a few lunches out of what’s left. I like to make Spaghetti Meatball Sandwiches as a second meal. Of course that means I would have to make the spaghetti with meatballs rather than a meat sauce. Recently, I made a double batch of my Smoking Spaghetti with beer in the sauce. I needed plenty of leftovers for a new Stromboli recipe I was anxious to try.
I had cooked up my double batch of spaghetti, made a few lunches for my guys and bagged up what was left for the Stromboli. Had I done my grocery shopping for the following week prior to cooking up a double batch of spaghetti, I might not have bothered. As fate would have it, the spaghetti was made and waiting. A trip to the store revealed that the recipe for Spaghetti Stromboli would need a minor adjustment. My recipe called for a can of French Bread dough from the refrigerated section. I’ve used Pillsbury canned dough before for making French Bread appetizers. For bread in a can, it’s not half bad. By that I mean it doesn’t taste like canned biscuits. It tastes like bread. In any case, there wasn’t can one to be had. Time to improvise. Hum, wonder if a can of Crescent Dough Sheet would work? While it wouldn’t puff up like the French Bread Dough, maybe the thin flakiness of crescent dough would be equally delicious. Guess what? It was awesome! I’m not sure I’ll make this again “correctly” when the improvised version was so darn good.
Braided Spaghetti Stromboli
1 can Crescent Dough Sheet
2 1/2 cups Leftover Spaghetti in Meat Sauce
8 oz Mozzarella, shredded
1 Egg White, beaten
Garlic Powder, as needed
Parsley Flakes, as needed
1/4 cup Parmesan Cheese, grated
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Remove paper, set pan aside. Remove left over spaghetti and let it come to room temperature, about 20 minutes.
Roll out the dough into a large rectangle on the parchment paper.
Drop the spaghetti in the center of the dough as a bundle from one end to the other length-wise, leaving space on the sides to braid.
Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width on either side and wide enough to hold the filling together without tearing.
Sprinkle Mozzarella over the spaghetti.
Fold one strip over the bundle, then fold the strip on the opposite side. Cross back and forth until the crisscross of strips is complete and the spaghetti filling is wrapped in dough.
Carefully slide the parchment paper holding the Stromboli onto the baking sheet (A rimless cookie sheet works best or an up-side-down pan).
Lightly beat the egg white with a little garlic powder and some parsley flakes. Brush the Stromboli with the egg white mixture.
Sprinkle with Parmesan cheese.
Place the heated oven and allow to bake for 20 to 25 minutes or until golden.
Let it cool for about 5 minutes before slicing and serving.