Spaghetti Inside Garlic Bread

Doesn't that just look so yummy?!?!?!

This was inspired by this picture: http://pinterest.com/pin/464152305316350079/
There was no recipe attached to the picture, so i just figured out something out to do myself and this is what came of it.

Since there was no recipe attached, i wasn't sure on what bread they used, could of been home made. I probably could of found something to make, but i ended up just going with pizza crust for the bread. I saw something else that was a similar idea to this, just different filling, and they used croissants for the breading(the kind from the tubes). The pizza crust worked out fine for a bread, was fairly easy to use since i used the tube kind so i didn't have to roll it out, just had to unroll it lol.

Since there's not a recipe with the picture, i'll write a small step by step that i did for this, i will have 3 pictures to post afterwards.

I had my oven at 450 degrees Fahrenheit.
1. Place foil over baking sheet. (makes for easier clean up)
2. Spray the foil with cooking spray. (just in case it tried to stick)
3. Open and unroll the pizza crust.
4. Brush melted butter along the middle section, where the spaghetti will go. Then sprinkle with garlic salt. (garlic bread sprinkle should work too, i did this to help give it more garlic bread flavor)
5. Place the spaghetti along the center and top with your choice of cheese. (check out picture link provided above for example, or picture of mine below)
6. cut the extra sides of the dough into strips. (i might of mind mine a little too thin, but just meant more than if they were thicker)
7. fold over each strip over the spaghetti, trying to make sure as much of the spaghetti is covered. (larger strips mean less folds)
8. Once all folded, brush the top with melted butter and sprinkle with garlic salt. (or whatever garlic you used)
9. Put it in the oven

Now i ended up cooking mine for 14 minutes. That's what the tube said to cook thick crust pizza. After i took mine out, i should of cooked it for less. Then after eating it, parts were still just slightly doughy, wasn't too bad, i think was mostly just a few parts that the cheese was at. So i suggest either lower temp for longer or if you don't care about the possible doughy, then just cook it for a little less than 14 minutes, making sure you check to make sure it's not getting over cooked.

I plan on making this again, to try and find the best way of making it, temp and time, pizza crust or croissants, all that type of stuff. I will keep updating on what i do for it.

Here's the pictures i said i was going to post.

 This shows how the spaghetti should be placed and example of how to fold it over

 how it looked before cooking

and this is why i found out 14 minutes was too long. the edges were getting burnt. the middle bottom was still alright. It was almost over cooked but wasn't burnt.

I think last thing would mostly be the taste. What i made was good. I've had a lot of garlic(mostly garlic salt) while growing up, so i have a harder time tasting garlic than the rest of my family, so i felt there wasn't enough garlic taste, but my mom was just fine with how much was there. I also used day old spaghetti because that was at my mom's request because she prefers day old spaghetti because the noddles get to soak up the sauce some. For the cheese, i used cheddar cheese.
Taste really all matters on how you prepare it. It will taste different with different ways the spaghetti gets made, depending on what breading you use, what cheese you use, how much garlic and all that. Just will need to experiment with what you want :)

My brother isn't a spaghetti fan so he never tried this, but he suggested that he would if i made it with Alfredo,  so that will be another variation i will try and make in the future.


I hope this post is helpful. It's kinda annoying to find something on pinterest that you want to make and not find a recipe or step by step type thing. That was partly why i wanted to write more than just the taste on here :)