1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Spray counter lightly with non-stick cooking spray
Roll loaf or combined dinner rolls into a 12x16-inch rectangle
Cover with plastic wrap and let rest 10-15 minutes
Cook spaghetti according to package instructions
Drain and let cool slightly.
Remove wrap from dough.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling
Begin braid by folding top and bottom strips toward filling
Then braid strips left over right, right over left
Finish by pulling last strip over and tucking under braid
Lift braid with both hands and place on a large, sprayed baking sheet
Brush with egg white and sprinkle with Parmesan cheese and parsley
Bake at 350°F 30-35 minutes or until golden brown
Cool slightly and slice to serve.