Never in a million years would I have thought to take fresh, let alone leftover spaghetti and wrap it in dough and make spaghetti stuffed bread. It’s like a leftovers calzone, a spaghetti calzone. It is really, really good. I wasn’t sure at first, but I mean, I love taking bread and putting my spaghetti on it. Why wouldn’t I like spaghetti shoved into dough and then baked to perfection?
I know it sounds weird, but this stuff is amazing, and it’s addictive. This is something that you and your family will love and want to try!
This really is like a calzone or stromboli. It uses pizza dough, but instead of a meaty or veggie stuffing, it’s spaghetti! I know the carbs are ridiculous in this, but everything in moderation 😉
Thanks to the folks at All Recipes for this simple and delicious recipe!
- cooking spray
- 1/2 teaspoon cornmeal
- 1 (16 ounce) package prepared pizza dough
- 1 1/2 cups cooked spaghetti
- 1/4 cup spaghetti sauce, or to taste
- 6 cooked meatballs, chopped - or to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic salt, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal.
- Roll pizza dough on a floured work surface into a 9x12-inch rectangle.
- Mix spaghetti with spaghetti sauce in a bowl until pasta is coated. Spread spaghetti and sauce down the center of the dough rectangle, leaving about 1 inch at the top and bottom uncovered. Spread meatballs in a line down the center of the spaghetti. Sprinkle mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling, starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to the prepared baking sheet.
- Bake in the preheated oven until crust is browned and filling is hot, 20 to 25 minutes. Brush roll with melted butter and sprinkle with garlic salt. Serve warm or cold.