Braided Spaghetti Bread

This is another Pinterest find.  If you are remotely watching your carbs then stay away from this.  If you couldn't care less and love some carby goodness, sink your teeth into this spaghetti and garlic bread combo.

Ingredients:
1 package lough of french bread dough
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, shredded or cubed
1 egg white
Garlic powder
Parmesan cheese
Parsley flakes
** you can add cooked ground meat, too, if you want the "spaghetti and meatball" effect


Directions:
1.  Spray counter lightly with non-stick cooking spray (or use parchment paper).
2.  Roll loaf into a 12x16-inch rectangle.
3.  Cook spaghetti according to package instructions. Drain and let cool slightly.  Mix with sauce (and meat if you want).
4.  Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with cheese.
5.  Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
6.  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.
7.  Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet).
8.  Brush with egg white and sprinkle with Parmesan cheese, parsley and garlic powder.
9.  Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Baked Mushroom Spinach Ravioli

My Fresh Pea and Chive Ravioli was the result of a newly discovered use of wonton wrappers.  I had read of people using them for raviolis but I, myself, hadn't done it.  Once I realized how easy it was, I knew I would be utilizing the trick more often .. and here you go.

This is another recipe using the same basic skills.  I've switched out the ingredients and the cooking method but it's pretty much the same concept.

Ingredients:
1 pkg of wanton wrappers
2 tbsp veggie oil
1 (10 oz) package of frozen chopped spinach
6 oz of button mushrooms, sliced
1 container of mascarpone cheese
1/2 cup of parmesan cheese, shredded
2 tsp garlic powder, or to taste
1 tsp onion powder, or to taste
1/4 tsp grated nutmeg
1/2 tsp pepper
1 egg white, lightly beaten

*I used garlic powder and onion powder because, quite frankly, I was too lazy to use the real thing.  I will probably use one clove of garlic and half an onion (diced) next time and add them to the saute.  That's why I put "to taste". 


Directions:
1.  In a large saute pan, heat the oil until it starts to ripple.  Add the mushrooms and cook until nicely browned.
2.  In a microwave safe dish, place the frozen spinach in the microwave and cook for 3 minutes.
3.  Once the mushrooms are deeply browned, add the spinach and cook until thoroughly heated. Remove from heat.
4.  Add the mushroom mixture to a food processor and blend until roughly chopped.
5.  In a mixing bowl, add the cheeses, chopped mushroom mixture and spices. Mix well.
6.  On a dry and clean surface, lay out wanton wrappers.  Place 1-2 tsp of filling in the center of each wrapper.  Do not overfill.
7.  Dip your finger in water and run it around the edge of the wanton wrapper.  Take a second wrapper and place it on top.  Press the edges together firmly to insure they seal.  Make sure to do this one ravioli at a time.  Do not wet all of them at once.  You can use your fingers or a fork to tightly seal them.  Place the finished ravioli to the side while you complete the others.
8.  Preheat the oven to 375.  Lightly spray a baking sheet.
9.  Place the ravioli on the baking sheet.  They can be rather close together but don't let them touch.
10.  In a small bowl, lightly beat the egg white with a touch of water.  Brush all sides of the raviolis.
11.  Bake for 10-12 minutes or until they are golden brown.

You can serve this with a dipping sauce as an appetizer or drizzle with finishing oil as a side dish.  They are delicious and super easy to make (albeit a tiny bit time-consuming).  I prep these the day before and store (tightly wrapped) in the refrigerator until time to bake.  They might even freeze well although I have not tried it.  Enjoy!!