Ken Taylor Braided Spaghetti BreadDine Alone Foods

INGREDIENTS

  • Fresh pizza dough
  • Homemade spaghetti w/meat sauce (4-5 servings)
  • 8 ounces of mozzarella cheese, cut into 1/2-inch cubes
  • 1 egg white, beaten
  • Parmesan cheese
  • Parsley flakes

DIRECTIONS

  1. Make Spaghetti. My family has a recipe we have been using for decades, but I'm sure you have you own that is great. Use it and make it meaty. Make a lot because leftovers are sweet! Make the sauce, add the cooked meat (seasoned ground beef works great), and then add the cooked spaghetti so that you have your spaghetti ready to be baked into some bread!
  2. Spread a little bit of flour on your counter to prevent the pizza dough from sticking. Roll it out until it's about 1 foot wide and just over a foot long.
  3. Transfer the spaghetti from the pot onto the rolled out dough, making sure to leave room on all sides to be folded over. You will need less room than you think. The dough stretches well, and you want this sucker to be as packed as possible.
  4. Top with sauce and lots of mozzarella cheese cubes. Here't the tricky part, because if you screw it up here, it will not look good in the Instagram photos you will inevitably take before eating this beautiful creation. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filing. 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 the braid.
  5. Lift this sucker up with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle parmesan cheese and parsley.
  6. Bake at 450°F for 30-35 minutes or until golden brown.
  7. Once cooked, let it sit for a few minutes and cool down. Slice that baby and serve with copious amounts of wine.
Band: Seaway
Instrument : Drums
Hometown: Oakville

Braided Spaghetti Bread

Guest Recipe by Ken Taylor

Is this my favourite dish in the world? No, but it is definitely one of the most fun things to make in the winter because it truly is comfort food at its finest. My girlfriend Mel and I made it for the first time last year and since then it has held a special place in our hearts.

DISCLAIMER: This is not my recipe, but I have altered it and claimed it as my own because, a) meat is awesome and b) I don't know anyone who ha ever made this. I use pizza dough instead of bread because it is easier and it tastes the same.

What is your first childhood food memory?


Peanut butter and jelly sandwiches. Lots of them.

What is unique to your backstage rider?


Since we are not the biggest band in the world, we try to keep it simple. Recent additions include ingredients to make sandwiches and a bottle of wine. Beer is still added as the top priority. Above water.

What are five staples we will always find in your fridge?


Avocado, greek yogurt, hummus, carbonated water, 12548 types of hot sauce.

When cooking a meal, what is your favourite five song playlist of choice?


Yovee - Too Fare Gone (full album)
Petal - Sooner
Better Off - Milk (full album)
Chvrches - Empty Threat
Type O Negative - Life is Killing Me (full album)

Do you have any rituals when preparing a meal?


Drinking wine, or constant snacking. Bonus points for both.

Are there any food habits you need to break?


Bringing bags of candy into bed on a regular basis and not eating enough donuts.
Check out more from Ken's band Seaway here www.seawayband.com/
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