Braided Spaghetti Bread

I saw this recipe on the Rhodes Rolls website, and thought it sounded amazing. How can beat spaghetti and garlic bread all rolled into to one great meal? I modified the original recipe a bit to make it a bit healthier.

1 loaf Rhodes bread dough, thawed to room temperature
6 oz Ronzoni Smart Taste spaghetti noodles
1 cup Ragu Light Tomato and Basil Pasta Sauce
4 oz part skim mozarella cheese, shredded
1 egg white, beaten
garlic powder
parsley flakes

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. 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 garlic powder and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Makes 8 servings