What could be more delish than spaghetti and garlic bread all in one bite? The recipe is super simple and a fave of the entire family!
(ETA: Per the picture below, I was using my baking stone for this recipe, but have found that a large, round pizza pan actually lets the bottom cook faster)
(ETA: Per the picture below, I was using my baking stone for this recipe, but have found that a large, round pizza pan actually lets the bottom cook faster)
Ingredients:
1/2 box (8oz) of CUT Spaghetti (you can also use regular long spaghetti, cut is just easier)
3 cups Spaghetti Sauce - try not to use an overly watery spaghetti sauce
4 rolls of Garlic Crescent Rolls (not three crescent rolls, three containers of them)
2 cups Mozzarella Cheese (amount will vary depending on how much you like)
Garlic Powder
Directions:
1) Preheat oven to 375°
2) Cook the spaghetti per directions on the box. Drain, add a small amount of Extra Vir Olive Oil (you don't want it to get too sticky) and let cool slightly.
2) Cook the spaghetti per directions on the box. Drain, add a small amount of Extra Vir Olive Oil (you don't want it to get too sticky) and let cool slightly.
3) Open containers of crescent rolls and lay out on a baking stone in a wreath pattern. (Be sure not to let the thickest part be too thick otherwise it is hard to get cooked all the way.) For a little extra delish, I use the Pillsbury Garlic Butter Crescent Rolls.
3) Neatly place spaghetti around the ring of crescent rolls.
4) Spoon sauce over spaghetti
5) Top with mozzarella Cheese.
6) Close ring by folding the strips over the spaghetti and tucking them under.
7) Top with Parmesan cheese and garlic powder.
8) Bake in over per directions on crescent rolls - 375° for 11-13 minutes (When time is up, take it out and check the underneath...it may need a few extra minutes to be sure the bottom of the ring is done.)
9) Cool slightly and slice to serve.
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