Braided Strosagna Bread

[Frank Thomas]

Braided Strosagna Bread

Lasagna inside a stromboli

thanks to Stephanie Parker and her original recipe Braided Spaghetti Bread

Her recipe - http://rhodesbread.com/blog/blog/braided-spaghetti-bread

 

My variation

 

Braided Strosagna Bread

• 1 Loaf of frozen bread dough or 12 dinner rolls dowgh balls, thawed to room temperature
• 6 or 7 lasagna noodles cooked to el dente'
• 1 cup of your favorite thick marinara
• 8 oz shredded mozzarella cheese divided plus 1 tbls reserved for garnish
• 10-12 ozs bacon cooked crispy and roughly chopped
• a few slices of deli ham roughly chopped
• 6 oz can of mushrooms or fresh
• 8 oz Pepperoni slices roughly chopped  
• Parmesan cheese
• Parsley flakes
• 1 egg white
• granulated garlic
• Seasoned Salt
• Dried oregano

 

 

Roll thawed bread dough into a 12" x 16" size sheet. Cover with platic wrap and let rest on the counter for 15 minutes.

 

Preheat oven to 350 degrees and prep the other ingredients while the dough is resting.

 

With dough sheet on parchment paper for ease of moving later, lay lasagna noodles out on top of dough leaving a bout an inch of dough at each end.

Ladle several tablespoons of marinara along center 6 inches of the noodles. Not too much so that it does not get soupy later.

Keeping to the center of the noodles spread out half the bacon, all of the ham and pepperoni, mushrooms, half the mozzerella, 3/4 cup of sauce and a few tablespoons of parmesan.

Roll the lasagna noodles to the inside, overlapping each noodle on itself as seen above.

I forgot to take a pic of the way you cut the dough. Cut it as seen above. About 1 1/2 inches apart and a 1/4 to 1/2 inch in from the filling and noodles.

I finished up one more noodle down the center. Next time I do this I am going to do 2 layers of noodles with filling in between each and inside  and I don't think it would be too much even with the bread exterior. To reduce the carbs some you could actually leave out the noodles all together.

 

Starting at the far end pull the end piece of dough up over the filling and then take the left piece, stretch a bit and over the top the the right piece and overlap. Now take the right piece pull it up and over on a it on top of the previous strips then the left piece. Alternate as you go to make a nice braided design. When you get to the end near you, before you worl with the last 2 strips, pull the end up and over then the last strips to enclose the end.

 

Okay, I gotta work on my braiding technique. Fortunately, it didn't affect the taste.

 

Now apply the egg white wash over the entire top and sides and ends. Don't be shy. This is what gives it the nice browned finish. Then sprinkle with garlic, season salt, oregano, more parmesan and the last bit of mozzerella.

 

Carefully lift the loaf with the parchment paper and place on a half sheet. If you didn't use parchment paper,do what you can.

 

Place in the preheated 350 degree oven. After 25 minutes or so check for browness. Once it reaches a beautiful brown, cover with a loose tent of foil to stop the browning and continue baking till it's been in 60 minutes.

 

Remove from oven. Let rest a few minutes to tighten up. Slice and serve.

 

Calories per serving - Really? Are you sure you want to know?