Spaghetti Bread–this is the best thing to happen to leftovers! It’s like spaghetti and garlic bread together in one amazing loaf. Use your Instant Pot to proof the dough.
Spaghetti Stuffed Bread
Ready to mix it up and have some fun with dinner? Try this spaghetti stuffed bread. It may sound crazy but I promise it’s super good! Repurpose your spaghetti leftovers into something amazing and new. I like to add in lots of mozzarella cheese, parmesan and pepperonis. But you can also get creative with your add-ins. Try meatballs, rotisserie chicken, mushrooms, peppers, bacon, cooked ground beef or sausage…anything you want!
Ingredients
For the dough:
- All purpose flour
- White sugar
- Instant yeast–this is also called quick rise yeast*
- Salt
- Milk
- Water
- Butter
- Eggs
For the filling:
- Spaghetti leftovers–when I weighed mine out it was about a pound
- Pepperoni
- Mozzarella cheese
- Parmesan cheese
- Olive oil
- Garlic salt
For serving:
- Marinara sauce–use spaghetti sauce to dip your spaghetti bread in
Steps
- In a stand mixer fitted with a dough hook (or in a large mixing bowl) add 1 ½ cups flour, sugar, yeast and salt. Set aside.
- In the microwave or on the stove heat the milk, water and butter to 120°-130° F (this isn’t that hot, I use a digital thermometer*)
- Pour the wet ingredients into the flour mixture. Stir a few strokes. Then add in the eggs.
- Mix on low speed adding in 1 cup of flour at a time until it starts to clear the sides of the bowl. Knead the dough until it is smooth and elastic (just a minute or two).
- Place dough in a greased bowl and let raise for 1 hour OR place in greased Instant Pot liner and set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours) and let it raise for 25-30 minutes. Dough will double in size.
- Punch the dough down. Heat oven to 375° F.
- Line a baking sheet with parchment paper. Press the dough into a 12 x 16 inch rectangle on the parchment paper.
- Sprinkle half of the cheeses lengthwise down center third of rectangle. Spread the spaghetti leftovers over the top of the cheese.
- Top with the pepperoni. Top with the rest of the cheese.
- On each long side, cut 1 ½ inch-wide strips about 2 ½ inches into center (I used a pizza cutter for this step).
- Starting at one end, fold alternating strips at an angle across filling.
- When finished brush the top of the loaf with olive oil. Sprinkle lightly with garlic salt.
- Bake for 45 minutes to 60 minutes until golden brown.
- After removing from the oven let it sit and rest for 10 minutes. Slice and enjoy with warmed marinara sauce for dipping.
How To Use Instant Pot To Proof Bread?
If you have a yogurt function on your Instant Pot you can use your Instant Pot to proof dough (raise dough) faster. It works so well. The ideal temperature for proofing bread is 78-90 degrees. And the lowest setting on the Instant Pot yogurt mode (usually used for Jiu Niang) has temps between 86-93.2°F.
How to use the Instant Pot to proof dough: Push the yogurt button. Use the adjust button (or press yogurt button again…depending on the model of your IP) to cycle through until the light is on the “less.” My pot says 24 hours on the display. Then cover the pot with a glass lid or a plate. DO NOT use the normal Instant Pot lid. If you do the dough might raise so high that it pushes the valve up and indicates to the pot that there is under pressure. You won’t be able to open the pot and the lid will be stuck. Let the dough raise for about 20-25 minutes, or until it has doubled.
What If I Don’t Have A Yogurt Button?
If you don’t have a yogurt button on your Instant Pot just let the dough raise in the mixing bowl for about 60 minutes or until doubled in size.
More Bread Recipes…
- Garbage Bread
- Little Caesars Crazy Bread
- Instant Pot Runzas
- Orange Rolls
- Garlic Bread Meatball Bombs
- Amish White Bread
- Texas Kolaches
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Want More Tried And True Instant Pot Recipes?
- Sign up to receive daily Instant Pot recipes (it’s FREE)
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- Buy the 365 Days of Pressure Cooking Cookbook
Spaghetti Bread
- Cook Time: 45-60 minutes
- Total Time: 6 minute
- Yield: 8 servings 1x
Description
This is the best thing to happen to leftovers! It’s like spaghetti and garlic bread together in one amazing loaf. Use your Instant Pot to proof the dough.
Ingredients
For the dough:
- 4 1/2 to 5 1/2 cups all purpose flour
- 1/4 cup white sugar
- 4 1/2 tsp instant yeast (also called quick rise yeast)
- 1 tsp salt
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup butter
- 2 eggs, slightly beaten
For the filling:
- Spaghetti leftovers, room temperature or slightly warmed up (when I weighed mine out it was about a pound)
- Pepperonis (I used 21 pepperonis)
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded parmesan cheese
- Olive oil
- Garlic salt
For serving:
- marinara sauce
Instructions
- In a stand mixer fitted with a dough hook (or in a large mixing bowl) add 1 ½ cups flour, sugar, yeast and salt. Set aside.
- In the microwave or on the stove heat the milk, water and butter to 120°-130° F (this isn’t that hot, I use a digital thermometer*)
- Pour the wet ingredients into the flour mixture. Stir a few strokes. Then add in the eggs.
- Mix on low speed adding in 1 cup of flour at a time until it starts to clear the sides of the bowl. Knead the dough until it is smooth and elastic (just a minute or two).
- Place dough in a greased bowl and let raise for 1 hour OR place in greased Instant Pot liner and set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours) and let it raise for 25-30 minutes. Dough will double in size.
- Punch the dough down. Heat oven to 375° F.
- Line a baking sheet with parchment paper. Press the dough into a 12 x 16 inch rectangle on the parchment paper.
- Sprinkle half of the cheeses lengthwise down center third of rectangle. Spread the spaghetti leftovers over the top of the cheese. Top with the pepperoni. Top with the rest of the cheese.
- On each long side, cut 1 ½ inch-wide strips about 2 ½ inches into center (I used a pizza cutter for this step).
- Starting at one end, fold alternating strips at an angle across filling.
- When finished brush the top of the loaf with olive oil. Sprinkle lightly with garlic salt.
- Bake for 45 minutes to 60 minutes until golden brown.
- After removing from the oven let it sit and rest for 10 minutes. Slice and enjoy with warmed marinara sauce for dipping.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you use a premade frozen bread dough
Yes you can do that!
Thank you very much for sharing such a delightful recipe!
★★★★★
You’re welcome Susan! Thanks for being here.