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Spaghetti Bread

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Cook Time: 45-60 minutes
  • Total Time: 0 hours
  • Yield: 8 servings 1x


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. 



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


  1. 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.
  2. 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*)
  3. Pour the wet ingredients into the flour mixture. Stir a few strokes. Then add in the eggs. 
  4. 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).
  5. 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. 
  6. Punch the dough down. Heat oven to 375° F.
  7. Line a baking sheet with parchment paper. Press the dough into a 12 x 16 inch rectangle on the parchment paper. 
  8. 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.
  9. On each long side, cut 1 ½ inch-wide strips about 2 ½ inches into center (I used a pizza cutter for this step).
  10.  Starting at one end, fold alternating strips at an angle across filling.
  11. When finished brush the top of the loaf with olive oil. Sprinkle lightly with garlic salt.
  12. Bake for 45 minutes to 60 minutes until golden brown.
  13. After removing from the oven let it sit and rest for 10 minutes. Slice and enjoy with warmed marinara sauce for dipping.