Spaghetti Stuffed Garlic Bread
Garlic Bread stuffed with spaghetti and meatballs
cans Chef Boyardee Spaghetti with Meatballs
cans Garlic Breadsticks
melted and divided – 2 Tbsp by 2 Tbsp
shredded Italian Blend Cheese
Preheat oven to 375°F
Sprinkle 2 Tbsp cornmeal onto a parchment lined baking sheet or pizza stone
Lay out one sheet of garlic breadstick dough on top of the cornmeal, brush with 2 Tbsp melted butter and sprinkle with ¼ C cheese
Spoon about ¾ of the spaghetti and meatball mixture down the center of the breadsticks, lengthwise. Top with ½ C cheese
Lay the other sheet of breadstick dough on top of the other, making the edges meet. Pinch and roll the edges together and up all the way around, creating a seal and raised edge.
Brush the top with the rest of the melted butter and sprinkle with cornmeal and the rest of the cheese.
Bake for 17 minutes or until crispy and golden brown
*Brush with more melted butter after it comes out of the oven, if you’d like
*If you do not have access to garlic breadstick dough – Mince 3 cloves of garlic with 1 C melted butter and brush the dough