Spaghetti stuffed french bread

This was such a fun dinner! Who doesn't love spaghetti with garlic bread?! This was a quick dinner {not counting the defrosting time} and looked cute :)

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce {you can add meat to sauce if desired}
8 oz mozzarella cheese, cut into 1/2 –inch cubes {I used shredded}
1 egg white
Parmesan cheese{To sprinkle on top}
Parsley flakes {to sprinkle on top}
Garlic powder {to Sprinkle on top}

Roll out loaf/combined roll dough into a large rectangle (the recipe calls for a 12x16 rectangle but I never measure mine)Then cover it and let it rest for about 15 minutes. Cook noodles according to package and drain and let cool slightly. Mix sauce with spaghetti and lay down the center of rectangle. Then top with cheese. Then make cuts down each side of the rectangle about 1 1/2 inches apart and then you will "braid" the bread over top the spaghetti (to see pictures go HERE)Lift dough onto sprayed baking pan. Brush it with the egg white and sprinkle with the parmesan cheese, garlic powder and parsley flakes. Bake at 350 for about 30-35 minutes.