Baked Linguine with Garlic Bread Rolls

For the bread dough:
  • 1 tsp. granulated garlic
  • 2 T. sugar
  • 1 tsp. salt
  • 2 3/4 c. all-purpose flour
  • 2 tsp. active dry yeast
  • 1/4 c. water
  • 1 egg
  • 1 c. milk
  • 1/4 c. butter
For the pasta and sauce:
  • 1 lb. dry linguine, cooked al dente
  • 8 oz. lean ground beef
  • 8 oz. Italian pork sausage
  • 1 qt. marinara sauce (choose your favorite variety)
  • 1 c. grated mozzarella cheese
  • 1/3 c. grated Parmesan cheese

Using the dough setting of a bread machine, place all of the bread dough ingredients in the pan of a bread machine and press START. The cycle should take about an hour and a half. Feel free to do other things while the dough cycle runs. When the cycle is finished, remove the bread dough and separate it in half 3 times. This should leave you with 8 portions of dough. On a lightly, floured surface, roll each portion of dough into a sphere. Set aside.

Preheat the oven to 400° F. While the pasta is cooking, brown the ground beef and pork sausage over medium-high heat in a large, ovenproof skillet. Add the marinara sauce and heat until just simmering. When the pasta is ready, carefully remove it with tongs from the hot water and place it in the skillet with the sauce. Don't worry if some of the hot water ends up in the sauce. When all of the pasta is in the sauce, stir gently to combine. Sprinkle the grated mozzarella cheese over the linguine mixture.

Take each sphere of bread dough and, holding it on either side, give it a gentle twist to form an elongated roll. Carefully place 7 of the rolls around the edges of the skillet and the final roll, untwisted, in the center of the skillet. Sprinkle the top of the rolls with the grated Parmesan cheese.

Bake the skillet in the preheated oven for 30-35 minutes or until the rolls are baked and golden on top. Allow the skillet to cool for about 10 minutes before serving.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour plus rising time for dough
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