Spaghetti Stuffed Garlic Bread
2 cans Chef Boyardee Spaghetti with Meatballs
2 cans Garlic Breadsticks
¼ C cornmeal
¼ C butter, melted and divided – 2 Tbsp by 2 Tbsp
1 C 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