If you’ve never tried Garbage Bread, you’re in for a treat! Despite its funny name, this recipe is anything but trash—it’s a delicious stuffed bread packed with meat, cheese, and veggies, then baked until golden brown.
Think of it as a cross between a stromboli and a loaded sandwich, perfect for game day, family dinners, or when you just want to clean out the fridge and make something amazing.
Why It’s Called Garbage Bread
The name comes from the idea that you can toss in just about anything you have on hand—leftover meats, cheeses, veggies, even sauces—and roll it all up in pizza dough. It’s versatile, customizable, and guaranteed to be crowd-pleasing.
Ingredients You’ll Need
1 lb pizza dough (store-bought or homemade)
1/2 lb ground beef or sausage, cooked and drained
1/2 cup pepperoni slices (or any deli meats)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 green bell pepper, diced
1/2 onion, diced
1/4 cup banana peppers or jalapeños (optional)
1/4 cup marinara or pizza sauce (plus extra for dipping)
1 tsp Italian seasoning
1 egg, beaten (for egg wash)
Step-by-Step Instructions
Preheat oven – Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out dough – On a lightly floured surface, roll pizza dough into a large rectangle (about 12×15 inches).
Add fillings – Spread marinara sauce across the dough, leaving 1 inch around the edges. Layer on cooked beef, pepperoni, veggies, and cheeses. Sprinkle with Italian seasoning.
Roll & seal – Starting from the long side, roll dough into a log, pinching edges to seal. Place seam-side down on the baking sheet.
Egg wash & bake – Brush top with beaten egg for a golden crust. Bake for 25–30 minutes, until deep golden brown.
Cool & slice – Let rest for 5 minutes before slicing into thick rounds. Serve warm with extra marinara sauce for dipping.
Variations
For a truly meat-lover’s experience, swap the standard ground beef and pepperoni for a combination of cooked, crumbled Italian sausage, diced ham, and crispy bacon. This creates a richer, smokier flavor profile that is incredibly satisfying.
You can also incorporate shredded rotisserie chicken or even thinly sliced steak for a more gourmet twist, ensuring every bite is packed with protein.
If you’re catering to vegetarian preferences or simply want to load up on garden vegetables, the possibilities are endless. Sautéed mushrooms, spinach, and black olives offer a classic pizza-like flavor, while roasted red peppers and artichoke hearts add a sweet, sophisticated touch.
For a flavor boost, consider mixing a tablespoon of pesto into the marinara sauce or sprinkling in some sun-dried tomatoes before rolling the dough.
Don’t limit yourself to savory combinations; a breakfast version is a fantastic way to start the day.
Fill the rolled-out dough with a layer of scrambled eggs, cooked breakfast sausage or crumbled bacon, and a generous helping of cheddar cheese.
A dash of hot sauce mixed into the eggs can provide a pleasant kick. This all-in-one breakfast log is perfect for a weekend brunch or a make-ahead morning meal.
Tips
To prevent a soggy bottom and ensure a fully cooked, golden crust, it is crucial that all your fillings are cool and not overly wet before assembling.
After cooking meats like ground beef or sausage, drain off any excess grease and let them cool completely.
If using vegetables with high water content like spinach or fresh mushrooms, lightly sauté them first to release their moisture.
The sealing process is key to a successful garbage bread that doesn’t burst open in the oven. After rolling the dough into a log, firmly pinch the long seam and both ends closed.
Placing the loaf seam-side down on the baking sheet helps seal it further under its own weight. For an extra layer of security, you can tuck the ends of the log underneath before applying the egg wash.
For a picture-perfect finish and easy serving, allow the baked garbage bread to rest for at least 5 to 10 minutes after pulling it from the oven.
This resting period allows the molten cheese and fillings to set slightly, making it much easier to slice into clean, neat rounds without everything spilling out. Using a sharp serrated knife and a gentle sawing motion will yield the best results.
How to Store
Leftover garbage bread can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, wrap individual slices in aluminum foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
For a quicker method, you can use a toaster oven or an air fryer, which will help restore some of the crust’s crispiness.
For long-term storage, garbage bread is an excellent candidate for freezing. You can freeze it after baking or before. For pre-baked slices, let them cool completely, then wrap tightly in plastic wrap and place in a freezer bag.
To freeze an unbaked loaf, assemble it completely but omit the egg wash. Wrap the log tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
When ready to enjoy your frozen garbage bread, there is no need to thaw it. For an unbaked frozen loaf, simply brush it with the egg wash and bake directly from frozen, adding 10-15 minutes to the original baking time, until the crust is deep golden brown and the interior is hot. For a pre-baked frozen loaf or slices, reheat in a 350°F (175°C) oven until warmed through.
Conclusion
Garbage Bread stands as a testament to culinary creativity and convenience, proving that a humble list of ingredients can be transformed into a spectacular and satisfying meal. Its forgiving nature encourages experimentation, making it a reliable recipe for both novice cooks and seasoned chefs. Whether you follow the recipe to the letter or use it as a blueprint for your fridge clean-out, the result is consistently delicious, comforting, and guaranteed to draw a crowd.
Ultimately, this versatile dish is more than just a recipe; it’s a solution for busy weeknights, a crowd-pleaser for parties, and a delicious way to reduce food waste. So, the next time you find yourself with leftover meats, a spare roll of pizza dough, and a craving for something truly tasty, remember that one person’s “garbage” can indeed be another’s treasure.