Garbage Bread

Why You’ll Love This Recipe

Garbage Bread is a flavorful, crowd-pleasing dish that combines all your favorite sandwich or pizza fillings inside a golden, crusty loaf. Often made with dough rolled around meats, cheeses, vegetables, and sauces, it’s a versatile, customizable meal that’s perfect for parties, game day, or weeknight dinners. Despite the name, there’s nothing trashy about this satisfying stuffed bread—just pure, savory goodness.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pizza dough or refrigerated crescent roll dough
ground beef or sausage
pepperoni or salami slices
shredded mozzarella cheese
provolone or cheddar slices
onions, diced
bell peppers, diced
garlic powder
Italian seasoning
salt and pepper
pizza or marinara sauce (for dipping)
olive oil or melted butter (for brushing)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, cook the ground beef or sausage until fully browned. Drain excess grease.

Add diced onions and bell peppers to the skillet, cooking until softened. Season with salt, pepper, garlic powder, and Italian seasoning.

Roll out the pizza dough into a large rectangle on a lightly floured surface.

Layer the cooked meat and veggie mixture over the dough, leaving a small border around the edges.

Add pepperoni or salami slices, followed by provolone or cheddar slices and shredded mozzarella.

Carefully roll the dough into a log, starting from one long side, and pinch the seam to seal.

Transfer the rolled bread seam-side down to the prepared baking sheet.

Brush the top with olive oil or melted butter and sprinkle with additional Italian seasoning if desired.

Bake for 25-30 minutes, or until golden brown and cooked through.

Let it cool for 5-10 minutes before slicing. Serve with warm marinara or pizza sauce for dipping.

Servings and timing

This recipe serves 6-8 slices.
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Cooling time: 10 minutes
Total time: 50-55 minutes

Variations

Use cooked bacon, ham, or turkey for different flavor profiles.
Add sautéed mushrooms, spinach, or olives for more veggie options.
Swap pizza sauce for ranch or BBQ sauce for a twist.
Incorporate jalapeños or crushed red pepper for a spicy version.
Try it with pre-cooked chicken and buffalo sauce for a buffalo chicken bread.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 10-15 minutes or microwave individual slices for 30-45 seconds.
You can also freeze Garbage Bread for up to 2 months. Wrap tightly in foil and plastic wrap.

FAQs

Can I make Garbage Bread ahead of time?
Yes, assemble it and refrigerate before baking. Bake when ready to serve.

Can I use store-bought dough?
Absolutely, pre-made pizza or crescent dough works great for convenience.

Is it possible to make a vegetarian version?
Yes, use just vegetables and cheeses or add a plant-based meat substitute.

Can I add sauce inside the bread?
Yes, but go light on the sauce inside to avoid sogginess. Serve more on the side.

Why is it called “Garbage Bread”?
It gets its name from the idea of using up various leftover ingredients—like a delicious kitchen clean-out.

Can I cook this in an air fryer?
If your air fryer is large enough, yes—adjust cooking time and check for doneness.

What cheese works best?
A mix of mozzarella and provolone or cheddar offers melty, bold flavor.

How do I prevent the dough from getting soggy?
Cook and drain fillings well, and avoid overloading with wet ingredients.

Can I double the recipe?
Yes, just make two separate loaves and bake side by side or in batches.

Is this kid-friendly?
Definitely—customize the filling to suit their taste.

Conclusion

Garbage Bread is the ultimate comfort food that lets you get creative with whatever ingredients you have on hand. Whether you make it meaty, cheesy, or veggie-packed, this stuffed loaf is always a hit. Perfect for sharing and endlessly adaptable, it’s a fun, filling dish you’ll want to make again and again.

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