Of course! Garbage Bread is a fantastic, versatile, and fun food that’s perfect for parties, game day, or a easy weeknight dinner. It’s essentially all the delicious fillings of a pizza, calzone, or sandwich rolled up in a loaf of bread and baked to perfection.
The name comes from the idea that you can throw in whatever “garbage” (leftovers, random fridge ingredients) you have on hand!
The Ultimate Garbage Bread
This recipe provides a basic framework using classic pizza ingredients, but the customization options are endless.
Prep Time: 20 mins | Cook Time: 25-30 mins | Total Time: 50 mins
Servings: 4-6
Ingredients
· 1 loaf (1 lb) frozen bread dough or pizza dough, thawed
· 2 cups shredded cheese (a mix of mozzarella and cheddar is perfect)
· ½ cup pizza sauce or marinara sauce
· 20-30 slices of pepperoni
· 1 cup cooked Italian sausage crumbles or ground beef
· ½ cup chopped bell peppers
· ½ cup sliced mushrooms
· ¼ cup sliced black olives
· 1 egg, beaten (for egg wash – optional, but gives a great color)
· 2 tablespoons grated Parmesan cheese
· 1 teaspoon Italian seasoning
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll the thawed dough out into a large rectangle, about 10×14 inches in size.
- Layer the Fillings: This is the key to success!
· Sauce: Spread the pizza sauce evenly over the dough, leaving a 1-inch border around all edges.
· Meats: Scatter the pepperoni, cooked sausage, and any other meats evenly over the sauce.
· Veggies: Sprinkle the bell peppers, mushrooms, olives, and any other vegetables over the meat.
· Cheese: Generously top everything with the shredded cheese. - Roll It Up: Starting from one of the long sides, tightly roll the dough up, jelly-roll style. As you roll, gently tuck in any filling that tries to escape.
- Seal the Deal: Once fully rolled, pinch the long seam tightly to seal it. Then, fold the ends under and pinch them to seal as well, creating a neat loaf.
- Bake: Carefully transfer the loaf, seam-side down, to the prepared baking sheet. If using, brush the top and sides with the beaten egg wash. This will give it a beautiful golden-brown shine. Sprinkle the top with the Parmesan cheese and Italian seasoning.
- Bake to Perfection: Bake for 25-30 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Rest and Serve: Let the Garbage Bread rest on the pan for 5-10 minutes before slicing. This allows the cheese to set slightly so it doesn’t all ooze out when you cut it. Slice into 1-2 inch thick pieces and serve with extra marinara sauce for dipping.
Endless Flavor Variations (The Best Part!)
The formula is simple: Dough + Sauce + Protein + Veggies + Cheese.
· Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, mixed with mozzarella and blue cheese crumbles. Use ranch dressing instead of pizza sauce.
· Reuben: Thousand Island dressing, sliced corned beef, sauerkraut (squeezed dry), and Swiss cheese.
· BBQ Chicken: BBQ sauce, shredded chicken, red onion, cheddar cheese, and crispy bacon.
· Breakforad: Scrambled eggs, cooked bacon or sausage, and cheddar cheese.
· Philly Cheesesteak: Cooked sliced steak, sautéed onions and green peppers, and provolone cheese.
Pro Tips for the Best Garbage Bread
· Thaw Dough Properly: Thaw your frozen dough in the refrigerator overnight for the best results.
· Avoid Soggy Bread: Don’t overdo the wet ingredients. If using vegetables with high water content (like fresh spinach or zucchini), sauté them first to remove excess moisture.
· Cook Meats First: Ensure all meats (except pre-cured like pepperoni) are fully cooked and cooled before adding them to the roll.
· Don’t Overfill: It’s tempting, but overfilling will make the bread burst open during baking. Leave that 1-inch border!
· Let it Rest: This is crucial! If you cut it open immediately, the molten cheese will erupt like a volcano. A brief rest makes for a much cleaner slice.
Enjoy your deliciously messy, customizable creation