Description
Garbage Bread is a delicious and hearty stuffed bread roll filled with a flavor-packed mixture of ground beef or Italian sausage, pepperoni, vegetables, and a blend of mozzarella and cheddar cheeses. Encased in soft pizza dough and baked to a golden brown, it’s perfect for game day, potlucks, or using up leftover meats and veggies. Served with warm marinara sauce for dipping, this flexible and comforting recipe brings all the favorite pizza toppings in one satisfying bite.
Ingredients
Scale
Dough
- 1 pound pizza dough (homemade or store-bought)
Filling
- 1/2 pound ground beef or Italian sausage
- 1/2 cup pepperoni slices (optional)
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1/4 cup sliced black olives (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup pizza or marinara sauce, plus extra for dipping
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Cook Meat and Vegetables: In a skillet over medium heat, cook the ground beef or Italian sausage until it is fully browned, breaking it up into small pieces as it cooks. Add the chopped bell pepper and onion and cook for another 3–4 minutes until the vegetables are softened. Season the mixture with salt, pepper, garlic powder, and Italian seasoning, then remove from heat and allow to cool slightly.
- Prepare Dough: On a lightly floured surface, roll out the pizza dough into a roughly 10×14 inch large rectangle, providing enough space to evenly distribute the filling ingredients.
- Assemble Filling: Spread a thin layer of pizza or marinara sauce evenly over the dough, leaving a 1-inch border around the edges to prevent leaking when rolled. Evenly sprinkle the cooked meat mixture over the sauced dough, followed by the pepperoni slices and black olives if using. Top with shredded mozzarella and cheddar cheeses for a melty, flavorful finish.
- Roll and Seal: Starting from one of the longer sides, carefully roll the dough tightly into a log shape. Pinch the seam and both ends firmly to seal the roll and keep the filling inside during baking.
- Apply Egg Wash and Vent: Place the rolled dough seam-side down onto the prepared baking sheet. Brush the top generously with the beaten egg to achieve a glossy, golden crust. Make a few small slits on top of the roll to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the exterior is golden brown and the bread is cooked through.
- Rest and Serve: Let the garbage bread cool for 5 to 10 minutes to set and to avoid burning when sliced. Cut into portions and serve warm with extra marinara sauce for dipping.
Notes
- You can easily customize the filling by substituting any leftover meats, cheeses, or vegetables you have on hand, making this recipe highly flexible.
- This dish is ideal for game day, potlucks, or as a hearty snack using up fridge odds and ends.
- For a spicier kick, add crushed red pepper flakes or your favorite hot sauce into the meat mixture.
- Ensure the seams are well sealed to prevent any filling from leaking during baking.
