Garbage Bread
The ultimate customizable, portable, and wildly delicious party food. Imagine all the best parts of a pizza, sandwich, or dip, rolled up inside dough and baked until golden. It’s called “garbage” because you can throw in whatever leftovers or ingredients you have—but the result is anything but trash.
Ingredients
The Base:
· 1 (13.8 oz) tube of refrigerated pizza dough (or 1 lb homemade dough)
· 2 tablespoons melted butter or olive oil
· 1 tablespoon grated Parmesan cheese (optional, for topping)
· 1 teaspoon garlic powder or everything bagel seasoning (optional, for topping)
· ¼ cup marinara, ranch, or pizza sauce for dipping
The Classic “Pizza Garbage” Filling:
· 1 ½ cups shredded mozzarella cheese
· ½ cup grated Parmesan cheese
· 20-30 slices of pepperoni
· ½ cup cooked Italian sausage crumbles
· ½ green bell pepper, finely diced
· ¼ cup sliced black olives
· ¼ cup diced red onion
· 1 teaspoon Italian seasoning
Instructions
- Prep:
· Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
· Roll out the pizza dough on a lightly floured surface into a rough 10×14-inch rectangle.
- Layer the “Garbage”:
· Leave a 1-inch border around all edges. Sprinkle the shredded cheeses evenly over the dough.
· Layer on all your fillings (pepperoni, sausage, veggies). Be generous but avoid overloading the center.
· Sprinkle with Italian seasoning.
- Roll It Up:
· Starting from one long edge, tightly roll the dough into a log, jelly-roll style, using the parchment to help.
· Once rolled, pinch the seam and ends closed tightly to seal. Carefully transfer the log seam-side down to the prepared baking sheet.
· Brush the top and sides with melted butter. Sprinkle with optional Parmesan and garlic powder.
- Bake:
· Bake for 25-30 minutes, until the crust is deep golden brown and sounds hollow when tapped.
· Let cool for 10 minutes before slicing—this is crucial for the filling to set. Use a sharp serrated knife to cut into 1-inch slices.
- Serve:
· Serve warm with small bowls of marinara, ranch, or pizza sauce for dipping.
Pro Tips & Secrets:
· The Seal is Everything: Pinch the seam and ends tightly. If filling oozes out, it can cause the bread to burst open.
· Avoid Soggy Fillings: If using wet ingredients (like fresh tomatoes, pineapple), pat them very dry or use sun-dried varieties.
· Don’t Overstuff: Overfilling, especially in the center, makes rolling impossible and leads to blowouts.
· The Cool Down: Letting it rest is non-negotiable for clean slices. Cutting too soon = a hot, cheesy mess.
5 Famous Flavor Variations:
- Buffalo Chicken: 2 cups shredded cooked chicken tossed in ⅓ cup buffalo sauce + 1 ½ cups mozzarella + ½ cup crumbled blue cheese. Dip in ranch.
- Reuben: 1 ½ cups corned beef + 1 cup sauerkraut (squeezed dry) + 1 cup Swiss cheese + Russian dressing drizzled over filling. Dip in extra dressing.
- Philly Cheesesteak: Sautéed onions, bell peppers, and mushrooms + thin-sliced steak (or roast beef deli meat) + 2 cups provolone cheese.
- Breakfast Garbage: Scrambled eggs (slightly undercooked) + cooked bacon or sausage + 1 ½ cups cheddar cheese. Serve with maple syrup for dipping.
- Taco Fiesta: 1 lb seasoned taco meat (cooked and cooled) + 1 ½ cups Mexican cheese blend + diced tomatoes (dried) + sliced jalapeños. Dip in sour cream & salsa.
What to Serve With:
· For a Party: Cut into small slices for the ultimate appetizer. Serve with a variety of dipping sauces.
· As a Meal: Pair with a simple green salad or a bowl of soup.
· Game Day: The perfect hands-on food—no plates needed.
Embrace the chaos and make it your own! The beauty of Garbage Bread is its no-rules, clean-out-the-fridge spirit.