Garbage Bread Recipe: The Ultimate Stuffed Pizza Bread Everyone Loves

Hey there, friend! Beau here, welcoming you back to my kitchen corner at Feastical. Pull up a stool, grab your favorite apron (the one with the questionable stain that tells a story), and let’s talk about a recipe that’s less of a formal dish and more of a culinary hug. Don’t let the name fool you—Garbage Bread is pure comfort food gold.

Inspired by the loose, fun spirit of a classic New York–style stromboli, this rolled pizza bread is a glorious, delicious mess. It’s packed with savory beef, rivers of melty cheese, and colorful veggies, all snugly wrapped in a golden, crispy crust that crackles when you slice into it. But here’s my favorite part: this recipe is a celebration of the “clean out the fridge” philosophy. Got a handful of pepperoni, a lonely bell pepper, some mushrooms about to turn? Toss ’em in! This bread is flexible, forgiving, and fiercely delicious.

I’m talking the perfect centerpiece for game night, a family dinner that gets even the pickiest eater excited, or a weekend project that fills your house with the irresistible smell of baking dough and Italian seasoning. It’s the kind of food that brings people together, sparks conversations, and disappears fast. So, are you ready to roll up your sleeves (and some dough) and make some magic? Let’s dig in.

The Night We Named a Legend: My First Garbage Bread

I have to confess, the name “Garbage Bread” wasn’t born in a fancy test kitchen. It was born in a cramped college apartment, circa 2 a.m., surrounded by my best friends after… let’s call it a “robust” night out. We were ravenous, our fridge was a barren landscape of condiments and random leftovers, and our pizza delivery budget was spent for the month.

There was a roll of leftover pizza dough from a failed calzone experiment, half a pound of taco meat from Tuesday, some sad-looking onions, a bag of shredded “Italian blend” cheese that was mostly sawdust, and a jar of olives. In a moment of hungry genius (or desperation), we threw it all together, rolled it up like a sleeping bag, and baked it. When we pulled that golden, bubbling log out of the oven, my buddy Mike said, “Dude, it’s just garbage from the fridge… but it’s *amazing* garbage.” And just like that, a legend was named. It wasn’t pretty, but it was real, satisfying, and made with what we had. That’s the spirit I want to bring to your kitchen today.

Your Garbage Bread Blueprint: Ingredients & Smart Swaps

Here’s your shopping (or fridge-foraging) list. Remember, these are guidelines, not commandments! The beauty is in the customization.

• 1 thin-crust pizza dough (store-bought or homemade): The foundation. Store-bought is a fantastic shortcut—I won’t judge! If you’re feeling ambitious, my easy no-knead dough is a game-changer. Chef’s Insight: Let it sit at room temp for 30 minutes before rolling. A relaxed dough won’t fight you.
• 1 lb ground beef (80/20 blend is perfect): Provides rich, savory flavor. Substitution Tip: Ground Italian sausage, turkey, chicken, or even plant-based crumbles work wonderfully. This is your chance to use up that extra taco meat or meatloaf mix!
• 1 cup shredded mozzarella cheese: For that iconic, stretchy, melty goodness. Chef’s Insight: Always shred your own if you can! Pre-shredded cheese has anti-caking agents that can make melting less smooth.
• ½ cup shredded cheddar cheese: Adds a sharp, tangy punch that cuts through the richness. Substitution Tip: Provolone, Monterey Jack, or a spicy pepper jack would be fabulous here.
• ½ cup diced onion: Sweetness and depth. Yellow or white onion works best. Sautéing them first is non-negotiable—it tames the bite and brings out their natural sugars.
• 2 cloves garlic, minced: Flavor bomb alert! Fresh is best, but ½ tsp garlic powder in a pinch will do.
• ½ cup sliced bell peppers: Color, crunch, and a touch of sweetness. I love using a mix of red and green for visual pop.
• ½ cup sliced black olives (optional): I know they’re divisive, but I love their salty, briny kick. Substitution Tip: Not a fan? Skip ’em! Try pepperoncini, sun-dried tomatoes, or artichoke hearts instead.
• 1 tbsp Italian seasoning: The aromatic soul of the dish. Rub it between your palms before adding to wake up the dried herbs.
• Salt & black pepper, to taste: Season every layer. Taste your filling before it goes on the dough!
• 2 tbsp olive oil: For sautéing. A good glug adds flavor.
• 1 egg (for egg wash): The secret to that professional, glossy, golden-brown crust. Just beat it with a tablespoon of water.

Let’s Build It: Step-by-Step with Chef Beau’s Hacks

Follow these steps, and you’re guaranteed success. I’ve sprinkled in my favorite kitchen hacks to make it even easier.

1. Preheat & Prep: Crank your oven to 375°F (190°C) and line a baking sheet with parchment paper. Why parchment? It guarantees no sticking and makes cleanup a dream. No scrubbing pans tonight!
2. Sizzle Your Aromatics: Heat the olive oil in a skillet over medium-high. Toss in your diced onions and let them dance until they’re soft and translucent—about 3-4 minutes. Chef’s Hack: Add a tiny pinch of salt here. It helps draw out the moisture and speeds up the cooking.
3. Brown the Beef: Add the ground beef, breaking it up with your spoon or spatula as it browns. Get it nice and crumbly. Once no pink remains, add the minced garlic and cook for just 30 seconds until fragrant—burnt garlic is bitter, and we don’t want that!
4. Veggie Party: Stir in your bell peppers, olives (if using), Italian seasoning, and a good crack of black pepper. Cook for just 2-3 more minutes. We want the peppers to soften slightly but still have a bit of bite. Critical step: Remove the skillet from the heat and let this mixture cool for 10 minutes. Putting hot filling on dough = a steamy, soggy, difficult-to-roll mess. Patience, grasshopper.
5. Roll the Canvas: On a lightly floured surface, roll your dough into a roughly 10×14-inch rectangle. Don’t stress about perfection! If it’s a little lopsided, that’s character. If the dough keeps snapping back, let it rest for 5 more minutes—it’s just being stubborn.
6. Assemble the Masterpiece: Spread the cooled filling evenly over the dough, leaving a 1-inch border all around. This border is your glue! Sprinkle both cheeses generously over the meat and veggie layer.
7. The Roll-Up: Starting from one of the long sides, tightly roll the dough over the filling, using the border to help tuck it in. Roll it like you’re rolling a yoga mat—firm but gentle. Once rolled, pinch the seam to seal it tightly. Don’t forget to pinch the ends closed too! Place the roll seam-side down on your prepared baking sheet. Pro Tip: A little water on your fingertips can help seal the seam if it’s being difficult.
8. Slash & Glaze: Use a sharp paring knife to cut 4-5 small diagonal slits on top of the loaf. This lets steam escape so it doesn’t burst open randomly. Give it a beautiful, all-over brush with your egg wash. This is what gives you that bakery-worthy shine.
9. Bake to Golden Perfection: Slide it into your preheated oven and bake for 25-30 minutes. You’re looking for a deep, golden-brown crust that sounds hollow when gently tapped. The cheese inside should be bubbly and glorious.
10. The Hardest Part – Rest! I know, I know. It smells incredible. But let it rest for 5-7 minutes on the pan before you slice. This allows the molten cheese to set slightly so your slices hold together beautifully, instead of becoming a delicious but messy lava flow.

How to Serve This Heroic Loaf

Presentation is part of the fun! Place the whole loaf on a big wooden cutting board or a rustic platter. Let people gather ’round. Use a sharp serrated knife to slice it into 1.5-inch thick pieces—you’ll hear that satisfying crust crackle.

This is a stand-alone superstar, but I love serving it with a few “dippers” on the side. A bowl of warm marinara sauce for dipping is classic and essential. For a creamy contrast, a side of garlicky ranch or zesty pesto aioli is amazing. Round out the meal with a simple, crisp green salad tossed in a bright vinaigrette to cut through the richness. It’s the perfect casual feast.

Make It Your Own: 5 Tasty Twists

The “garbage” philosophy means you can riff endlessly. Here are some of my favorite variations:

• The Supreme: Swap beef for Italian sausage. Add sliced pepperoni, diced ham, sautéed mushrooms, and a mix of green and red peppers.
• Buffalo Chicken: Use shredded cooked chicken tossed in buffalo sauce instead of beef. Use a Monterey Jack and blue cheese crumble blend. Serve with ranch for dipping.
• Breakfast Garbage Bread: Scrambled eggs, cooked breakfast sausage, diced potatoes, and cheddar cheese. Perfect for a brunch crowd-pleaser.
• Veggie Lover’s Dream: Skip the meat. Load it up with roasted zucchini, spinach, caramelized onions, mushrooms, and ricotta mixed with the mozzarella.
• Philly Cheesesteak Style: Thinly sliced ribeye steak, sautéed onions and green peppers, and provolone cheese. A masterpiece.

Beau’s Kitchen Notebook

This recipe has evolved from that late-night dorm experiment into my go-to “no-fail fun food.” Over the years, I’ve learned the cooling-the-filling trick the hard way (soggy dough is a sad thing). I’ve also found that letting the baked bread rest is just as important as the baking time itself. One time, in a hurry for a football game, I sliced it immediately and we had to eat it with forks—still delicious, but not the elegant log slices I envisioned! The beauty is in its imperfection. Every time I make it, it’s a little different, based on what’s in season or lurking in the vegetable drawer. That’s the real magic.

Your Questions, Answered!

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the roll (through step 7), wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready, let it sit at room temp for 30 minutes, slash, egg wash, and bake. You may need to add 5-ish minutes to the bake time since it’s starting cold.

Q: My bread split open while baking! What happened?
A> Don’t worry, it’s still edible gold! This usually means 1) the filling was too hot when rolled, creating steam, 2) you overfilled it, or 3) the slits on top weren’t deep enough to vent properly. It’s a cosmetic issue—just call it “rustic.”

Q: Can I freeze Garbage Bread?
A: For sure. Bake it completely, let it cool totally, then wrap the whole loaf or individual slices tightly in foil and freeze for up to 2 months. Reheat in a 350°F oven until warm and crispy again.

Q: Is the dough supposed to be so sticky when I roll it?
A> If it’s sticking to your rolling pin and counter, you need more flour. Don’t be shy! Sprinkle your surface and pin lightly. The dough should be pliable but not stick to everything it touches.

Garbage Bread Recipe : The Ultimate Stuffed Pizza Bread Everyone Loves

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• Author: BeauCollier

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Description

If you’ve got some dough, a bit of meat, a handful of cheese, and random fridge extras, you’re already halfway to Garbage Bread. Despite the funny name, this is pure comfort food — a rolled pizza-style bread stuffed with savory fillings and baked until golden and melty. It’s perfect for game nights, family dinners, or using up leftovers in the tastiest way possible.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) pizza dough (store-bought or homemade)

• 1 lb (450 g) ground beef (or sausage/turkey)

• 1 tbsp olive oil

• 1/2 cup diced onion

• 2 cloves garlic, minced

• 1/2 cup diced bell peppers

• 1/2 cup sliced olives (optional)

• 1 tbsp Italian seasoning

• Salt and black pepper, to taste

• 1 cup shredded mozzarella cheese

• 1/2 cup shredded cheddar or provolone

• 1 egg + 1 tbsp water (for egg wash)

Optional add-ins: pepperoni, mushrooms, cooked bacon, spinach, leftover taco meat

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

2. Cook filling: Heat oil in a skillet. Sauté onion 3–4 minutes. Add beef and cook until browned. Stir in garlic for 30 seconds.

3. Add peppers, olives, Italian seasoning, salt, and pepper. Cook 2–3 minutes more.
   Remove from heat and cool 10 minutes.

4. Roll dough on a floured surface into a rectangle (about 10×14 inches).

5. Add filling evenly, leaving a 1-inch border. Sprinkle cheeses over top.

6. Roll tightly from the long side into a log. Pinch seam and ends closed.

7. Place seam-side down on the pan. Cut 4–5 small slits on top.

8. Brush with egg wash.

9. Bake 25–30 minutes until deep golden brown.

10. Rest 5–7 minutes, then slice and serve.

Notes

• Cool the filling first — hot filling makes the dough soggy and hard to roll.

• Don’t overfill or it may split while baking.

• Shred your own cheese for better melting.

• Let dough rest at room temp 20–30 minutes before rolling so it stretches easily.

Nutritional Information (Approximate)

Please note: This is an estimate for 1 of 6 servings, based on the original ingredient list. Values will vary with substitutions.

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: ~420 per serving
• Protein: 22g
• Carbohydrates: 32g
• Fat: 24g

This is hearty, satisfying comfort food. Pair it with that big green salad I mentioned to balance the meal perfectly!

Final Slice of Thought

And there you have it, my friend—the glorious, unpretentious, and endlessly adaptable wonder that is Garbage Bread. It’s more than a recipe; it’s an invitation to play in the kitchen, to use what you have, and to create something unabashedly delicious that brings people together. It’s proof that the best meals aren’t always the most complicated ones, but the ones made with a dash of creativity and a whole lot of heart.

I hope you give this a try and make it your own. Tag me @Feastical if you do—I love seeing your kitchen creations! Now, go preheat that oven, raid your fridge, and get ready for the compliments to roll in. Until next time, keep your knives sharp and your kitchen messy.

Happy cooking,
Beau