Ah, Garbage Bread! The glorious, no-rules, everything-but-the-kitchen-sink masterpiece of casual cooking. It’s a stuffed, rolled, and baked pizza dough log that’s perfect for game day, parties, or a fun family dinner.
Here’s a guide to creating your own legendary Garbage Bread.
What is Garbage Bread?
Imagine all your favorite pizza or sandwich fillings piled onto a sheet of pizza dough, rolled up like a giant jelly roll, and baked until golden brown and delicious. When you slice it, you reveal a spiral of cheesy, meaty, veggie-filled goodness. It’s incredibly versatile and impossible to mess up.
The Basic Garbage Bread Formula
This isn’t so much a rigid recipe as it is a method. Follow this formula for success every time.
Yield: 1 large loaf (feeds 4-6 people)
Bake Time: 20-25 minutes
Oven Temp: 375°F – 400°F (190°C – 200°C)
The Foundation (Choose One):
· 1 lb (16 oz) store-bought pizza dough (thawed if frozen)
· 1 can of refrigerated crescent roll sheets (pressed together)
· 2 tubes of refrigerated biscuit dough (pressed together into a rectangle)
The Glue (Choose One or Two):
· 1 ½ – 2 cups shredded cheese (a mix like mozzarella, provolone, and cheddar is perfect)
· 4-8 oz cream cheese, softened
· ½ cup marinara, pizza sauce, or ranch dressing
The Fillings (The “Garbage” – Go Wild!):
This is where you get creative. The key is to use cooked, relatively dry fillings to prevent a soggy dough.
Classic Pizza:
· Pepperoni slices
· Cooked and crumbled Italian sausage
· Sautéed diced bell peppers and onions
· Sliced black olives
· Mushrooms
Buffalo Chicken:
· 2 cups cooked, shredded chicken tossed in ½ cup buffalo sauce
· Blue cheese or ranch dressing
· Shredded Monterey Jack or mozzarella cheese
Reuben:
· 1 lb sliced corned beef
· 1 cup sauerkraut, squeezed dry
· Swiss cheese slices
· Thousand Island dressing
Breakfast:
· Scrambled eggs
· Cooked and crumbled bacon or sausage
· Diced ham
· Cheddar cheese
Step-by-Step Instructions
- Prep the Dough and Fillings:
· Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
· Let your pizza dough come to room temperature. On a floured surface, roll or stretch the dough into a roughly 10×14 inch rectangle.
· Prepare all your fillings. This is crucial: make sure meats are cooked and veggies are sautéed or well-drained to remove excess moisture.
- Build the Bread:
· Layer 1: The Sauce/Base. Leave a 1-inch border around the edges. Spread a thin layer of your “glue” (marinara, cream cheese, or dressing) over the dough.
· Layer 2: The Fillings. Scatter your meats and veggies evenly over the sauce.
· Layer 3: The Cheese. Top everything with a generous amount of shredded cheese. This is the final glue that holds it all together.
- Roll It Up:
· Starting from one of the long sides, tightly roll the dough up, jelly-roll style, enclosing the fillings.
· Once fully rolled, pinch the seam to seal it. Fold the ends over and pinch them to seal as well, creating a sealed loaf.
· Carefully transfer the loaf, seam-side down, to your prepared baking sheet.
- Bake to Perfection:
· For a shiny, golden crust, you can brush the top with an egg wash (1 egg beaten with 1 tbsp water) or a little melted butter.
· Optionally, sprinkle with garlic powder, sesame seeds, or everything bagel seasoning.
· Bake for 20-25 minutes, or until the bread is deeply golden brown and sounds hollow when tapped.
· Let it rest for 5-10 minutes before slicing. This is critical—it allows the cheese to set slightly so it doesn’t all ooze out.
Pro-Tips for the Best Garbage Bread
· Fight the Sog! This is your number one enemy. Always squeeze out wet ingredients like spinach, canned veggies, or sauerkraut.
· Don’t Overstuff. It’s tempting, but too many fillings will make it hard to roll and can cause the dough to burst open while baking.
· Seal it Well. A good seal on the seam and ends prevents a cheesy lava flow in your oven.
· Let it Rest. I’ll say it again: letting it rest before slicing is the difference between a neat slice and a cheesy puddle.
· Serve with Dipping Sauces. Marinara, ranch, blue cheese, or extra buffalo sauce on the side are non-negotiable for the full experience.
Enjoy the chaos! The beauty of Garbage Bread is that there’s no wrong way to make it.