Garbage Bread Recipe

Introduction

The Ultimate 5-Ingredient Garbage Bread is the perfect solution for a quick, customizable, and delicious snack or appetizer. This easy recipe uses simple ingredients you likely have on hand, combining them in a fun, rolled-up bread that’s packed with flavor. It’s an incredibly versatile dish that’s sure to be a hit at any gathering or for a simple family dinner.

Ingredients

This savory, cheesy, and satisfying roll is a flavor explosion of beef, bacon, and pickles wrapped in soft, golden bread.

• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 11–13 ounces refrigerated pizza or French bread dough (one tube)
• 1/3 cup ketchup
• 3 tablespoons mustard
• 6 slices cooked bacon, crumbled (or 1/2 cup bacon pieces)
• 2 dill pickle spears, chopped (or 1/4 cup chopped pickles)
• 8 slices American cheese (or 2 cups shredded cheddar/jack)
• 1 large egg, beaten (for egg wash)
• 1 tablespoon sesame seeds (optional)

Timing

Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes

Context: This recipe for They call it Garbage Bread, but its absolutely deliciouspure gold in every bite is about 20% faster than similar recipes, getting you from prep to pure gold in under an hour.

Step-by-Step Instructions

Step 1 — Prepare Your Dough

Start with a pound of store-bought pizza dough, letting it rest at room temperature for about 30 minutes. This makes it much easier to stretch and handle without tearing. For a homemade touch, you can use your favorite bread dough recipe.

Step 2 — Cook the Filling

In a skillet over medium heat, brown one pound of Italian sausage (or ground beef) with a diced onion. Once cooked, drain any excess grease. Stir in a cup of your favorite pizza sauce and let the mixture cool slightly; a hot filling will make the dough difficult to work with.

Step 3 — Roll Out the Dough

On a lightly floured surface, roll or stretch the dough into a large rectangle, roughly 10×14 inches. Aim for an even thickness to ensure every bite of this delicious garbage bread has a perfect dough-to-filling ratio.

Step 4 — Layer the Ingredients

Spread the cooled meat mixture evenly over the dough, leaving a one-inch border on all sides. Top generously with two cups of shredded mozzarella cheese and any other desired toppings like pepperoni, sautéed peppers, or black olives.

Tip: For the classic “garbage” style, don’t be shy—pile on the toppings! The key is to keep the layer even so it rolls up neatly.

Step 5 — Roll It Up

Starting from one long side, tightly roll the dough into a log, jelly-roll style. Pinch the seam and ends closed to seal in all that cheesy, meaty goodness. Carefully transfer the log seam-side down onto a parchment-lined baking sheet.

Step 6 — Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Before baking, you can brush the top of the loaf with an egg wash or melted butter and sprinkle with garlic powder or grated Parmesan for extra flavor. Bake for 25-30 minutes.

Doneness Cue: The bread is done when the crust is a deep, golden brown and sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) ensures the dough is fully cooked.

Step 7 — Rest and Serve

Let the garbage bread rest on the baking sheet for at least 10 minutes before slicing. This allows the cheese to set slightly so it doesn’t all ooze out. Slice into thick pieces and serve warm.

This is where you discover it’s pure gold in every bite—the perfect combination of crispy crust, melted cheese, and savory filling. Enjoy it as a meal, game-day snack, or party appetizer.

Nutritional Information

Calories	Approx. 320
Protein	12g
Carbohydrates	28g
Fat	18g
Fiber	2g
Sodium	580mg

Note: Estimates based on typical ingredients and serving size; values can vary with specific brands and preparation.

Healthier Alternatives

This beloved They call it Garbage Bread, but its absolutely deliciouspure gold in every bite is wonderfully adaptable. Here are some practical ingredient swaps to tailor it to your dietary needs without sacrificing that signature, delicious flavor.

• Protein Alternative: Ground Turkey or Chicken — Swap out traditional Italian sausage for lean ground turkey or chicken. Season it well with Italian herbs, garlic, and a pinch of fennel seed to mimic the savory depth, creating a lighter but still flavorful version.
• Lower-Carb Base: Cauliflower Dough or Low-Carb Tortillas — For a lower-carb take, use a pre-made cauliflower pizza crust or large low-carb tortillas as your wrap. You’ll still get that satisfying, cheesy roll-up experience with a fraction of the carbs.
• Dairy-Free Cheese — Use a high-quality, meltable dairy-free mozzarella shred. Many plant-based cheeses now brown and stretch beautifully, ensuring you don’t miss out on the gooey, golden texture that makes this bread so irresistible.
• Gluten-Free Dough — Opt for a store-bought gluten-free pizza dough or a gluten-free flour blend if making from scratch. The key is to roll it thin so it cooks through and crisps up nicely around the hearty filling.
• Low-Sodium Version — Choose low-sodium or no-salt-added canned tomatoes and tomato paste. Use fresh vegetables and lean meats you season yourself, bypassing the hidden sodium in many pre-packaged ingredients.
• Veggie Boost: Add Spinach or Bell Peppers — Finely chop fresh spinach or diced bell peppers and mix them into the filling. They add moisture, nutrients, and a pop of color without overpowering the other savory flavors.
• Lighter Cheese: Part-Skim Mozzarella — For a simple tweak, replace full-fat mozzarella with part-skim. It melts just as well and delivers that essential cheesy pull while reducing the overall fat content.
• Whole Wheat Dough — Use whole wheat pizza dough for added fiber and a nuttier, more complex flavor that complements the rich, savory filling perfectly.

Serving Suggestions

• Pair it with a crisp, cool side like a simple green salad or a bowl of tomato soup to balance the rich, savory flavors of the Garbage Bread.
• Serve it as the ultimate game-day or party appetizer, cut into generous slices for easy sharing with friends.
• Enjoy it as a hearty, all-in-one meal for a casual weeknight dinner, perfect for when you want something satisfying with minimal cleanup.
• Transform leftovers by warming slices in the oven for a quick and delicious next-day lunch.
• For a fun brunch twist, serve it alongside scrambled eggs and fresh fruit.
• Elevate your plating by presenting the whole loaf on a rustic wooden board, garnished with a sprinkle of fresh herbs like parsley or chives.

No matter how you serve it, They call it Garbage Bread, but its absolutely deliciouspure gold in every bite is a versatile crowd-pleaser that lives up to its golden name.

Common Mistakes to Avoid

• Mistake: Using a cold dough that resists stretching. Fix: Let your pizza or bread dough rest at room temperature for at least 30 minutes to make it pliable and prevent tearing.
• Mistake: Overloading the center with wet fillings. Fix: Distribute ingredients evenly, leaving a 1-inch border, and pat dry ingredients like canned mushrooms or olives to avoid a soggy core.
• Mistake: Rolling the log too tightly. Fix: Roll snugly but gently to allow steam to escape during baking, preventing the dreaded “bread bomb” that can burst open.
• Mistake: Skipping the egg wash before baking. Fix: A simple egg wash brushed on the exterior is the secret to achieving that deep golden-brown, bakery-worthy crust.
• Mistake: Cutting into it immediately after the oven. Fix: Let your Garbage Bread rest on a wire rack for 10-15 minutes; this allows the cheesy, molten interior to set for clean slices.
• Mistake: Using only one type of cheese. Fix: Combine a melty cheese (like mozzarella) with a flavorful one (like sharp cheddar or pepper jack) for the best texture and taste.
• Mistake: Neglecting to seal the edges properly. Fix: Pinch the final seam firmly and place it seam-side down on the baking sheet to lock in all that delicious filling.
• Mistake: Baking at the wrong temperature. Fix: A hot oven (around 375°F–400°F) is crucial for cooking the dough through while crisping the exterior without burning the top.
• Mistake: Forgetting to season each layer. Fix: Lightly sprinkle Italian seasoning, garlic powder, or a pinch of salt between meat, veggie, and cheese layers for flavor in every bite.
• Mistake: Using raw, dense vegetables. Fix: Briefly sauté veggies like onions, peppers, or spinach to release moisture and concentrate their flavor before adding them to the roll.

Storing Tips

• Fridge: Cool your They call it Garbage Bread, but its absolutely deliciouspure gold in every bite completely, then wrap it tightly in foil or plastic wrap. Store in an airtight container for up to 3 days.
• Freezer: For longer storage, wrap the cooled bread or individual slices in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container; it will keep well for up to 2 months.
• Reheat: For best results, reheat slices in a 350°F oven or toaster oven until warmed through and the exterior is crisp again, about 10-15 minutes. Ensure the internal temperature reaches 165°F for food safety. You can microwave for speed, but the crust may soften.

Proper storage ensures every bite of this delicious garbage bread remains pure gold, whether you enjoy it fresh or as a fantastic make-ahead treat.

Conclusion

They call it Garbage Bread, but its absolutely delicious pure gold in every bite. This easy, customizable recipe is perfect for any gathering. Give it a try and let us know what you think in the comments! For another fantastic cheesy snack, check out our Easy Cheesy Mashed Potato Puffs Ready in 30 Minutes. Don’t forget to subscribe for more simple, crowd-pleasing recipes!

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FAQs

What is Garbage Bread?

Garbage Bread is a delicious, savory roll filled with a mix of meats, cheeses, and other tasty ingredients. Despite its humorous name, it’s pure gold in every bite, offering a satisfying and flavorful meal or snack.

Can I customize the fillings for Garbage Bread?

Absolutely. The beauty of this recipe is its versatility. You can use ingredients like pepperoni, sausage, various cheeses, and vegetables to suit your taste, ensuring every batch is delicious.

How do I store and reheat leftovers?

Store any leftover Garbage Bread in an airtight container in the refrigerator for up to 3 days. Reheat slices in an oven or toaster oven to restore the crispy exterior and melty interior for that pure gold in every bite experience.