Ah, Garbage Bread—the ultimate stuffed, cheesy, messy, savory bread! It’s called “garbage” because you basically toss in all your favorite leftover meats, veggies, and cheeses into a bread dough. Think of it as a giant, edible flavor explosion. Here’s a detailed guide:
Ingredients (1 large loaf / serves 6–8)
For the dough:
- 1 lb (about 4 cups) store-bought pizza dough or homemade dough
- 2–3 tbsp olive oil (for brushing)
For the filling:
- 1–2 cups cooked meats (pepperoni, sausage, ham, bacon, etc.)
- 1–2 cups shredded cheese (mozzarella, cheddar, provolone, or a mix)
- 1/2 cup diced bell peppers, onions, or mushrooms (optional)
- 1–2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Optional toppings:
- Extra shredded cheese
- Parmesan
- Marinara sauce for dipping
Instructions
1. Preheat and prep
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease.
2. Prepare the filling
- In a large bowl, combine meats, cheese, veggies, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Mix well.
3. Assemble the bread
- Roll out dough into a large rectangle (about 12×8 inches).
- Pile the filling down the center of the dough, leaving about 2 inches on each side.
- Fold the sides over the filling, then fold the ends under, pinching to seal completely.
4. Bake
- Place the loaf seam-side down on the baking sheet.
- Brush the top with olive oil and sprinkle extra cheese if desired.
- Bake 25–30 minutes, until golden brown and cooked through.
5. Serve
- Let cool 5–10 minutes before slicing.
- Serve warm with marinara or ranch for dipping.
Tips
- Feel free to “dump” in leftovers: This is perfect for leftover meats, cheeses, or veggies—you really can’t go wrong.
- Seal tightly: Make sure the seam is pinched well, so the filling doesn’t leak out during baking.
- Make mini versions: Use small dough portions to make personal-sized garbage breads for parties.
If you want, I can also give a quick no-yeast shortcut version using crescent roll dough that’s ready in under 30 minutes.
Do you want me to give that version?
