Garbage Bread

Garbage bread transforms simple ingredients into a mouthwatering spiral of flavor that's perfect for feeding a crowd or satisfying serious comfort food cravings. This versatile stuffed bread combines seasoned ground beef, melted cheese, and tangy barbecue sauce all wrapped in flaky pizza dough—creating a handheld meal that's both fun to make and impossible to resist.

I first encountered garbage bread at my neighbor's Super Bowl party and was instantly hooked. After watching everyone fight over the last slice, I had to get the recipe. Now it's my go-to contribution whenever I need something guaranteed to disappear quickly—I've never brought home leftovers!

Simple Flavor-Packed Ingredients

• Refrigerated pizza dough provides the perfect flaky foundation—with zero prep work
• Ground beef creates a hearty, satisfying filling that keeps everyone full
• Onions and bell peppers add sweetness and texture to balance the richness
• Mozzarella cheese delivers that irresistible gooey stretch when melted
• Barbecue sauce and ketchup blend for the perfect sweet-tangy kick
• Simple seasonings like Italian blend and paprika enhance without overwhelming

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Easy Assembly Method

Flavor-Building Base

Begin by browning ground beef in a large skillet, breaking it into small crumbles as it cooks. This creates the foundation of your filling, so take your time to develop good color—that browning equals flavor. Once cooked through, drain any excess fat to prevent your bread from becoming greasy.

Vegetable Integration

Add chopped onions, bell peppers, and minced garlic to the browned beef, cooking until softened and aromatic. These vegetables not only add nutrition but also create depth of flavor and a more interesting texture. The moisture they release also helps keep the filling juicy rather than dry.

Seasoning Magic

Sprinkle in salt, pepper, Italian seasoning, and paprika, allowing the spices to bloom in the hot pan. Then add the sauce combination—the ketchup and barbecue sauce work together to create a tangy-sweet coating that binds everything together. Let this mixture simmer briefly to meld the flavors before setting aside to cool slightly.

Dough Preparation

Roll your refrigerated pizza dough into a large rectangle on a floured surface, aiming for about 12×15 inches with even thickness throughout. Don't worry about perfect edges—this is rustic food at its best. The rolled dough becomes your canvas for the flavorful filling.

Strategic Assembly

Spread your slightly cooled filling evenly across the dough, leaving a one-inch border around all edges. This border is crucial—it allows you to seal the roll properly without filling escaping. Sprinkle a generous layer of shredded mozzarella over the filling, which will melt into gooey pockets throughout the bread.

Rolling Technique

Starting from one long edge, tightly roll the dough into a log, similar to making cinnamon rolls. Work slowly and maintain even pressure to create a uniform roll. Once formed, pinch the seam and edges to seal completely, then place seam-side down on your prepared baking sheet.

Finishing Touch

Brush the entire surface with melted butter mixed with garlic powder before baking. This simple step elevates the bread from good to great, creating a golden, flavorful crust that's impossible to resist. Bake until deeply golden with a crisp exterior and fully melted cheese inside.

The first time I made this for my family, my teenage son—who typically communicates in grunts and eye rolls—actually said, "You should make this again tomorrow." Coming from him, that's basically a five-star Michelin review. The entire loaf disappeared before I could even sit down to eat!

Serving Suggestions

Serve garbage bread sliced into thick spirals while still warm enough for the cheese to stretch. A side of marinara sauce for dipping takes it to the next level, though many guests enjoy it just as is. For a complete meal, pair with a simple green salad dressed with vinaigrette to balance the richness.

Creative Variations

Transform this basic recipe by swapping ground beef for Italian sausage or shredded chicken. For a vegetarian version, use a mixture of sautéed mushrooms, spinach, and peppers. Buffalo chicken garbage bread (using shredded chicken, buffalo sauce, and blue cheese) makes an incredible game day treat. Breakfast versions with scrambled eggs, bacon, and cheddar are perfect for brunches.

Make-Ahead Options

Assemble your garbage bread up to a day ahead and refrigerate unbaked. When ready to serve, let it sit at room temperature for 15 minutes while the oven preheats, then bake as directed. Already baked garbage bread reheats beautifully in a 350°F oven for about 10 minutes, though the initial freshly baked experience is hard to beat.

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Chef's Helpful Insights

• If your dough is too elastic and keeps shrinking back, let it rest for 5 minutes before trying again
• For extra flavor, add a layer of pepperoni or crispy bacon bits before the cheese
• Slicing with a serrated knife prevents squishing the beautiful spiral layers

I'll never forget bringing garbage bread to a neighborhood potluck where it was placed next to an elaborate charcuterie board that clearly took hours to assemble. By the end of the night, the fancy board was barely touched while people were asking if I had more garbage bread hidden in my car. There's something about this unpretentious, flavor-packed creation that just makes people happy—and isn't that what good food is all about?

Frequently Asked Questions

→ Why is it called garbage bread?

The name comes from the idea that you can throw in almost anything you have on hand - like cleaning out your fridge or pantry. Despite the name, it's absolutely delicious and a creative way to use up ingredients.

→ Can I make garbage bread ahead of time?

Yes! You can prepare the entire roll up to 24 hours ahead and keep it refrigerated until ready to bake. Add 5-10 minutes to the baking time if cooking from cold. You can also freeze it unbaked for up to 3 months.

→ What can I substitute for pizza dough?

Crescent roll dough or bread dough works well as alternatives. For a lower-carb option, you could try a fathead dough made with cheese and almond flour, though the texture will be different.

→ How can I tell when garbage bread is fully cooked?

The outside should be golden brown, and if you tap the bottom, it should sound hollow. If you're concerned about the inside being cooked, you can use a food thermometer - the internal temperature should reach at least 160°F (71°C).

→ Can I make a vegetarian version?

Absolutely! Replace the ground beef with plant-based meat alternatives, or use a mix of sautéed mushrooms, zucchini, and bell peppers for a hearty vegetable filling.

→ What can I serve with garbage bread?

It's delicious with marinara sauce or ranch dressing for dipping. A simple green salad makes a great side to balance the meal. For a party, serve alongside other finger foods like chicken wings or vegetable platters.