Indulge in Cheesy Garbage Bread

This cheesy garbage bread has become my go-to crowd-pleaser for game days and impromptu gatherings. Packed with savory meats, vegetables, and gooey cheese all rolled into a convenient pull-apart loaf, it disappears within minutes whenever I serve it.

I first created this garbage bread when trying to use up leftover pizza toppings in my refrigerator. What started as a kitchen cleanup experiment has become my most requested recipe among friends who now bring their own topping suggestions every time they visit.

Ingredients

• Refrigerated pizza dough: provides the perfect sturdy yet tender base without requiring you to make dough from scratch
• Mozzarella cheese: creates that essential stretchy pull when sliced
• Cheddar cheese: adds a sharp flavor contrast to complement the mozzarella
• Pepperoni slices: deliver classic pizza flavor and a slightly spicy kick
• Cooked sausage crumbles: bring hearty protein and savory depth
• Green bell pepper: adds fresh crunch and color
• Diced onion: provides aromatic sweetness when baked
• Black olives: contribute briny flavor that balances the rich cheeses
• Marinara sauce: keeps everything moist and adds tomato flavor
• Olive oil: helps achieve a golden brown exterior
• Italian seasoning: creates an aromatic crust with minimal effort

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to exactly 375°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup incredibly easy while ensuring even browning on the bottom.

Roll Out The Dough:

On a lightly floured surface roll out the pizza dough into a large rectangle about 14 by 10 inches. Work gently to avoid tearing the dough which can cause leaking during baking.

Add Fillings:

Spread marinara sauce in a thin even layer over the dough leaving a clean 1 inch border all around to ensure proper sealing. Layer all toppings evenly starting with both cheeses then distributing meats and vegetables across the surface.

Roll And Seal:

Starting from one long edge tightly roll the dough into a log shape using your fingertips to keep the filling in place as you roll. Pinch the seam firmly and fold the ends under to completely seal all fillings inside.

Prepare For Baking:

Transfer the roll to your prepared baking sheet with the seam facing down. Brush the entire surface with olive oil using a pastry brush to ensure even coverage and sprinkle Italian seasoning across the top.

Bake To Perfection:

Bake for 25 to 30 minutes watching closely as ovens vary. The garbage bread is done when the exterior is deeply golden brown and feels firm when gently pressed. Allow it to rest for a full 5 minutes before slicing to let the cheeses set.

Slice And Serve:

Use a sharp serrated knife to cut into 1 inch thick rounds. Serve immediately with additional warmed marinara sauce for dipping.

Save

The first time I made this for my nephews they giggled at the name garbage bread before devouring half the loaf. Now they specifically request my famous garbage bread for every family gathering sometimes even helping to choose the fillings based on whatever leftovers need using up.

Making Ahead

Garbage bread is perfect for meal prep. You can assemble the entire roll up to 24 hours before baking and store it tightly wrapped in the refrigerator. When ready to serve just add an extra 5 minutes to the baking time since youre starting with cold dough. Alternatively bake it completely cool then wrap tightly in foil. Reheat in a 350°F oven for 10 minutes until warmed through.

Smart Substitutions

This recipe welcomes endless variations. Try ham and pineapple for a Hawaiian twist or replace the meats with sautéed mushrooms spinach and artichokes for a vegetarian version. Swap the Italian seasoning for everything bagel seasoning and use breakfast meats for a morning brunch option. The key is keeping the total volume of fillings consistent so the dough can fully enclose everything.

Serving Suggestions

While garbage bread is a complete meal on its own it pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For entertaining slice into thinner rounds and serve alongside marinara ranch and buffalo dipping sauces in small bowls. During cooler months serve with a bowl of tomato soup for dipping each slice.

Recipe FAQs

→ Can I make this garbage bread ahead of time?

Yes! You can assemble the garbage bread up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, simply brush with olive oil, sprinkle with Italian seasoning, and bake according to instructions. You may need to add 5-10 minutes to the baking time if baking directly from the refrigerator.

→ Can I freeze garbage bread?

Absolutely! You can freeze the garbage bread either before or after baking. To freeze unbaked, assemble completely, wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. For baked garbage bread, cool completely, wrap well, and freeze. Reheat in a 350°F oven until warmed through.

→ What can I substitute for pizza dough?

If you don't have refrigerated pizza dough, you can use crescent roll dough, bread dough, or even puff pastry as substitutes. Each will provide a slightly different texture, with puff pastry creating a flakier result. You can also make homemade pizza dough if you prefer.

→ What other fillings work well in garbage bread?

Garbage bread is incredibly versatile! Try ham and Swiss cheese; buffalo chicken with blue cheese; spinach, feta and artichoke; or even breakfast versions with scrambled eggs, bacon and cheddar. The key is to not overfill and to make sure any vegetables with high water content are pre-cooked to prevent sogginess.

→ Why is it called garbage bread?

Despite the unusual name, there's nothing garbage-like about this delicious creation! It's called garbage bread because you can throw in practically anything you have on hand - similar to the concept of a garbage pizza. It's a versatile way to use up leftover ingredients from your refrigerator and create something delicious.

→ How do I prevent my garbage bread from getting soggy?

To prevent sogginess, use a light hand with the marinara sauce inside the bread. Pre-cook any vegetables that release moisture (like onions and peppers) and allow them to cool before assembling. Make sure all meat fillings are fully cooked and patted dry, and don't overstuff the dough. Letting the baked bread rest for 5 minutes before slicing also helps set the filling.