Of course! “Garbage Bread” is a fantastically fun and delicious concept. It’s essentially the lovechild of a calzone, a stromboli, and a fully-loaded pizza, all rolled into one portable, sliceable loaf.
The name comes from the idea that you can throw any “leftover garbage” (meats, cheeses, veggies) you have in your fridge into it. It’s incredibly customizable and always a crowd-pleaser.
Here’s a complete guide to making your own Garbage Bread.
The Core Concept:
You take pizza dough, layer it with your favorite fillings, roll it up like a jelly roll, and bake it until golden brown. Slice and serve with marinara sauce for dipping.
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Basic Garbage Bread Recipe
Ingredients:
For the Dough:
· 1 lb pizza dough (store-bought is perfect, or use your favorite homemade recipe)
· All-purpose flour, for dusting
The “Garbage” Fillings (Choose Your Favorites!):
· Sauce: ½ cup pizza sauce, marinara sauce, or ranch dressing
· Cheeses: 1 ½ – 2 cups shredded mozzarella, provolone, cheddar, or Monterey Jack
· Meats: 1-2 cups cooked and crumbled Italian sausage, pepperoni, sliced ham, cooked bacon, grilled chicken, salami
· Veggies: ½ – 1 cup finely chopped bell peppers, onions, mushrooms, olives, spinach (Important: sauté watery veggies like mushrooms and spinach first to remove moisture!)
· Seasoning: 1 tsp Italian seasoning, garlic powder, red pepper flakes
For Finishing:
· 1 tbsp olive oil
· 2 tbsp grated Parmesan cheese
· Marinara sauce, for serving
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Instructions:
1. Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Let your refrigerated pizza dough sit at room temperature for 20-30 minutes to make it easier to stretch.
2. Sauté Veggies: If using onions, peppers, or mushrooms, sauté them in a little oil until soft. Let them cool completely. This step is crucial to prevent a soggy bread.
3. Stretch the Dough: On a lightly floured surface, roll or stretch the pizza dough into a large, roughly 10×14 inch rectangle. If it springs back, let it rest for 5 more minutes and try again.
4. Layer the “Garbage”:
· Sauce: Spread a thin, even layer of pizza sauce or ranch over the dough, leaving a 1-inch border around the edges.
· Cheese: Sprinkle a layer of shredded cheese over the sauce.
· Meats & Veggies: Evenly distribute all your chosen meats and pre-cooked veggies.
· More Cheese: Top with another good layer of cheese. The cheese acts as glue to hold everything together.
5. Roll It Up: Starting from one of the long sides, tightly roll the dough up like a jelly roll, enclosing the fillings. Pinch the final seam to seal it. Carefully roll the log so the seam side is down.
· Seal the Ends: Pinch the ends closed and tuck them under the loaf to prevent cheese from leaking out.
6. Bake: Transfer the roll to the prepared baking sheet. Brush the top lightly with olive oil and sprinkle with Parmesan cheese and Italian seasoning. Use a sharp knife to score 3-4 small slits on top to let steam escape.
· Bake for 25-35 minutes, or until the top is deep golden brown and firm to the touch.
7. Rest and Serve: Remove from the oven and let it rest for at least 10 minutes. This is critical! If you cut it too soon, the molten cheese will ooze out everywhere.
· Transfer to a cutting board, slice into 1.5-inch thick pieces, and serve warm with a side of marinara sauce for dipping.
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Popular Flavor Combination Ideas:
· The Italian: Pepperoni, Italian sausage, mozzarella, provolone, sautéed onions & peppers, marinara sauce.
· The Philly Cheesesteak: Sliced steak (cooked), sautéed onions, green peppers, mushrooms, and provolone cheese.
· The Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, mozzarella cheese, and crumbled blue cheese. Use ranch instead of pizza sauce.
· The Reuben: Thousand Island dressing, corned beef, sauerkraut (squeezed dry!), and Swiss cheese.
· The Breakfast Garbage Bread: Scrambled eggs, cooked bacon or sausage, cheddar cheese, and a little hash brown. Perfect for brunch!
Pro Tips for Success:
· Don’t Overfill: This is the biggest mistake! Overfilling makes it impossible to roll and will cause it to burst open. Use a light hand with the fillings.
· Fight the Sog: Ensure all your fillings are cooked and not watery. Draining canned items and squeezing cooked spinach dry is essential.
· Seal it Well: Pinching the seams and ends thoroughly is your best defense against cheese leaks.
· Let it Rest: This step allows the structure to set and the cheeses to thicken slightly, making for a much cleaner slice.
Enjoy your delicious, customizable, and fun-to-make Garbage Bread