Introduction
Garbage Bread is the ultimate comfort-food twist on classic stromboli — a warm, cheesy, pull-apart loaf stuffed with ground beef, pepperoni, melty cheese, and your favorite pizza fillings. It’s perfect for game day, family dinners, parties, or anytime you want a fast, hearty, crowd-pleasing recipe. Despite its funny name, Garbage Bread is delicious, customizable, and incredibly easy to make.
Ingredients
For the Bread
1 lb (450 g) ground beef
1 small onion, finely chopped
1–2 cloves garlic, minced
1 cup pepperoni slices (optional but delicious)
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese (optional)
1 cup pizza or marinara sauce
1 refrigerated pizza dough (or homemade dough)
1 tbsp Italian seasoning
Salt and black pepper, to taste
For the Topping
2 tbsp melted butter
1 tsp garlic powder
1 tsp dried parsley
2 tbsp grated Parmesan cheese
For Serving
Extra marinara sauce for dipping
Instructions
Prepare the Filling
In a skillet over medium heat, cook the ground beef and chopped onion until browned.
Add garlic, Italian seasoning, salt, and pepper. Cook for 1 more minute.
Drain excess grease.
Stir in the pizza sauce and remove from heat.
Assemble the Bread
Preheat the oven to 375°F (190°C).
Roll out the pizza dough onto parchment paper.
Spread the sauce-beef mixture evenly over the dough, leaving a 1-inch border.
Add pepperoni slices.
Sprinkle mozzarella and cheddar cheese evenly on top.
Roll It Up
Starting with the long edge, roll the dough tightly into a log (like a jelly roll).
Pinch or fold the seam so it stays closed.
Place seam-side down on a baking sheet.
Add the Topping
Brush the top with melted butter, then sprinkle garlic powder, parsley, and Parmesan.
Bake
Bake for 25–30 minutes, or until golden brown and cooked through.
Allow it to cool for 5–10 minutes before slicing.
Serve
Slice into rounds and serve warm with marinara sauce.
Description
This Garbage Bread bakes into a beautifully golden, cheesy loaf loaded with savory beef, pepperoni, and gooey cheese. Each slice is a sealed pocket of bold pizza flavor with crispy edges and a soft interior. It’s super filling, deliciously messy, and irresistible when dipped in warm marinara.
Tips
Don’t overfill — too much filling makes rolling and baking harder.
Let it cool before cutting for cleaner slices.
Use parchment paper to help roll the dough tightly.
Brush with egg wash instead of butter for a shinier crust.
Add red pepper flakes for heat.
Variations
Cheeseburger Garbage Bread: Add pickles, ketchup, mustard, cheddar.
Buffalo Chicken Style: Use shredded chicken, buffalo sauce, and mozzarella.
Veggie Version: Spinach, mushrooms, olives, peppers, onions.
Breakfast Garbage Bread: Scrambled eggs, sausage, cheese.
Philly Cheesesteak: Thinly sliced beef, sautéed peppers & onions, provolone.
Corrections (Common Mistakes & Fixes)
Bread splits open: Roll tighter and pinch seams well.
Center is doughy: Bake longer and cover with foil if browning too fast.
Filling leaks out: Don’t add too much sauce; keep borders clean.
Bottom burns: Use parchment paper or a silicone mat.
Enjoy
Slice it thick or thin, dip it in warm marinara, and savor the melty, savory goodness. Garbage Bread is guaranteed to disappear fast — so you might want to make two!