Garbage Bread

“Garbage Bread” is a fun, delicious, and highly customizable recipe. The name comes from the fact that you can throw in almost any leftovers or ingredients you have on hand—just like “garbage”!

It’s essentially a stuffed bread or calzone, where pizza or bread dough is filled with a combination of meats, cheeses, and vegetables, then baked until golden and crispy.

Here’s a comprehensive guide to making it, including a classic version and ideas for customization.

The Basic Concept

• The Shell: Pizza dough (store-bought or homemade) or refrigerated crescent roll dough for a quicker version.

• The “Garbage”: A mix of savory fillings. The key is to not overfill so you can seal it properly.

• The Result: A portable, dippable, and utterly satisfying meal or appetizer.

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Classic “Everything” Garbage Bread Recipe

This recipe is a great starting point. Feel free to swap ingredients based on what you have.

Yields: 4-6 servings as a main, 8-10 as an appetizer
Prep time: 20 minutes
Cook time: 20-25 minutes

Ingredients

• 1 lb (450g) pizza dough, at room temperature

• Flour, for dusting

The “Garbage” Filling:

• 1/2 lb (225g) Italian sausage or ground beef, cooked and crumbled

• 1 cup (100g) sliced pepperoni

• 1 cup (150g) cooked ham, diced

• 1 cup (150g) shredded mozzarella cheese

• 1/2 cup (50g) shredded provolone or cheddar cheese

• 1/2 cup (75g) ricotta cheese (optional, but adds creaminess)

• 1/4 cup (25g) grated Parmesan cheese

• 1/2 cup (75g) banana peppers or pickled jalapeños, sliced (optional, for tang and heat)

• 1/2 small onion, finely chopped and sautéed until soft

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• Salt and black pepper, to taste

For the Topping:

• 1 tbsp olive oil or 1 egg, beaten (for an egg wash)

• 1 tbsp sesame seeds, poppy seeds, or Everything Bagel Seasoning (optional)

Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper.

2. Prepare the Dough: On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, about 10×15 inches. Don’t stress about perfect edges.

3. Assemble the Filling (The “Garbage”):

   • If you haven’t already, cook the sausage/beef and sauté the onion. Let them cool slightly.

   • In a large bowl, combine all the filling ingredients: cooked meats, all the cheeses (including ricotta if using), peppers, cooked onion, oregano, and garlic powder. Mix well. The ricotta will help bind everything.

4. Fill the Dough:

   • Spread the filling mixture evenly down the center of the dough rectangle, lengthwise. Aim for a log shape that’s about 3-4 inches wide. Leave about 2 inches of empty dough on the left and right sides, and about 1 inch at the top and bottom.

5. Seal the Bread:

   • Make cuts at an angle along the two long sides of the dough, cutting 1-inch-wide strips from the edge of the dough almost to the filling. You’ll essentially be creating “flaps” or fringe.

   • To seal, take one strip from the left side and one strip from the right side, pull them gently over the filling, and pinch them together. Twist them for a decorative look, or just press them to seal. Repeat with all the strips, working your way down the loaf. Finally, fold up the short ends and pinch them to seal completely.

6. Apply Topping: Carefully transfer the braided loaf to the prepared baking sheet. Brush the top with olive oil or beaten egg. If using, sprinkle with sesame seeds or Everything Bagel Seasoning.

7. Bake: Bake for 20-25 minutes, or until the bread is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C) if you want to be precise.

8. Rest & Serve: Let the Garbage Bread cool on the baking sheet for at least 5-10 minutes before slicing. This is crucial! It allows the cheese to set slightly so it doesn’t all ooze out when you cut it. Serve warm with marinara sauce, ranch dressing, or garlic butter for dipping.

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Endless Customization Ideas

The beauty of this dish is its flexibility. Here are some theme ideas to get you started:

• Breakfast Garbage Bread: Scrambled eggs, cooked breakfast sausage or bacon, shredded cheddar or pepper jack cheese, and sautéed bell peppers and onions. Serve with salsa or maple syrup for dipping.

• Philly Cheesesteak Garbage Bread: Thinly sliced deli roast beef (or leftover steak), sautéed onions and bell peppers, and provolone cheese. Add some sautéed mushrooms if you like.

• Buffalo Chicken Garbage Bread: Shredded cooked chicken tossed in buffalo sauce, crumbled blue cheese or ranch dressing (mixed in or for dipping), and mozzarella cheese. Add celery bits for crunch.

• Mediterranean Garbage Bread: Cooked spinach (squeezed dry), crumbled feta cheese, chopped kalamata olives, sun-dried tomatoes, and artichoke hearts. Use a blend of mozzarella and feta.

• Veggie Lover’s Garbage Bread: Sautéed mushrooms, onions, bell peppers, zucchini, and spinach. Combine with mozzarella and a little ricotta.

Tips for Success

• Don’t overfill. It’s tempting, but too much filling makes it impossible to seal and the bread can burst.

• Cool your fillings slightly. If you add hot meat directly to the dough, it can start to activate the yeast too early or make the dough greasy and hard to work with.

• Seal it well. Pinch the seams tightly to prevent the “garbage” from leaking out during baking and making a mess on your pan.

• Let it rest. I cannot stress this enough. Patience after baking leads to cleaner slices and a better eating experience.

Enjoy your delicious and adaptable Garbage Bread