Garbage Bread may have an odd name, but it’s a delicious, customizable stuffed bread roll that’s perfect for cleaning out your fridge. Like a rolled-up calzone, it’s loaded with meat, cheese, and veggies—ideal for weeknight dinners, game days, or party snacks. This hearty, all-in-one meal is satisfying, easy to prep, and endlessly adaptable based on what you have on hand.

Full Recipe: 

Ingredients

• 1 lb pizza dough (store-bought or homemade)

• 1 lb ground beef or ground sausage

• 1 small onion, chopped

• 2 cups shredded cheese (cheddar, mozzarella, or a mix)

• ½ cup bell pepper, chopped

• ¼ cup sliced black olives (optional)

• ½ cup marinara or pizza sauce

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 1 tbsp olive oil (for brushing)

Directions

1. Preheat Oven:
   Preheat to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.

2. Prepare Filling:
   In a skillet, brown ground beef or sausage over medium heat (5–7 minutes). Drain excess fat.
   Add onion and bell pepper. Cook for 3–4 minutes until soft.
   Stir in garlic powder, Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.

3. Roll Out Dough:
   On a floured surface, roll out pizza dough into a rectangle (~12×16 inches).

4. Assemble Bread:
   Spread marinara sauce over dough, leaving a 1-inch edge.
   Layer cooked meat mixture, cheese, bell pepper, and olives (if using) evenly.

5. Roll and Seal:
   Starting from a long edge, roll dough into a log. Tuck in the ends and place seam-side down on the baking sheet.
   Brush with olive oil and sprinkle with extra Italian seasoning if desired.

6. Bake:
   Bake for 25–30 minutes until golden brown.
   Cool for 5–10 minutes before slicing.

Nutrients (estimated per serving, based on 6 servings)

• Calories: ~420

• Protein: ~22g

• Fat: ~24g

• Carbohydrates: ~28g

• Fiber: ~2g

• Sodium: ~640mg

Why You’ll Love This Recipe

Garbage Bread is more than just a clever way to use leftovers—it’s a crowd-pleaser that’s easy to customize and even easier to prepare. Here’s why it deserves a spot in your regular recipe rotation:

• Customizable – Swap in whatever meat, cheese, or veggies you have. The dough is your blank canvas.

• One-dish meal – Protein, carbs, and veggies all in one roll—no need for side dishes (unless you want them).

• Portable and shareable – Easy to slice and serve, great for parties, lunchboxes, or potlucks.

• Make-ahead friendly – Can be assembled ahead of time and baked later.

• Kid-approved – The cheesy, pizza-like filling is a guaranteed hit with picky eaters.

From a budget-friendly standpoint, Garbage Bread also helps reduce food waste, making it not only smart but sustainable. It’s truly a recipe that rewards creativity and flexibility.

Flavor and Texture Breakdown

Garbage Bread delivers on multiple sensory levels:

• The outer crust is golden and crisp from the olive oil brushing, with a soft, chewy interior thanks to the pizza dough base.

• The filling is savory, juicy, and packed with flavor from the seasoned meat, melty cheese, aromatic onions and peppers, and rich tomato sauce.

• A touch of Italian seasoning and garlic powder adds herby warmth and depth, while olives contribute a briny pop (if you choose to include them).

• Each bite has a balance of chewy bread, gooey cheese, and hearty filling, making it deeply satisfying without being heavy.

Dip it in warm marinara, ranch, or spicy sriracha mayo, and the flavor possibilities multiply even more.

Tips for Success

To make your Garbage Bread perfect every time, keep these tips in mind:

• Drain the meat mixture well after browning to avoid soggy bread. Letting the filling cool slightly also makes rolling easier.

• Roll your dough on a floured surface into a uniform rectangle for even baking and easier rolling.

• Don’t overload the dough—too much filling can cause leaks or uneven cooking. Distribute the ingredients evenly.

• When rolling, start from the long edge and roll tightly like a jelly roll. Tuck in the ends to seal in the goodness.

• For best texture, let the bread rest for 5–10 minutes after baking before slicing. This keeps the filling from spilling out and helps the cheese set.

You can also prep this bread in advance. Assemble and refrigerate for a few hours or freeze before baking. When ready to cook, allow extra time in the oven or thaw completely for even baking.

Serving Suggestions

Garbage Bread is a complete meal on its own, but it also shines when paired with:

• A crisp green salad or Caesar salad for freshness and contrast

• A bowl of marinara, ranch, or garlic aioli for dipping

• A side of roasted vegetables or air-fried zucchini fries for a balanced plate

• Or go classic party-style and slice it into finger-friendly rounds for your next tailgate or potluck spread

To make it more filling, consider serving it alongside soup (like tomato basil or minestrone) for a cozy, satisfying dinner.

Variations to Try

The beauty of Garbage Bread is how easily it transforms. Use this base recipe as a starting point and try one of these fun variations:

Taco Garbage Bread
– Swap marinara for salsa
– Use taco-seasoned ground beef
– Add black beans, corn, and shredded cheddar
– Top with chopped scallions and serve with sour cream or guacamole

Buffalo Chicken Garbage Bread
– Use shredded rotisserie chicken tossed in buffalo sauce
– Add mozzarella and crumbled blue cheese
– Serve with ranch dressing

Philly Cheesesteak Garbage Bread
– Use thinly sliced steak, sautéed onions, and peppers
– Add provolone cheese
– Serve with cheese sauce for dipping

Vegetarian Garbage Bread
– Use sautéed mushrooms, spinach, onions, and bell peppers
– Add feta, mozzarella, or ricotta cheese
– Swap marinara for pesto or tomato jam

Breakfast Garbage Bread
– Use scrambled eggs, bacon or sausage, and cheese
– Optional: hash browns or spinach
– Serve with ketchup or hot sauce

The sky’s the limit—you can even go sweet with Nutella, cream cheese, and fruit for a dessert version.

Make-Ahead and Storage Tips

Garbage Bread is highly meal-prep friendly. Here’s how to store it:

• Make ahead: Assemble up to 8 hours in advance and refrigerate. Bake as directed when ready.

• To freeze: Wrap unbaked Garbage Bread tightly in foil and freeze. Bake directly from frozen at 375°F for 35–45 minutes, or until golden and heated through.

• Storing leftovers: Keep in the fridge for up to 4 days. Reheat in a toaster oven or oven at 350°F for 10 minutes for best texture. Microwave works too but may soften the crust.

Leftover slices also make fantastic lunchbox additions or next-day breakfasts—just reheat and enjoy.

Conclusion

Garbage Bread may have a humble name, but it’s a flexible, satisfying, and utterly delicious dish that transforms pantry staples and fridge odds-and-ends into something craveable and comforting. With its golden crust, melty filling, and endless flavor options, this one-pan wonder is bound to become a favorite in your meal rotation.

Whether you’re feeding a family, prepping for a party, or just looking for a smart way to clean out the fridge, Garbage Bread offers everything you want in a homemade meal—hearty, cheesy, customizable, and surprisingly easy to make. Try it once, and you’ll quickly see why this roll-up is too good to be tossed aside.