What Is Garbage Bread?
Garbage Bread is essentially a stuffed bread loaf (or rolled dough) that starts with a base dough (often pizza dough or bread dough) and is filled with a generous mix of meats, cheeses, veggies and seasonings — then rolled up, sealed, baked, and sliced. It falls somewhere between a stromboli, a calzone, and a stuffed loaf.
The name might sound odd, but the idea is: throw all your favourite savoury fillings (the “garbage” of good things) into one loaf. One description sums it up: “Anything that goes on a pizza can go into garbage bread — but the toppings become fillings when the dough is wrapped around them.”
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Another calls it “a giant bacon cheeseburger stuffed in bread.”
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Key hallmarks:
Dough layer rolled outward to cover a rich, layered filling.
Lots of cheese melted inside.
A sealed loaf (so the filling is enclosed) or a log that’s baked seam‑down.
Sliced into thick pieces for serving.
Highly customisable — you can change the fillings to suit your taste, dietary needs, or leftovers.
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Often served with a dipping sauce (marinara, burger‑sauce, etc.).
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Why it’s popular:
It feeds a group with one loaf.
It’s fun to slice and serve like a loaf of sushi or pinwheel.
You can use many of the ingredients you already have.
It looks impressive but is relatively straightforward to make.
If you’ve never made it before, the concept is very approachable — but to make it great there are a few things to know so you don’t end up with a soggy loaf or a burst‑open seam.
Why You Might Have Been Doing It Wrong
Before we dive into the full recipe, it’s helpful to recognise the common pitfalls so you avoid them. Many people attempt similar stuffed‑loaf recipes and come away disappointed. Some typical mistakes:
Rolling the dough too thin, so when you fill it heavily the seams burst. As one home‑cook noted on Reddit:
“One tip… don’t roll your dough too thin. I think I did and had a leak since that filling is quite a lot to handle.”
Over‑filling the dough so the loaf cannot be sealed properly, or it becomes messy and leaks grease.
Using dough that has not been allowed to rest or comes from a cold fridge — making it difficult to roll and seal.
Inadequate cooking time or too high a temperature, so the filling is hot but the dough is under‑baked.
Neglecting drainage of fatty fillings (e.g., bacon or ground beef) — excess fat pooled inside can make the loaf heavy or soggy.
Not letting the loaf rest briefly before slicing — so cheese runs out all over and it doesn’t hold shape.
Being too conservative with fillings, so you lose the “wow” factor — Garbage Bread thrives on richness and depth of flavour (though you can lighten if you prefer).
Choosing fillings that are too wet (e.g., uncooked vegetables releasing water) which make the loaf soggy.
By recognising these pitfalls ahead of time, you increase your chance of making a standout loaf. The key is good dough handling + well‑prepared filling + correct oven baking + resting time.
The “Recipe” — Full Step‑by‑Step
Here is a detailed recipe you can follow, from dough through filling through serving. After that I’ll give you many variations and tips.
Ingredients
For the dough and core structure:
1 lb (about 450 g) pizza dough (store bought or homemade) — you can also use French bread dough or bread loaf dough.
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Flour for dusting
Parchment‑lined baking sheet
For the savoury filling (basic cheeseburger style):
½ lb (about 225 g) bacon, chopped or cut into pieces
1 lb (450 g) lean ground beef
½ large yellow onion, diced
2 tbs Worcestershire sauce
Salt & pepper to taste
2 cups cheddar cheese, shredded
8 oz Velveeta (or other melty cheese) cubed (optional but adds gooeyness)
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Optional green onions or chives for freshness
For the topping & finish:
2 tbsp melted butter
Sesame seeds or “everything bagel” seasoning for the crust (optional)
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Dipping sauce: e.g., mayo+ketchup mixture, marinara sauce, or your favourite burger sauce.
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Equipment
Large skillet
Spatula
Baking sheet
Pastry brush
Sharp knife for slicing
Parchment paper
Preparation Steps
Preheat the Oven & Prepare Sheet
Preheat your oven to 375 °F (190 °C) or around 400 °F (200 °C) depending on your dough’s instructions. Line a large baking sheet with parchment paper for easier removal. Some recipes use 425 °F (218 °C) for shorter bake time.
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Cook the Meaty Filling
In a large skillet over medium heat, cook the bacon until crisp‑chewy. Remove and set aside, leaving some fat in the pan.
Add the diced onion to the pan, sauté until translucent.
Add the ground beef, sauté until fully cooked and no pink remains. Drain excess grease to avoid a soggy loaf.
Return the bacon pieces. Add Worcestershire sauce, salt & pepper, and mix well. Remove from heat.
Add the Velveeta/cubed melty cheese (if using) and stir until it begins to melt and bind the meat mixture. Then mix in the shredded cheddar. Set aside to cool slightly. Cooling helps prevent the cheese from burning when rolled.
Roll Out the Dough
On a lightly‑floured surface, roll the pizza dough into a large rectangle, e.g., ~15” × 10” (38 × 25 cm) or similar size so that the filling can be spread in a layer. One recipe suggests “roll out the dough into about a 12×15 inch rectangle.”
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Make sure the dough is not overly stretched thin — leave some thickness so it holds up. Leave about 1‑inch (2.5 cm) border around edges for sealing.
Add the Filling
On the dough rectangle, spread the meat and cheese mixture evenly, leaving the 1‑inch border clear on all sides. Be mindful: don’t mound too high or the roll will be hard to seal.
If using veggies (like mushrooms, peppers) you can sprinkle them now. Season lightly if you want extra garlic powder or Italian seasoning.
Roll & Seal the Loaf
Starting from the long side, roll the dough like a jelly‑roll (or like a stromboli). Tuck the filling somewhat as you roll to ensure internal distribution. When you reach the end, pinch the seam tightly to seal; also pinch the short ends if possible so filling doesn’t spill.
Place the loaf seam‑down on the prepared baking sheet. The seam‑down orientation helps keep it sealed while baking.
Finish & Bake
Brush the top of the loaf with melted butter (or olive oil) — this helps brown the crust and add flavour. If you like, sprinkle sesame seeds or “everything bagel” seasoning on top for extra crunch and taste.
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Place in the oven and bake until golden brown and firm — typically 25‑30 minutes for moderate temperature (375 °F) or 15‑20 minutes at higher temp (425 °F) depending on dough thickness. Some sources: “Bake for 20‑25 minutes until bread is golden brown.”
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After removal from oven, let the loaf rest for 5‑10 minutes before slicing — this lets the cheese set slightly so it doesn’t all ooze out.
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Slice & Serve
With a sharp serrated knife, slice the loaf into thick rounds (1‑1½ inch slices) so you can see the spiral of dough + filling. Serve warm, alongside dipping sauce(s). Optionally garnish with chopped parsley or green onion for freshness.
Variations & Customizations
One of the best things about Garbage Bread is how flexible it is. Here are dozens of ideas and variations.
Filling alternatives and themes:
Philly Cheesesteak version: Use thinly‑sliced beef (flank or ribeye), caramelised onions, bell peppers, provolone & American cheese along with the dough.
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Supreme Pizza version: Fill with pepperoni, sausage, ham, mushrooms, onions, bell peppers and cheese.
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Vegetarian version: Use sautéed mushrooms, spinach, roasted peppers, onions and melty cheese (mozzarella/cheddar). Skip the meat.
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Breakfast version: Use crumbled breakfast sausage, bacon, tater tots (or hash browns), eggs, melted cheese. Great for brunch or camping.
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Taco version: Season ground beef with taco seasoning, include black beans, jalapeños, cheddar & monterey jack, finish with salsa and sour cream.
Muffuletta version: Use salami, ham, mortadella, provolone, Italian olive salad, Italian seasoning, pizza dough.
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Dough/Crust tweaks:
Use homemade pizza dough for extra flavour and control.
Use store‑bought dough or French bread loaf dough for convenience.
For extra crisp crust: after baking, you can broil 1 minute or crisp up lightly under broiler.
For whole wheat or healthier version: use whole‑wheat pizza dough, reduce fat in filling a little.
Cheese & seasoning:
Mix cheeses: cheddar + mozzarella for melt + stretch.
Add a sprinkling of Parmesan or Romano on top before rolling/after brushing with butter.
Season fillings with garlic powder, onion powder, paprika, Italian seasoning, crushed red pepper for spice.
For the crust: after brushing butter, you could add garlic salt, herb mix or sesame/poppy seeds for visual/yum factor.
Sauces & serving:
Classic: serve with marinara sauce for dipping.
Burger‑style: a “special sauce” made of mayo, ketchup, mustard, onion relish.
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Ranch, blue cheese dressing, or chili sauce.
For breakfast version: serve with hot sauce or maple–ketchup.
Tips for Success
To make sure your Garbage Bread turns out well, keep the following in mind:
Ensure dough is at room temperature: If dough is cold, it will be harder to roll and more likely to tear.
Don’t overfill: Leave the edge border and avoid piling so high that the seam won’t seal.
Seal the loaf well: Pinch the seam, tuck ends under, maybe even brush a little water along the seam to help seal.
Allow for drainage of fatty meat fillings: Cook meat, drain excess grease before mixing with cheese.
Pre‑bake thickness: The thicker the loaf, the longer it needs to bake; if too thick you risk raw dough inside or over‑browned outside.
Resting is important: Letting the loaf rest 5‑10 minutes before slicing helps prevent cheese explosion and helps it hold shape.
Use parchment or lightly grease the sheet: To avoid sticking and for easy cleanup.
Monitor oven temperature: Use the range appropriate for your dough and thickness.
Slice wise: Use a serrated knife for cleaner slices and less filling spill‑out.
Serve immediately: It’s best warm so the cheese is melty; if you serve later, you can re‑heat in oven at 325 °F for 10 minutes. One blog has precise reheating instructions.
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Serving Suggestions & Presentation
Place the sliced loaf on a wooden board or large platter. Sprinkle with chopped parsley or green onions for colour.
Offer several small bowls of dipping sauces so guests can choose their favourite.
If serving at a party, you can pre‑slice and arrange slices slightly overlapping like a spread.
Provide napkins — the filling is rich and gooey.
Pair with a simple salad or grilled vegetables to balance richness.
For game‑day or casual gatherings, serve with beer or soda; for family dinner, pair with roasted veggies and a light dessert.
Storage, Leftovers & Reheating
If there are leftovers, wrap tightly in foil or plastic wrap and store in fridge for up to 2 days.
For reheating: Preheat oven to ~350 °F (175 °C), wrap foil around the loaf or slices and bake ~10‑15 minutes until heated through. For a crisp crust, unwrap for final 2‑3 minutes.
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You can also freeze individual slices: let them cool completely, wrap each in plastic + foil, freeze. Reheat from frozen at 350 °F for ~15‑20 minutes.
Avoid microwave reheating unless you don’t mind a softer crust — the crust will lose crispness.
Why You’ll Love This Recipe
It’s flexible: you can tailor fillings to your taste or use what you already have in the fridge.
It feeds a bunch: one loaf slices into many portions — ideal for guests.
It’s comfort food: melty cheese, savoury meats, golden crust — hard to resist.
It’s impressive visually: the rolled loaf with spiral filling looks great when sliced, yet is manageable to make.
It can be fun: you can turn it into a “custom‑fill your loaf” event, letting people pick fillings or make multiple versions.
Final Thoughts
Garbage Bread may have a quirky name, but when made well it delivers both taste and visual appeal. It combines familiar flavours (meat + cheese + bread) with the excitement of a rolled loaf reveal.
By following the steps above — prepping your filling well, rolling thoughtfully, baking with care — you’ll avoid the common mistakes and come away with a loaf that looks like it took effort, but was actually quite doable.
Whether you make the standard cheeseburger version, or branch out into veggie‑filled or themed versions, this dish has room to be creative and crowd‑pleasing.
If you like, I can pull together a printable version of this recipe with space for your own variation notes (fillings, dough tweaks, sauce choices) so you can save it and adapt it next time. Would you like that?
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