Garbage Bread
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I still remember the first time I rolled up a messy heap of pizza toppings into a single, golden loaf — everyone at the table attacked it like it was the only food left. Garbage Bread is exactly that: an everything-but-the-kitchen-sink stuffed bread that takes pizza flavors, wraps them in dough, and turns them into a shareable, crowd-pleasing loaf. It’s ideal for game nights, busy weeknights, or whenever you want a hands-off dish that feeds a crowd. If you want a quick refresher on the technique or another take on the same idea, see this simple garbage bread how-to.
What makes this recipe special
This recipe stands out because it’s forgiving, flexible, and fast. One pound of pizza dough becomes the vessel for classic pizza fillings—mozzarella, pepperoni, sausage, veggies, and olives—so you get all the flavors of pizza in loaf form. It’s quick to assemble, doesn’t require expert pastry skills, and cleans up easily. Serve it hot for gooey cheese pulls or at room temperature for a party platter.
"We loved this — all the pizza flavors in one easy loaf. Perfect for a potluck and zero fuss." — an after-dinner note from my family
Step-by-step overview
Before you grab ingredients, here’s what you’ll do so you know what to expect:
- Preheat the oven to 400°F (200°C).
- Roll the pizza dough into a rectangle on a floured surface.
- Toss the fillings together with seasonings.
- Spread the filling on the dough, then roll it up tightly and seal the seam.
- Brush with olive oil, sprinkle Parmesan, and bake until golden.
- Rest briefly, slice, and serve with marinara for dipping.
What you’ll need
- 1 pound pizza dough (store-bought or homemade) — room temperature for easy rolling.
- 1 cup shredded mozzarella cheese.
- 1/2 cup pepperoni slices.
- 1/2 cup cooked sausage, crumbled.
- 1/2 cup bell peppers, diced (any color).
- 1/4 cup onion, diced.
- 1/4 cup mushrooms, sliced.
- 1/4 cup black olives, sliced.
- 2 tablespoons olive oil, for brushing.
- 1 teaspoon garlic powder.
- 1 teaspoon Italian seasoning.
- Salt and pepper to taste.
- Parmesan cheese for topping.
- Marinara sauce for dipping.
Substitutions and notes: swap the mozzarella for a blend (provolone + mozzarella) for extra melt. For a vegetarian version, omit pepperoni and sausage and add roasted zucchini or artichoke hearts. If your dough is refrigerated, let it come to room temperature for easier rolling.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll the pizza dough into a roughly 12×8-inch rectangle. Keep edges even but don’t stress perfection.
- In a mixing bowl, combine mozzarella, pepperoni, crumbled sausage, bell peppers, onion, mushrooms, and olives. Add garlic powder, Italian seasoning, and a pinch each of salt and pepper. Toss until evenly mixed.
- Spread the filling in an even layer across the dough, leaving a small border on one long side to help seal.
- Starting from the opposite long side, roll the dough tightly into a log. Pinch the seam and the ends to seal so the filling doesn’t leak.
- Transfer the roll onto the prepared baking sheet, seam-side down. Brush the top with olive oil and sprinkle generously with Parmesan.
- Bake for 25–30 minutes, until the crust is deep golden and sounds hollow when tapped. If the top browns too quickly, tent with foil.
- Let the loaf rest for 5 minutes to set the cheese, then slice and serve warm with marinara sauce for dipping.
Best ways to enjoy it
Slice the loaf into thick rounds and arrange on a platter for a party centerpiece. For a casual dinner, serve with a simple green salad and pickled peppers to cut the richness. It’s also excellent for packing into lunches — wrap slices in foil for a portable meal. If you want a heartier pairing, serve alongside an air-fried chicken recipe like this air-fryer breaded chicken for a comforting spread.
Storage and reheating tips
- Refrigerate: Store leftover slices in an airtight container for up to 3–4 days. Cool completely before covering to avoid sogginess.
- Reheat: Reheat in a 350°F oven for 8–12 minutes or until heated through; the crust will crisp back up. Microwave only if short on time — 30–45 seconds per slice — but expect softer crust.
- Freeze: Wrap the cooled loaf tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed.
- Food safety: Discard perishable leftovers left at room temperature for more than 2 hours.
Pro chef tips
- Drain wet veggies: If you use fresh mushrooms or very juicy peppers, sauté briefly to remove excess moisture. This prevents a soggy center.
- Seal tightly: Pinch the seam and ends firmly and place seam-side down to keep fillings contained.
- Even layering: Spread the filling evenly; clumps of cheese can cause the roll to burst.
- Egg wash option: For a shinier, deeper brown crust, brush with a beaten egg instead of olive oil.
- Shortcut: Use pre-cooked, sliced sandwich pepperoni and pre-shredded cheese to cut assembly time in half. For other quick crowd-pleasers, try this three-ingredient banana bread technique — it’s a completely different flavor but just as simple.
Creative twists
- White Garbage Bread: Swap marinara for a garlic-butter base and add ricotta and spinach for a creamy, white version.
- BBQ version: Replace marinara dipping sauce with barbecue sauce, use cooked chicken instead of sausage, and add red onion and cheddar.
- Spicy: Add sliced jalapeños, pepper jack, and a drizzle of hot honey after baking.
- Gluten-free: Use a gluten-free pizza dough or a store-bought gluten-free flatbread and adjust baking time as needed.
- Breakfast loaf: Use scrambled eggs, breakfast sausage, and cheddar for a morning-friendly twist.
Common questions
Q: How long does this take from start to finish?
A: Plan 10 minutes for prep (if you use pre-cooked sausage and pre-shredded cheese), 25–30 minutes baking, plus a few minutes to rest — about 40–50 minutes total.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the loaf, wrap tightly, and refrigerate for up to 24 hours before baking. If baking from chilled, add a couple of extra minutes to the bake time.
Q: What if my roll bursts while baking?
A: Small splits are normal. To reduce bursting, avoid overfilling and seal the seam well. If the top opens, patch dough over the gap or tent with foil to prevent excessive browning.
Q: Is it safe to freeze after baking?
A: Absolutely. Freeze fully cooled slices in single layers separated by parchment. Thaw in the fridge and reheat in the oven for best texture.
Conclusion
For a game-day favorite with minimal fuss, this loaf delivers. If you want another version with a step-by-step photo guide, check out How to Make Garbage Bread | The Perfect Game Day Food!. For a classic take and reader-tested tips, see the home-cook perspective at Garbage Bread – The Country Cook. And if you’d like a slightly different flavor profile and shaping method, explore this Pizza Garbage Bread Recipe – Savor the Flavour.
Garbage Bread
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll the pizza dough into a roughly 12×8-inch rectangle.
- In a mixing bowl, combine mozzarella, pepperoni, crumbled sausage, bell peppers, onion, mushrooms, and olives. Add garlic powder, Italian seasoning, and a pinch each of salt and pepper. Toss until evenly mixed.
- Spread the filling in an even layer across the dough, leaving a small border on one long side to help seal.
- Starting from the opposite long side, roll the dough tightly into a log. Pinch the seam and the ends to seal so the filling doesn’t leak.
- Transfer the roll onto the prepared baking sheet, seam-side down. Brush the top with olive oil and sprinkle generously with Parmesan.
- Bake for 25–30 minutes, until the crust is deep golden and sounds hollow when tapped. If the top browns too quickly, tent with foil.
- Let the loaf rest for 5 minutes to set the cheese, then slice and serve warm with marinara sauce for dipping.
