What is Garbage Bread?
“Garbage Bread” is a name for a stuffed loaf made by rolling fillings inside dough (often pizza dough), sealing it up, baking it until golden, then slicing it. The “garbage” part is playful: you throw in whatever you like (or have) — meat, cheeses, veggies, sauces — and you end up with a melty, gooey, savory bread. It’s like a comfort food mashup. The versions often borrow flavor components from cheeseburgers, pizza, deli sandwiches, etc.
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Some common fillings include:
Ground beef or sausage
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Bacon
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Cheeses (cheddar, Velveeta, mozzarella, etc.)
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Onions, pickles, sometimes peppers or mushrooms
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Pizza crust or dough as the outer shell
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The idea is flexibility: adapt to what’s in your fridge or what flavors you like.
Ingredients
Here’s a detailed ingredients list for one “standard” Garbage Bread loaf, serving about 6‑8 people (or more, if sliced thin or served as part of a buffet). After that, we’ll discuss many optional/variation ingredients.
Basic Ingredients
Component Amount Notes
Pizza dough ~500‑600 g (about 1 lb) store‑bought or homemade; enough to roll into a rectangle, ~15×10‑inch or similar.
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Ground meat ~450‑500 g (1 lb) ground beef is common; could substitute turkey, chicken, sausage.
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Bacon 6‑8 slices, chopped Crispy bacon gives texture and flavor. Sometimes optional.
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Onion 1 medium, diced Adds sweetness / flavor; can use red or white.
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Garlic 1‑2 cloves minced (or garlic paste) Optional but adds punch.
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Cheese types ~2 cups total A mix: cheddar, mozzarella, Velveeta, etc., depending on richness desired.
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Seasonings salt, pepper, maybe hamburger seasoning or steak seasoning, Worcestershire sauce, etc. To build depth.
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Optional / Additional Fillings & Flavorings
These can be added depending on what you like or have on hand:
Pickles (dill or bread & butter), chopped
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Bell peppers, mushrooms, or jalapeños
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Tomato sauce or marinara (especially for pizza‑style versions)
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Relish, mustard, ketchup mixed in or served as dipping sauce
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Everything bagel seasoning or sesame seeds on top of the baked loaf for extra texture/flavour and visual appeal.
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For the Top & Finish
Egg wash (1 egg beaten + water or milk) to brush over the top to get a golden crust. (optional but nice)
Butter or garlic butter brushed on top after baking (optional).
Extra cheese or seasoning sprinkled on top.
Dipping Sauce (Optional but highly recommended)
A simple burger‑style sauce: ketchup + mayonnaise + mustard + maybe onion relish or garlic powder.
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Marinara sauce
Ranch or garlic butter
Equipment & Prep
Oven (preheat to ~425 °F / ~220 °C is common)
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Baking sheet, lined with parchment paper or lightly greased
Large skillet or frying pan for cooking meat & onions, etc.
Mixing bowls
Rolling pin (if rolling dough)
Knife for dicing onions, chopping etc.
Cutting board
Optional: brush for egg wash
Step‑by‑Step Instructions
Here’s how to put it all together. I’ll break it into good, clear stages so you can pace yourself. Total time ~60‑75 minutes (depends on prep speed), though you can reduce time if you have some things ready (e.g., pre‑cooked meat, use store dough, etc.)
Step 1: Pre‑Prep & Make Filling
Cook the bacon (if using).
Chop bacon into bite‑size pieces.
In a skillet over medium heat, cook until crisp. Remove bacon and drain on paper towel. Leave some fat in the pan (but not too much) for flavor.
Cook the ground meat.
In same skillet (or clean pan), add ground meat. Season with salt & pepper (and any seasoning you like, e.g. hamburger seasoning, steak seasoning).
Cook until browned, breaking up lumps with your spatula.
Drain off excess fat if there’s a lot (you want flavor but not so greasy).
Add onion, garlic, and other veggies.
Add diced onion; sauté until translucent / slightly caramelized.
Add garlic (or garlic paste) just near end, so it doesn’t burn, sauté a minute or so.
Add flavorings.
Worcestershire sauce, ketchup or mustard if desired, for cheeseburger‑style versions.
Season with any additional spices (paprika, chili flakes, etc.)
Add cheese into the filling (if using a cheese that melts in the filling).
For example, Velveeta cubes or similar soft melting cheese: add into hot meat mixture, stir until melted.
Finish the filling mixture.
Remove from heat. Stir in cooked bacon (if used), and any other optional ingredients (pickles, etc.) that you want to include inside the filling.
Step 2: Prepare the Dough & Roll
Preheat the oven.
Set to ~425 °F (≈220 °C) or whatever your recipe suggests.
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Roll out the dough.
On a lightly floured surface (or onto parchment paper), roll or stretch the pizza dough into a rectangle. Typical dimension might be ~15×10‑inch (38×25 cm) or whatever approximates that ratio. It needs to be large enough to hold the filling and roll.
Assemble.
Place the rectangle of dough onto a baking sheet (ideally on parchment paper for easier cleanup).
Spread the filling mixture evenly over the dough, leaving a border (~1 inch / 2.5 cm) around all edges so you can seal without overflow.
On top of filling, sprinkle extra shredded cheese (cheddar, mozzarella, or your choice) for extra melty layer.
Roll & seal.
Starting from one of the long edges, gently but firmly roll up the dough, jelly‑roll style (rolling toward you or away, whichever is easier).
As you roll, tuck the sides in slightly so filling stays inside.
Once fully rolled, pinch the seam to seal; also tuck and pinch the ends so they are closed.
Finish the top.
Place the loaf seam‑side down on baking sheet.
Brush top with egg wash (egg beaten with water or milk) for shine and golden color.
Optionally, sprinkle extra cheese, seasoning, or everything bagel seasoning / sesame seeds on top.
Step 3: Baking
Bake in the preheated oven for ~15‑20 minutes (for smaller loaves) or up to ~25‑30 minutes for larger loaves, until the crust is golden brown, crust is cooked through, and the bread sounds slightly hollow when tapped. Internal temperature isn’t typically measured for the dough, but make sure filling is hot and cheese is melted.
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If the top browns too quickly while the inside is still cold, reduce oven temperature a little, or cover with foil for the last few minutes.
Once done, remove from oven and let it rest for about 5‑10 minutes before slicing. This helps the filling set and reduces mess when cutting.
Serving & Garnishes
Slice the loaf into thick slices (1‑ to 2‑inch as you like).
Serve warm.
Garnish with chopped fresh herbs (parsley, chives) if desired.
Accompany with dipping sauces: burger sauce (mayo/ketchup/mustard), marinara, ranch, garlic butter, etc.
Variations & Flavor Ideas
Because Garbage Bread is meant to be adaptable, here are many ideas for different styles:
Style Variation Ideas
Cheeseburger style Ground beef + bacon + pickles + Velveeta + cheddar + hamburger seasonings. Ketchup/mustard in filling or dipping sauce. (“standard” version)
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Pizza / Supreme style Use pepperoni, sausage, mushrooms, bell peppers, onions, mozzarella, a layer of tomato sauce inside. Serve with marinara dip.
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Philly Cheesesteak Thinly sliced steak, onions, peppers, cheese (Provolone, American), maybe onions caramelized.
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Reuben Style Corned beef / pastrami, sauerkraut, Swiss cheese, maybe a spread of thousand island or mustard. Using pizza dough studded with caraway seeds.
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Breakfast version Breakfast sausage / bacon, eggs (scrambled), hash browns or tater tots, cheese. Serve early or freeze.
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Vegetarian Use sautéed veggies (bell peppers, mushrooms, zucchini, spinach), maybe omit meat, use extra cheese or plant‑based protein. Add sauce or seasonings.
Spicy Version Jalapeños, hot sauce, pepper jack cheese, maybe chorizo or spicy sausage.
Full Example Recipe
Here’s a full “standard Cheeseburger Garbage Bread” recipe, amounts, and times, put together end‑to‑end.
Cheeseburger Garbage Bread (Standard Version)
Ingredients (serves ~6‑8)
500‑600 g (≈1 lb) pizza dough (store‑bought or homemade)
450 g (≈1 lb) ground beef
6 slices bacon, chopped
1 medium onion, diced
1‑2 cloves garlic, minced
1 teaspoon hamburger seasoning (or a mix: paprika, garlic powder, onion powder, salt, pepper)
1 tbsp Worcestershire sauce
1 tsp mustard (optional)
½ cup pickles, diced (optional)
~200 g Velveeta (or similar soft melting cheese), cubed
1½ cups shredded cheddar jack cheese blend
Salt and pepper to taste
For finishing
1 egg, beaten with a tablespoon of water (egg wash)
Extra shredded cheese for topping
Everything bagel seasoning OR sesame seeds (optional)
For dipping sauce
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon mustard (optional)
Salt & pepper to taste
Instructions
Preheat oven to 425 °F (≈220 °C). Line a baking sheet with parchment paper.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Leave some bacon fat in pan.
Cook ground beef: Add beef to skillet, season with salt, pepper, and hamburger seasoning. Brown thoroughly, breaking into small pieces.
Add onion & garlic: Stir in diced onion. Cook until soft and translucent. Add garlic near end, cook about 1 minute (don’t burn).
Drain grease if needed; return to low heat.
Add cheese: Stir in Velveeta (or other soft melting cheese cubes), let them melt into the meat mixture. Then stir in cheddar jack (reserve a bit for topping), and the chopped bacon. If using pickles, stir them in now.
Prepare the dough: Roll out dough into rectangle (~15×10 in). Place on prepared baking sheet.
Assemble: Spread filling evenly, leaving ~1‑inch margin around edges. Sprinkle reserved cheddar cheese on top of filling.
Roll & seal: Roll from long edge into tight log. Pinch seam and ends to seal.
Finish top: Brush with egg wash. Sprinkle extra cheese and optionally everything bagel seasoning.
Bake: Bake in preheated oven for 15‑20 minutes until crust is golden brown. For larger or thicker loaves, bake 20‑25 minutes.
Rest & slice: Allow to rest 5‑10 minutes so filling sets. Slice into 1‑2‑inch pieces.
Make dipping sauce: In a small bowl, whisk together mayo, ketchup, mustard, salt, and pepper.
Serve: Serve warm, with dipping sauce on side.
Tips & Tricks for Best Results
Seal well: Pinch seams and ends so filling doesn’t leak. A sloppy seal will lead to mess.
Don’t overfill: Too much filling makes it hard to roll and seal, and might lead to leaks or oozing during baking.
Let rest before slicing: Helps cheese / filling settle so slices are cleaner and less messy.
Use cheeses that melt well: Soft cheese (e.g. Velveeta, processed cheese, some mozzarella) helps binding; sharper cheeses add flavor.
Watch crust color: If it browns too quickly, you can tent with foil.
Storage & Reheating
This makes good leftovers. Here’s how to handle:
Storage: Wrap leftover slices in foil or store in airtight container. Refrigerate for up to 3‑4 days.
Freezing: You can freeze either the entire baked loaf (wrapped well in foil + plastic wrap) or individual slices.
Reheating:
• Oven: reheat at ~350 °F (≈175‑180 °C) for 10‑15 minutes (from fridge) or longer if frozen.
• Toaster oven: good for single slices, preserves crust crispness.
• Microwave: works in a pinch but crust will be softer.
How Much Time & Cost Estimate
Prep time: 15‑30 minutes depending on how many fillings you need to cook (if everything is raw).
Bake time: 15‑25 minutes, plus resting.
Total: ~45‑60 minutes end to end.
Cost depends on what fillings you use. If you use inexpensive ground beef + basic cheese + store dough, per loaf might be moderate. If you use premium or lots of add‑ons (premium cheeses, extra meats, exotic veggies), cost goes up. But since it feeds many and you can adapt to what you have, it’s quite cost effective.
Flavor Pairings, Side Dishes, & Serving Suggestions
Here are some ideas to round out the meal and make it more balanced or festive.
Sides:
• Green salad (lettuce, cucumber, tomato) with vinaigrette to cut the richness.
• Coleslaw (crunchy, slightly acidic) works well.
• Roasted or steamed vegetables.
Dips: see above — marinara, burger sauce, garlic butter, ranch.
Drinks: cold beer, soft drinks, iced tea, or something light and fizzy to contrast the richness.
Occasion ideas: game nights, potlucks, family dinner, casual entertaining, etc.
Variations for Special Diets & Preferences
Vegetarian / Meatless: Use plant‑based “meat” or omit meat; include hearty veggies (mushrooms, zucchini, spinach), perhaps tofu or beans. Use extra cheese or vegan cheese.
Spicy / Heat: Include jalapeños, hot sauce, red pepper flakes, spicy sausage.
Gluten‑free: Use gluten‑free pizza dough or crust alternative.
Lower fat: Use lean meats, less cheese, maybe skip bacon, use low‑fat cheese.
Common Mistakes & How to Avoid Them
Mistake Problem Fix
Overfilling Leaks, sack‑bursting, messy slices Use moderate amount of filling; leave border on dough; seal edges carefully.
Dough rolled too thin May tear, can't hold filling, burns bottom Keep dough thickness decent; roll gently; leave border.
Crust browning too fast Outside cooks before inside is hot / cheese melted Lower oven temp a bit; tent with foil; cook slightly longer.
Cutting too soon Filling runs out; messy slices Let rest 5‑10 min before slicing.
Dough cold / stiff Difficult to roll and shape; tears Let dough come to room temperature before rolling.
Nutrition & Calories (Estimate)
Because Garbage Bread is hearty (meat, cheese, dough), it’s not a light dish. It’s more comfort food than health food. Depending on your fillings, cheeses, portion sizes, a slice could be quite rich in calories, fat, and sodium. If you care about nutrition:
Use lean meats.
Use smaller amounts of cheese or lower‑fat cheese.
Add veggies for fiber and volume.
Serve with a side salad to balance the meal.
“Garbage” in Good Way — Why It’s Fun
It’s creative: you can improvise with what you have.
It’s economical: uses leftovers or things you already have.
It’s communal: people love sharing slices and trying different fillings.
It’s satisfying: warm, cheesy, full of flavor, comforting.
Summary / Final Thoughts
“Garbage Bread” is more than a recipe; it’s a concept: roll up your favorites, bake, slice, eat. The basic framework is:
Cook filling (meat, veggies, cheese).
Roll out dough.
Fill, roll, seal.
Bake until golden.
Rest, slice, enjoy (with sauce if desired).
You can adapt nearly every component: type of meat, cheeses, additional fillings, dough type, cooking method. Whether you go for classic cheeseburger style, pizza style, veggie version, or breakfast version, the core is the same.
If you like, I can send you a version adapted to Moroccan ingredients or flavors you prefer (for example using local cheeses, spices, etc.). Do you want that?
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