Garbage bread is the kind of dinner that feels like a win before it even hits the oven. You grab what you’ve already got—cooked meat, a few veggies, a handful of cheese—and tuck it all into a warm, golden loaf that slices up like a dream.
It’s hearty without being fussy. Crispy on the outside, melty in the middle, and packed with those savory “pizza night” flavors that make everyone hover near the kitchen.
If you’ve ever stared into the fridge and thought, “We have food… but not a meal,” this is the fix.
YOU WILL LOVE THIS EASY GARBAGE BREAD
EASY DINNER: Store-bought dough keeps prep simple, and the oven does the rest.
CLEAN-OUT-THE-FRIDGE FRIENDLY: Leftover taco meat? Cooked sausage? Random bell pepper? It all works.
CUSTOMIZABLE: Keep it mild for picky eaters or load it up with spicy peppers and bold seasonings.
PERFECT FOR SHARING: Slice it into thick pieces for dinner, or smaller pieces for a party tray.
And the best part? It looks impressive. Nobody needs to know it started as “whatever was in the deli drawer.”
WHAT IS GARBAGE BREAD?
Despite the name, nothing about this tastes like “garbage.” It’s basically a stuffed bread loaf—usually made with pizza dough—filled with a mix of meats, cheese, and vegetables, then rolled up and baked until golden.
Think of it like a mashup of a calzone and a pinwheel-style sandwich, but easier to slice and serve. You get a crisp crust, a soft interior, and layers of filling in every bite.
This is one of those recipes that can be different every time and still come out delicious.
THE SECRET TO GARBAGE BREAD THAT DOESN’T GET SOGGY
Stuffed bread is all about balance. Too much wet filling and the dough struggles to bake through. Too little filling and it feels… sad.
Here’s what matters:
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Start with cooked fillings (no raw sausage tucked inside).
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Drain anything greasy.
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Keep sauces light inside the loaf, then serve extra on the side.
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Let the filling cool for 10 minutes before rolling so the dough doesn’t soften and tear.
That’s it. Small moves. Big payoff.
GARBAGE BREAD INGREDIENTS
This recipe is written with a classic “pizza shop” flavor in mind—Italian sausage, pepperoni, mozzarella, and a mix of vegetables. If you want to swap things around, scroll down to the substitutions section. You’ve got options.
You’ll need:
Dough
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1 pound refrigerated pizza dough (or thawed frozen pizza dough)
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1 tablespoon all-purpose flour (for rolling)
Filling
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1 tablespoon olive oil
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½ cup diced onion
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1 cup diced green bell pepper
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1 cup sliced mushrooms
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2 teaspoons minced garlic
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1 pound Italian sausage (mild or hot), cooked and crumbled
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1 cup sliced pepperoni (or mini pepperoni)
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2 cups shredded mozzarella cheese
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½ cup shredded cheddar (optional, for extra richness)
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1 teaspoon Italian seasoning
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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⅛ teaspoon crushed red pepper flakes (optional)
For sealing and topping
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1 large egg
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1 tablespoon water
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2 tablespoons grated Parmesan
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1 teaspoon dried oregano (optional)
For dipping
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1 cup warmed marinara sauce (plus more if you want)
INGREDIENT SUBSTITUTIONS AND ADDITIONS
Garbage bread is forgiving. It’s a “use what you’ve got” recipe, but a few swaps work better than others.
MEAT: Swap Italian sausage for cooked ground beef, cooked shredded chicken, chopped ham, or cooked bacon. Just make sure it’s fully cooked and not dripping with grease.
PEPPERONI: Salami, chopped deli turkey, Canadian bacon, or even sliced meatballs work great.
CHEESE: Mozzarella is the classic choice because it melts smoothly. Provolone, Monterey Jack, Colby Jack, or a pizza blend all work too.
VEGGIES: Add diced jalapeños, chopped spinach (squeeze it dry), black olives, roasted red peppers, or thin-sliced zucchini. Avoid watery veggies like fresh tomatoes unless you scoop out the seeds first.
SAUCE: Skip sauce inside if you’re worried about sogginess. If you want it, spread a very thin layer—2 to 3 tablespoons—then serve the rest for dipping.
SPICE: Add a pinch of cayenne, extra crushed red pepper, or use hot sausage to turn up the heat.
THE BEST DOUGH FOR THIS RECIPE
Pizza dough is the go-to because it rolls easily and bakes up chewy with a crisp crust. Refrigerated dough keeps things fast, and it’s hard to mess up.
Homemade dough works too. Just roll it into a rectangle that’s thin enough to roll without splitting, but not so thin that the filling breaks through. Aim for about ¼-inch thickness.
PRO TIP:
If the dough keeps snapping back while you roll it out, let it rest for 10 minutes. That little pause relaxes the gluten and makes shaping so much easier.
PREP THE FILLING LIKE A PRO
A lot of stuffed bread problems come from rushing the filling.
Cook the sausage first, then drain it well. Sauté the vegetables until they’re just softened so they don’t release tons of water in the oven. And let the mixture cool slightly before it goes on the dough.
OUR RECIPE DEVELOPER SAYS
Let the cooked filling sit for 10 minutes before assembling. Warm filling can make the dough sticky and hard to roll neatly.
HOW TO MAKE GARBAGE BREAD
This is the easy part. Once it’s rolled and sealed, your oven takes over.
STEP ONE: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
STEP TWO: Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms. Cook for 4 to 5 minutes, stirring often, until the vegetables start to soften.
STEP THREE: Add the minced garlic and cook for 30 seconds, just until fragrant.
STEP FOUR: Add the cooked sausage back to the skillet. Stir in Italian seasoning, garlic powder, black pepper, and crushed red pepper flakes (if using). Remove from heat and let the mixture cool for 10 minutes.
STEP FIVE: Lightly flour a clean surface. Roll the pizza dough into a rectangle, about 12×16 inches. If the edges are thick, press them gently to even things out.
STEP SIX: Spread the filling mixture evenly over the dough, leaving a 1-inch border around the edges.
STEP SEVEN: Layer the pepperoni over the filling. Sprinkle mozzarella and cheddar evenly across the top.
STEP EIGHT: Starting on the long side, roll the dough up tightly, like a jelly roll. Pinch the seam closed, then pinch and tuck the ends underneath to seal.
STEP NINE: Carefully place the loaf seam-side down on the prepared baking sheet.
STEP TEN: Whisk the egg with the water. Brush the egg wash over the top and sides. Sprinkle with Parmesan and oregano. Use a sharp knife to cut 4 to 5 small slits across the top for steam to escape.
STEP ELEVEN: Bake for 22 to 28 minutes, until the loaf is deep golden brown and the center looks set. If the top is browning too quickly, loosely tent with foil for the last 8 to 10 minutes.
STEP TWELVE: Let the loaf rest for 10 minutes before slicing. Serve warm with marinara for dipping.
PRO TIP:
Resting isn’t optional here. The cheese needs a few minutes to settle so you get clean slices instead of a filling slide-out.
HOW TO SLICE GARBAGE BREAD WITHOUT LOSING THE FILLING
Use a serrated knife. Gentle sawing motion. Don’t press down hard.
For dinner-sized servings, slice into 1½-inch pieces. For party bites, slice thinner—about ¾-inch—and arrange on a platter with warm marinara.
If you want extra crisp edges, pop the slices back onto the baking sheet for 3 to 4 minutes after slicing. That quick toast makes the crust irresistible.
WHAT TO SERVE WITH GARBAGE BREAD
This loaf is rich, so lighter sides balance it out.
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A crisp green salad with a tangy dressing
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Roasted broccoli or green beans
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A simple veggie tray with dip
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Tomato soup for dunking
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Fresh fruit for a no-fuss side
And yes, marinara is the classic dip. Ranch is also popular if you want something creamy. Warm both and let everyone choose.
TROUBLESHOOTING THIS RECIPE
If you’ve never made stuffed bread before, a few issues can pop up. None are deal-breakers.
DOUGH TORN WHILE ROLLING
Use a little extra flour on your surface and let the dough rest 10 minutes. Patch small tears by pinching dough together.
BOTTOM IS PALE OR SOFT
Bake on the middle rack and use a metal baking sheet. Parchment helps, but too much flour under the loaf can create a powdery layer—brush excess off.
FILLING LEAKED OUT
You likely overfilled or didn’t seal the seam firmly. Next time, leave a clear border and pinch that seam like you mean it.
CENTER FEELS DOUGHY
Every oven is different. Bake a few minutes longer and tent with foil if the top is already browned.
MAKE AHEAD AND STORAGE
Garbage bread is great fresh, but it also reheats surprisingly well.
MAKE AHEAD: Assemble the loaf, then cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, add 5 to 8 extra minutes since it’s starting cold.
IN THE FRIDGE: Store leftover slices in an airtight container for up to three to four days.
IN THE FREEZER: Wrap slices individually, then place them in a freezer-safe bag. It will keep well for two to three months.
REHEATING: For the best texture, reheat in a 350°F oven until warmed through. Cover loosely with foil so the crust doesn’t over-brown. Microwave works, but the crust softens. If you’re reheating a larger portion, make sure it’s hot all the way through (165°F is the safe target for leftovers with meat).
PRO TIP:
If you reheat slices in the air fryer at 325°F for 4 to 6 minutes, the crust perks right back up.
GARBAGE BREAD FAQS
Can I use crescent roll dough instead of pizza dough?
Yes. Crescent dough bakes softer and more “buttery,” so keep the filling on the drier side and seal well.
Do I have to sauté the vegetables?
You don’t have to, but it helps a lot. Raw veggies release liquid as they bake, and that’s what can make the dough gummy inside.
What’s the best way to keep the cheese from leaking out?
Leave a 1-inch border, keep cheese away from the edges, and pinch the seam firmly. Resting before slicing also helps.
Can I make mini garbage breads?
Absolutely. Divide the dough into 3 to 4 smaller rectangles, roll each one, and reduce bake time to about 16 to 20 minutes.
Can I add sauce inside the loaf?
Yes, just keep it light. A thin smear is plenty. Save the real dipping for the side.
Garbage Bread
Ingredients
- 1 pound pizza dough
- 1 tablespoon all-purpose flour for rolling
- 1 tablespoon olive oil
- ½ cup onion diced
- 1 cup green bell pepper diced
- 1 cup mushrooms sliced
- 2 teaspoons garlic minced
- 1 pound Italian sausage cooked and crumbled
- 1 cup pepperoni sliced
- 2 cups mozzarella cheese shredded
- ½ cup cheddar cheese shredded (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes optional
- 1 large egg
- 1 tablespoon water
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon dried oregano optional
- 1 cup marinara sauce for dipping
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and mushrooms. Cook 4 to 5 minutes, stirring often.
- Add garlic and cook 30 seconds.
- Stir in cooked sausage, Italian seasoning, garlic powder, black pepper, and red pepper flakes (if using). Remove from heat and cool 10 minutes.
- Lightly flour a work surface. Roll dough into a 12×16-inch rectangle.
- Spread filling over dough, leaving a 1-inch border. Add pepperoni, then sprinkle mozzarella and cheddar.
- Roll tightly from the long side into a log. Pinch seam closed and tuck ends under.
- Place seam-side down on baking sheet.
- Whisk egg and water. Brush over loaf. Sprinkle Parmesan and oregano. Cut 4 to 5 small slits on top.
- Bake 22 to 28 minutes, until deep golden brown. If needed, tent with foil for the last 8 to 10 minutes.
- Rest 10 minutes before slicing. Serve warm with marinara.
Notes
Nutrition
