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Garbage Bread

Ines Kitchen
Garbage Bread is the ultimate savory party snack that combines all your favorite comfort food flavors into one loaf. This pull-apart version is stuffed to the brim with seasoned ground beef, crispy bacon bits, and mountains of melted cheddar and mozzarella cheese. It serves as a fantastic centerpiece for any game day spread or casual family gathering where hearty appetizers are a must. The cross-hatch cutting method ensures every single bite is loaded with gooey cheese and savory meat.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner, Side Dish
Cuisine American
Servings 8
Calories 520 kcal

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

Keep the filling on the drier side for the best bake—drain cooked meat well and sauté veggies first.
Don’t skip the rest time. It helps the cheese settle so slices hold together.
For make-ahead: assemble, cover, and refrigerate up to 24 hours. Add 5 to 8 minutes to bake time.

Nutrition

Calories: 520kcalCarbohydrates: 36gProtein: 26gFat: 30gSaturated Fat: 12gCholesterol: 95mgSodium: 980mgFiber: 2gSugar: 3g