Don’t let the name fool you—Garbage Bread is anything but trash. This indulgent, savory stuffed loaf is a glorious mash-up of everything comforting: crispy golden bread, gooey melted cheese, smoky bacon, and seasoned ground beef, all rolled into one irresistible spiral. It’s the kind of dish that feels like a guilty pleasure but tastes like pure gold. Perfect for game day, family dinners, or midnight cravings, this recipe is endlessly customizable and always a crowd-pleaser.
The concept is simple: take a sheet of pizza dough or bread dough, layer it with your favorite fillings, roll it up like a jelly roll, bake until golden, and slice into thick, cheesy slabs. The result is a handheld meal that’s hearty, flavorful, and visually stunning. You can swap the meat, play with cheeses, or even go vegetarian—it’s called “garbage” because you can throw in whatever you love. But once you taste it, you’ll realize it’s culinary treasure.
INGREDIENTS:
- 1 sheet pizza dough or bread dough (store-bought or homemade)
- 300g ground beef
- 4–5 slices cooked bacon, chopped
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika or chili flakes (optional)
- Salt to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley (plus more for garnish)
- 1 egg (for egg wash)
- Optional: mustard, ketchup, or hot sauce for dipping
INSTRUCTIONS:
- Prepare the Filling:
In a skillet over medium heat, cook the chopped onion until soft and translucent. Add ground beef and cook until browned, breaking it apart with a spatula. Season with garlic powder, pepper, paprika, and salt. Stir in chopped bacon and cook for another minute. Remove from heat and let cool slightly.
- Roll Out the Dough:
On a lightly floured surface, roll out the pizza dough into a large rectangle (about 10×14 inches). If using homemade dough, let it rest for 10 minutes before rolling to prevent shrinkage.
- Layer the Fillings:
Spread the cooled meat mixture evenly over the dough, leaving a 1-inch border around the edges. Sprinkle cheddar and mozzarella cheeses generously over the meat. Add chopped parsley for freshness.
- Roll It Up:
Starting from the long edge, roll the dough tightly into a log, like a jelly roll. Pinch the seam and ends to seal. Place seam-side down on a parchment-lined baking sheet.
- Egg Wash & Bake:
Preheat oven to 200°C (390°F). Brush the loaf with beaten egg for a glossy finish. Bake for 25–30 minutes, or until golden brown and crispy. The cheese should be bubbling at the ends.
- Cool & Slice:
Let the bread rest for 5–10 minutes before slicing. Garnish with extra parsley and serve with dipping sauces like mustard, ranch, or spicy ketchup.
Tips & Variations:
- Vegetarian version: Use sautéed mushrooms, spinach, bell peppers, and onions with cheese.
- Spicy kick: Add jalapeños or hot sauce to the filling.
- Make ahead: Assemble and refrigerate the loaf before baking. Bake fresh when ready to serve.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in oven or air fryer for best texture.
