I first stumbled upon the idea of Garbage Bread one snowy afternoon back in 2015, when the kids were still tiny and we were living in upstate New York. It was one of those long winter days where cabin fever sets in, and you just need something warm, cheesy, and fun to pull everyone to the table.
My grandmother happened to be visiting that week (she always seemed to time her trips perfectly for snowy weather), and we were thumbing through an old stack of recipe cards together. “You know,” she said with a twinkle in her eye, “your mom used to make a kind of stuffed bread when you were little — we’d throw in whatever we had in the fridge and bake it up.”
That was all the inspiration I needed. We gathered leftovers — bits of cooked sausage, some peppers, shredded cheese — and rolled it all up in a soft dough. The kids helped sprinkle in their favorite add-ins (they called it “surprise bread”), and when that golden loaf came bubbling out of the oven, it was an instant hit.
Since then, Garbage Bread has become a staple in our house. It’s the perfect way to use up odds and ends, it’s endlessly customizable, and best of all — it’s fun to make with little hands helping. No two loaves are ever quite the same, and that’s exactly what makes it so special.
I hope this recipe brings the same cozy joy to your kitchen that it does to ours. Ready to bake? Let’s go!
If you love comforting, cheesy bakes, you’ll also want to try this Spaghetti Casserole Recipe — another family-friendly favorite in our rotation.
Table of Contents
Why You’ll Love This Recipe
Garbage Bread is comfort food at its best — warm, cheesy, golden, and packed with whatever you love most. It’s a fun, no-fuss way to turn simple ingredients into something the whole family will devour.
It’s easy to prep, super customizable (perfect for using up leftovers!), and makes a great party snack, lunch, or cozy dinner. Plus, it’s so fun for kids to help roll up their favorite fillings — every loaf feels like a little kitchen adventure.
One bite, and you’ll see why it’s been a family favorite in our house for years!
What You’ll Need
The beauty of Garbage Bread is that it’s super flexible — you can use whatever you’ve got on hand! But here’s a basic list to get you started:
- Pizza dough or refrigerated bread dough — soft, stretchy, and perfect for rolling up all the goodness (Want to make your own? Here’s an excellent pizza dough guide from King Arthur Baking.)
- Cooked meat — think sausage, ground beef, ham, pepperoni, shredded chicken… whatever you love
- Cheese — lots of it! Mozzarella, cheddar, provolone — mix and match your favorites
- Veggies — sautéed onions, peppers, mushrooms, spinach — anything goes
- Garlic and seasonings — to amp up the flavor
- Olive oil or melted butter — for brushing the top so it bakes up golden and beautiful
That’s it — simple, flexible, and ready to fill with whatever your family loves most!
If you enjoy baking bread, you might also love this easy Buttermilk Bread Recipe — a classic for any home baker.
How to Make Garbage Bread
Step 1: Roll It Out
Start by rolling your pizza dough into a large rectangle on a floured surface — about 1/4 inch thick. This will be your delicious canvas!
Step 2: Pile On the Goodies
Spread your cooked meat, cheese, veggies, and any other tasty add-ins evenly over the dough. Sprinkle with garlic and seasonings — this is where the magic happens.
Step 3: Roll It Up
Carefully roll the dough up, jelly-roll style, into a big log. Pinch the seams and ends to seal everything in.
Step 4: Bake to Golden Perfection
Place your rolled-up bread seam-side down on a baking sheet lined with parchment. Brush with olive oil or melted butter, then bake at 375°F for about 25–30 minutes, or until golden brown and bubbly.
Step 5: Slice and Enjoy!
Let it cool just a bit, then slice and serve warm. Perfect for dipping in marinara, ranch, or your favorite sauce!
For a perfectly melty cheese finish, this cheese melting guide from Serious Eats is full of great tips.
Storage
If you happen to have any leftovers (it goes fast in our house!), you can store sliced Garbage Bread in an airtight container in the fridge for up to 3–4 days.
To reheat, just pop slices in the oven or toaster oven at 350°F for about 10 minutes — it’ll crisp right back up. You can also warm it in the microwave, though the crust won’t be quite as crisp (still tasty though!).
And yes — it freezes beautifully! Just wrap the cooled loaf tightly in foil, then place it in a freezer bag. It’ll keep for about 2 months. When you’re ready, thaw overnight in the fridge and reheat in the oven.
Tips & Variations
- Switch up the filling! This is the fun part — use whatever you have. Leftover taco meat, cooked bacon, roasted veggies, or even deli meats all work beautifully.
- Cheese is key. Don’t skimp — a good melty cheese makes every bite irresistible. Try a mix of mozzarella, provolone, cheddar, or even a little parmesan.
- Season that dough! Brush the top with garlic butter or sprinkle with Italian seasoning for extra flavor.
- Make it spicy. Add some sliced jalapeños or crushed red pepper flakes if your crew loves heat.
- Kid-friendly tip: Let little ones help sprinkle the toppings — it’s a great way to get them involved (and excited to eat!).
There’s really no wrong way to make Garbage Bread — that’s the beauty of it. Every loaf is a little different, and that’s what makes it so fun!
FAQ’s
What is another name for garbage bread?
You might also hear it called stuffed bread, pizza bread, or even kitchen sink bread — because you can toss in just about anything! No matter the name, it’s all about a cozy loaf packed with your favorite fillings.
What temperature do you cook garbage bread at?
I like to bake mine at 375°F — just right to get that golden, crisp crust while the inside turns warm, melty, and delicious.
Where did garbage bread originate?
While there isn’t one official origin story, garbage bread seems to have started as a creative way for home cooks (and busy moms like us!) to use up leftovers. It’s the kind of recipe that likely popped up in many kitchens — born from practicality and turned into something delicious.
Is stromboli the same as stuffed bread?
They’re definitely close cousins! A stromboli is an Italian-style rolled bread, usually filled with meats and cheese, while garbage bread is a bit more casual and flexible — anything goes. Think of it as a more playful, anything-in-the-fridge version of stromboli.
Garbage Bread
Ingredients
- 1/2 pound chopped bacon
- 1 cup chopped onion
- 1 pound lean ground beef
- 1 tablespoon steak seasoning
- 12 ounces Velveeta, cubed
- 1 (13.8 ounce) thin crust pizza dough
- 1 1/2 cups grated cheddar jack cheese
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- salt & pepper to taste
Instructions
- In a large skillet over medium-low heat cook bacon until it’s crisp. Remove the bacon from the pan and set aside. Drain most of the grease.
- In the same skillet, heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain anymore excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
- Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.
Sauce
- In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper.
- Dip the sliced bread into the sauce, if desired.
