I first dreamed up this Muffuletta Garbage Bread back in the summer of 2016, during a family road trip through Louisiana. We had stopped in New Orleans for a few days, and I completely fell in love with the bold flavors of the classic muffuletta sandwich — those layers of salty meats, melty cheese, and that punchy olive salad… oh my!
Fast forward a few months later, back in our cozy kitchen at home, on a crisp fall afternoon. The kids were helping me bake (as they often do on weekends), and my grandmother had come by for one of her famous “pop-in” visits. We started chatting about that New Orleans trip, and somewhere between stories and snacks, the idea struck — what if we took those same muffuletta flavors and wrapped them up in a warm, cheesy loaf of Garbage Bread?
The kids were all in, of course. They love any recipe that involves rolling up dough and sneaking bites of cheese along the way! Together, we layered the meats, cheeses, and that irresistible olive salad, rolled it all up, and baked it until golden and bubbling.
The result? Pure magic. A fun, hearty twist on a classic — perfect for casual dinners, game day, or any night you want something a little different. To this day, it’s still one of our family’s most requested bakes!
I hope you’ll fall in love with this one too — and maybe create some fun kitchen memories of your own while making it. Let’s get started!
If you love cozy comfort food, you might also enjoy this Spaghetti Casserole Recipe — another family favorite perfect for game days or casual weekends.
Table of Contents
Why You’ll Love This Recipe
This Muffuletta Garbage Bread takes everything you love about a classic muffuletta — bold flavors, salty meats, melty cheese, zesty olive salad — and wraps it all up in warm, golden bread.
It’s fun to make, easy to slice and share, and perfect for everything from casual dinners to game day snacks. Plus, it’s totally customizable — you can play with different meats, cheeses, and even add a little heat if your crew likes things spicy.
Best of all? It brings everyone running to the table. One bite and you’ll see why it’s such a favorite in our house — and I’m guessing it’ll be in yours too!
If you’re curious about the original, here’s a great guide to making an authentic muffuletta from Serious Eats — perfect inspiration before you bake!
What You’ll Need
You only need a few tasty ingredients to bring this bold, cheesy loaf to life:
- Pizza dough or refrigerated bread dough — soft, stretchy, and perfect for rolling
- Deli meats — I love using a combo of salami, ham, and mortadella or capicola
- Sliced provolone cheese — for that perfect melty layer
- Olive salad — the heart of any good muffuletta! Store-bought or homemade
- Olive oil or melted butter — to brush the top for that beautiful golden finish
That’s it — simple, full of flavor, and ready to be rolled, baked, and devoured!
If you love baking bread at home, be sure to check out this soft and easy Buttermilk Bread Recipe — another great one for your baking list!
How to Make Muffuletta Garbage Bread
Step 1: Roll out the dough
On a floured surface, roll your pizza dough into a large rectangle — about 1/4 inch thick. The kids love helping with this part!
Step 2: Layer the good stuff
Spread a generous layer of olive salad over the dough. Then add your deli meats and top with provolone slices — nice and even so every bite is full of flavor.
Step 3: Roll it up
Gently roll the dough into a log (jelly-roll style), keeping everything tucked inside. Pinch the seams and ends so it all stays put.
Step 4: Bake until golden
Place your roll seam-side down on a parchment-lined baking sheet. Brush with olive oil or butter, then bake at 375°F for 25–30 minutes — until golden and bubbling.
Step 5: Slice and enjoy!
Let it cool slightly, then slice and serve warm. It’s perfect on its own or with a little extra olive salad on the side!
Tips & Variations
- Mix up the meats — Try adding pepperoni, turkey, or roast beef for your own twist. The more layers, the better!
- Play with the cheese — Provolone is a classic, but mozzarella, fontina, or even Swiss work beautifully.
- Go bold on the olive salad — If you love that briny kick (we sure do), add an extra spoonful or two inside… and maybe a little on top when serving!
- Add a little heat — Sprinkle in some crushed red pepper or layer in a few spicy peppers for a fiery version.
- Make it ahead — You can roll and prep the loaf, cover it, and keep it in the fridge for a few hours — just pop it in the oven when you’re ready to bake!
And for a fun pairing? Try serving this with sweet-and-savory Pineapple Casserole — the flavors balance beautifully!
The beauty of this recipe? You can truly make it your own — every loaf is a little adventure!
Storage
If you happen to have any leftovers (which is rare in our house!), you can store slices of Muffuletta Garbage Bread in an airtight container in the fridge for up to 3–4 days.
To reheat, just pop a slice in the oven or toaster oven at 350°F for about 8–10 minutes — it’ll crisp up beautifully. You can also microwave it for a quick bite, though the crust won’t be quite as crisp (still delicious, though!).
And yes — you can freeze it, too! Just wrap the baked loaf tightly in foil and then in a freezer bag. It’ll keep well for about 2 months. When you’re ready, thaw it in the fridge overnight and reheat in the oven until warm and melty.
FAQ’s
What kind of bread is used for muffalettas?
Traditional muffalettas are made with a big, round, soft Italian loaf — kind of like focaccia meets ciabatta. For this Muffuletta Garbage Bread, though, we use pizza dough or bread dough that you roll up, so you get all those yummy flavors wrapped in golden, crisp bread. It’s a fun twist on the classic!
Why is it called garbage bread?
Don’t let the name fool you — it’s delicious! The term “garbage bread” comes from the idea that you can toss in whatever tasty bits you have in the fridge — meats, cheeses, veggies — and roll them all up in dough. Every loaf is a little different, which is half the fun!
What does muffaletta mean in Italian?
Muffuletta (or muffaletta) actually refers to the type of bread — a big, round Sicilian sesame loaf. Over time, the name came to represent the entire sandwich we know and love, stacked with deli meats, cheeses, and that signature olive salad.
What temperature should I cook garbage bread at?
I always bake mine at 375°F — it’s just right for getting a golden, crisp crust while the inside gets warm and melty. Your kitchen will smell amazing as it bakes!
Muffuletta Garbage Bread
Ingredients
- 1 cup pimento-stuffed olives, drained, patted dry and chopped
- 1 cup giardiniera, drained, patted dry and chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 1/2 pounds refrigerated pizza dough
- All-purpose flour, for dusting
- 6 ounces sliced provolone
- 6 ounces thinly sliced Genoa salami
- 6 ounces thinly sliced deli ham
- 4 ounces thinly sliced mortadella
- 1 large egg, beaten
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Stir the olives, giardiniera and parsley together in a bowl.
- Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
- Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
- Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.
