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Okay—let me just start by saying: I know the name “garbage bread” doesn’t sound like something you’d serve with pride. But hear me out. It’s one of those recipes that sneaks up on you. One minute you’re tossing leftovers into pizza dough because, well, the fridge is giving you attitude. Next thing you know, your whole family is hovering by the oven asking, “Is it ready yet?”
This version is my go-to when I want comfort food that still feels a little special. We’re talking warm dough, melted cheese, a hearty filling of beef, herbs, and sweet pops of sun-dried tomatoes. It’s rustic and messy and completely wonderful. You slice into it, and it’s like—bam! Cozy night activated.
Why You’ll Fall for This Bread (Hard)
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It’s like pizza’s cool, rolled-up cousin
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Sun-dried tomatoes = flavor bombs
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Feeds a crew without breaking a sweat
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Perfect fridge-cleanout meal (but make it fancy)
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Great hot, great cold, somehow even better reheated
What You’ll Need
Here’s what’s going in mine—but honestly, this is more blueprint than rulebook.
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1 tbsp olive oil — Or butter, or bacon fat if you’re feeling extra. No one’s judging.
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1 onion, chopped — Yellow or white, just get it in there.
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1 lb ground beef — Or turkey, or sausage, or skip it and add more veggies.
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Salt + pepper — Be generous. The dough and cheese need balance.
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2 garlic cloves, minced — Or more. Is there such a thing as too much garlic? (No.)
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1 bell pepper, chopped — I usually grab a red one for color.
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½ cup sun-dried tomatoes, chopped — These are your punchy flavor friends.
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1 tsp Italian seasoning — Or a mix of dried basil, oregano, thyme, whatever you’ve got.
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1 lb pizza dough — Store-bought is fine. Let it come to room temp or it’ll fight you.
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1 cup mozzarella + 1 cup cheddar, shredded — This is a “more is more” situation.
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1 egg, beaten — For that shiny, golden-brown top that makes you feel like a pro.
Let’s Make Some Magic
Here’s how I throw this together — usually with a glass of wine in one hand and a kid asking for snacks in the other.
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Preheat oven to 375°F
I always forget this step until I’m halfway into sautéing onions. Don’t be me. -
Cook onions in olive oil
Medium heat, 3-4 minutes, just till they smell amazing. -
Add beef, garlic, salt & pepper
Brown it up. Break it down. Stir often. You want it flavorful and crumbly, not sad and gray. -
Add bell peppers, sun-dried tomatoes, herbs
Let everything mingle for a few minutes. Your kitchen will smell like you’ve got it all together. -
Roll out that dough
Lightly floured surface, rectangle-ish shape. Don’t stress the geometry. Rustic is charming. -
Spread the beef mixture
Leave a little edge all around. You’ll need that buffer zone when rolling. -
Layer on the cheese
I use both mozzarella (for that dreamy melt) and cheddar (for a sharp kick). Sprinkle it like you love yourself. -
Roll it up like a jelly roll
Starting from the long edge. Tuck in the ends and seal it up like a present. -
Transfer to baking sheet, seam-side down
Parchment paper helps. So does a gentle touch—it’s not a log of firewood. -
Slice a few slits on top & brush with egg
These are your steam vents and your golden glow moment. -
Bake 25–30 minutes
Or until it looks like something you want to sink your teeth into immediately. -
Let it rest (yes, seriously)
Five minutes. That’s all. Just enough time to make a salad or heat some soup.
Let’s Get Creative — Flavor Swaps + Twists
Garbage bread is basically a blank canvas for all your snacky, cheesy, savory dreams. Here are a few things I’ve tried (or plan to try when I’m bored and hungry):
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Veggie version — Mushrooms, zucchini, spinach. Sauté ‘em up. Add cheese. Live your best life.
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Spicy version — Red pepper flakes in the beef. Or use pepper jack cheese.
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Breakfast version — Scrambled eggs, sausage, and cheddar. Tell me that doesn’t sound good.
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Greek-ish version — Swap in feta, olives, roasted red peppers.
Honestly? If you’d eat it in a calzone, you can probably roll it up in garbage bread.
Leftovers That Actually Make You Happy
If you manage to have leftovers (big “if” around here), you’re in for a treat:
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Fridge: Wrap tightly and keep for up to 4 days.
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Reheat: Oven at 350°F for 10-ish minutes, or skillet it on the stove for crisp edges.
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Freezer: Slice it first, then wrap and freeze. Great for school lunches, late-night snacks, or emergency carbs.
Before You Go…
If you’ve never made garbage bread before, I hope this one becomes your starter story. The kind you tweak and play with until it’s your recipe. And hey—if your kid only eats the cheesy ends and leaves the filling? That still counts as a win.
I’d love to know how yours turns out. Did you add something fun? Did your picky eater devour it? Did your spouse steal the last slice and pretend they didn’t? Tell me everything.
Leave a comment, shoot me a message, or send snacks. (Kidding. Kind of.)
See you next recipe,
Herb-Infused Garbage Bread with Sun-Dried Tomatoes
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 lb ground beef
- salt and pepper to taste
- 2 cloves garlic minced
- 1 bell pepper chopped
- 0.5 cup sun-dried tomatoes chopped
- 1 tsp Italian seasoning
- 1 lb pizza dough
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent.
- Add ground beef, season with salt, pepper, and garlic. Cook until browned.
- Stir in bell pepper, sun-dried tomatoes, and Italian seasoning. Cook for another 2–3 minutes. Remove from heat.
- Roll out pizza dough into a large rectangle on a floured surface.
- Spread beef mixture evenly over dough, leaving a small border. Top with mozzarella and cheddar cheese.
- Carefully roll up the dough from the long side. Seal edges and place seam-side down on a baking sheet.
- Make a few slits on top of the roll to vent steam. Brush with beaten egg.
- Bake for 25–30 minutes until golden brown. Let rest for a few minutes before slicing and serving warm.
Notes