Garbage Bread

Garbage Bread is what I bake when the fridge looks chaotic and everyone is hungry in 20 minutes. You know those nights when you have half an onion, a handful of deli meat, a few stray veggies, and the last cup of shredded cheese hiding in a bag. This recipe turns all those odds and ends into a warm, melty loaf that slices like a dream. It’s forgiving, fast, and seriously crowd pleasing. If you love a recipe that makes you feel thrifty and clever, you’re in the right place.

Get Creative With Your Garbage Bread Recipe

Here’s the magic: Garbage Bread is just stuffed bread that uses whatever you’ve got. It’s a clean-out-the-fridge hero and a great way to avoid food waste. Think of it like pizza’s cozy cousin. Roll out dough, pile on fillings, roll it up, and bake. That’s it. It tastes like comfort food and looks like you planned ahead.

When I’m feeling playful, I go half savory and half breakfast in the same loaf. I’ll do cooked sausage, onions, and peppers on one side, then scrambled eggs and cheddar on the other. Slice it and every piece is a surprise. If your family loves heat, add jalapeños. Want more greens, toss in spinach or chopped broccoli. Just remember the two rules for success: keep wet ingredients in check and balance salty with melty. A little cream cheese or ricotta helps bind the filling so it doesn’t fall out when you slice.

For a sweet twist, you can go dessert style with cinnamon sugar and cream cheese. If that flavor sounds good to you, check out this playful spin on classic pull apart bread, the Instant Pot Monkey Bread idea, and imagine those flavors tucked into a rolled loaf. Same cozy vibes, different direction.

“I made this after a long week, tossed in leftover rotisserie chicken, a little bacon, and two cheeses. My kids said it tasted like a pizza roll and garlic bread had a baby. Zero leftovers.”

That’s the spirit of this recipe. Use what you love and what you have. You can’t mess it up if you taste as you go and avoid too much liquid in the filling.

A Simple Stuffed Bread Recipe

Let’s break down the base idea. You start with dough, you add filling, you roll it, and you bake. It’s the kind of recipe that gives back more than you put in. My favorite shortcut is store-bought pizza dough from the grocery bakery case. It’s easy to stretch and bakes up nicely. Crescent roll dough also works and gives a flaky vibe.

Dough choices that work

Pizza dough is sturdy and a great starting point. Crescent dough is delicate and buttery. If you’re looking for something a little different for the bread basket on the side of your meal, you might like this simple keto cornbread too. For Garbage Bread, keep the dough chilled until you’re ready to roll, then dust your counter with flour and work fast so it stays easy to handle.

Balance the filling

Use one cooked protein (ground beef, sausage, chicken, or black beans), one veggie (onion, pepper, mushroom, spinach), and one or two cheeses. Add a binder like cream cheese or a drizzle of ranch or pizza sauce, but not too much. You want moist, not soupy. Pat dry anything watery like tomatoes or cooked mushrooms. That one step keeps your loaf from getting soggy.

How to Make Garbage Bread

What you’ll need

• 1 pound pizza dough (store-bought or homemade)
• 2 cups cooked filling mix (example: 1 cup cooked ground beef, 1 cup mixed veggies)
• 1.5 cups shredded cheese (mozzarella plus cheddar is great)
• 2 tablespoons cream cheese or 2 tablespoons ranch or pizza sauce
• 1 egg, beaten (for egg wash)
• 1 tablespoon butter, melted (optional, for brushing after baking)
• Seasonings: garlic powder, Italian seasoning, salt and pepper
• Flour for dusting, parchment paper for the baking sheet

Step-by-step game plan

1. Preheat oven to 375°F. Line a baking sheet with parchment for easy cleanup.
2. Cook your filling if needed. If using ground beef or sausage, brown it and drain the fat well. Sauté veggies until just tender. Let everything cool slightly.
3. On a floured surface, roll the dough into a rectangle about 10 by 14 inches. Aim for an even thickness.
4. Spread a thin layer of cream cheese or a small amount of sauce. Keep a clean border of about 1 inch on all sides.
5. Layer fillings evenly: meat, veggies, then cheese. Sprinkle seasonings. Taste a small bite of the filling mix before it goes in to make sure it’s well seasoned.
6. Roll from the long side into a tight log. Seal the seam by pinching. Tuck and pinch the ends so cheese doesn’t leak out.
7. Transfer to the baking sheet seam side down. Brush with egg wash for shine and sprinkle a little Italian seasoning or sesame seeds on top.
8. Bake for 25 to 35 minutes until deep golden and the loaf sounds hollow when you tap it. If the top is browning too fast, loosely tent with foil.
9. Cool 10 minutes before slicing. This helps everything set so the slices stay neat.

Pro tips from my kitchen

Drain and pat dry any high moisture ingredients. If the filling looks wet, it will be wet in the loaf. A few paper towels can save the day. Don’t skip the egg wash. It gives that bakery shine. If you want a garlic bread finish, brush the hot loaf with melted butter and a pinch of garlic powder right out of the oven.

Want a gluten-free weeknight bake on another day. Try a loaf like this red lentil bread for soup nights. Different vibe, same comfort. For storing leftovers, wrap slices tightly and refrigerate up to 3 days. Reheat in a toaster oven at 350°F for 8 to 10 minutes so the crust crisps back up.

I also like to keep the roll tight, not loose. If your log looks bloated on one end, gently push it back toward the center and re-pin the seam. If a bit of cheese leaks while baking, that little crispy puddle becomes the best cook’s treat.

Nutrition Facts (per serving)

Nutrition will vary based on your dough and filling choices. A typical slice from a 10-slice loaf made with pizza dough, lean ground beef, peppers, onions, and mozzarella lands roughly around:

Calories: 280 to 340
Protein: 14 to 18 grams
Carbs: 26 to 34 grams
Fat: 12 to 16 grams
Fiber: 2 to 4 grams

If you want to cut carbs, choose more veggies and lean protein, and go light on sauce. You could also explore ideas like this zero carb yogurt bread on other days for a lower carb plan. Garbage Bread is flexible, so tweak it to your goals and appetite.

Photos of Easy Cheeseburger Garbage Bread

I’ve made a cheeseburger version so many times I could do it with my eyes closed. Brown beef, a little ketchup and mustard for classic burger flavor, sautéed onions, pickles chopped tiny, and a generous handful of cheddar. When it bakes, the top goes glossy and golden. The middle stays gooey in the best way. Slicing reveals that cross section of beef and cheese that gets everyone excited.

If you love that classic diner taste, serve it with shredded lettuce and tomato on the side so everyone can tuck their slice into a little salad. It’s fun, and it keeps the meal balanced. If you want a sweeter bread day later in the week, this moist and cozy gluten free banana bread is another crowd favorite in my house. Totally different lane, same comfort factor.

A quick note for photos. Let the loaf cool for at least 10 minutes before cutting. That’s how you get clean slices without cheese oozing everywhere. I use a serrated knife and gentle sawing motions, not pressing down hard. You’ll see the layers and your filling will look picture worthy.

Common Questions

Can I make Garbage Bread ahead?
Yes. Assemble the loaf, cover tightly, and refrigerate up to 24 hours. Add a couple extra minutes to the bake time since it’s starting cold.

What dough works best?
Pizza dough is most reliable. Crescent dough works if you want a flakier finish. You can also use homemade dough if that’s your style.

How do I keep it from getting soggy?
Drain cooked meat well, pat veggies dry, and use just enough sauce to coat. Keeping a clean 1 inch border helps seal in moisture without leaks.

How do I store and reheat leftovers?
Wrap slices in foil and refrigerate up to 3 days or freeze up to 2 months. Reheat at 350°F in a toaster oven or oven until hot and crisp at the edges.

What fillings should I try first?
Cheeseburger, buffalo chicken with ranch and mozzarella, spinach artichoke with parmesan, or ham and Swiss with mustard. Start simple and build from there.

Ready to Bake Your Own?

Now you’ve got the basics, plus a bunch of tips that make it easier. This loaf is flexible, forgiving, and fun to customize. If you want even more step-by-step ideas, I love the friendly walk-through here: How to Make Garbage Bread | The Perfect Game Day Food!. You might also enjoy another take with cozy comfort vibes at Garbage Bread – The Country Cook. Grab some dough, raid the fridge, and make Garbage Bread tonight. Your future self will be very happy.

Garbage Bread

A versatile, stuffed bread recipe that allows you to use up odds and ends from your fridge, perfect for a quick and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Snack

Cuisine American

Servings 10 servings

Calories 300 kcal

Ingredients

  

For the Dough

• 1 pound pizza dough (store-bought or homemade) Keep dough chilled until ready to roll

For the Filling

• 2 cups cooked filling mix (e.g., 1 cup cooked ground beef, 1 cup mixed veggies) Balance meat, veggies, and cheese
• 1.5 cups shredded cheese (mozzarella plus cheddar is great) Use any mix of cheeses as desired
• 2 tablespoons cream cheese or ranch or pizza sauce Helps bind the filling
• 1 number egg, beaten For egg wash
• 1 tablespoon butter, melted Optional, for brushing after baking
• to taste seasonings (garlic powder, Italian seasoning, salt, and pepper) Season to preference with these spices

For Dusting

• as needed flour For dusting the work surface
• as needed parchment paper For lining the baking sheet

Instructions

 

Preparation

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
• Cook your filling if needed. Brown ground beef or sausage and drain fat. Sauté veggies until just tender. Let cool slightly.
• On a floured surface, roll the dough into a rectangle about 10 by 14 inches, aiming for an even thickness.

Assembly

• Spread a thin layer of cream cheese or a small amount of sauce on the dough, keeping a clean border of about 1 inch on all sides.
• Layer fillings evenly: meat, veggies, then cheese. Sprinkle seasonings.
• Roll from the long side into a tight log, sealing the seam by pinching and tucking ends.
• Transfer to the baking sheet seam side down. Brush with egg wash and sprinkle Italian seasoning or sesame seeds on top.

Baking

• Bake for 25 to 35 minutes until deep golden and sounds hollow when tapped. Tent with foil if browning too fast.
• Cool for 10 minutes before slicing to help set the loaf.

Notes

This recipe is flexible and can use any leftovers you have at hand. Drain high moisture ingredients, and do not skimp on the egg wash for a shiny crust.

Keyword Comfort Food, Fridge Clean-out, Garbage Bread, Quick Meal, Stuffed Bread