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.
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.