Garbage Bread

 

This recipe provides a classic pepperoni and sausage base. Treat it as a template and see the notes below for endless customization ideas!

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Servings: 4-6

Ingredients

• 1 lb (450g) pizza dough, store-bought or homemade, thawed if frozen

• 1/2 cup marinara or pizza sauce, plus more for serving

• 1 1/2 cups shredded mozzarella cheese

• 30-40 pepperoni slices

• 1/2 cup cooked Italian sausage crumbles

• 1/4 cup diced green bell pepper

• 1/4 cup diced onion

• 1 tsp Italian seasoning

• Olive oil or egg wash (1 egg beaten with 1 tbsp water) for brushing

• Flour, for dusting

Equipment

• Baking Sheet

• Parchment Paper

• Rolling Pin (a clean wine bottle works too!)

Instructions:

Step-by-Step Instructions

1. Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll the Dough: On a lightly floured surface, roll or stretch your pizza dough into a large rectangle, about ¼-inch thick. Don’t worry about it being perfect!

3. Layer the Fillings:
* Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
* Sprinkle on the shredded mozzarella.
* Evenly distribute the pepperoni, cooked sausage, bell peppers, and onions.
* Finish with a sprinkle of Italian seasoning.

4. Roll It Up:
* Starting from one of the longer sides, tightly roll the dough into a log, like a cinnamon roll or jelly roll.
* Once rolled, pinch the seam and the ends closed tightly to seal in the fillings.

5. Bake:
* Carefully place the log seam-side down on your prepared baking sheet.
* Brush the top lightly with olive oil or an egg wash. This will give it a beautiful golden-brown color.
* Use a sharp knife to score 3-4 small slits on top of the loaf to let steam escape.
* Bake for 25-30 minutes, or until the crust is deep golden brown and sounds hollow when tapped.

6. Serve:
* Let the garbage bread rest on the pan for 5-10 minutes before slicing. This is crucial—it allows the cheese to set slightly so it doesn’t all ooze out!
* Transfer to a cutting board, slice into 1-2 inch pieces, and serve with extra warm marinara sauce for dipping.

Expert Tips & Variations

• Avoid a Soggy Bottom: Ensure your fillings aren’t too wet. If using veggies like mushrooms or zucchini, sauté them first to cook off excess moisture.

• Get Creative with Fillings! The possibilities are endless:

  • Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, with blue cheese or mozzarella and a drizzle of ranch.

  • Supreme: Add sliced olives, mushrooms, and ham.

  • Breakfast: Scrambled eggs, cooked bacon or sausage, and cheddar cheese.

  • Vegetarian: Artichoke hearts, spinach, sun-dried tomatoes, and feta cheese.

  • Cheeseburger: Cooked ground beef, cheddar cheese, and diced pickles.

• Make Ahead: You can assemble the bread, wrap it tightly in plastic wrap, and refrigerate it for up to 8 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.

• Reheating: Leftovers reheat beautifully in an air fryer or toaster oven to keep the crust crispy. Reheat in a 350°F (175°C) oven for 10-15 minutes.

Enjoy your delicious, customizable creation