Wednesday nights are the oddballs of the week in our house. Too far from the weekend to relax, but just close enough to crave comfort. It’s usually the night we dig through the fridge, everyone claiming a little of this and that, reheating meals that never quite match. A few weeks ago, I stood in front of that open fridge door—cold air hitting my face, staring at a container of sausage, half a bell pepper, leftover pepperoni from pizza night, and a smear of spaghetti sauce in the jar. I rolled my eyes, grabbed everything, and told myself I was going to make it work.
And that’s when Garbage Bread became the accidental hero of the week.
It wasn’t elegant. It didn’t promise much. But once I pulled that cheesy, bubbling roll out of the oven and sliced into the golden crust—sauce oozing, steam rising, all those leftovers suddenly transformed into something ridiculously satisfying—I knew I’d hit on something. My son ate three slices without even asking what was inside (a win for the bell peppers). My husband said it tasted like “a pizza roll had a better life.” And me? I finally found a way to clear out the fridge without it tasting like, well… leftovers.
This recipe became our midweek go-to. Easy to prep, flexible enough for what’s lying around, and hearty enough to count as a full meal. Garbage Bread is our new midweek peace offering, and honestly, I look forward to it more than I ever expected.
Short Description
Garbage Bread is a warm, rolled pizza loaf stuffed with sausage, pepperoni, veggies, and melty cheeses, baked to golden perfection. It’s the ultimate fridge-cleanout comfort food—simple, satisfying, and endlessly customizable.
Key Ingredients
- 1 package (16 oz) pizza dough
- 2 cups chunky spaghetti sauce
- 1/4 lb cooked sausage, crumbled
- 1/2 cup pepperoni slices
- 1/4 cup green bell pepper, chopped and sautéed
- 1/4 cup red onion, chopped and sautéed
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup cream cheese, cut into small cubes
Tools Needed
- Rolling pin
- Baking sheet or glass casserole dish
- Pastry brush (optional)
- Non-stick spray
- Large cutting board or floured work surface
- Sharp knife or serrated bread knife
Cooking Instructions
Step 1: Preheat Your Oven
Preheat the oven to 350°F (175°C). Spray your bread pan or casserole dish thoroughly with non-stick spray. Set aside.
Step 2: Prepare Your Workspace
Lightly flour your work surface. Place the pizza dough on the floured area and stretch it into a large rectangle, approximately 12×16 inches. Make sure it’s even in thickness to ensure uniform baking.
Step 3: Sauce It Up
Spread the chunky spaghetti sauce evenly over the entire dough, right up to the edges. This keeps each bite flavorful and moist.
Step 4: Layer the Filling
Distribute the crumbled cooked sausage, pepperoni slices, sautéed bell pepper, and red onion across the sauced dough. Scatter the shredded mozzarella and cubed cream cheese evenly over the top. Reserve about 1/4 of both cheeses for the topping.
Step 5: Roll It Tight
Carefully roll the dough up, starting from the longer edge for a loaf-style roll. Tuck in the ends as you go to seal in the filling.
Step 6: Top and Finish
Place the roll seam-side down in your prepared dish. Lightly mist the top with water or brush with egg wash. Sprinkle the remaining mozzarella and Parmesan cheese across the top.
Step 7: Bake to Perfection
Bake in the center of the oven for 40–50 minutes. The bread should be golden brown, the cheese melted and bubbling, and the crust firm to the touch.
Step 8: Cool Before Slicing
Let the bread rest for 10–15 minutes before slicing. This keeps the fillings from oozing out and allows flavors to settle.
Why You’ll Love This Recipe
– Packed with flavor and texture in every bite
– A clever way to use up fridge leftovers
– Easily customizable with your favorite proteins and veggies
– Perfect for casual weeknight meals or game day snacks
– Can be prepped ahead and reheated without losing flavor
Mistakes to Avoid & Solutions
1. Overfilling the Dough
Spread filling evenly and avoid mounding ingredients—too much will cause leaks during baking. Stick to the ingredient measurements or reduce slightly if adding extras.
2. Undercooking the Center
Bake until the entire roll is firm to the touch. If the outside is browning too fast, cover loosely with foil and continue baking.
3. Dough Sticking to the Pan
Spray the baking dish thoroughly and avoid placing the roll while the dough is too wet or thin.
4. Filling Sliding Out While Rolling
Pat any watery ingredients dry (like veggies) and slightly chill your dough if it’s too stretchy.
5. Soggy Bottom
Avoid overly watery sauces or fillings. Drain excess grease from meat and sautéed vegetables before layering.
Serving and Pairing Suggestions
Serve Garbage Bread as a main course with a fresh green salad or a bowl of soup (like tomato basil or roasted veggie).
It’s also great as an appetizer for parties—just slice and serve with toothpicks.
Perfect for a game-day platter alongside dipping sauces like ranch, marinara, or garlic aioli.
Serve it family-style on a big cutting board for a fun, hands-on dinner experience.
Storage and Reheating Tips
Storage: Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap the cooled loaf in plastic wrap, then foil, and freeze for up to 1 month.
Reheating: Reheat slices in the oven at 350°F for 10–12 minutes or until heated through. For a crisp crust, place directly on a baking sheet.
Microwave: Microwave slices in 30-second intervals, though the crust may soften.
FAQs
1. Can I use store-bought pizza dough?
Yes, a 16 oz ball of store-bought dough works great! Just make sure to let it rest at room temp for 15 minutes before rolling.
2. What if I don’t have cream cheese?
You can skip it or swap with ricotta or even shredded provolone for added creaminess.
3. Can I make this ahead of time?
Absolutely. Assemble the roll, cover, and refrigerate up to 24 hours before baking.
4. What other meats can I use?
Ground beef, chopped bacon, shredded chicken, or even vegetarian crumbles all work well.
5. Why is it called Garbage Bread?
Despite the name, it’s delicious! The idea is to use “whatever’s left” in the fridge—turning scraps into something crave-worthy.
Tips & Tricks
– Let the dough rest before rolling—it’ll stretch more easily.
– Use parchment paper on the baking dish for easy cleanup.
– Add a sprinkle of Italian seasoning or garlic powder to the cheese topping for extra flavor.
– If your dough tears while rolling, pinch it together or patch with a little extra.
– Let the bread cool slightly before slicing to avoid a gooey mess.
Recipe Variations
Spicy Buffalo Chicken Garbage Bread
– Swap sausage and pepperoni with 1 cup shredded rotisserie chicken tossed in buffalo sauce.
– Replace cream cheese with blue cheese crumbles.
– Use ranch dressing instead of marinara for dipping.
Veggie Lovers’ Garbage Bread
– Omit meat and load with sautéed mushrooms, spinach, zucchini, and roasted red peppers.
– Add sun-dried tomatoes for extra depth.
– Use mozzarella and goat cheese for a creamy, tangy finish.
Breakfast Garbage Bread
– Swap meats for scrambled eggs, cooked bacon or breakfast sausage.
– Use cheddar and mozzarella.
– Serve with salsa or hot sauce for dipping.
Tex-Mex Garbage Bread
– Use taco-seasoned ground beef, black beans, corn, and jalapeños.
– Swap spaghetti sauce for enchilada sauce or salsa.
– Top with a blend of cheddar and Monterey Jack.
Final Thoughts
Garbage Bread may wear a humble name, but it’s a powerhouse when it comes to flavor, practicality, and weeknight magic. Each slice holds a story of leftover ingredients made new, wrapped in golden dough, and baked into something comforting. It’s not fussy. It’s not fancy. But it shows how food doesn’t need bells and whistles to impress.
This recipe has quietly slid into our regular rotation because it delivers—on taste, ease, and that nostalgic pizza-roll vibe with a homemade edge. I never planned to fall in love with something called “Garbage Bread,” but here we are, slicing it up midweek and savoring every bite. Try it once, and I promise you’ll be looking forward to your next fridge clean-out.
Garbage Bread Recipe
Ingredients
- 1 package 16 oz pizza dough
- 2 cups chunky spaghetti sauce
- 1/4 lb cooked sausage crumbled
- 1/2 cup pepperoni slices
- 1/4 cup green bell pepper chopped and sautéed
- 1/4 cup red onion chopped and sautéed
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup cream cheese cut into small cubes
Instructions
- Preheat the oven to 350°F (175°C). Spray your bread pan or casserole dish thoroughly with non-stick spray. Set aside.
- Lightly flour your work surface. Place the pizza dough on the floured area and stretch it into a large rectangle, approximately 12x16 inches. Make sure it’s even in thickness to ensure uniform baking.
- Spread the chunky spaghetti sauce evenly over the entire dough, right up to the edges. This keeps each bite flavorful and moist.
- Distribute the crumbled cooked sausage, pepperoni slices, sautéed bell pepper, and red onion across the sauced dough. Scatter the shredded mozzarella and cubed cream cheese evenly over the top. Reserve about 1/4 of both cheeses for the topping.
- Carefully roll the dough up, starting from the longer edge for a loaf-style roll. Tuck in the ends as you go to seal in the filling.
- Place the roll seam-side down in your prepared dish. Lightly mist the top with water or brush with egg wash. Sprinkle the remaining mozzarella and Parmesan cheese across the top.
- Bake in the center of the oven for 40–50 minutes. The bread should be golden brown, the cheese melted and bubbling, and the crust firm to the touch.
- Let the bread rest for 10–15 minutes before slicing. This keeps the fillings from oozing out and allows flavors to settle.
