Get ready for a total flavor explosion with this Garbage Bread recipe! This dish is the ultimate answer to those nights when you need something satisfying and hearty but don’t want to spend forever in the kitchen. Imagine flaky pizza dough packed to the brim with smoky bacon, savory ground beef, gooey cheese, and just the right seasoning, all rolled up and baked to golden perfection. It’s basically your favorite burger, pizza, and sandwich having the tastiest group hug ever. With a creamy sauce on the side for dipping, this is a weeknight dinner that’s easy, family-friendly, and absolutely irresistible.

Why You’ll Love This Recipe

  • Super Fast and Unbelievably Easy: No complicated steps—just a quick skillet cook and a simple roll-up with ready-made dough.
  • Flavor Packed: Every bite bursts with melty cheese, seasoned beef, crispy bacon, and a hit of zippy onions.
  • Crowd Pleaser: Perfect for kids, teens, or adults—everyone who likes cheeseburgers or pizza will fall in love.
  • Versatile: Tweak the fillings, swap the cheeses, or go wild with add-ins. This is your sandwich, your way.

Ingredients You’ll Need

Here’s what brings this garbage bread together, and why each ingredient matters:

  • Chopped Bacon: Delivers smoky, crispy depth. Cooking the bacon first means every bite is savory goodness.
  • Chopped Onion: Lends sweetness and a little crunch, balancing the richness of the beef and cheese.
  • Lean Ground Beef: The heart of the filling—meaty, satisfying, and classic.
  • Steak Seasoning: Packs in tons of flavor with one shake. Feel free to use your favorite blend!
  • Velveeta: Don’t even think about skipping it—this cheese gives you that smooth, melty, “I-can’t-stop-eating” texture.
  • Thin Crust Pizza Dough: No fuss here—store-bought dough makes this a weeknight hero. It bakes up crispy and perfect every time.
  • Grated Cheddar Jack Cheese: For stretch, flavor, and a gorgeous cheesy finish.
  • Mayonnaise (for sauce): Creates a creamy, cool dip—think burger sauce but even better.
  • Ketchup (for sauce): Adds tang, sweetness, and that classic flavor pairing with the beef.
  • Salt & Pepper: For balancing and enhancing every component.

Tip: Don’t worry if you’re missing something. See the variations below to mix and match ingredients you love or need to use up.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

If you’re feeling creative or want to fit what you have on hand, here are some fun ways to shake up your Garbage Bread:

  • Vegetarian Garbage Bread: Omit the bacon and beef, substitute with sautéed mushrooms, peppers, and extra onions, or use plant-based crumbles.
  • Spicy Kick: Add chopped jalapeños, pepper jack cheese, or a sprinkle of red pepper flakes to the filling.
  • Swap the Cheese: No Velveeta? Try shredded mozzarella, provolone, or even a layer of cream cheese for richness.
  • Different Proteins: Use ground turkey, ground sausage, or leftover shredded chicken.
  • Add Veggies: Throw in spinach, roasted red peppers, or pickles for extra flavor and crunch.

How to Make Garbage Bread

The method couldn’t be simpler, and it’s nearly impossible to mess up—promise.

Step 1: Prep and Cook the Bacon

  • Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. This keeps everything from sticking and makes clean-up a breeze.
  • In a large skillet over medium-low heat, cook the chopped bacon until crispy. Remove and set aside, draining most of the grease—but leave a touch for extra flavor.

Step 2: Make the Meat Filling

  • In the same skillet (less dishes!), turn up the heat to medium-high. Add chopped onion and the ground beef. Cook until the beef is no longer pink and onions are soft.
  • Drain off any extra fat, then return everything to low heat. Add back the bacon, sprinkle in the steak seasoning, then toss in the cubed Velveeta.
  • Stir constantly until the Velveeta melts and the mixture is creamy and uniform. Remove from heat.

Step 3: Assemble the Garbage Bread

  • On your parchment-lined baking sheet, roll out the pizza dough to about a 15×10-inch rectangle.
  • Spread the warm meat mixture onto the dough, leaving about an inch around the edges (this helps keep the filling in when rolling), then sprinkle the grated cheddar jack cheese on top.
  • Carefully roll up the dough, starting on the long edge. Pinch the seam and ends to seal it completely, then lay it seam-side down.

Step 4: Bake

  • Slide the assembled bread into the oven and bake for 15-20 minutes, or until it’s puffed and deeply golden brown.

Step 5: Cool and Slice

  • Let the garbage bread rest for 5-10 minutes before slicing—this keeps the filling from spilling everywhere.

Step 6: Prepare the Dipping Sauce

  • In a small bowl, whisk together mayonnaise, ketchup, a touch of salt, and cracked black pepper.
  • Serve alongside the bread for the perfect dunk.

Pro Tips for Making the Recipe

  • Don’t Overfill: Leave space at the edges of your dough, or the cheese might bubble out while baking (but if some escapes, those crispy cheese bits are my favorite).
  • Seal Well: Pinch the seams tightly to keep all that gooey goodness inside.
  • Cool Before Slicing: Resting makes cleaner slices and better texture.
  • Use Parchment Paper: It’ll make rolling easier and keeps the bottom from sticking.

How to Serve

Garbage Bread is a show-stopper all on its own, but pairing it up makes dinner extra fun:

  • Dip It: The creamy ketchup-mayo sauce is a must. Add a little hot sauce for a punchier dip if you like.
  • Serve with Sides: A crisp green salad, roasted veggies, waffle fries, or even some classic potato chips are great complements.
  • Game Day Feast: Cut into thick slices and present on a board for a party-ready snack—they’ll disappear fast!

Make Ahead and Storage

Storing Leftovers

Leftover garbage bread stays delicious! Wrap slices tightly in foil or transfer to an airtight container, then refrigerate for up to 3 days.

Freezing

For longer storage, wrap cooled slices in plastic wrap and freeze in a zip-top bag. They’ll keep for up to 2 months.

Reheating

Reheat in a 350°F oven (for best texture) until warmed through, or pop slices in the microwave for a quick lunch.

If reheating from frozen, let thaw in the fridge overnight first for even warming.

FAQs

  1. Can I use homemade pizza dough instead of store-bought?

    Absolutely! Homemade dough works wonderfully if you have a little more time—just roll it to the same rectangle size, and proceed with the recipe. The flavor can be even better with a good homemade crust.

  2. Is there a way to make this recipe less rich or lighter?

    Definitely. Swap the beef for lean ground turkey or chicken, use reduced-fat cheese, and cut back on the bacon if desired. You’ll still get all the great flavor with a bit less indulgence.

  3. Can I prepare Garbage Bread ahead of time?

    Yes! Assemble the bread up to the baking stage, cover, and refrigerate for a few hours (or overnight). Bake fresh when you’re ready to eat—just add 2-3 more minutes to the baking time.

  4. What else can I dip the bread in besides the sauce?

    Garbage Bread is super flexible—try ranch dressing, barbecue sauce, sriracha mayo, or even honey mustard for different twists. Let everyone try their favorites!

Final Thoughts

Garbage Bread is comfort food at its most fun and flexible—a crispy, golden roll stuffed with all your favorite flavors. It’s impossibly easy for busy nights, yet feels special every time you slice into it. Whether keeping it classic or putting your own spin on things, Garbage Bread is destined to become a regular craving. Gather your ingredients and roll up a little joy—you’ll want to make this again and again!

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Garbage Bread Recipe

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  • Author: Jaden Christner
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal
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Description

Garbage Bread is a savory and stuffed bread roll loaded with crisp bacon, seasoned ground beef, onions, and two types of gooey cheese, all wrapped in pizza dough and baked until golden. Perfect for game day, parties, or a hearty comfort food dinner, this easy-to-make main-course is paired with a tangy homemade dipping sauce to take every bite over the top.

Ingredients

Units Scale

For the Bread Filling

  • 1/2 pound chopped bacon
  • 1 cup chopped onion
  • 1 pound lean ground beef
  • 1 tablespoon steak seasoning (e.g., McCormick)
  • 12 ounces Velveeta cheese, cubed
  • 1 1/2 cups grated cheddar jack cheese

For the Bread

  • 1 (13.8 ounce) thin crust pizza dough (e.g., Pillsbury)

For the Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • Salt & pepper to taste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
  2. Cook Bacon: In a large skillet over medium-low heat, cook the chopped bacon until it becomes crisp. Remove the bacon from the skillet and set it aside. Drain most of the excess grease from the pan, leaving just a little for flavor.
  3. Cook Onions and Beef: Turn the heat to medium-high. Add chopped onions and ground beef to the same skillet. Cook, breaking up the beef, until the onions are soft and the beef is cooked through and browned. Drain any excess liquid or grease from the pan.
  4. Add Bacon, Seasoning, and Cheese: Return the cooked bacon to the skillet. Sprinkle in the steak seasoning and mix well. Reduce heat to low and add cubed Velveeta cheese, stirring continuously until the cheese is fully melted and coats the meat mixture evenly. Remove skillet from the heat.
  5. Assemble the Bread: Roll out the pizza dough onto the prepared baking sheet into approximately a 15×10-inch rectangle. Evenly spread the meat and cheese mixture over the dough, leaving about one inch of border on all sides. Sprinkle the grated cheddar jack cheese evenly over the meat layer.
  6. Roll and Seal: Starting on the long edge, gently roll up the pizza dough with the filling inside. Pinch the seam and ends to seal the bread, and place it seam side down on the baking sheet.
  7. Bake: Place the assembled bread in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and cooked through. Allow the garbage bread to cool for 5-10 minutes after baking for easier slicing.
  8. Prepare the Sauce: While the bread is cooling, whisk together mayonnaise, ketchup, and salt and pepper to taste in a small bowl until smooth and combined.
  9. Serve: Slice the slightly cooled bread and serve warm with the prepared sauce for dipping, if desired.

Notes

  • Make sure to drain excess grease at each step to prevent sogginess.
  • You can substitute cheeses or add extras like pickles or jalapeños for more flavor.
  • Serve immediately for best texture, but leftovers reheat well in the oven.
  • The bread can be assembled ahead of time and baked just before serving.

Nutrition

  • Serving Size: 1/6 of loaf with sauce
  • Calories: 620
  • Sugar: 6g
  • Sodium: 1450mg
  • Fat: 37g
  • Saturated Fat: 15g
  • Unsaturated Fat: 18g
  • Trans Fat: 1g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 120mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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