I stumbled upon this garbage bread recipe years ago when I was looking for a crowd-pleasing appetizer that wouldn’t keep me trapped in the kitchen. The combination of pizza dough, melty cheese, and customizable fillings creates an irresistible treat that disappears faster than I can slice it!
My journey with garbage bread began at a neighborhood potluck where I was desperately searching for something to bring that wasn’t the same old veggie tray. Someone brought this rolled masterpiece filled with meats, cheeses, and veggies, and after one bite, I was hooked! It reminded me of the stromboli my Italian grandmother used to make, but with a modern, anything-goes twist that makes it so versatile.
The name “garbage bread” doesn’t do justice to how delicious this appetizer truly is—it simply refers to how you can toss in whatever ingredients you have on hand. My husband, who normally passes on appetizers to save room for the main course, ate three slices of this before I could even get it to the table at our last game night. There’s something magical about the way those spirals of cheese, meats, and vegetables peek through when you slice it, promising flavor in every bite.
Ready to create your own garbage bread extravaganza? Let’s get rolling!
Why You’ll Love This Loaded Pizza Roll-Up
I’ve been making this garbage bread recipe for everything from casual family dinners to holiday gatherings, and it never fails to impress. The first time I served it at my son’s birthday party, I had to make a second batch because it disappeared so quickly!
Uses simple refrigerated pizza dough for a foolproof base that even beginner bakers can master
Completely customizable with whatever meats, cheeses, and vegetables you have in your refrigerator
Makes your kitchen smell absolutely amazing while baking
Creates that perfect balance of crispy exterior and soft, gooey interior
Can be prepared ahead of time and popped in the oven just before guests arrive
Slices beautifully for an impressive presentation that looks like you spent hours in the kitchen
My neighbor stopped by just as this was coming out of the oven once, and the aroma alone convinced her to stay for coffee and sample a slice. After one bite, she immediately asked for the recipe.
Ingredient Notes
Refrigerated Pizza Dough: I always recommend using refrigerated pizza dough from the grocery store for convenience, but you can absolutely use homemade dough if you prefer. The store-bought version gives you consistent results every time.
Mozzarella Cheese: Shredding it yourself is always best, as it melts more evenly and doesn’t contain the anti-caking agents found in pre-shredded cheese. However, if you’re in a hurry, pre-shredded works just fine for this garbage bread recipe.
Assorted Vegetables: I love the combination of bell peppers, onions, mushrooms, and spinach, but this is where you can get creative! The vegetables add color, texture, and nutrition to balance the richness of the cheese and meats.
Pepperoni: Traditional pepperoni adds that classic pizza flavor, but turkey pepperoni is a great substitute if you’re looking for a lighter option. I’ve found that slicing larger pepperoni into quarters helps distribute the flavor more evenly.
Cooked Sausage: I usually brown Italian sausage or ground turkey with a little garlic and Italian seasoning before adding it to my garbage bread. The pre-cooking ensures it’s perfectly done when the bread is golden.
Black Olives: These add a wonderful briny flavor that cuts through the richness of the cheese. If you’re not an olive fan (my daughter isn’t!), feel free to leave them out or substitute with another favorite topping.
Italian Seasoning: This herb blend adds that perfect pizza-parlor flavor to your garbage bread. I sometimes mix in a little extra dried basil or oregano if I want to amp up the herb profile.
Egg Wash: The beaten egg gives your garbage bread that beautiful golden crust. Don’t skip this step—it’s what makes the exterior look bakery-worthy!
Marinara Sauce: While the garbage bread is delicious on its own, having warm marinara for dipping takes it to the next level. I like to add a pinch of red pepper flakes to mine for a little kick.
How to Make Garbage Bread
Step 1. I always start by preheating my oven to 375°F (190°C). Getting the temperature right from the beginning ensures that perfect golden crust without overcooking the filling.
Step 2. On a lightly floured surface, I roll out the refrigerated pizza dough into a large rectangle about ¼ inch thick. I’ve found that taking my time with this step creates a more even roll later on.
Step 3. My husband prefers when I layer the cheese first, followed by the other ingredients. I cover the dough with shredded mozzarella, leaving about a 1-inch border around all edges to help seal the roll.
Step 4. I’ve learned that distributing the vegetables, pepperoni, sausage, and olives evenly over the cheese makes for the perfect bite every time. Sometimes I’ll chop everything into smaller pieces for a more consistent texture throughout.
Step 5. The Italian seasoning gets sprinkled all over the fillings. In my experience, gently pressing the seasonings into the cheese helps them stick better and infuses more flavor into the garbage bread.
Step 6. I usually start rolling from the long edge, using my fingertips to keep everything tight as I go. This creates a beautiful spiral effect when the garbage bread is sliced.
Step 7. My grandmother always said to pinch the seams and ends firmly to seal, and she was right—it prevents the fillings from escaping during baking.
Step 8. I transfer the roll carefully to a parchment-lined baking sheet, placing it seam-side down. Then I brush the entire surface with beaten egg for that gorgeous golden finish.
Step 9. Into the preheated oven it goes for 25-30 minutes! I’ve found that rotating the pan halfway through baking ensures even browning on all sides.
Step 10. The hardest part is letting it cool for about 5 minutes before slicing. This brief rest allows the cheese to set slightly, making for cleaner slices and preventing burnt fingers!
How to Store & Reheat
I usually store any leftover garbage bread (though there rarely is any!) in an airtight container in the refrigerator, where it stays fresh for up to 3 days. Make sure to let it cool completely before storing to prevent condensation from making the crust soggy.
If you’d like to freeze your garbage bread, I recommend slicing it first, then wrapping individual portions in plastic wrap and aluminum foil. In my kitchen, I’ve found this method preserves the flavor and texture best for up to 2 months in the freezer.
For reheating, I’ve tried various methods, and the oven produces the best results by far. I place slices on a baking sheet and heat at 350°F for about 10 minutes, or until the cheese is melty again. If you’re in a hurry, the microwave works too—about 30 seconds per slice—but the crust won’t be as crispy. My daughter actually prefers it microwaved because she likes the softer texture!
What to Serve with Garbage Bread
Simple Green Salad: I always pair this rich, savory garbage bread with a light green salad dressed with a simple vinaigrette. The fresh, crisp greens provide the perfect contrast to the warm, gooey bread.
Vegetable Soup: During cooler months, I love serving garbage bread alongside a bowl of minestrone or tomato soup. The bread is perfect for dipping, and the combination makes for a satisfying meal.
Buffalo Wings: For game day spreads, garbage bread and buffalo wings are a match made in heaven! The cool marinara sauce for the bread helps balance the heat from the wings.
Antipasto Platter: My family loves when I create a simple antipasto platter with marinated vegetables, extra olives, and cheese cubes to accompany the garbage bread. It makes for a beautiful, Italian-inspired spread.
Fresh Fruit: The sweetness of fresh seasonal fruit provides a refreshing counterpoint to the savory garbage bread. I find this especially appealing in summer when berries and melons are at their peak.
Creative Variations
Don’t feel limited by my ingredient list! One of the reasons I love making garbage bread is how flexible the recipe is. Here are some of my favorite variations that have been hits at our family gatherings:
Breakfast Garbage Bread: I’ve made a morning version with scrambled eggs, bacon, and cheddar cheese that my kids request for special weekend breakfasts. A little maple syrup for dipping takes it over the top!
Buffalo Chicken: Shredded chicken tossed with buffalo sauce, blue cheese, and a light spread of ranch dressing creates an incredible flavor combination that’s perfect for game day.
Mediterranean Style: Try feta cheese, spinach, sun-dried tomatoes, and kalamata olives for a Greek-inspired twist. I discovered this variation last summer and it’s now in our regular rotation.
Dessert Version: For something completely different, I’ve spread the dough with Nutella, sprinkled it with chopped strawberries and bananas, then dusted the baked roll with powdered sugar. My daughter has started helping me make this version, carefully spreading the Nutella across the dough, creating food memories that will last far longer than the bread itself.
FAQs
Can I make garbage bread ahead of time?
You can assemble it up to 24 hours ahead and keep it refrigerated, unbaked and wrapped in plastic. I often prepare it in the morning for evening gatherings, then just pop it in the oven when guests arrive.
Why did my garbage bread split open while baking?
This usually happens if the seam wasn’t sealed properly or if it was overfilled. I’ve found that leaving a generous border and firmly pinching the seams closed helps prevent this issue.
Can I use crescent roll dough instead of pizza dough?
Absolutely! I’ve used crescent roll dough in a pinch, and while it creates a flakier texture, it works beautifully. Just be sure to press the perforations together before adding toppings.
How do I prevent the bottom from getting soggy?
I preheat my baking sheet for about 5 minutes before placing the garbage bread on it. This gives the bottom a head start on cooking and results in a crispier crust all around.
What’s the best way to slice garbage bread?
I wait about 5 minutes after baking, then use a serrated knife with a gentle sawing motion. For the cleanest slices, I sometimes use unflavored dental floss: slide it under the log, cross the ends over the top, and pull to cut through cleanly.
Can I make a vegetarian version?
Definitely! I’ve made gorgeous vegetarian versions with roasted vegetables, pesto, and multiple cheeses. The key is making sure your vegetables aren’t too watery, so I often sauté them briefly before adding them to the bread.
Garbage Bread Extravaganza
A delightful twist on a classic favorite, filled with cheese, vegetables, and meats, perfect for gatherings.
1loafRefrigerated pizza doughThe base for the garbage bread.
1cupShredded mozzarella cheeseProvides a gooey, cheesy filling.
1cupAssorted vegetablesChopped bell peppers, onions, mushrooms, and spinach.
1/2cupPepperoni slices or turkey pepperoniAdds a savory flavor.
1/2cupCooked sausage or ground turkeyFor added protein and flavor.
1/4cupBlack olives, slicedAdds a briny flavor.
1tablespoonItalian seasoningEnhances the overall flavor.
1tablespoonOlive oilFor brushing the dough.
1largeEgg, beatenFor egg wash to give a golden finish.
Marinara sauceFor dipping, optional.
Instructions
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the refrigerated pizza dough into a large rectangle, about ¼ inch thick.
Spread the shredded mozzarella cheese evenly over the dough, leaving a small border around the edges. Layer the assorted vegetables, pepperoni, cooked sausage, and black olives on top of the cheese.
Sprinkle the Italian seasoning over the fillings for added flavor.
Starting from one end, carefully roll the dough tightly into a log shape. Pinch the seams and ends to seal the filling inside.
Place the rolled dough seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and cooked through.
Remove from the oven and let it cool for a few minutes before slicing.
Cut the garbage bread into thick slices and serve warm with marinara sauce on the side for dipping.
Notes
Enjoy your Garbage Bread Extravaganza, a fun and flavorful dish that’s perfect for gatherings!
