Hey there! So, you know those days when you just want something comforting but also can’t be bothered with a million ingredients? Enter: Garbage Bread. I remember the first time I made it—honestly, I was just looking to clear out the fridge without wasting anything. And it turned out to be a real winner! It’s that kind of dish that surprises you with how good it is, considering it’s made with whatever you’ve got lying around.
Why You’ll Love Making This
I whip this up when I’m in the mood for something warm and cheesy (let’s be real, when am I not?). My family can’t get enough of it because it’s basically a pizza rolled up into a loaf. Who knew leftovers could be this exciting? Plus, it’s super forgiving—if I’ve learned one thing, it’s to embrace the chaos in cooking!
What You’ll Need (Ingredients)
- 1 pre-made pizza dough (store-bought or homemade if you’re feeling fancy)
- 1 cup shredded mozzarella (though sometimes I swap in cheddar for a tangy kick)
- 1/2 cup pepperoni slices (or whatever deli meats you have—salami’s great too!)
- 1/4 cup olives, sliced (optional, but I find they add a lovely briny punch)
- 1/4 cup bell peppers, diced (or whatever veggies need using up)
- 1/4 cup marinara sauce (I’ve been known to use barbecue sauce in a pinch!)
- 1 egg, beaten (for that golden finish)
- A sprinkle of Italian seasoning (totally optional, but it smells divine)
Let’s Get Cooking (Directions)
- Preheat your oven to 375°F (190°C). If you forget this step—like I often do—no worries, just pop it in once you remember.
- Roll out the dough into a rectangle. It doesn’t have to be perfect; just aim for something vaguely rectangular (I sometimes get carried away with this part).
- Spread the marinara sauce over the dough, leaving a small border. Go ahead and use your hands; it’s more fun!
- Scatter the cheese, pepperoni, olives, and veggies over the top. This is where I usually sneak a taste or two; quality control, right?
- Now, roll the dough up into a log. Tuck the ends in, and place it seam-side down on a baking sheet.
- Brush the whole loaf with the beaten egg (don’t skip this—it makes it all golden and gorgeous).
- Sprinkle with Italian seasoning if you’ve got it. Into the oven it goes for about 25-30 minutes. It’s done when it’s golden and lovely.
- Let it cool a bit before slicing. Or don’t, and risk the molten cheese lava—your call.
A Few Notes I’ve Learned
One time I went heavy on the olives, and it got a bit too salty. So watch that if you’re using salty meats. Also, if your dough resists rolling, let it sit for 10 minutes to relax (wise advice for life too, maybe?).
Experimenting with Variations
I’ve tried adding jalapeños for a spicy kick, which was a hit, but that time I tried adding pineapple—let’s just say it wasn’t my brightest idea. Experiment, but perhaps steer clear of too much juice.
Must-Have Equipment (or Not)
A rolling pin is ideal, but a wine bottle works in a pinch! I’ve been there.
Storing and Reheating
Store leftovers in an airtight container, not that I ever have any left (it’s gone by the next day anyway!). If you do have some, reheat in the oven to keep it crispy.
How We Love to Serve It
We usually serve this with a simple green salad, but honestly, it stands alone just fine. My kids love dipping it in extra marinara sauce.
A Couple of Handy Pro Tips
Don’t rush the rolling—I’ve been impatient and ended up with a lopsided loaf. And don’t skip the egg wash unless you want dull bread!
Here’s Some FAQs
Can I make it ahead? Sure can! Prepare, roll, and refrigerate overnight. Just bake it fresh for best results.
What if I don’t have pizza dough? Oh, no worries—you can use crescent roll dough, or check out this easy pizza dough recipe I found online.
Can I freeze it? Yep, freeze before or after baking. Just reheat until it’s nice and warm all through.
So, there it is, my take on Garbage Bread. I hope you enjoy making it as much as I do! And if you try any new variations, let me know—I’m always on the lookout for new ideas!