This cheesy garbage bread delight is my go-to when I’m craving something hearty, melty, and packed with flavor. Rolled up like a stromboli and stuffed with meats, cheeses, and whatever I have in the fridge, it’s the perfect way to use leftovers and still end up with something crave-worthy and comforting.
Why I Love This Recipe
I love this recipe because it’s super flexible and never boring. It’s one of those “clean out the fridge” meals that somehow ends up tasting like I planned it all week. I can customize it with different meats, cheeses, or veggies, and it always comes out golden, gooey, and delicious. Whether I’m making it for a game day snack, a casual dinner, or a midnight comfort fix, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated pizza dough or homemade dough
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Deli meats (like pepperoni, salami, or turkey)
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Cooked crumbled sausage or ground beef (optional)
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Shredded mozzarella cheese
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Cheddar cheese or provolone slices
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Sautéed onions and peppers (optional)
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Garlic powder and Italian seasoning
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Olive oil or melted butter for brushing
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Marinara or ranch for dipping (optional)
Directions
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I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
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I roll out the dough into a large rectangle on a lightly floured surface.
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I start layering on the fillings—cheese, meats, veggies, and a sprinkle of garlic powder and Italian seasoning. I make sure to leave a border around the edges.
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I roll it up tightly like a jelly roll, pinching the edges and tucking in the ends so nothing leaks out.
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I place the roll seam-side down on the baking sheet, then brush the top with olive oil or melted butter and give it another sprinkle of seasoning.
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I bake it for 25 to 30 minutes, until the outside is golden brown and crispy.
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I let it cool for 5 minutes before slicing into thick, cheesy, melty rounds. I serve it with warm marinara or ranch on the side for dipping.
Servings and Timing
This recipe makes about 6 generous slices—perfect for 3 to 4 people as a meal or more as a snack. It takes about 15 minutes to prep and 30 minutes to bake, so I’ve got it on the table in under 45 minutes.
Variations
There’s no wrong way to make garbage bread. I’ve used barbecue chicken, buffalo sauce, spinach, mushrooms, and even leftover taco meat. I sometimes swap the mozzarella for smoked gouda or add jalapeños for some heat. For a breakfast version, I fill it with scrambled eggs, sausage, and cheddar—it’s ridiculously good.
Storage/Reheating
Leftovers (if there are any) keep well in the fridge for up to 3 days. I reheat slices in the oven at 350°F for 10–15 minutes or in the air fryer for a crispy finish. The microwave works too, but I prefer the oven to keep that outer crunch. It also freezes great—just wrap slices individually and pop them into a freezer bag.
FAQs
Why is it called “garbage bread”?
It’s all about tossing in “whatever’s left” from the fridge. I clean out my deli drawer, veggie bin, and cheese stash—nothing goes to waste.
Can I make it vegetarian?
Absolutely. I’ve made versions with sautéed mushrooms, spinach, peppers, and onions. It’s just as filling and flavorful.
Do I need to cook the meats first?
If I’m using raw sausage or ground beef, yes—I cook and drain it first. Deli meats and pre-cooked meats can go in as is.
Can I make this ahead of time?
Yes, I assemble it, wrap it up, and store it in the fridge for a few hours before baking. Perfect for prepping ahead of parties or dinner.
What dipping sauce goes best with it?
Marinara is my go-to, but ranch, garlic butter, or even spicy mustard are great too—it depends on what I put inside.
Conclusion
Cheesy garbage bread delight is one of those recipes that never fails me. It’s cheesy, crispy, and endlessly customizable. Whether I’m using up leftovers or planning my favorite combo of meats and cheeses, it always feels like comfort food done right. It’s fun, easy, and downright delicious.
Print
Cheesy Garbage Bread Delight That’s Loaded with Everything I Crave
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 slices (serves 3–4 as a meal)
- Category: Main Dish, Snack, Appetizer
- Method: Baking, Rolled Bread
- Cuisine: American
Description
This Cheesy Garbage Bread is the ultimate comfort food mash-up—stuffed with gooey cheese, savory meats, and whatever leftovers you’ve got in the fridge. Rolled up like a stromboli and baked until golden and crisp, it’s a ridiculously satisfying way to make use of what you already have. Perfect for game day, easy dinners, or anytime you need a warm, melty fix!
Ingredients
- 1 sheet refrigerated pizza dough or homemade dough
- 1–1½ cups shredded mozzarella cheese
- ½–1 cup cheddar cheese or provolone slices
- ½–1 cup deli meats (pepperoni, salami, turkey)
- ½ cup cooked crumbled sausage or ground beef (optional)
- ½ cup sautéed onions and/or peppers (optional)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil or melted butter (for brushing)
- Marinara or ranch dressing, for dipping (optional)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Roll out dough into a large rectangle on a lightly floured surface.
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Layer meats, cheeses, and any optional veggies evenly over the dough, leaving a 1-inch border.
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Sprinkle with garlic powder and Italian seasoning.
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Roll tightly from one long end to the other, jelly-roll style. Pinch the seam and tuck the ends under.
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Place roll seam-side down on the baking sheet. Brush with olive oil or melted butter.
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Sprinkle additional seasoning on top, if desired.
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Bake for 25–30 minutes, until golden brown and crispy.
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Cool for 5 minutes before slicing. Serve with marinara or ranch for dipping.
Notes
- This is a “clean-out-the-fridge” recipe—use whatever meats, cheeses, or veggies you have on hand.
- For heat, add jalapeños, buffalo sauce, or pepper jack cheese.
- For breakfast: fill with scrambled eggs, sausage, and cheddar.
- Make ahead by assembling the roll and refrigerating until ready to bake.
- Freezer-friendly: wrap individual slices and freeze for quick snacks.
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