This cheesy garbage bread rolls sausage, pepperoni, peppers, and two cheeses inside soft pizza dough for a loaf that slices like a pizza roll.
The name comes from the clean out the fridge spirit of the filling, so feel free to swap in your favorite meats and vegetables. A golden crust holds everything in and keeps each slice neat.
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Why This Cheesy Garbage Bread Recipe Works
Store bought pizza dough makes the loaf quick to assemble, and it bakes into a chewy crust with a golden top. No rising time is needed when the dough is at room temperature.
Cooked sausage and chopped vegetables keep the filling from turning wet inside the dough. Smaller pieces also roll up tighter and slice cleanly.
Mozzarella gives the stretch while Parmesan adds a salty, nutty bite. A little Italian seasoning inside the filling carries pizza flavor through every slice.
Ingredients for Cheesy Garbage Bread
- 16 ounces pizza dough, at room temperature
- 8 ounces Italian sausage, cooked and crumbled
- 1/2 cup pepperoni slices, chopped
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil, for brushing
- 1 cup marinara sauce, warmed for dipping
Pizza dough. Let it rest at room temperature for 30 minutes, since cold dough springs back and resists rolling.
Sausage. Cook and drain it well so extra grease does not soak into the dough.
Pepperoni. Chop the slices small so they spread evenly and do not tear the dough when you roll it.
Peppers and onion. Cut them into small dice and pat them dry to keep moisture out of the filling.
Cheeses. Shred mozzarella from a block for a stretchy melt and grate the Parmesan fine so it blends in.
How to Make Cheesy Garbage Bread
1. Cook the sausage Brown the sausage in a skillet over medium heat for 7 to 8 minutes, breaking it into crumbles, until no pink remains and it reaches 160 degrees F. Drain and let it cool for 10 minutes.
2. Heat the oven Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
3. Mix the filling Combine the sausage, pepperoni, bell pepper, onion, mozzarella, Parmesan, and Italian seasoning in a large bowl.
4. Roll the dough Stretch the dough on a floured counter into a rectangle about 10 by 14 inches. Spread the filling over it, leaving a 1 inch border.
5. Seal the loaf Roll up the dough tightly from the long side and pinch the seam closed. Tuck in the ends and set the loaf seam side down on the pan.
6. Bake until golden Brush the top with olive oil and bake for 25 to 30 minutes, until deep golden. Rest for 10 minutes, then slice and serve with marinara.
How to Serve Cheesy Garbage Bread
Slice the loaf into thick pieces and serve it hot with warm marinara for dipping. A fresh Italian house salad adds crunch, and white garlic pizza sauce makes a creamy second dip. Add creamy buttermilk coleslaw or cucumber tomato feta salad to round out a casual dinner.
How to Store and Reheat Cheesy Garbage Bread
Cool leftover slices within two hours and refrigerate them in an airtight container for up to 3 days. Freeze wrapped slices for up to 2 months and thaw them overnight in the refrigerator. Reheat at 350 degrees F on a baking sheet for 10 to 12 minutes, until the center reaches 165 degrees F.
Tips and Variations for Cheesy Garbage Bread
Cool the filling. Let hot sausage cool before mixing so the cheese does not melt and the dough stays easy to handle.
Do not overfill. Too much filling leaks through the seam, so keep a clean border and pinch it well.
Vent the loaf. Cut three small slits in the top so steam can escape and the crust stays crisp.
Swap the meats. Use crumbled bacon, diced ham, or cooked ground beef in place of the sausage and pepperoni.
Make it meatless. Skip the meat and add mushrooms, olives, and spinach, patting everything dry first.
Flag the allergens. This dish contains wheat from the dough and milk from the cheeses. Check the pizza dough and sausage labels for soy and other allergens.
Brush for shine. A coat of olive oil on top gives the crust color and a light crunch.
Check trusted guidance. For general advice on safe cooking temperatures for sausage and leftovers, see the FDA safe food handling guidance before you bake.
Frequently Asked Questions About Cheesy Garbage Bread
What is cheesy garbage bread?
It is a rolled loaf of pizza dough filled with meats, vegetables, and cheese, then baked until golden. The filling can change with whatever you have on hand.
Can I make cheesy garbage bread ahead of time?
Assemble the loaf, wrap it tightly, and refrigerate it for up to 24 hours. Brush with oil and add a few minutes to the bake.
How do you know cheesy garbage bread is done?
The crust should be deep golden and sound hollow when tapped, with cheese bubbling at the ends. The center should reach 190 degrees F.
Can I use canned dough?
Yes. Two cans of refrigerated pizza dough pressed together at the seams work well. Bake until the crust is browned and cooked through.
Can I freeze the unbaked loaf?
Wrap it well and freeze for up to 1 month, then thaw overnight in the refrigerator and bake as directed.
Cheesy Garbage Bread
Equipment
- Large skillet
- Rimmed Baking Sheet
- Parchment paper
- Rolling Pin
Ingredients
Main Ingredients
- 16 oz pizza dough at room temperature
- 8 oz Italian sausage cooked and crumbled
- ½ cup pepperoni slices chopped
- ½ cup chopped green bell pepper
- ¼ cup chopped red onion
- 1 ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 tbsp olive oil for brushing
- 1 cup marinara sauce warmed, for dipping
Instructions
Cooking
- Cook the sausage. Brown the sausage 7 to 8 minutes until 160 degrees F, drain, and cool 10 minutes.
- Make the filling. Heat the oven to 375 degrees F. Mix the sausage, pepperoni, peppers, onion, both cheeses, and seasoning.
- Roll the loaf. Stretch the dough into a 10 by 14 inch rectangle, add the filling, roll tightly, and seal the seam.
- Bake the loaf. Place seam side down, brush with oil, and bake 25 to 30 minutes until deep golden.
- Rest and slice. Rest 10 minutes, then slice and serve with warm marinara.
