Instructions
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Prepare the Meat: In a large skillet over medium-high heat, brown the ground beef with the diced onions until the meat is no longer pink. Drain any excess grease thoroughly. Season with garlic powder, salt, and pepper.
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Roll the Dough: On a lightly floured surface, roll the pizza dough out into a large rectangle, approximately 1/4-inch thick.
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Layer the Fillings: Spread the cooked beef mixture evenly over the dough, leaving a 1-inch border. Top with a generous layer of shredded cheese and the crumbled bacon.
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Roll and Seal: Starting from one long side, roll the dough up tightly like a jelly roll. Pinch the seams and ends firmly to seal in all the fillings.
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Bake: Place the loaf seam-side down on a parchment-lined baking sheet. Brush the top with a beaten egg for a glossy finish. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until the crust is deeply golden and firm to the touch.
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Garnish: Remove from the oven and immediately sprinkle with fresh chopped parsley. Let it rest for 5–10 minutes before slicing into thick rounds.
Variations
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Buffalo Chicken Style: Replace the beef and bacon with shredded buffalo chicken, blue cheese crumbles, and celery bits.
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Italian Stallion: Use Italian sausage, pepperoni, marinara sauce, and mozzarella for a pizza-inspired loaf.
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Veggie Loaded: Swap the meat for sautéed bell peppers, mushrooms, spinach, and black olives.
Serving and Storage
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Service: Serve warm on a wooden cutting board with dipping sides like marinara sauce, ranch dressing, or honey mustard.
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Storage: Wrap any leftovers tightly in foil and store in the refrigerator for up to 3 days.
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Reheating: To maintain the crispness of the crust, reheat in a 350°F oven for 10–12 minutes. Avoid the microwave to prevent the dough from becoming rubbery.
Benefits
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High Protein: Packed with beef, bacon, and cheese, providing a very filling and energy-dense meal.
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Portability: Once sliced, it becomes a convenient finger food that is easy to serve and eat at parties.
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Customizable: The “garbage” name implies you can clear out your fridge by adding whatever leftover meats or cheeses you have on hand.
History of Garbage Bread
Garbage Bread is a modern American culinary creation, likely originating as a regional specialty in the Northeast, particularly New York and Connecticut. The name is a playful nod to “Garbage Plates” and other “everything-but-the-kitchen-sink” styles of cooking, where various disparate ingredients are combined into one cohesive, indulgent dish.
The recipe gained significant popularity in the early 2010s through internet food blogs and social media, where its cross-section—displaying vibrant layers of meat and melted cheese—made it a viral sensation. While similar to a Stromboli or a Calzone, Garbage Bread is distinguished by its larger, loaf-like structure and its typical use of “cheeseburger” inspired fillings rather than strictly Italian ingredients. It remains a symbol of casual, high-flavor home cooking that prioritizes communal sharing and comfort.
