Every Saturday evening, I treat myself to what I call my “comfort bake”—a recipe that fills the kitchen with warmth and memories. One weekend, after organizing my pantry and finding leftover sausage, a half-used bag of mozzarella, and some wrinkled bell peppers, I decided it was time to make something hearty, cheesy, and downright satisfying. The kind of dish that doesn’t judge your fridge’s contents but welcomes it.
Back when I stood at the teaching stand, I used to tell my students that good cooking isn’t just about perfect ingredients—it’s about creativity and heart. “Garbage bread,” despite its cheeky name, is the perfect example. It’s forgiving, flexible, and deliciously fun to make. My version of it, this “Cheesy Garbage Bread Delight,” has become a family favorite during game nights or when the grandkids come to visit. The look on their faces when they pull apart the warm, gooey slices—well, that’s the kind of joy I live for.
This recipe is a tribute to every busy home cook who needs something satisfying, a little messy, and absolutely comforting. Trust me, once you slice into this golden loaf and watch the cheese stretch and melt, you’ll see why it’s a keeper.
Short Description
A golden loaf filled with sausage, pepperoni, melty cheese, and savory veggies—this Cheesy Garbage Bread Delight is a fun, filling twist on stuffed pizza bread. Perfect for weeknights, game day, or family gatherings.
Key Ingredients
For the Filling
- ½ lb cooked sausage, crumbled
- ½ cup pepperoni slices
- ½ cup chopped bell pepper
- ¼ cup chopped red onion
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Dough
-
1 package (16 oz) pizza dough
Optional for Serving
-
Marinara sauce, for dipping
Tools Needed
- Rolling pin
- Large mixing bowl
- Baking sheet
- Parchment paper or cooking spray
- Sharp knife or pizza cutter
- Pastry brush
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Prepare the Fillings
In a large bowl, combine the cooked sausage, pepperoni, chopped bell pepper, red onion, mozzarella, Parmesan, Italian seasoning, and olive oil. Season with salt and pepper to taste. Mix until everything is evenly coated.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the pizza dough into a large rectangle, about ¼-inch thick. If the dough springs back, let it rest for 5 minutes before rolling again.
Step 4: Fill and Roll
Spread the filling mixture evenly across the dough, leaving a 1-inch border on all sides. Starting from the long edge, roll the dough tightly into a log. Pinch the seams and ends to seal.
Step 5: Bake the Bread
Transfer the rolled dough seam-side down onto the prepared baking sheet. Use a pastry brush to lightly coat the top with olive oil. Bake in the preheated oven for 25–30 minutes or until the crust is golden brown and the cheese is bubbly inside.
Step 6: Rest, Slice, and Serve
Let the bread cool for 5 minutes before slicing. Use a sharp knife or pizza cutter for clean cuts. Serve hot with warm marinara sauce for dipping, if desired.
Why You’ll Love This Recipe
– Packed with cheesy, meaty goodness
– Uses budget-friendly ingredients
– Great for meal prep or parties
– Customizable with what you have in the fridge
– Family- and freezer-friendly
Mistakes to Avoid & Solutions
Rolling too thin: If your dough tears, it’s likely too thin. Roll it slightly thicker (¼-inch) to hold the filling better.
Overfilling: Too much filling can cause the dough to burst open. Spread evenly and leave space at the edges.
Soggy bottom: Bake directly on parchment paper and avoid overly wet ingredients. You can also pre-cook veggies to release extra moisture.
Undercooked center: If the outside browns too quickly, tent with foil and bake an extra 5–10 minutes.
Filling spills out: Be sure to pinch the seams and tuck the ends tightly. You can also flip it seam-side down before baking.
Serving and Pairing Suggestions
– Serve sliced as a main dish with a fresh green salad or roasted veggies.
– Great as a game-day snack, party appetizer, or casual dinner.
– Pairs beautifully with marinara, garlic butter, or ranch dressing.
– Serve buffet-style for potlucks or slice into smaller pieces for appetizers.
Storage and Reheating Tips
Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 3 days.
For freezing, wrap the whole log or individual slices in plastic wrap, then foil. Freeze up to 2 months.
Reheat slices in a 350°F oven for 10–12 minutes or until warmed through. Avoid microwaving—it softens the crust.ư
FAQs
1. Can I make the dough from scratch?
Yes! You can use homemade pizza dough if you prefer. Let it rise fully before assembling the bread.
2. Can I make this vegetarian?
Absolutely. Skip the sausage and pepperoni and add sautéed mushrooms, spinach, or olives for a veggie-packed version.
3. What kind of cheese works best?
Mozzarella melts beautifully, but you can mix in cheddar, provolone, or fontina for added flavor.
4. Can I prepare this ahead of time?
Yes, you can assemble the bread, wrap it in plastic, and refrigerate for up to 12 hours before baking.
5. My dough keeps shrinking while rolling—what should I do?
Let it rest for 5–10 minutes to relax the gluten, then roll again gently.
Tips & Tricks
– Use a pizza cutter for neat, clean slices.
– For a crispy crust, brush with olive oil or egg wash before baking.
– Pre-cook vegetables like onions or peppers to reduce moisture.
– Let the bread cool slightly before slicing for cleaner cuts.
– Add a sprinkle of garlic powder or red pepper flakes for extra flavor.
Recipe Variations
1. Spicy Jalapeño Popper Bread
Swap pepperoni for chopped jalapeños
Use cream cheese and cheddar instead of mozzarella
Add bacon bits for smoky heat
Serve with a cool ranch dip
2. Breakfast Garbage Bread
Replace sausage with scrambled eggs and cooked bacon
Add diced hash browns and cheddar cheese
Bake and serve with hot sauce or salsa
3. Veggie Lover’s Version
Skip the meat and load up with spinach, mushrooms, zucchini, and black olives
Use a mix of mozzarella and feta for tang
Pre-sauté veggies to prevent sogginess
Final Thoughts
Cheesy Garbage Bread Delight may have a playful name, but it’s built on real, satisfying flavors that bring people together. I love how it allows for creativity while still delivering comfort in every bite. It’s the kind of recipe that makes the house smell like home—cheesy, garlicky, warm, and inviting.
It’s become a personal favorite not just because it’s easy to make, but because of the stories shared around the table when it’s served. As someone who now finds joy in baking and storytelling, this dish hits all the right notes—simple, nostalgic, and just a bit indulgent. I hope it becomes one of those go-to recipes in your kitchen too, especially when you need a little pick-me-up or want to impress without stress. So gather what you’ve got, roll it up, and bake a little joy today.
Cheesy Garbage Bread Delight
Print ThisIngredients
- For the Filling
- ½ lb cooked sausage, crumbled
- ½ cup pepperoni slices
- ½ cup chopped bell pepper
- ¼ cup chopped red onion
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper, to taste
- For the Dough
- 1 package (16 oz) pizza dough
- Optional for Serving
- Marinara sauce, for dipping
Instructions
Step 1: Preheat the Oven
Heat your oven to 375°F (190°C). Line a baking sheet with parchment or grease it lightly.
Step 2: Make the Filling
In a big bowl, mix the cooked sausage, pepperoni, bell pepper, red onion, mozzarella, Parmesan, Italian seasoning, and olive oil. Add salt and pepper if needed. Stir until well mixed.
Step 3: Roll the Dough
Roll out the pizza dough on a floured surface into a large rectangle, about ¼ inch thick. If it shrinks, let it rest for 5 minutes and try again.
Step 4: Add the Filling and Roll Up
Spread the filling over the dough, leaving a 1-inch space around the edges. Roll it up from the long side like a log. Pinch the edges and ends to seal.
Step 5: Bake It
Place the rolled dough seam-side down on the baking sheet. Brush the top with a little olive oil. Bake for 25–30 minutes or until golden and bubbly.
Step 6: Cool, Slice, and Serve
Let it cool for 5 minutes. Slice with a knife or pizza cutter and serve warm with marinara sauce, if you like.
