Irresistible Cheesy Beef Garbage Bread

When I want something crowd-pleasing and utterly comforting for game days or family nights this irresistible cheesy beef garbage bread always delivers oozy cheese savory beef and a baked crust that crunches just right

The first time I whipped this up my family polished it off in minutes and everyone kept asking for more I love that you can toss in extra veggies when you need to clean out the fridge or cater to picky eaters with little fuss

Ingredients

• Refrigerated pizza dough: gives you a quick fluffy base look for a dough that’s soft and fresh without any cracks
• Shredded mozzarella cheese: ensures extra gooey pull opt for block cheese and shred it yourself for the best melt
• Shredded cheddar cheese: adds rich tangy flavor the sharper the better
• Pepperoni slices: bring smoky spice try turkey pepperoni for a lighter version
• Cooked ground beef crumbles: create a heartier bite use lean beef and season it well when browning
• Diced green bell pepper: offers freshness and color choose a firm vibrant pepper
• Diced onion: gives a savory sweet note yellow or white onions work best for baking
• Sliced black olives: bring salty brininess seek out olives packed in brine for better flavor
• Marinara sauce: keeps the filling moist and ties everything together find a sauce with simple ingredients and a touch of sweetness
• Olive oil: helps veggies turn golden and fragrant use extra virgin for richer taste
• Italian seasoning: infuses every bite with classic herbs choose a blend with oregano basil and thyme for a balanced flavor

Instructions

Brown the Beef:

Cook the ground beef crumbles in a skillet over medium heat until fully browned Stir occasionally and break up any large chunks Drain off excess fat to prevent a greasy filling and set aside

Sauté the Vegetables:

Add olive oil to the skillet then add diced onion and green bell pepper Cook over medium heat for about five to seven minutes until the onions turn translucent and both veggies soften Stir occasionally to avoid browning or burning

Mix the Filling:

In a large mixing bowl combine the cooked beef sautéed veggies pepperoni slices sliced olives marinara sauce and Italian seasoning Stir until every ingredient is evenly coated in seasoning and sauce Make sure it is not too runny

Prepare the Dough:

Lightly flour your countertop and unroll the refrigerated pizza dough Roll it out into a twelve-by-sixteen inch rectangle aiming for quarter inch thickness Keep the dough even to ensure uniform baking

Fill and Layer:

Leave a one-inch border clear on all sides Evenly spread the meat and veggie mixture over the dough within the border Sprinkle mozzarella and cheddar cheese on top for ultimate meltiness

Roll and Seal:

Starting from a long side carefully but firmly roll the dough up into a tight log Once rolled pinch the seam shut along the bottom and seal the ends by tucking and pinching to keep the filling from escaping as it bakes

Transfer and Score:

Lift the dough log onto a parchment lined baking sheet Arrange it seam side down and use a sharp knife to make several shallow slits across the top of the loaf to let steam escape

Bake:

Slide the baking sheet into a preheated 375 degree oven Bake for twenty five to thirty five minutes until the crust is deeply golden brown Check it after twenty minutes and if it browns too fast loosely tent with foil

Rest and Slice:

After baking move the loaf to a wire rack and let it rest at least ten to fifteen minutes This helps the cheese set and keeps the slices tidy Use a serrated knife to cut thick portions Serve while warm and melty

Mozzarella is my favorite ingredient for its epic cheese pulls and creamy taste I still remember my niece’s wide eyed delight the first time she watched a slice stretch almost all the way across the table before snapping

Storage Tips

Leftovers stay fresh covered in the refrigerator for up to three days Reheat in a toaster oven for the best texture and crispiness If you want to store longer wrap well and freeze individual slices for easy grab and go snacks

Ingredient Substitutions

Swap the ground beef for crumbled Italian sausage or even plant based grounds if you want a vegetarian version Try Monterey Jack in place of cheddar or a spicy salami instead of pepperoni You can add mushrooms or diced jalapeño for more flavor kick

Serving Suggestions

This bread slices beautifully and is so filling just add a crisp salad with Italian dressing to balance all that cheese If serving for a crowd pair it with extra marinara sauce for dipping or make a double batch for sharing at parties

Cultural Context

Garbage bread is a New York style favorite inspired by stromboli and stuffed breads The playful name comes from the idea that you can toss in just about anything you have sitting in the fridge It is all about creativity and a bit of kitchen improvisation

Seasonal Adaptations

In summer swap in fresh tomatoes or roasted zucchini for the peppers and olives In autumn go with cooked sweet sausage and lots of caramelized onion instead of bell peppers In winter add sun dried tomatoes or roasted red pepper for color and tang

Success is almost guaranteed with this cheesy beef garbage bread—just slice serve and watch it disappear Try it once and you’ll keep coming back for more

Recipe FAQs

→ Can I substitute the ground beef?

Yes, you can use ground turkey, sausage, or even plant-based crumbles for a variation in flavor and texture.

→ What type of cheese works best?

Shredded mozzarella and cheddar are ideal for meltiness and flavor, but you can use any cheese you enjoy.

→ How do I prevent the bread from getting soggy?

Let cooked veggies and beef cool before assembling, and keep sauce portions moderate to avoid excess moisture.

→ Can I prepare this ahead of time?

Yes, assemble and refrigerate before baking, or bake and reheat slices as needed for convenience.

→ How should leftovers be stored?

Cool completely, wrap tightly, and refrigerate. Reheat slices in an oven or toaster oven for best texture.