Garbage Bread sounds chaotic, but it’s actually one of the most practical, crowd-pleasing recipes to keep in your back pocket. At its core, it’s a bacon cheeseburger stromboli, which feels familiar and fun, but this version leans a little more modern with cleaner ingredients, easy tweaks for lighter eating, and a flexible filling that works with whatever you’ve got in the fridge.
I like this recipe for busy nights or game days when I don’t want to fuss with multiple pans and sides. Everything goes into one rolled loaf that you slice and serve. You still get the bacon, onion, and ground beef combo, but you’re not locked into processed cheese or heavy toppings. You can swap in better-quality cheese, dial back the mayo in the sauce, or boost the vegetables without losing that classic “burger-in-bread” feel.
It’s also very forgiving. Use store-bought pizza dough to keep it fast, or upgrade to a whole-wheat or homemade dough for more fiber and better nutrition. The filling can handle extra veggies, leaner meat, or different cheeses. Once you understand the basic method—cook, fill, roll, and bake—you can adapt Garbage Bread to your own taste and what’s in season.
Simple Steps to Garbage Bread
Clean, Wholesome Ingredients
- 1/2 pound chopped bacon (look for nitrate-free if possible)
- 1 cup chopped onion
- 1 pound lean ground beef (90% lean or higher works well)
- 1 tablespoon steak seasoning
- 12 ounces cubed processed cheese (or use real cheddar or jack if you prefer)
- 1 (13.8 ounce) thin crust pizza dough, refrigerated
- 1 1/2 cups grated cheddar jack cheese (freshly grated if possible)
For the sauce:
- 1/2 cup mayonnaise (use avocado or olive oil–based mayo for a lighter option)
- 2 tablespoons ketchup (no-sugar-added if you’d like)
- Salt and pepper, to taste
Technique-Focused Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper so the bread doesn’t stick and is easy to clean up later. Set the tray aside.
- Place a large skillet over medium-low heat. Add the chopped bacon and cook until it’s crisp and the fat has rendered. This usually takes about 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate. Carefully pour off most of the bacon fat, leaving about 1–2 teaspoons in the pan for flavor.
- Turn the heat up to medium-high. Add the chopped onion and lean ground beef to the same skillet. Cook, breaking up the meat with a spatula, until the beef is no longer pink and the onions are soft and translucent. This should take about 6–8 minutes. Drain off any excess grease or liquid so the filling isn’t too wet.
- Return the skillet to low heat. Stir the cooked bacon back into the pan. Sprinkle in the steak seasoning and mix well so the seasoning coats the meat evenly. Add the cubed cheese and cook, stirring constantly, until the cheese is fully melted and the mixture is creamy and combined. The mixture should be thick and cohesive, not runny. Remove the pan from the heat and let it cool for 5–10 minutes so it doesn’t soften the dough too much.
- Unroll the pizza dough onto the prepared baking sheet. Gently stretch or roll it into roughly a 15 x 10 inch rectangle. Try to keep the thickness even so it bakes uniformly.
- Spread the slightly cooled meat and cheese mixture evenly over the dough, leaving about a 1-inch border on all sides. This space helps prevent the filling from leaking out as it bakes. Sprinkle the grated cheddar jack cheese evenly over the top of the meat mixture.
- Starting from one of the long sides, roll the dough up tightly into a log, similar to a jelly roll. As you roll, gently tuck in any escaping filling. Pinch the seam firmly to seal, and also pinch the ends closed to keep the cheese from oozing out. Place the roll seam side down on the baking sheet.
- Bake for 15–20 minutes, or until the crust is a deep golden brown and feels firm when gently pressed. If any cheese leaks out, that’s fine—it’s a sign the inside is melted. Remove from the oven and let the Garbage Bread rest for 5–10 minutes before slicing so the filling can set slightly.
- While the bread rests, prepare the sauce. In a small bowl, whisk together the mayonnaise, ketchup, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. The sauce should be smooth and pourable.
- Slice the Garbage Bread into thick pieces using a sharp serrated knife. Serve warm with the sauce on the side for dipping.
Preventing Soggy Dough
Soggy dough usually comes from too much moisture in the filling. To avoid this, always drain the bacon fat and beef grease thoroughly before adding the cheese. Let the meat mixture cool slightly so it thickens and doesn’t steam the dough from the inside. Leave that 1-inch border when spreading the filling; overloading the dough makes it harder for the crust to bake through. Finally, make sure your oven is fully preheated to 425°F so the bottom crisps quickly instead of slowly steaming.
Cheese Swap Ideas
You don’t have to stick with processed cheese if that’s not your style. For a cleaner, more modern version, try a mix of sharp cheddar and part-skim mozzarella for good melt and flavor. Pepper jack adds a mild kick, while Swiss or Gruyère gives a deeper, savory note. If you’re watching saturated fat, use a reduced-fat cheddar or part-skim mozzarella and cut the total cheese by 1/3. Just make sure to use cheeses that melt well; avoid very hard, dry cheeses as the main cheese because they won’t give you that creamy filling.
Make-Ahead and Reheating
Garbage Bread works well for planning ahead. You can assemble the roll, cover it tightly, and refrigerate it for up to 24 hours before baking. If you do this, let it sit at room temperature for about 20–30 minutes while the oven preheats so it bakes more evenly. You can also bake it completely, cool it, and refrigerate leftovers for up to 3 days. For reheating, use a 350°F oven for 10–15 minutes; avoid microwaving if you want to keep the crust crisp. If reheating slices, place them cut side down on a baking sheet so the filling warms through without drying out.
FAQ: All You Need to Know
Can I use whole-wheat or homemade pizza dough instead of canned dough?
Yes, whole-wheat or homemade pizza dough works well and adds extra fiber and better nutrition. If you use a denser, whole-grain dough, try not to roll it too thick, or the center may struggle to bake through before the outside browns. Aim for a similar 15 x 10 inch rectangle and keep the thickness even. You may need to add a few extra minutes of baking time; check the bottom of the loaf to be sure it’s well browned before pulling it from the oven.
How can I make this recipe a bit lighter without losing flavor?
To lighten Garbage Bread, start with lean ground beef or even ground turkey and trim the bacon amount by a third. You can also use a lighter cheese mix, such as part-skim mozzarella combined with a smaller portion of sharp cheddar for flavor. Swap regular mayo in the sauce for a light or avocado-oil version, and consider reducing the sauce portion per serving. Adding finely chopped vegetables like bell peppers or mushrooms into the beef mixture boosts volume and nutrition without significantly increasing calories, while still keeping the filling satisfying.
Can I add extra vegetables to the filling, and which ones work best?
Extra vegetables are a good way to modernize this recipe and make it more nutrient-dense. Finely chopped bell peppers, mushrooms, or spinach work particularly well because they cook down nicely and blend into the meat mixture. Just be sure to sauté any added vegetables with the onion and beef so you can cook off their moisture completely. If you skip this step, the extra water can make the dough soggy. Aim for small dice so the veggies integrate evenly and don’t create large pockets that might tear the dough when rolling.
How do I know when the Garbage Bread is fully baked inside?
Visual cues are the best guide. The crust should be a deep golden brown and feel firm when gently pressed. If the top is browning too fast but you’re unsure about the inside, loosely tent the bread with foil and continue baking. You can also check the ends; if cheese is bubbling and the dough at the ends looks cooked and not pale, that’s a good sign. For extra certainty, use an instant-read thermometer inserted into the center from one end; a temperature of around 190–200°F indicates the dough is fully baked and the filling is hot.
Garbage Bread
Ingredients
Garbage Bread:
- 1/2 pound chopped bacon
- 1 cup chopped onion
- 1 pound lean ground beef
- 1 tablespoon steak seasoning e.g., McCormick
- 12 ounces Velveeta cubed
- 1 13.8 ounce package thin crust pizza dough I used Pillsbury
- 1 1/2 cups grated cheddar jack cheese
Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
For the Filling:
- Cook the chopped bacon in a large skillet over medium–low heat until crisp; transfer to a plate and drain off most of the rendered fat from the pan.
- Turn the heat to medium–high and add the chopped onion and ground beef to the skillet. Sauté until the onion is softened and the beef is fully cooked, then drain any excess liquid.
- Return the skillet to low heat, stir the cooked bacon back in, sprinkle with steak seasoning, then add the Velveeta cubes. Stir constantly until the cheese melts and the mixture is smooth. Remove from heat.
- On the prepared baking sheet, stretch or roll the pizza dough into an approximately 15×10-inch rectangle. Spread the meat and cheese filling evenly across the dough, leaving about a 1-inch border.
- Sprinkle the grated cheddar jack over the filling, then roll the dough tightly from a long side, pinching the edges to seal. Place the roll seam-side down on the sheet.
- Bake for 15–20 minutes, or until the crust is golden brown. Let the loaf rest 5–10 minutes before slicing.
For the Sauce:
- Whisk together the mayonnaise, ketchup, and season with salt and pepper to taste in a small bowl until smooth.
- Serve slices of Garbage Bread with the dipping sauce on the side and enjoy.