This Classic Garbage Bread recipe is loaded with ground beef, bacon, cheddar, pepper jack, pickles, and wrapped in golden pizza dough.
Let’s be real here—I didn’t grow up calling anything “garbage bread.” In our house, that would’ve been deeply suspicious. But once I got a little older and started cooking for a real-deal family with real-deal schedules (you know the type—soccer practice, someone crying about math homework, and a dog that barks every time I open the fridge), I finally understood the need for a meal like this.
I made it for the first time on a Tuesday. I only remember that because it was laundry day and I was too tired to even consider “real” cooking. The fridge had ground beef and half a bag of shredded cheese. I was one bad decision away from just microwaving it and calling it nachos. But then—miracle—I remembered I had a roll of pizza dough shoved in the back of the fridge. Don’t ask me why. Fate, probably.
What came out of the oven 30 minutes later? Hot, melty, cheesy bliss wrapped in golden crust. It wasn’t fancy. It wasn’t pretty. I called it garbage bread and everyone laughed. Then we inhaled it in silence.
And just like that, it became “a thing.” Now my husband asks for it before football games, my kids cheer when they see the pizza dough on the counter, and I always make a little extra because 2 a.m. me is definitely going back for more.
Why You’ll Love This Classic Garbage Bread Recipe?
Ever have one of those nights where you want something hot, cheesy, comforting—but you don’t want to pull out five pans or do a science experiment with yeast? This is that dish. It’s like a cheeseburger, a pizza roll, and a grilled cheese had a love child. And it’s baked in one glorious loaf.
It’s bold. It’s messy. It’s got that perfect hit of salty beef, gooey cheese, and tangy pickles. It tastes like the best parts of a cookout but requires zero actual grilling. Also, leftovers? Even better cold. Like pizza, but with more attitude.
Let’s not pretend this is health food. It’s not. But it is the kind of thing that makes people smile, go quiet for a minute, and then immediately ask if you’ll make it again next week.
Ingredient Notes:
This is what I meant to use the first time. Your version might vary. Honestly? That’s part of the charm.
-
Ground beef (1.5 lbs): I usually go 80/20 because I like a little fat. Once I used turkey and my husband noticed. Never again.
-
Yellow onion (1): Finely chopped. If I’m tired, I’ll swap in onion flakes and call it a day.
-
Garlic & onion powder (1 tbsp each): Not optional unless you like bland food.
-
Ketchup + mustard: Equal parts nostalgia and magic. It’s the burger flavor you didn’t know you needed in bread form.
-
Dill pickle relish (½ cup): If this weirds you out, hang in there. I promise it works.
-
Salt & pepper: Because, well, obviously.
-
Crispy bacon (6 slices): If you’ve got leftover breakfast bacon, use it. If not, microwave it. No shame.
-
Cheddar + pepper jack (2 cups each): I hand-grate when I feel ambitious. Otherwise, bagged works just fine.
-
Pizza dough (store-bought): This is not the time for homemade dough. Just pop the tube and move on.
-
Butter + parsley: Optional but highly encouraged. The butter makes it shiny. The parsley makes it look like you tried.
How To Make Classic Garbage Bread?
Step 1: Preheat the oven.
425°F. And yes, use parchment paper unless you like scrubbing crusty cheese off your pan at 9 p.m.
Step 2: Brown the beef.
Skillet. Medium heat. Add onions. Break it up like you’re mad at it. Drain the grease. Seriously, don’t skip this unless you like soggy bread bottoms.
Step 3: Add the goods.
Stir in garlic powder, onion powder, ketchup, mustard, relish, and bacon. Let it all get cozy. Then stir in half the cheese. Let it melt. Try not to eat half of it with a spoon. (No promises.)
Step 4: Prep the dough.
Roll out the pizza dough into a rectangle. Doesn’t have to be perfect. This isn’t a Pinterest page.
Want To Save This Recipe?
Step 5: Fill it.
Spoon the meat mixture down the center. Keep it thick. Think burrito, not dainty tea sandwich.
Step 6: Fold and braid (or just fold and hope).
Cut strips on the sides and criss-cross them over the top. Or fold them over like a messy calzone and call it rustic.
Step 7: Butter + top.
Brush with melted butter, toss on the rest of the cheese, sprinkle with parsley, and whisper “please don’t explode in the oven.”
Step 8: Bake it.
15–20 minutes. Until golden and glorious. You’ll know. Your nose will tell you.
Step 9: Rest, then slice.
Let it sit for a few so it doesn’t fall apart. Then cut thick slices. Serve hot, warm, or cold over the sink while hiding from your kids.
Storage Options:
Cool it down, wrap in foil, and store in the fridge for up to 3 days. Reheats beautifully in the oven or air fryer. Not gonna lie—it’s good cold too. Like, I-ate-it-while-standing-in-the-fridge good.
Freeze it? Sure. Wrap slices in foil, freeze, and reheat at 350°F until warmed through. I’ve even microwaved it from frozen when I was too hungry to wait. Still amazing.
Variations and Substitutions:
-
BBQ Sauce instead of ketchup/mustard: Sweet and smoky twist. 10/10.
-
Chopped jalapeños: For when you’re feeling spicy.
-
Pulled pork instead of beef: Holy. Wow.
-
All cheddar, no pepper jack: Still cheesy, just less bite.
-
Vegetarian version with beans + mushrooms: Actually really good, which surprised me.
What to Serve with Classic Garbage Bread?
-
Tater tots or fries: Because you’re already here.
-
Coleslaw or pickles: Bright, crunchy contrast.
-
Ranch or spicy mayo: Dipping is not optional.
-
A cold beer or iced tea: Depending on the kind of day it’s been.
Frequently Asked Questions:
Can I make this ahead?
Absolutely. Assemble it, then bake when you’re ready. Just keep it chilled if it’ll be sitting awhile.
Does it freeze well?
Like a dream. Just don’t forget to label it. Mystery foil packs are a trap.
What if I’m bad at braiding dough?
Then don’t braid. Just fold it over and pretend it’s rustic. No one cares once it’s in their mouth.
And that’s it—your new favorite, slightly chaotic, totally delicious Classic Garbage Bread Recipe. It’s comfort food that doesn’t judge you, doesn’t take itself too seriously, and always shows up when you need it most. Whether you’re feeding a crowd or just yourself and a bottle of wine, this bread gets it.
Let me know if you try it. Or if you, too, ate three slices standing at the stove while the rest of dinner was “cooling.” No judgment. Promise.
Cheers and crusty cheese bits,
—Me
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Garbage Bread Recipe
Ingredients
- 1.5 pounds ground beef
- 1 yellow onion diced
- 1 tablespoon each garlic and onion powder
- 1/4 c ketchup
- 2 tablespoon mustard
- 1/2 c dill pickle relish
- Salt and pepper to taste
- 6 slices cooked crumbled bacon
- 2 c freshly grated sharp cheddar cheese divided in half
- 2 c freshly grated pepper jack cheese divided in half
- 1 store-bought refrigerated pizza crust
- 3 tablespoon butter
- Dried parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F.
- Cook Beef: Brown the ground beef with diced onion in a pan. Drain the grease.
- Season Meat: Add garlic powder, onion powder, ketchup, mustard, dill pickle relish, and crumbled bacon to the beef. Mix well.
- Add Cheese: Stir in 1 cup of cheddar cheese and 1 cup of pepper jack cheese until melted. Let cool slightly.
- Prepare Dough: Roll out the pizza dough into a rectangle on a parchment-lined baking sheet.
- Fill Dough: Place the meat mixture down the center of the dough.
- Cut and Fold: Cut 1-inch slits on each side of the dough. Fold each slit over the meat mixture, alternating sides.
- Butter and Cheese: Melt the butter and brush it over the dough. Sprinkle the remaining cheese on top and add dried parsley.
- Bake: Bake for 15-20 minutes until the crust is golden and the bottom is crispy.
- Cool and Serve: Let the bread rest for 5-10 minutes, then slice into 1-inch pieces and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
