Garbage Bread
If you’ve ever wondered what to do with those random leftovers in your fridge,
let me introduce you to a culinary marvel: Garbage Bread.
Despite the name, it’s a delicious, budget-friendly dish that wraps your favorite
sandwich or pizza toppings inside warm, golden bread. It’s perfect for quick
weeknight dinners, appetizers, or game-day snacking.
Ingredients
- 1 pound ground beef
- ½ cup diced onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (11-ounce) tube refrigerated French bread dough
- ⅓ cup ketchup
- 3 tablespoons mustard
- 6 slices cooked and crumbled bacon (or store-bought bacon pieces)
- 2 dill pickle spears, chopped
- 8 slices American cheese
- 1 large egg, beaten
- 1 tablespoon sesame seeds
- Thousand Island dressing (for dipping)
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or lightly spray with non-stick spray. - Cook the Beef:
In a skillet over medium heat, cook the ground beef and diced onion until the
beef is browned and the onions are soft. Season with salt and pepper.
Drain any excess grease and let cool slightly. - Prepare the Dough:
Roll out the French bread dough into a rectangle on a lightly floured surface. - Add Condiments:
Spread ketchup and mustard evenly over the dough, leaving a small border around the edges. - Layer the Fillings:
Evenly distribute the cooked beef mixture, bacon, chopped pickles, and American cheese
slices over the dough. - Roll It Up:
Starting from the long side, gently roll the dough into a log—similar to a jelly roll.
Pinch the seams closed and place seam-side down on the prepared baking sheet. - Brush and Top:
Brush the loaf with the beaten egg. Sprinkle sesame seeds over the top. - Bake:
Bake for 25–30 minutes or until golden brown. - Serve:
Let cool for 5 minutes before slicing.
Serve warm with Thousand Island dressing for dipping.
Serving Suggestions
Garbage Bread pairs beautifully with fresh coleslaw, potato wedges, or a simple green salad.
It’s also perfect for parties—slice it into pinwheels for easy finger food.