This Garbage Bread is anything but trash! It’s a mouthwatering, cheese-packed comfort food masterpiece that wraps all your favorite burger flavors in a golden, crusty pizza dough. With gooey Velveeta, savory ground beef, crispy bacon, and melty cheddar jack cheese, this hearty roll-up comes together in under 30 minutes of prep time. Perfect for game days, quick dinners, or whenever you need a crowd-pleasing meal that’s easier than it looks!

Why You’ll Love This Recipe

No-Fuss Dinner Solution: This recipe takes minimal effort but delivers maximum flavor—ideal for those evenings when you want something satisfying without spending hours in the kitchen.
Crowd-Pleaser: Trust me, everyone from picky kids to discerning adults will devour this savory bread. The combination of cheese, bacon, and beef wrapped in pizza dough is simply irresistible.
Versatile: Serve it as a main dish with a side salad, slice it for appetizers, or pack it for lunch the next day—this bread works for any occasion.
Customizable: Once you master the basic technique, you can swap ingredients based on what you have on hand or your family’s preferences.

Ingredients You’ll Need

Bacon: Creates a smoky, savory foundation that flavors the entire filling. The rendered fat also helps cook the onions and beef to perfection.
Onion: Adds sweetness and depth to the meat mixture. Don’t skimp here—properly softened onions make all the difference.
Ground Beef: The hearty protein base. Lean beef works best to avoid excess grease, but you still get plenty of flavor.
Steak Seasoning: A one-ingredient flavor bomb that saves you from measuring multiple spices. McCormick works wonderfully, but any brand will do.
Velveeta: The secret to that incredibly creamy, melty texture that binds everything together. Nothing melts quite like Velveeta, which is why it’s perfect here.
Pizza Dough: The thin crust variety makes wrapping easier and ensures the bread cooks through properly. Pillsbury is reliable, but any refrigerated pizza dough works.
Cheddar Jack Cheese: Adds that stretchy, gooey cheese pull and sharp flavor that complements the creaminess of the Velveeta.
Mayonnaise: The creamy base for the dipping sauce that adds richness and tanginess.
Ketchup: Brings a touch of sweetness and acidity to balance the rich dipping sauce.

Variations

Breakfast Garbage Bread

Swap the ground beef for breakfast sausage, add scrambled eggs, and use American cheese instead of Velveeta for a morning version that’ll get everyone out of bed.

Italian-Style

Use Italian sausage instead of ground beef, add pepperoni slices, swap the Velveeta for mozzarella, and serve with marinara for dipping.

Vegetarian Option

Replace the meat with sautéed mushrooms, bell peppers, and spinach for a veggie-packed version that’s just as satisfying.

Spicy Southwest

Add jalapeños, use pepper jack cheese, mix in some black beans, and serve with salsa and sour cream for dipping.

How to Make Garbage Bread

Step 1: Prepare Your Kitchen

Preheat your oven to 425°F and line a baking sheet with parchment paper. This temperature creates the perfect golden crust while ensuring the filling gets heated through.

Step 2: Cook the Bacon

In a large skillet over medium-low heat, cook the bacon until crisp. Remove it from the pan and set aside, but save that flavorful grease! Drain most of it, leaving just enough to cook your onions and beef.

Step 3: Prepare the Filling

Increase the heat to medium-high. Add onions and ground beef to the same skillet, cooking until the onions soften and the meat browns completely. Drain any excess grease—this prevents a soggy bread. Return the skillet to low heat, add the bacon back in, and season everything with steak seasoning.

Step 4: Add the Cheese

Add the cubed Velveeta to the meat mixture, stirring continuously until completely melted. The cheese should coat all the ingredients evenly, creating a cohesive filling. Remove from heat once melted.

Step 5: Assemble the Bread

Roll out the pizza dough on your prepared baking sheet into approximately a 15×10 rectangle. Spread the meat and cheese mixture evenly across the dough, leaving a 1-inch border around the edges. This border prevents filling from spilling out during baking. Sprinkle the grated cheddar jack cheese evenly over the meat mixture.

Step 6: Roll and Bake

Starting with the long side, carefully roll the dough into a log, jelly-roll style. Pinch the seams and ends to seal in all that delicious filling. Place the roll seam-side down on the baking sheet and bake for 15-20 minutes until the crust turns a beautiful golden brown.

Step 7: Make the Sauce

While the bread bakes, whisk together mayonnaise, ketchup, salt, and pepper in a small bowl. The sauce should be smooth and well-combined.

Step 8: Cool and Serve

Allow the bread to cool for 5-10 minutes before slicing. This resting time helps the filling set slightly, making it easier to get clean slices. Serve with the dipping sauce on the side.

Pro Tips for Making the Recipe

Drain Properly: Don’t skip draining the grease from your meat mixture—excess fat will make your dough soggy and prevent it from cooking through.
Even Distribution: Spread your filling evenly across the dough for consistent flavor in every bite.
Seal Tightly: Really pinch those seams closed to prevent cheese from leaking out during baking.
Let It Rest: Those 5-10 minutes of cooling time are crucial—cut too soon and you’ll have filling spilling everywhere.
Sharp Knife: Use a serrated knife and a gentle sawing motion to slice without squishing your beautiful creation.

How to Serve

Garbage Bread works beautifully as a complete meal or as part of a larger spread:

Main Course

Serve thick slices alongside a crisp green salad dressed with vinaigrette to cut through the richness.

Game Day Spread

Cut into smaller pieces and serve alongside other finger foods like wings, potato skins, and vegetable platters.

Family Style

Place the whole loaf on a cutting board in the center of the table with the dipping sauce and let everyone slice their own portion—it creates a fun, interactive dinner experience.

Make Ahead and Storage

Storing Leftovers

Store completely cooled Garbage Bread in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve overnight!

Freezing

You can freeze the assembled but unbaked Garbage Bread for up to 1 month. Wrap tightly in plastic wrap, then foil. Thaw completely in the refrigerator before baking as directed, adding a few extra minutes to the baking time.

Alternatively, freeze baked and cooled Garbage Bread by wrapping individual slices or the whole loaf in foil, then placing in a freezer bag. Freeze for up to 2 months.

Reheating

For best results, reheat refrigerated slices in a 350°F oven for 5-7 minutes until warmed through. Microwaving works in a pinch (30-45 seconds per slice), but the crust won’t be as crispy.

For frozen baked bread, reheat covered with foil in a 350°F oven for 20-25 minutes, then uncover for the last 5 minutes to crisp up the crust.

FAQs

Can I prepare this ahead of time and bake it later?
Absolutely! You can assemble the Garbage Bread up to 24 hours ahead, keep it covered in the refrigerator, and bake just before serving. You might need to add a few extra minutes to the baking time if it’s cold from the refrigerator.

What if I can’t find thin crust pizza dough?
Regular pizza dough works too, but you’ll likely need to increase the baking time by 5-7 minutes. Watch for a golden brown crust and make sure the dough is cooked through in the center.

Can I use different cheeses?
Yes! While Velveeta provides that unmatched creaminess, you can substitute with cream cheese plus shredded cheddar. For the topping, any melty cheese works—mozzarella, provolone, or even pepper jack for some heat.

My filling is leaking out during baking. What did I do wrong?
This usually happens when the seams aren’t sealed tightly enough or the bread is overfilled. Make sure to leave adequate border around the edges, pinch the seams firmly, and always place the bread seam-side down on the baking sheet.

Final Thoughts

This Garbage Bread transforms simple ingredients into something truly special. It’s the kind of recipe that becomes a regular in your rotation because it’s so adaptable and universally loved. Whether you’re feeding a hungry family on a busy weeknight or looking for something different to bring to a potluck, this cheesy, meaty bread delivers every time. Give it a try, and I guarantee it’ll earn a permanent spot in your recipe collection!

Garbage Bread Recipe