Garbage Bread (Stuffed Pizza Roll)

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A playful spin on stromboli that’s anything but trash—this comforting, cheesy stuffed bread is packed with savory beef, melted cheese, sautéed veggies, and classic Italian flavor. It’s perfect for game nights, casual gatherings, or using up leftovers in the most delicious way possible.

Ingredients

• 1 thin crust pizza dough (store-bought or homemade)
• 1 lb ground beef
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup diced onions
• 2 cloves garlic, minced
• ½ cup sliced bell peppers
• ½ cup sliced black olives (optional)
• 1 tablespoon Italian seasoning
• Salt and black pepper, to taste
• 1 egg, beaten (for egg wash)
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Sauté the onions in olive oil over medium heat until translucent, about 3–4 minutes.
3. Add ground beef to the skillet and cook, breaking it up, until browned. Stir in garlic, salt, pepper, bell peppers, olives (if using), and Italian seasoning. Cook for another 2–3 minutes.
4. Roll out the dough on a floured surface into a rectangle, roughly 10×14 inches.
5. Spread the beef mixture evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella and cheddar cheeses.
6. Roll the dough tightly from the long edge like a jelly roll, pinch the ends closed, and place seam-side down on the baking sheet.
7. Slice a few slits into the top of the dough to allow steam to escape.
8. Brush the top with the beaten egg for a golden crust.
9. Bake for 25–30 minutes, or until the crust is golden brown and sounds hollow when tapped.
10. Cool for 5–10 minutes before slicing and serving warm.

Serving Suggestions

• Pair with a green salad and vinaigrette, a warm bowl of tomato soup, or veggie sticks with ranch dip.
• Great for dinner, snacks, or lunchboxes.

Variations & Tips

• Protein Swap: Use ground turkey, sausage, or a plant-based substitute.
• Vegetable Add-Ins: Mushrooms, spinach, or zucchini all work well.
• Kid-Friendly: Omit veggies and keep it to just meat and cheese.
• Make-Ahead: Assemble and refrigerate unbaked for up to 1 day. Let sit at room temp for 30 minutes before baking.
• Leftovers: Store in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Garbage Bread (Stuffed Pizza Roll)

• Author: baking
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Servings: 4–6

Print Recipe

Pin Recipe

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Description

A playful spin on stromboli that’s anything but trash—this comforting, cheesy stuffed bread is packed with savory beef, melted cheese, sautéed veggies, and classic Italian flavor. It’s perfect for game nights, casual gatherings, or using up leftovers in the most delicious way possible.

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Ingredients

Scale 1x2x3x

• 1 thin crust pizza dough (store-bought or homemade)

• 1 lb ground beef

• 1 cup shredded mozzarella cheese

• ½ cup shredded cheddar cheese

• ½ cup diced onions

• 2 cloves garlic, minced

• ½ cup sliced bell peppers

• ½ cup sliced black olives (optional)

• 1 tablespoon Italian seasoning

• Salt and black pepper, to taste

• 1 egg, beaten (for egg wash)

• 2 tablespoons olive oil

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Sauté the onions in olive oil over medium heat until translucent, about 3–4 minutes.

3. Add ground beef to the skillet and cook, breaking it up, until browned. Stir in garlic, salt, pepper, bell peppers, olives (if using), and Italian seasoning. Cook for another 2–3 minutes.

4. Roll out the dough on a floured surface into a rectangle, roughly 10×14 inches.

5. Spread the beef mixture evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella and cheddar cheeses.

6. Roll the dough tightly from the long edge like a jelly roll, pinch the ends closed, and place seam-side down on the baking sheet.

7. Slice a few slits into the top of the dough to allow steam to escape.

8. Brush the top with the beaten egg for a golden crust.

9. Bake for 25–30 minutes, or until the crust is golden brown and sounds hollow when tapped.

10. Cool for 5–10 minutes before slicing and serving warm.

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Serving Suggestions

 

• Pair with a green salad and vinaigrette, a warm bowl of tomato soup, or veggie sticks with ranch dip.

• Great for dinner, snacks, or lunchboxes.

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Notes

• Protein Swap: Use ground turkey, sausage, or a plant-based substitute.

• Vegetable Add-Ins: Mushrooms, spinach, or zucchini all work well.

• Kid-Friendly: Omit veggies and keep it to just meat and cheese.

• Make-Ahead: Assemble and refrigerate unbaked for up to 1 day. Let sit at room temp for 30 minutes before baking.

 

• Leftovers: Store in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.