Garbage Bread

GARBAGE BREAD!! This is a simple recipe that can be adapted SO many ways! Bacon Cheeseburger Garbage Bread is our favorite, but throw your leftovers in a pizza crust and roll it up! The possibilities are endless.

Garbage Bread is crazy delicious, perfect for a party or weeknight meal, and endlessly adaptable! My favorite is this Bacon Cheeseburger Garbage Bread…it’s cheesy, packed with flavor, and served with classic hamburger sauce!

I had never heard of “Garbage Bread” until recently…but I’ve gathered it’s a whole thing in the world! The concept is simple…throw whatever you like into a pizza crust and roll it up, cinnamon roll-style. Easy? For sure. Delicious? You bet. Low-calorie? Um…no.

If you’re looking for something a little more heart-healthy, today isn’t your lucky day. BUT if you’re looking for classic game-day, party food. Well, I gotcha, boo.


My favorite version of Garbage Bread is of the stick-to-your-bones Bacon Cheeseburger variety. It essentially tastes like a White Castle Cheeseburger. (And if you’ve never tried a White Castle I feel both sorry for you and jealous of you all at the same time.) But, you seriously can throw whatever you want to in Garbage Bread…Buffalo Chicken Dip? Do it. Leftover Spaghetti? Trust me, delicious. Spinach and Artichoke Dip? SERIOUSLY YES.

This low-level food…which I am happy to make no apologies for. We’re all adult-ish here. We’re allowed.

And because I love you so much I made a short little video to show you exactly how easy this is.


Garbage Bread

  • Author: Cookies & Cups
  • Yield: serves 4-6


  • 1/2 pound chopped bacon
  • 1 cup chopped onion
  • 1 pound lean ground beef
  • 1 tablespoon steak seasoning (I used McCormick)
  • 12 ounces Velveeta, cubed
  • 1 (13.8 ounce) thin crust pizza dough (I used PIllsbury)
  • 1 1/2 cups grated cheddar jack cheese


  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • salt & pepper to taste


  1. Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
  2. In a large skillet over medium-low heat cook bacon until it’s crisp. Remove the bacon from the pan and set aside.
  3. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
  4. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.


  1. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper.
  2. Dip the sliced bread into the sauce, if desired.

53 Responses

  1. ColleenB.~Texas

    Yum! Looks delicious.
    I’m thinking of using mini pepperoni in place of the bacon and maybe cream cheese in place of the Velveeta (only because cream cheese is cheaper than Velveeta)

    1. Audrey

      Join the discussion Try another soft cheese, Havariti is a favorite here, although almost any shredded cheese should work.

  2. Natalie

    I am about to make this. It will be even better if you brush some melted butter with garlic powder on top of the loaf after rolling it!

  3. Nancy Keene

    Just made the Garbage Bread and used a Taco sauce for seasoning in deference to my other half loving Mexican food. Added shredded 4 cheese Mexican blend cheese into it also. Served it with bowls of salsa and it was a huge hit! Will definately be making this again and again ! Thanks so much for the recipe !

  4. Debby J

    After reading the great reviews for this I decided to make it for dinner. What a huge mistake!! Maybe it was the Velveeta, which we never eat, but the bread was very salty and I added no extra salt. Recipe went right into the garbage along with the remains of the bread. Definitely not a hit in my house.

      1. Daniel

        I have some of the McCormick 25% less sodium Montreal Steak. I don’t use it much. I do note that even this variant, salt is the first ingredient. When I make a base like this, I usually just use ground cumin, garlic powder, and a little chili powder. That may work as a lower salt substitute.

  5. Hazel

    Throw in some diced dill pickles and it’s a full on hamburger. LOL Reading a few of the reviews, I think we all agree that this recipe can be changed to whatever taste you feel like having. Thanks. . . . . now I need to make this!!!

  6. Lori

    I have made something similar to this with ham and cheese, but I sliced beforehand and baked it like that. Is this possible with this recipe?

    1. sharmsen

      What a mess, the pizza crust stuck to the paper, couldn’t get it to roll cause of the sticking. This is why I don’t use parchment paper. I have maybe afew inches of dough covering the meat mixture on both ends, other than that, it mostly all open in the middle. Very tastee though. Just don’t think I’l be taking to my party.

  7. Lori

    I have made something similar to this with ham and cheese, but I sliced beforehand and baked it like that. Is this possible with this recipe?

    1. Shelly

      Like pinwheels? You could do that! They might not slice up very pretty, as the filling is warm when you bake it, but it would work!

  8. Lois Boudreaux

    I made my bread dough and while rising I cook beef and ground pork with onions, celery, bell pepper and garlic and a seeded jalapeño pepper if I have one. Add some diced tomatoes and cook till meat is no longer pink. Let cool. Grate mozzarella, pepper jack and cheddar. Roll out dough, spread meat over bread, sprinkle good amount cheese and roll up like a jelly roll. Put roll on cookie sheet and let rise for about 1 1/2 hours then bake at 350 for 45 to 60 minutes. Brush with butter. Let cool for 20 to 30 minutes then slice. Store bread in zip lock bags in frig. Reheat in microwave a few minutes to warm up. In Louisiana we call this sausage bread. I will try with pizza dough also. If you do not make bread use the frozen yeast bread dough.

  9. Nikki

    I have been eyeing this recipe. I love that it can be changed so easily. I didn’t plan out anything for dinner tonight ahead of time and I am going to make this. Homemade pizza dough (because it is cheaper to make than buy plus no trip to the store). Looks like a great fridge buster kinda meal. I will be using what I have on hand while hoping to please my hungry bunch. Also it seems like it will travel well. We eat dinner at our church on Wednesday so that our whole family can be together for dinner. I’ll let you know what I do to it and how the family likes it!

  10. Sharon Frank

    SOOOOOOO excited to make this — hope it tastes good as leftovers because it’s my lunch for the next week! I have to admit, the ground beef, bacon, onion, cheese filling WITH the Montreal steak seasoning is out of this world – could have eaten it by itself. The dough is difficult to work with, however, patience is the key.

  11. Pingback : “Garbage” Bread – Down Home Faux

      1. Shelly

        ahh yes, sorry about the confusion! The video is different… can’t believe no one has ever caught that before! Honestly, it will be great with more bacon, so you can’t go wrong either way… I very rarely measure mine out anymore when making this 🙂 Really you can add as much or as little as you would like.

  12. Kimberly

    I couldn’t get my dough to roll so it looks horrible but tastes good. I added some diced tomatoes, with no liquid.

  13. JoAnn Handley

    What is the cost of your cookbook if it is sent thru the mail? I have no way to download a copy & print it out.

  14. Catherine

    Just made this for dinner! I substituted extra sharp cheddar for the velveeta and I also brushed the rolled up dough with some olive oil and sprinkled some garlic powder and grated Parmesan cheese over it. Totally delicious!!! Thanks for sharing the recipe!!!

  15. David

    The video shows the recipe using 1lb of bacon the written recipe shows using 1/2 lb of bacon, I will err on the side of more is better when it comes to bacon!

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