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Irresistible Cheesy Beef Garbage Bread – So Easy & Delicious!

Name: Irresistible Cheesy Beef Garbage Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 can refrigerated pizza dough; 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 1/2 cup pepperoni slices; 1/2 cup cooked ground beef crumbles; 1/4 cup diced green bell pepper; 1/4 cup diced onion; 1/4 cup sliced black olives; 1/4 cup marinara sauce; 1 tablespoon olive oil; 1 teaspoon Italian seasoning

Friendly and fun, this Cheesy Beef Garbage Bread is the kind of no-fuss comfort food that gets everyone to the table in minutes. Think pizza, calzone, and party loaf all rolled into one—oozing with melted cheeses, savory beef and pepperoni, and soft, golden dough. If you love hands-off crowd-pleasers, this recipe delivers maximum flavor for minimal effort; you can also find a quick reference to the full recipe details on the Irresistible Cheesy Beef Garbage Bread recipe page.

Why make this recipe
If you’re tired of fiddly weeknight dinners that take forever and don’t impress, this recipe is perfect because it combines convenience with party-ready flavor: quick to assemble, easy to scale, and endlessly satisfying. It’s the answer when you want something hearty without spending hours in the kitchen—plus leftovers make fantastic next-day lunches.

Ingredients

1 can refrigerated pizza dough
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup pepperoni slices
1/2 cup cooked ground beef crumbles
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup sliced black olives
1/4 cup marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning

Step-by-Step Guide to Making Irresistible Cheesy Beef Garbage Bread

Prepare the beef and aromatics
- Heat a skillet over medium-high heat and add the 1/2 cup ground beef crumbles. Cook, breaking up the meat, until browned and no longer pink. Drain any excess fat and transfer the beef to a bowl to cool slightly.
- In the same skillet, add 1 tablespoon olive oil. Reduce heat to medium and sauté the 1/4 cup diced onion and 1/4 cup diced green bell pepper until softened and translucent, about 5–7 minutes. These softened vegetables add moisture and sweetness that balance the salty meats and cheeses.
Combine the filling ingredients
- In a large mixing bowl, combine the cooked ground beef, sautéed onion and bell pepper, 1/2 cup pepperoni slices, 1/4 cup sliced black olives, 1/4 cup marinara sauce, and 1 teaspoon Italian seasoning. Stir thoroughly so every bite will be consistently seasoned. Taste and adjust—if the filling tastes a touch flat, a pinch of salt and pepper or an extra drizzle of marinara will brighten it.
Preheat oven and prepare the dough
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Lightly flour a clean work surface and unroll the 1 can of refrigerated pizza dough. Using a rolling pin or your hands, roll it into a rough rectangle approximately 12 x 16 inches and about 1/4 inch thick. The even thickness helps the loaf bake uniformly.
Layer the filling and cheeses
- Leave a 1-inch clear border around all edges of the rolled dough so you can seal the loaf without leaks. Spread the meat-and-veggie mixture evenly across the dough, keeping inside the border. Next, sprinkle 1 cup shredded mozzarella and 1/2 cup shredded cheddar evenly over the filling. The cheeses act as a glue and become deliciously gooey when baked.
Roll and seal the loaf
- Starting at one of the long edges, roll the dough into a tight log, tucking and rolling to keep the filling compact. Pinch the seam along the bottom of the log firmly to seal it. Tuck in and pinch the ends closed tightly to prevent filling from escaping while baking. If you’re worried about leaks, press the seam with a fork to crimp it closed.
Prepare for baking
- Carefully transfer the sealed log to the prepared baking sheet with the seam side down. Using a sharp knife, make several shallow (about 1/2 inch) slits across the top of the loaf—this allows steam to escape and gives a rustic, bakery-style look. Optionally, brush the top with a small amount of olive oil for extra sheen and a crispier crust.
Bake to golden perfection
- Place the baking sheet in the preheated oven and bake for 25–35 minutes, or until the crust is a deep golden brown. If the loaf is browning too quickly, loosely tent it with aluminum foil for the last 10–15 minutes of baking to finish cooking without burning. The internal cheese should be melted and bubbly.
Rest, slice, and serve
- Remove the loaf from the oven and transfer it to a wire rack. Let it rest for at least 10–15 minutes before slicing—this resting time lets the cheese set slightly so it won’t run out with each cut. Using a serrated knife, slice into thick, hearty portions and serve warm with extra marinara for dipping.

Keeping Irresistible Cheesy Beef Garbage Bread Fresh

Room temperature: Store covered for up to 2 hours if serving at a party; do not leave perishable food out longer.
Refrigerator: Wrap tightly in foil or place in an airtight container and refrigerate at 40°F (4°C) for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes, or until warmed through.
Freezer: Wrap well in plastic wrap and foil or place in a freezer-safe container; freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Serving Suggestions for Irresistible Cheesy Beef Garbage Bread

Serve slices with warmed marinara sauce in small bowls for dipping—this is a classic pairing that amps up the tomato flavor.
Pair with a crisp, peppery arugula salad dressed in lemon vinaigrette to cut through the richness.
For game nights, cut into smaller pieces and serve alongside pickles, banana peppers, and extra olives to create a snack board.
Serve with garlic butter: brush a little melted garlic butter on warm slices for an indulgent finish.

Tips to make Irresistible Cheesy Beef Garbage Bread

Use room-temperature dough: Let the refrigerated dough sit for 10–15 minutes before rolling; it’s easier to stretch and less likely to spring back.
Don’t overfill: Keep a 1-inch border and roll snugly; overfilling can cause leaks during baking.
Let it rest: Allowing the loaf to rest 10–15 minutes after baking prevents the cheese from running all over your cutting board.
Crust control: If the top browns too fast, cover loosely with foil during the final minutes of baking.

Variations

Vegetarian swap (bullet): Replace the ground beef and pepperoni with 1 cup of cooked lentils or crumbled plant-based sausage and add extra sautéed mushrooms. Keep the cheeses or substitute with vegan cheese for a fully plant-based version.
Flavor twist (paragraph): To give the bread a smoky, southwest flavor, swap Italian seasoning for a teaspoon of smoked paprika and a pinch of cumin, add a couple of tablespoons of corn kernels, and use pepper jack cheese in place of cheddar. This variation pairs exceptionally well with a cilantro-lime dipping sauce.

FAQs
Q: How do I prevent the dough from getting soggy?
A: Pre-cook wetter components (like mushrooms) and drain excess fats from cooked beef; keep a 1-inch border when filling to ensure a tight seal.

Q: Can I make this ahead of time?
A: Yes — assemble the loaf, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 20–30 minutes before baking and increase baking time by a few minutes if still cold inside.

Q: What’s the best way to reheat slices without drying them out?
A: Reheat in a 350°F oven for 8–12 minutes covered loosely with foil, or microwave individual slices for 45–60 seconds and finish in a hot skillet for a crisp crust.

Q: Can I use homemade dough?
A: Absolutely—homemade pizza dough works wonderfully and gives more control over texture. Use a dough that rolls out to about 1/4-inch thickness for best results.

Q: Is this suitable for feeding a crowd?
A: One can of refrigerated dough makes a generous loaf that serves 4–6 people as a main or 8–10 as party finger food. To feed more, make multiple loaves or double the recipe and bake on two sheets.

Tips on timing and scaling

Timing: From start to finish (including prep and bake), expect about 45–60 minutes. Browning times vary by oven—monitor toward the end.
Scaling: Multiply the filling and cheese amounts for additional loaves. If baking two loaves at once, rotate pans halfway through baking for even color.

Troubleshooting

If the seam opens while baking: Next time, pinch more firmly and crimp with a fork; chilling the assembled loaf for 10 minutes before baking can help it hold shape.
If cheese oozes out: A tighter roll and slightly less cheese near the edges will reduce leaks; use a baking sheet lined with parchment to catch any drips.

Party planning and make-ahead tips

For parties, prepare two loaves and slice them into smaller portions so guests can sample different fillings.
Make the filling a day in advance and refrigerate; assemble and bake the day of for freshest texture.

Nutrition and portioning (approximate per serving, varies with portion size)

Calories will depend on slice size and exact ingredients, but expect a satisfying, protein-rich serving with substantial fat from cheeses and meats. For lighter options, reduce cheese or use leaner ground beef.

Final presentation ideas

Serve on a wood board with garnish: sprinkle chopped fresh parsley or basil over warm slices for color and brightness.
Create a dipping station: small bowls of marinara, ranch, and honey mustard let guests customize each bite.

Conclusion

This Cheesy Beef Garbage Bread hits all the right notes: simple assembly, melty cheese, savory meat, and a crust that’s both tender and golden. For another take on the classic, try the detailed version at Easy Garbage Bread Recipe Made With Pizza Dough which offers helpful photos and variations. If you want inspiration for a cheesy, indulgent presentation and alternate ingredient ideas, check out this flavorful write-up on Cheesy Garbage Bread Delight: A Savory Treat. Enjoy baking, and don’t be surprised if this becomes your go-to for quick dinners and friendly gatherings.