Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet Irresistible Cheesy Beef Garbage Bread, which answers all those midweek hunger cries with one glorious, cheesy loaf. It looks fancy enough to impress a crowd and lazy enough to make you feel clever for not ordering takeout.

This thing bakes up like a giant pizza roll that hugs all the best toppings and keeps them cozy inside a golden crust. Want to know the secret? You do not need to be a culinary wizard. You just need decent cheese, decent patience while it rests, and the willpower to not eat it all warm from the tray.

Why This Recipe is Awesome

First off, this recipe plays nice with shortcuts. Using refrigerated pizza dough feels a little rebellious and a lot brilliant. You get all the pizza vibes without babysitting sauce, dough, and temperament for hours.

It handles leftovers like a champ. Got extra pepperoni or that sad bell pepper lingering in your crisper? Toss it in and call it intentional. It cooks fast, slices like a dream, and reheats even better the next day.

Also, it is idiot proof. Even I did not mess it up the first time. Want texture and flavor? You have it. Want to look like a kitchen boss? Done. Curious about a pasta cousin? Check out this cheesy penne with garlic butter ground beef for when you feel like switching formats.

Ingredients You’ll Need

• 1 can refrigerated pizza dough, because pizza dough is life
• 1 cup shredded mozzarella cheese, melty and reliable
• 1/2 cup shredded cheddar cheese, adding a little sass
• 1/2 cup pepperoni slices, small but mighty
• 1/2 cup cooked ground beef crumbles, seasoned or plain, your call
• 1/4 cup diced green bell pepper, for crunch and color
• 1/4 cup diced onion, the flavor backbone
• 1/4 cup sliced black olives, salty little ninjas
• 1/4 cup marinara sauce, jarred is fine, no judgment
• 1 tablespoon olive oil, to help the veggies sing
• 1 teaspoon Italian seasoning, because herbs matter

Step-by-Step Instructions

1. In a skillet, cook the ground beef crumbles until browned. Drain excess fat and set aside. Keep it simple and tasty.
2. In the same skillet, add olive oil and sauté the onion and green bell pepper until softened, about 5 to 7 minutes. Let them get a little sweet and slightly golden.
3. In a large bowl, combine the cooked ground beef, sautéed onion and bell pepper, pepperoni slices, sliced black olives, marinara sauce, and Italian seasoning. Stir well to ensure all ingredients are evenly distributed. Taste a little to see if you want more sauce or seasoning.
4. Preheat your oven to 375°F (190°C). Lightly flour a clean work surface. Unroll the refrigerated pizza dough and roll it out into a large rectangle, about 12 by 16 inches and 1/4 inch thick. Try not to overwork the dough. It forgives you sometimes.
5. Leave a 1-inch border around the edges of the rolled out dough. Spread the prepared meat and veggie filling mixture over the dough within the border. Sprinkle mozzarella and cheddar cheese evenly over the filling. Resist the urge to overstuff. You want it to seal.
6. Starting from one long side of the rectangle, roll the dough up into a tight log. Pinch the seam along the bottom and tuck in the ends to seal tightly. This is your bread baby. Handle with confidence.
7. Transfer the rolled loaf to a baking sheet lined with parchment paper. Make several shallow slits across the top of the loaf to allow steam to escape during baking. Those slits help keep the crust crisp.
8. Place the baking sheet in the preheated oven. Bake for 25 to 35 minutes or until the crust is golden brown. Tent with aluminum foil if it browns too quickly. Keep an eye starting at 25 minutes.
9. Remove from the oven and let the loaf rest for 10 to 15 minutes before slicing. Slice into thick portions and serve warm. Resting keeps the filling from sliding out like a soggy mess.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie mistake. Preheat like you mean it.
• Overstuffing the dough. The filling will escape and you will cry into a pizza-flavored mess. Less is more sometimes.
• Skipping the rest time. Slice too soon and you will get lava cheese and regrets. Let it chill for a bit.
• Burning the edges because you left it in there to finish scrolling social media. Set a timer and move on.
• Forgetting to drain excess fat from the beef. Greasy filling ruins texture and cools down flavor.

Alternatives & Substitutions

• No beef? Use cooked sausage, shredded rotisserie chicken, or even crumbled tofu if you are feeling adventurous. I approve.
• Hate olives? Swap them for mushrooms or chopped sun dried tomatoes. Texture matters more than loyalty here.
• Need dairy free? Use dairy free shredded cheese. The soul of the recipe survives, albeit a little lighter.
• Out of pepperoni? Try salami, ham, or chopped bacon for a smoky twist. You do you.
• No jarred marinara? Mash a couple of fresh tomatoes with garlic, salt, and a splash of olive oil. Fresh can be great but jarred saves time. FYI this recipe forgives improvisation.

FAQ (Frequently Asked Questions)

Q Will the crust be soggy if I use too much sauce
A Possibly yes. Use the 1/4 cup marinara as a guideline and spread it evenly. If you like it saucier, dab a bit onto each slice after baking instead.

Q Can I make this ahead of time and bake later
A Sure. Assemble the loaf and wrap it tight in plastic wrap. Store in the fridge for up to 24 hours. Let it sit at room temperature 15 minutes before baking.

Q Can I freeze this before or after baking
A You can freeze both ways. Freeze before baking and add a few extra minutes to baking time. If frozen after baking, reheat at 350°F until warmed through.

Q What do I serve with this ugly glorious thing
A A simple salad, a pile of pickles, or extra marinara for dipping work great. Bread on bread works in my book.

Q Can kids help make this
A Absolutely. Rolling and pinching make for fun kitchen jobs and minimal risk.

Q Can I use homemade dough
A Totally. If you love kneading and the whole process, go for homemade. The recipe works the same.

Q Is this a pizza or a loaf or a crime against carbs
A It is a glorious carb hybrid. Call it what you want and then eat more.

Final Thoughts

This Cheesy Beef Garbage Bread feels like cheating because it makes cooking feel easy and rewards you with serious taste. It handles whatever you throw at it with style. It makes great leftovers, serves a crowd, and keeps your life delightfully uncomplicated.

Key tip Do not shortchange the resting time. That 10 minutes makes slicing clean and keeps the filling where it belongs. IMO that little pause feels like cheat code level cooking.

Now go impress someone or yourself with your new culinary skills. You earned it. Go forth, bake, and pretend this was always part of your cooking repertoire.

Conclusion

Want more variations and inspiration for garbage bread? Check out this helpful take on an Easy Garbage Bread Recipe Made With Pizza Dough for a slightly different spin. If you enjoy comparing riffs on the same concept, take a peek at Garbage Bread – Plain Chicken for a chicken forward version.

Irresistible Cheesy Beef Garbage Bread

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Meat

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Description

A giant pizza roll filled with melty cheese, ground beef, and fresh veggies, this Cheesy Beef Garbage Bread bakes up to be a crowd-pleaser with minimal effort.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a skillet, cook the ground beef crumbles until browned. Drain excess fat and set aside.
2. In the same skillet, add olive oil and sauté the onion and green bell pepper until softened, about 5 to 7 minutes.
3. In a large bowl, combine the cooked ground beef, sautéed onion and bell pepper, pepperoni slices, sliced black olives, marinara sauce, and Italian seasoning. Stir well to ensure all ingredients are evenly distributed.
4. Preheat your oven to 375°F (190°C). Lightly flour a clean work surface. Unroll the refrigerated pizza dough and roll it out into a large rectangle, about 12 by 16 inches and 1/4 inch thick.
5. Leave a 1-inch border around the edges of the rolled out dough. Spread the prepared meat and veggie filling mixture over the dough within the border. Sprinkle mozzarella and cheddar cheese evenly over the filling.
6. Starting from one long side of the rectangle, roll the dough up into a tight log. Pinch the seam along the bottom and tuck in the ends to seal tightly.
7. Transfer the rolled loaf to a baking sheet lined with parchment paper. Make several shallow slits across the top of the loaf to allow steam to escape during baking.
8. Place the baking sheet in the preheated oven. Bake for 25 to 35 minutes or until the crust is golden brown.
9. Remove from the oven and let the loaf rest for 10 to 15 minutes before slicing. Slice into thick portions and serve warm.

Notes

Let the bread rest to ensure clean slices and to keep the filling from spilling out.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: cheesy bread, pizza roll, comfort food, easy recipes