Cheesy Garbage Bread for Quick Comfort Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper color on the crust, you can brush the dough with a thin egg wash before applying the garlic butter.

This provides an extra layer of sheen and helps the garlic powder adhere more effectively, resulting in a more uniform appearance and a slightly crunchier texture on the outer surface of the loaf.

If you find the dough is browning too quickly before the center is hot, loosely tent a piece of aluminum foil over the top of the loaf for the final five minutes of baking. This prevents the edges from burning while allowing the internal heat to continue warming the beef and melting the cheese thoroughly.

Variations

• Spicy Garbage Bread: Add diced jalapeños to the beef mixture and use pepper jack cheese instead of mozzarella for a spicy kick. Serve with a side of ranch dressing.
• Vegetarian Version: Substitute the ground beef with a mixture of sautéed mushrooms, bell peppers, and onions. Cook them until tender before adding to the dough with the cheese.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through and crispy.

Allow any leftovers to cool for no more than 2 hours at room temperature, then transfer them to an airtight container and place them in the refrigerator. Keeping food out longer than this can encourage bacterial growth, so ensure the loaf is moved to the fridge promptly to maintain safety and quality.

You can prepare the beef filling up to two days in advance and keep it in the refrigerator. However, for the best texture, assemble the dough and bake the loaf just before serving.

If you must assemble it ahead of time, keep the unbaked loaf in the refrigerator and add an extra five minutes to the total baking time.

Serving ideas

Serve the garbage bread warm, ideally directly from the cutting board while the cheese is still gooey and stretchy.

A sharp serrated knife is essential for slicing through the crispy crust without crushing the soft, cheesy interior. Place the loaf in the center of the table and allow guests to pull slices away for the best experience.

Pair this hearty bread with a side of marinara sauce for dipping to complement the savory beef and garlic flavors. A simple side salad with a light vinaigrette also works well to balance the richness of the cheese.

Serve immediately while fresh to enjoy the contrast between the hot, melted filling and the crisp, buttery bread crust.

Frequently asked questions

Recipe card

Cheesy Garbage Bread for Quick Comfort

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 1 lb store-bought or made ahead pizza dough
• 1 lb ground beef
• 2 cups shredded mozzarella cheese
• 3 tbsp butter, melted
• 1 tsp garlic powder

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink. Ensure the internal temperature reaches 160°F (71°C). Drain any excess grease from the skillet and set the beef aside to cool slightly before assembling.
2. Roll out the pizza dough on a flat surface into a large rectangle. Spoon the cooked ground beef down the center and top generously with the shredded mozzarella cheese. Cut strips along the sides of the dough and braid them over the filling, sealing the edges tightly to keep the cheese inside.
3. Preheat the oven to 400°F (200°C). Whisk together the melted butter and garlic powder in a small bowl. Brush the mixture over the braided dough. Place the loaf on a baking sheet and bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbling. Let it rest for 5 minutes before slicing.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

20 g

Fiber

1.5 g

Sugar

2 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.