Irresistible Cheesy Garbage Bread
This Cheesy Garbage Bread is a savory, cheesy delight perfect for parties or a comforting treat. Layers of buttery, garlic-infused bread overflow with a molten mix of cheeses and your favorite fillings. It's the ultimate crowd-pleaser and a customizable comfort food mashup.
Equipment
- Large bowl
- Measuring cups and spoons
- Mixing spoon
- Kneading surface
- Rolling Pin
- Small bowl
- whisk or fork
- Grater
- Baking sheet or pizza pan
- Sharp knife or pizza cutter
- Plastic Wrap
Ingredients
- 1 teaspoon sugar
- 1 cup warm water 105-115°F
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 cup cooked and crumbled Italian sausage
- ½ cup pepperoni slices
- ½ cup cooked and crumbled bacon
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the garlic butter. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, garlic powder, and red pepper flakes (if using).
- Grate the Parmesan cheese and shred the mozzarella and provolone cheeses. Set aside.
- Prepare your chosen fillings by cooking or chopping them as needed.
- Preheat oven to 375°F (190°C). Grease a large baking sheet or pizza pan.
- Punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 12x18 inches.
- Brush the entire surface of the dough with the garlic butter.
- Sprinkle the Parmesan cheese evenly over the garlic butter.
- Layer the mozzarella and provolone cheeses over the Parmesan cheese.
- Scatter your chosen fillings evenly over the cheese.
- Starting from one of the long sides, tightly roll the dough into a log.
- Pinch the seam to seal it.
- Using a sharp knife or pizza cutter, cut the log into 1-inch thick slices.
- Place the slices, cut-side up, onto the prepared baking sheet, arranging them close together.
- Bake for 20-25 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with fresh parsley, if desired.
Notes
Store leftover Cheesy Garbage Bread in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual slices in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Don't be afraid to experiment with different fillings and flavors. Try using leftover ingredients to craft your ultimate garbage bread.