Garbage Bread

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper./n
Step 2: In a skillet over medium heat, cook the ground beef and diced onion until browned and fully cooked, breaking the meat apart as it cooks./n
Step 3: Stir in minced garlic, salt, black pepper, paprika, and Italian seasoning, cooking for an additional minute until fragrant./n
Step 4: Drain excess grease from the beef mixture and allow it to cool slightly, then stir in the crumbled bacon and half of the shredded cheeses./n
Step 5: Roll out the French bread dough or pizza dough into a large rectangle on a lightly floured surface./n
Step 6: Spread the beef mixture evenly down the center of the dough, leaving space around the edges for sealing./n
Step 7: Sprinkle the remaining cheddar and mozzarella over the filling./n
Step 8: Fold the sides of the dough over the filling, pinching the seams tightly to seal and forming a loaf shape./n
Step 9: Place the loaf seam-side down on the prepared baking sheet, brush with olive oil and melted butter, and sprinkle with garlic powder./n
Step 10: Bake for 25–30 minutes until golden brown and cooked through./n
Step 11: Remove from the oven, let rest for 5–10 minutes, then slice and garnish with fresh parsley before serving.

Storage and Reheating Tips

Store leftover Garbage Bread in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes to maintain crispness. Avoid microwaving if possible, as it may soften the crust. For longer storage, wrap tightly and freeze for up to 2 months, reheating directly from frozen in the oven until heated through.