Servings & Timing
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 40–45 minutes
Yield: Serves 6
Dietary Tags: Family-Friendly, Comfort Food
📝 Ingredients
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Pizza dough
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Cooked sausage, crumbled
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Pepperoni slices
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Bell pepper, chopped
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Red onion, chopped
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Italian seasoning
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Olive oil
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Salt and pepper
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Marinara sauce (optional, for dipping)
🔪 Instructions
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Preheat the oven
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Preheat to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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Mix the filling
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In a bowl, combine cooked sausage, pepperoni, bell pepper, red onion, mozzarella, Parmesan, Italian seasoning, olive oil, salt, and pepper.
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Assemble the bread
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Roll out the pizza dough on a flat surface.
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Spread the filling evenly across the dough.
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Roll up the dough tightly into a log, sealing the edges.
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Bake
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Place the roll on the prepared baking sheet.
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Bake for 25–30 minutes until golden brown and the cheese is bubbly.
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Slice & serve
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Cut into portions and serve hot with marinara sauce for dipping.
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💡 Notes & Tips
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Seal the edges well to prevent filling from oozing out while baking.
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Add heat: Toss in red pepper flakes if you like it spicy.
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Shortcut: Pre-cooked pizza dough makes this recipe super quick.
📸 Step-by-Step Guide
(Perfect blog photo spots: dough rolled out → filling added → rolled up → baked → sliced)
Pro Tip: Use a serrated knife to cut clean slices without squishing the bread.
🥄 Ingredient Insights & Swaps
Ingredient Highlights:
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Sausage & pepperoni: Provide rich, meaty flavor.
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Bell pepper & red onion: Add crunch and freshness.
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Mozzarella & Parmesan: Classic pizza cheeses for melt and flavor.
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Italian seasoning: Brings all the flavors together.
Substitutions:
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Turkey sausage or turkey pepperoni for lower W-W points.
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Whole wheat pizza dough for added fiber.
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Omit pepperoni and use more veggies for a lighter option.
Equipment Alternatives: No special tools needed—just a baking sheet and mixing bowl.
🎨 Flavor Variations & Serving Ideas
Flavor Twists:
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Add sliced black olives or mushrooms.
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Swap in provolone or fontina for mozzarella.
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Brush the top with garlic butter before baking for extra flavor.
Serving Suggestions:
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Serve with marinara, ranch, or spicy garlic dipping sauce.
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Pair with a fresh side salad for a balanced meal.
🧊 Storage & Make-Ahead
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Warm slices in the oven at 350°F for 10 minutes or microwave briefly.
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Make-Ahead Tip: Prepare the filling and dough roll, then refrigerate until ready to bake.
🔎 Nutrition & W-W Points (per serving estimate)
Calories: ~420 kcal | Carbs: 28g | Protein: 18g | Fat: 25g
W-W Points (per serving, based on 6 servings):
➡️ 11 Points (standard sausage, pepperoni, regular mozzarella, standard dough, olive oil)
➡️ 7 Points if using turkey sausage, turkey pepperoni, light mozzarella, and reduced-fat dough or thin crust dough.
Note: W-W points can vary greatly depending on brands and exact amounts, so tracking in the W-W app is recommended for the most accurate count.
Allergens: Milk, Wheat, Pork (sausage/pepperoni)
❓ Frequently Asked Questions
Q: Can I use store-bought dough?
A: Yes! Pre-made pizza dough works perfectly and saves time.
Q: What’s the best way to avoid soggy bread?
A: Drain any excess grease from the sausage before mixing the filling.
Q: Can this be frozen?
A: Yes. Bake fully, cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven.
Q: Can I make it vegetarian?
A: Absolutely—skip the sausage and pepperoni and load up with sautéed mushrooms, spinach, or more bell peppers.
📝 The Story Behind the Recipe
This Garbage Bread recipe came from a family pizza night gone creative—what started as “let’s use up the leftovers” became a requested favorite. It’s cheesy, hearty, and fun to slice up and share. Kids love it, adults fight over the last piece, and it always disappears fast!