Mediterranean Garbage Bread

Mediterranean Garbage Bread is a fun, hearty twist on classic stuffed bread — think of it as a rolled-up pizza-meets-sandwich packed with bold Mediterranean-style flavors. Despite the name, there’s nothing “garbage” about it — it’s just a way to use whatever meats, cheeses, and vegetables you have on hand. In this version, ground beef or sausage is cooked with peppers, onions, olives, and seasoning, then wrapped in soft pizza dough with melted cheese. It’s golden, gooey, and perfect for sharing at dinner or game night.

Total Time: 45 minutes
Servings: 4–6

Ingredients

Dough:

1 package refrigerated pizza dough (or homemade if you prefer)

Meat:

1 lb (450 g) ground beef or sausage

Cheese:

1½ cups shredded cheddar or mozzarella cheese (or a mix)

Optional: ½ cup cubed Velveeta for extra creaminess

Vegetables/Toppings:

½ cup diced onion

½ cup diced bell peppers

¼ cup sliced black olives

Seasoning/Sauces:

Salt and black pepper to taste

1 tbsp Worcestershire sauce

1 tbsp ketchup (optional for a savory-sweet flavor)

1 tsp mustard (optional)

1 tsp Italian seasoning or dried oregano

Instructions

Cook the Filling:
Heat a large skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it apart as it cooks. Drain any excess fat.

Add Vegetables:
Stir in diced onions and bell peppers, and cook for about 3–4 minutes, until softened. Add olives, Worcestershire sauce, ketchup, mustard, salt, pepper, and Italian seasoning. Mix well and cook for another minute to blend the flavors. Remove from heat and let it cool slightly.

Prepare the Dough:
Roll out the pizza dough on a lightly floured surface into a rectangle (about 10×15 inches). Leave a small border around the edges.

Assemble the Bread:
Spread the cooked meat and vegetable mixture evenly over the dough, leaving about 1 inch of space on the edges. Sprinkle evenly with shredded cheese and any Velveeta cubes if using.

Roll It Up:
Starting from one long edge, roll the dough tightly like a jelly roll. Pinch the seam to seal and tuck the ends underneath. Place it seam-side down on a parchment-lined baking sheet.

Bake:
Preheat the oven to 400°F (200°C). Bake the loaf for 20–25 minutes, or until golden brown and firm to the touch.

Cool and Slice:
Let the bread rest for 5–10 minutes before slicing. This helps the filling set and prevents cheese from spilling out.

Serve:
Slice into thick pieces and serve warm with marinara sauce, garlic dip, or a side salad for a balanced meal.

Tips & Variations

Keep the Dough Easy to Handle:
If the pizza dough feels too sticky or elastic, let it rest at room temperature for about 10 minutes before rolling. This relaxes the gluten and makes it easier to stretch without tearing.

Drain the Filling Well:
After cooking the meat, make sure to drain any excess fat or liquid. A dry filling helps keep the bread crisp and prevents the bottom from getting soggy during baking.

Cool the Filling Before Assembling:
If the filling is too hot when spread on the dough, it can soften or tear the dough. Let it cool for 5–10 minutes so it’s warm but not steaming.

Use a Flavorful Cheese Blend:
Mix mozzarella for stretch, cheddar for richness, and parmesan for a salty bite. If you want extra creaminess, fold in small cubes of Velveeta or feta before rolling up the dough.

Add a Mediterranean Twist:

Include sun-dried tomatoes, kalamata olives, or roasted red peppers for bold flavor.

Sprinkle oregano, basil, or za’atar over the filling for extra aroma.

Use crumbled feta instead of cheddar for a more Mediterranean profile.

Customize the Sauce Base:
Instead of ketchup or mustard, try spreading a thin layer of tomato paste, marinara, or pesto on the dough before adding the filling. This gives the bread a subtle saucy layer without making it wet.

Egg Wash for Shine:
Before baking, brush the rolled dough with a light coat of beaten egg or olive oil. It helps the crust brown evenly and gives it a glossy, bakery-style finish.

Baking Tips:
Bake on a parchment-lined baking sheet or a lightly oiled cast-iron pan. For an even crisper crust, place the bread on a preheated pizza stone. Rotate the baking sheet halfway through for even browning.

Add Extra Toppings:
Once baked, sprinkle grated parmesan or sesame seeds on top for texture. A drizzle of olive oil and a few fresh basil leaves also make it look and taste fresher.

Storage and Reheating:
Wrap leftovers in foil and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes until warm and crispy again. It can also be frozen (uncooked or baked) for up to 1 month—just thaw before reheating.

Serving Ideas:
Pair slices with a bowl of tzatziki, garlic yogurt dip, or spicy marinara. It’s filling enough to serve as a main, but it also works great as a party appetizer or lunchbox item.

Q&A

Q: Can I make this bread ahead of time?
Yes. You can assemble it and refrigerate it for up to 24 hours before baking. Just bring it to room temperature for 10–15 minutes before putting it in the oven.

Q: Can I use different meats?
Absolutely. Ground turkey, chicken, or lamb can be used instead of beef or sausage. For a vegetarian option, replace meat with sautéed mushrooms, spinach, or cooked lentils.

Q: How do I prevent the bread from getting soggy?
Drain excess fat from the cooked meat and cool the filling slightly before spreading it on the dough. Avoid overloading the dough with wet ingredients.

Q: Can I make smaller individual rolls?
Yes. Instead of one large loaf, divide the dough and filling into smaller portions, roll each individually, and bake for 15–20 minutes. These are perfect for parties or lunchboxes.

Q: Can I freeze it?
Yes. You can freeze either the raw rolled bread or the baked loaf. Wrap tightly in foil or plastic wrap. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.

Nutrition

(Approximate values per serving, based on 6 servings)

Calories: 380

Protein: 22 g

Carbohydrates: 28 g

Fat: 20 g

Saturated Fat: 8 g

Fiber: 2 g

Sugar: 3 g

Sodium: 500 mg

Calcium: 180 mg

This bread is high in protein and provides a good balance of fats and carbohydrates, making it a hearty and satisfying meal or snack.

Conclusion

Mediterranean Garbage Bread is a flavorful, versatile, and satisfying dish that transforms simple ingredients into a golden, cheesy, and aromatic stuffed loaf. It’s easy to customize with your favorite meats, cheeses, and vegetables, and the no-fuss preparation makes it perfect for weeknights, gatherings, or game-day snacks. Each slice delivers a combination of tender dough, savory filling, and gooey cheese—a fun Mediterranean-inspired twist on classic stuffed bread that’s sure to be a crowd-pleaser.