Don’t let the name fool you—Garbage Bread is anything but trash! This beloved Midwestern and church-basement favorite is a savory, pull-apart loaf loaded with pepperoni, cheese, onions, green peppers, and more, all baked into buttery crescent roll dough. It’s called “garbage” because it’s a delicious kitchen-sink mix of odds and ends—but tastes like pure comfort.
Perfect for game day, potlucks, or feeding a crowd with minimal effort!
Why You’ll Love This Recipe
Uses pantry/freezer staples—clean out the fridge!
15 minutes prep, 25–30 minutes bake
One baking sheet = easy cleanup
Costs under $10—feeds 8–10 generously
Naturally nut-free & easily customizable
Ingredients You’ll Need
(Serves 8–10)
- 2 (8 oz) tubes refrigerated crescent roll dough
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup cooked breakfast sausage or pepperoni, chopped
- ½ cup diced onion
- ½ cup diced green bell pepper
- ¼ cup melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Optional: Sliced black olives, mushrooms, ham, or jalapeños
💡 Pro Tips:
Drain meats and veggies well—excess moisture = soggy bread.
Press seams together to form two large rectangles (no gaps!).
Don’t overstuff—filling should be generous but not spilling out.
Step-by-Step Instructions
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