Best Garbage Bread Stromboli Or Whatever Recipes

Garbage Bread image

Provided by Cookies & Cups

Number Of Ingredients 10

1/2 pound chopped bacon
1 cup chopped onion
1 pound lean ground beef
1 tablespoon steak seasoning (I used McCormick)
12 ounces Velveeta, cubed
1 (13.8 ounce) thin crust pizza dough (I used Pillsbury)
1 1/2 cups grated cheddar jack cheese
1/2 cup mayonnaise
2 tablespoons ketchup
salt & pepper to taste

Steps:

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
In a large skillet over medium-low heat cook bacon until it's crisp. Remove the bacon from the pan and set aside. Drain most of the grease.
In the same skillet, heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain anymore excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

Muffuletta Garbage Bread image

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

1 cup pimento-stuffed olives, drained, patted dry and chopped
1 cup giardiniera, drained, patted dry and chopped
2 tablespoons chopped fresh Italian parsley
1 1/2 pounds refrigerated pizza dough (see Cook's Note)
All-purpose flour, for dusting
6 ounces sliced provolone
6 ounces thinly sliced Genoa salami
6 ounces thinly sliced deli ham
4 ounces thinly sliced mortadella
1 large egg, beaten
1 tablespoon sesame seeds

Steps:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Stir the olives, giardiniera and parsley together in a bowl.
Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.