Supreme Pizza Garbage Bread Food

GARBAGE BREAD

Steps:

• Preheat oven to 375 degrees.
• In a skillet on medium heat, cook the bacon until crispy but still chewy, then remove from pan and chop finely.
• Drain most of the fat then add the ground beef and onion to the pan cooking until the beef is cooked through, about 5-6 minutes.
• Add in the cooked bacon, Worcestershire sauce, salt and pepper and green onions.
• Roll out the French bread dough onto a cutting board.
• Spread the cheddar cheese onto the dough, then add the beef mixture over the dough, leaving a 1" border around the edge.
• Roll up the dough tightly, rolling along the longer side of the dough. Tuck the 1/2 inch on each side underneath the rolled dough log.
• Brush the melted butter over the top of the dough and sprinkle with sesame seeds.
• Bake in oven 20-25 minutes until bread is golden brown.

REUBEN GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
• Stir the baking soda into 1/3 cup of super-hot tap water until dissolved. Set aside.
• Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
• Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
• Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
• Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.

BARBECUE PULLED PORK GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, scatter the Cheddar evenly over half of the dough, leaving a 1-inch border on the sides. Arrange the pulled pork evenly over the Cheddar, then spoon 1 cup barbecue sauce over the pork. Working from the short side with the filling, tightly roll the dough up, jelly roll-style into a log. Pinch the open seams together to seal shut, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, 35 to 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, then cut each half crosswise into 4 equal pieces and serve warm with the remaining cup barbecue sauce on the side, along with pickles and coleslaw.
• Combine the ketchup, sugar, whiskey, chili powder, mustard powder, onion powder, vinegar, Worcestershire, garlic powder, coriander, cayenne, 1 teaspoon salt, 1 teaspoon pepper and 1 cup water in a small saucepan over medium heat and bring to a simmer. Cook the barbecue sauce, stirring, until the sugar dissolves and the sauce thickens, 3 to 4 minutes. Remove the pan from the heat and let the sauce cool completely.

GARBAGE BREAD

Steps:

• Preheat the oven to 425°F.
• Unroll the pizza crust onto a large piece of parchment paper and use a rolling pin to roll it out until it almost reaches the edges of the parchment.
• Transfer the parchment paper to a large baking sheet and use a paring knife or pizza cutter to cut 1-inch thick strips along each of the long sides of the dough about 3 to 4 inches deep. Set aside.
• In a large skillet, cook the ground beef until browned, then drain.
• Add in the ketchup, mustard, salt, and pepper and stir to combine.
• Add the onion and stir, then cover and cook for 3 to 5 minutes, stirring frequently, until the onions start to soften.
• Uncover and add in the garlic paste and stir constantly.
• Add the pickles, bacon, and cheese (reserve a small handful for the top of the bread) and stir until the cheese has completely melted.
• Spoon the beef mixture onto the uncut center of the pizza crust. Then pull each of the strips over the bread, alternating sides.
• Brush the tops of the crust with melted butter and sprinkle with the reserved cheese.
• Bake for 12 to 15 minutes until the top of the dough is golden brown.
• Allow the bread to cool on the pan for 10 to 15 minutes before slicing and serving.

MUFFULETTA GARBAGE BREAD

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.

SUPREME PIZZA BURGERS

Steps:

• Combine the ground beef, Italian sausage and Italian seasoning in a bowl. Knead the mixture together and form it into four large/thick patties.
• Heat a skillet over medium-high heat. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of provolone on each patty, followed by 4 slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper and a pile of black olives. Spoon a little marinara sauce on top, then lay another slice of cheese on top of all the fillings.
• Place the lid on the skillet and allow the burgers to cook all the way through while the cheese melts and the pepperoni warms.
• Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with more marinara sauce and sprinkle the sauce with Parmesan.
• Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended!

BREAKFAST GARBAGE BREAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
• Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
• Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
• Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
• Toss the American cheese and Cheddar together in a small bowl until evenly combined.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.