Garbage Bread

In a skillet over medium heat:

• Brown the ground beef , breaking it into small crumbles as it cooks.
• Add diced onions when halfway through cooking.
• Season with salt and pepper .
• Once fully cooked, drain excess fat before setting aside to cool slightly.

While beef cools, cook bacon until just crisp—not too crunchy, so it holds shape during baking.

Step 3: Layer Fillings on Dough

Spread an even layer of:

• Ketchup
• Mustard

over the entire dough rectangle, leaving a 1-inch border around the edges.

Layer on:

• Cooked beef mixture
• Crumbled bacon pieces
• Chopped dill pickles
• Then top with cheese slices (use 4–6 slices depending on size and thickness)

Make sure fillings are evenly distributed across the dough.

Step 4: Roll Up & Seal the Bread

Starting from one long side, tightly roll up the dough like a jelly roll.

Pinch the seam and ends firmly to seal.

Transfer to the prepared baking sheet seam-side down .

Step 5: Brush with Egg Wash & Bake

Using a pastry brush, coat the top of the loaf with the egg wash (1 egg + 1 tbsp water).

Sprinkle with sesame seeds if desired for a golden, professional finish.

Bake at 350°F (175°C) for 20–25 minutes , or until deeply golden and fragrant.

Let rest for 5 minutes before slicing.

Step 6: Slice & Serve Hot

Use a serrated knife to cut thick slices or pinwheel rounds.

Serve warm with a side of:

• Thousand Island dressing (classic choice)
• Ranch or blue cheese dip
• Or enjoy straight-up for full flavor impact

Each bite brings together meaty richness, tangy cheese, and zesty crunch—total comfort food magic.

Tips for Success:

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