Garbage Bread Stromboli Or Whatever Recipes

GARBAGE BREAD

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

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 GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Heat the sausage in a large nonstick skillet over medium-high heat and cook, stirring to break up the sausage into small crumbles, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain and return the skillet to medium heat.
• Heat the oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Stir in the bell pepper and onions and cook, stirring, until lightly caramelized and soft, 6 to 8 minutes. Transfer the vegetables to a bowl and stir in the olives.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting on the shorter end of the dough, arrange the pepperoni slices, ham strips and cooked sausage evenly over half the dough, leaving a 1-inch border on the sides, then spoon the marinara sauce evenly over the meat. Sprinkle the mozzarella over the sauce, then scatter the cooked vegetables evenly over the cheese. Working from the 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.
• Transfer the log to the prepared baking sheet, brush with the egg wash and sprinkle with the garlic powder. Bake until the bread is golden brown, about 40 minutes.
• Let the bread cool for at least 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

GARBAGE BREAD RECIPE

Steps:

• Place the bread flour in a mixing bowl. Add the salt and yeast on opposite sides of the bowl, then stir each one in with your finger. Mix in the sugar.
• Pour in the olive oil and half of the water, then begin to mix with your fingers. Keep stirring and crushing the mixture, gradually adding more water as needed, until a somewhat sticky dough has formed. Make sure all of the flour has been picked up from the bottom of the bowl.
• Turn the dough onto a lightly floured surface and knead for 10-15 minutes, until it is very smooth and no longer leaves a sticky residue on your hands or the work surface.
• Use the windowpane test to see if the dough is sufficiently kneaded. Break off a piece and stretch it with your fingers until it's translucent. It should be able to stretch to translucency without breaking; if it breaks, knead for a minute longer and check again.
• Pour a little olive oil into a mixing bowl. Shape the dough into a ball and turn it in the bowl to coat with oil. Cover tightly with plastic wrap and let it prove in a warm place until at least doubled in size, about 1 hour.
• Grate the mozzarella and cheddar cheeses and refrigerate until needed. Rinse, pat dry, and finely chop a few basil leaves.
• Punch down the risen dough to remove the air pockets, then roll it out on a lightly floured surface to a rectangle about 11x17 inches.
• Spread the dough with the tomato sauce, leaving a 1-2 inch border all the way around. Sprinkle with black pepper, Italian seasoning, and chopped fresh basil. Scatter the grated cheeses on top, then lay the pepperoni slices on top.
• Starting from the long side of the rectangle closest to you, begin rolling the dough into a log. Go slowly and try to keep the roll as tight as possible. Firmly pinch the seam and ends to seal.
• Place the log on a rimmed 11x17-inch cookie sheet lined with parchment paper. Cover with plastic wrap and let it prove in a warm place until the dough springs back quickly when prodded with a fingertip, about 40 minutes.
• Preheat the oven to 400 F. Start the oven about 10 minutes before the bread is done proving.
• Watch the loaf as it bakes; some of the cheese may leak out of the bread if it cracks in the oven. Check to see if it's baked by inserting a thermometer into the center of the loaf; it should read at least 190 F.
• Let the garbage bread cool for 40 minutes on a wire cooling rack, then slice and serve plain or with marinara dipping sauce. Refrigerate leftovers for up to 3-5 days.

GARBAGE STROMBOLI AND DOUGH

Steps:

• 1. Prepare the dough my fluffing together the yeast and flower with a fork. Mix well.
• 2. Slowly introduce the warm water, careful not to make soupy.
• 3. Knead for about 7-10 minutes until the dough becomes elastic-y in texture.
• 4. Put kneaded dough into a little greased bowl and let stand for 30 minutes.
• 5. Set oven to 300* and begin to knead the dough a couple more turns. Roll out the dough and form it into a rectangle.
• 6. Lay down your cheese and then the rest of your toppings. Take your garlic powder and put a nice dusting over your toppings.
• 7. Now, to roll the Stromboli, make sure it's tight but don't thin out the dough as you go otherwise it will tear while baking. You want to get as many rolls into it as you can, you want the layers. I find it better to tuck in the ends on the left and right as you're rolling. Hopefully the picture is helpful.
• 8. Seal the Stromboli edges together by pinching them shut. Place it on parchment paper with the seam facing down, and onto your baking pan. Cook for 30 minutes.
• 9. When the 30 minutes are over, take the melted butter and the other wash ingredients and mix them. Pull out the Stromboli and spoon the mixture on. Shut off your oven and put the Stromboli in for another 10 minutes. (Sometimes I leave mine there until I'm ready to eat it.)
• 10. Take out and enjoy with a side of marinara.

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.