This Cowboy Garbage Bread is a cheesy, meaty, and slightly spicy bread that’s perfect for game day, a party, or a hearty snack. It’s loaded with ground beef, bacon, jalapeños, and sharp cheddar, all rolled up in pizza dough and brushed with a modified Cowboy Butter that adds a rich, garlicky, slightly spicy finish. Every slice is packed with flavor, and the gooey cheese and buttery crust make it irresistible! Once you taste the bold flavor the Cowboy Butter brings, be sure to check out more of my favorite Cowboy Butter recipes!
Ingredients & Substitutions
- Ground Beef: Regular ground beef gives the best flavor and texture. You can also use ground turkey or chicken if you want a lighter version.
- Hamburger Seasoning: Adds that classic cheeseburger taste. If you don’t have it, you can mix your own blend of spices.
- Onion Powder: Gives a mild onion flavor without the chunks of fresh onion. It’s fine to skip if you don’t have any on hand.
- Pizza Dough: Refrigerated pizza dough makes rolling and shaping the bread simple. You could also use my easy pizza crust recipe or biscuit dough, but the baking time or shape may vary slightly.
- Bacon: Cooked and crumbled bacon adds a smoky, salty crunch. Turkey bacon works if you want a leaner option.
- Jalapeño: Adds a little kick of heat. Remove the seeds for milder spice, or leave them in if you like it hotter.
- Cheddar Cheese: Sharp cheddar melts perfectly and adds rich, tangy flavor. Mild cheddar or a mix of cheeses can be used if you prefer.
- Cowboy Butter: Brushed over the bread before and after baking, this compound butter adds a rich, garlicky, slightly spicy flavor that makes every bite extra delicious.
- Parsley: Fresh parsley sprinkled on top adds a pop of color and a hint of fresh flavor.
FAQs
What is Cowboy Garbage Bread?
Cowboy Garbage Bread is a hearty, savory bread filled with ground beef, bacon, cheese, and jalapeños, all rolled up in pizza dough and brushed with flavorful Cowboy Butter. Each slice is packed with cheesy, meaty, slightly spicy goodness!
Can I make Cowboy Garbage Bread ahead of time?
Yes! You can assemble the bread up to a few hours before baking. Keep it covered in the fridge until you’re ready to bake.
Can I use other cheeses or meats?
Absolutely! You can swap sharp cheddar for mild cheddar, pepper jack, or a cheese blend. Ground turkey or chicken can replace beef, and you can use turkey bacon if you prefer.
Can I make Cowboy Garbage Bread spicier or milder?
Yes! Keep the jalapeño seeds in for more heat, or remove them for a milder flavor. You can also adjust the spices in the Cowboy Butter to taste.
Serving Ideas
- Slice the bread warm and serve it as a hearty appetizer or snack on game day or at parties.
- Pair with your favorite dipping sauces, like ranch dressing, garlic aioli, or ketchup, for extra flavor.
- Serve alongside a simple side salad or roasted asparagus for a complete meal.
How to Store & Reheat Cowboy Garbage Bread
Room Temperature: Keep the bread wrapped in foil or in an airtight container for 2 to 3 days. It will stay soft and ready to slice whenever you want.
Refrigerator: Store leftover slices in the fridge for up to 5 days. Wrap tightly or use an airtight container to prevent drying out.
Freezer: Cowboy Garbage Bread freezes well! Let it cool completely, then wrap tightly in plastic wrap and foil, or place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm slices in a 350°F oven for 5 to 10 minutes until heated through. This keeps the crust golden and the inside cheesy and melty.
Cowboy Garbage Bread
Ingredients
Garbage Bread
- 1 pound ground beef
- 1 tablespoon hamburger seasoning
- ½ teaspoon onion powder
- 1 tube (13.8 ounces) refrigerated pizza dough
- 6 slices bacon cooked, crumbled
- 1 medium jalapeño pepper, seeded, diced
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
Cowboy Butter
- 2 tablespoons unsalted butter, softened
- 1 teaspoon coarse Dijon Mustard
- ¼ teaspoon paprika
- ⅛ teaspoon kosher salt
- 1 pinch black pepper
- 1 pinch cayenne pepper
- 1 pinch crushed red pepper flakes
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
- Stir in the hamburger seasoning and onion powder.
- Remove from heat and allow the beef to cool for 5 to 10 minutes.
- Roll the pizza dough out on the prepared baking sheet into roughly a 10×15-inch rectangle.
- Spread 1 cup shredded cheese over the dough, leaving about 1 inch of space around the edges.
- Top with cooled ground beef, keeping the layer thin and even.
- Sprinkle the crumbled bacon over the beef.
- Scatter the diced jalapeños evenly across the filling.
- Top with the remaining shredded cheese.
- Starting with the long side, roll the dough tightly into a log. Pinch the seam and ends closed and place the roll seam-side down on the baking sheet.
- In a small bowl, mix butter, mustard, paprika, salt, black pepper, cayenne pepper, and crushed red pepper flakes.
- Brush most of the cowboy butter over the top of the dough, reserving the rest for after baking.
- Bake for 20 to 25 minutes, or until the crust is golden brown.
- After baking, brush the bread with the remaining cowboy butter and sprinkle with parsley.
- Allow the bread to rest for 10 minutes before slicing.
- Slice with a serrated knife and serve warm.
Video
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