What You’ll Need:

• A baking sheet lined with parchment paper
• A rolling pin (or clean hands — no judgment!)
• A small bowl for the egg wash
• A serrated knife or pizza wheel for easy slicing

Let’s Get Cooking:

Preheat the Oven

• Set your oven to 375°F (190°C) so it’s ready to go once your bread is assembled.

Roll Out the Dough

• On a lightly floured surface, unroll your pizza dough or crescent roll dough into a large rectangle (about 9x13 inches). Pinch any seams together if using crescent dough.

Layer the Fillings

• Leave a 1-inch border around the edges. Start with your cheese, then add meats and veggies. Keep the layers light but even — you want it full, not bursting.

Season It Up

• Sprinkle on your Italian seasoning, garlic powder, and a pinch of salt and pepper. This simple step takes your garbage bread from good to unforgettable.

Roll It Tightly

• Starting from the long edge, gently roll the dough into a log, tucking in the sides as you go. Lay the roll seam-side down on your prepared baking sheet.

Seal and Score

• Pinch the ends closed, then use a knife to cut 3–4 shallow slits on top. This lets steam escape and gives it that bakery-style look.

Brush with Egg Wash

• Beat one egg and brush it over the top for a beautiful golden crust. Sprinkle with Parmesan if you’d like an extra hit of flavor.

Bake Until Golden

• Pop it in the oven and bake for 25–30 minutes, or until the bread is golden brown and cooked through. If the top starts to brown too fast, cover it lightly with foil.

Cool and Slice

• Let it rest for 5–10 minutes before slicing. This helps the cheese set slightly and gives you cleaner, more satisfying cuts.

Pro Insight:

• If your fillings are extra juicy (like sautéed veggies or saucy meats), pat them dry first. This keeps the crust crisp and avoids soggy bottoms — no one wants that!
• With these simple steps, you’ll go from a pile of leftovers to a cheesy, savory roll that tastes like it came straight from a deli. It’s rustic, rewarding, and ridiculously delicious.