Roll it up

What is garbage bread? It’s a super delicious, crazy-adaptable burrito-sized pizza roll. You stretch out pizza dough, sprinkle it with toppings, roll up it and bake (or grill) the whole shebang. Then slice it up for a tasty weeknight dinner (or weekend party platter). Garbage bread tastes delicious whether it’s filled with veggies, pepperoni or just cheese — whatever you have on hand and whatever your family likes! 


  • 1 ball pizza dough (about 12 ounces)
  • 4 ounces cheese, such as shredded mozzarella
  • ½ cup thinly sliced zucchini*
  • ½ cup chopped carrot, chopped
  • ½ cup chopped broccoli 
  • 1 small shallot, minced
  • Olive oil 
  • Parmesan cheese and basil, for garnish (optional)
  • Marinara sauce and pesto, for dipping (optional) 

Preheat the oven to its highest temperature, typically 550 degrees.

Divide the dough into two balls and set it on a lightly floured surface. Dust the tops with flour and cover with plastic. Let rest for about 15 minutes.

Stretch or roll the dough into two rectangles, each about the size of a sheet of paper, as thin as you can get them.

Sprinkle the dough rectangles with mozzarella.

Layer on the zucchini, carrots, broccoli and shallot.

Roll into logs, tuck the ends under and set on a parchment-lined baking sheet.

Brush with olive oil.

Turn the oven down to 425 degrees and bake until a crust forms, about 15 minutes. (When you can hear or see the cheese bubbling, that’s a good indication it’s done.)

Cool for 10 minutes.

Slice the logs in half, dust with parmesan cheese and basil and serve with warmed marinara sauce and pesto.

*You can easily customize the fillings with your family’s favorites. Feel free to replace the veggies with ¾ cup chopped pepperoni and 4 additional ounces of cheese (or to taste).

 Aleksandra Till is a mother of three and owner of Homegrown Foods, a local organic meal-kit service, delivering in the Twin Cities. Learn more at