Ingredients:

  • 1 cup packed (120 g) Whole Milk Mozzarella, shredded
  • 4 oz (115 g) Provolone Cheese, thinly sliced and squared
  • 4 oz (115 g) Cooked Ham, diced
  • 4 oz (115 g) Sliced Pepperoni
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper, freshly ground
  • 1 lb (450 g) Ready-Made Pizza Dough
  • 1 Large Egg
  • 1 tsp Cold Water
  • 1 tbsp (5 g) Parmesan Cheese, grated
  • 1 tbsp Fresh Parsley, chopped (optional, for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the shredded mozzarella, provolone squares, diced ham, pepperoni, oregano, garlic powder, and black pepper. Toss well to ensure the seasoning is distributed.
  3. Lightly flour a clean work surface. Unroll the pizza dough. If using dough from a ball, let it rest for 10 minutes at room temperature to make rolling easier.
  4. Using a rolling pin, roll the dough out into a large rectangle, approximately 12x16 inches (30x40 cm) and about 1/4 inch (6 mm) thick.
  5. Spread the prepared filling evenly over the dough, leaving a 1-inch (2.5 cm) border clear around all edges. Keep the filling slightly concentrated toward the center to facilitate rolling.
  6. Starting on the long side closest to you, tightly roll the dough away from you, creating a log (like rolling a Swiss roll). Pinch the final seam tightly closed, ensuring a perfect seal. Place the log, seam-side down, on the prepared baking sheet.
  7. In a small bowl, whisk the egg and cold water until smooth. Brush the entire surface of the roll evenly with the egg wash.
  8. Use a sharp knife to cut 4–5 small diagonal slits (vents) across the top of the log. Sprinkle the top with grated Parmesan cheese.
  9. Place the baking sheet into the preheated oven. Bake for 22–25 minutes, or until the bread is puffed up, deeply golden brown, and the cheese is visibly bubbling.
  10. Remove from the oven and allow the Garbage Bread to rest on the baking sheet for 5 minutes before slicing into thick, diagonal portions. Garnish with fresh parsley if desired.