AIRBORNE GOURMET

01.November.2024

Dead City Symphony – Keeping Rock Alive

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AIRBORNE GOURMET

Tammy Simmons 02.December.2023 0 comments

Garbage Bread

1/2 lb chopped bacon

1 cup chopped onion

1 lb lean ground beef (or whatever meat you have leftover)

1 tbsp Canadian steak seasoning

12 ounces Velveeta cubed

1 thin-crust pizza dough (like Pillsbury)

1 1/2 cups shredded jack or pepper jack cheese

1/2 cup mayo

2 tbsp ketchup

1 tsp white vinegar or lemon juice

salt and pepper to taste

Method: 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 2. 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. 3. In the same skillet, heat to medium high. Add the onions and ground beef into the skillet and cook until the onions are soft and the meat is cooked through. Drain any more excess liquid/grease from the pan. 4. Place the skillet back on the heat and turn the heat to low. Add the cooked bacon back to skillet, and add steak seasoning, stir well and then add the Velveeta stirring continuously until cheese is melted then remove pan from heat. 5. Roll out pizza dough to an approximately 10x15 rectangle. Spread meat mixture evenly leaving a 1 inch edge. Sprinkle shredded cheese on top. 6. Roll up dough starting with the long side and pinch dough to seal. 7. Bake seam side down for 15 to 20 minutes, or until golden brown. 8. Allow to cool 5 - 10 minutes before slicing. 9. For sauce, in a small bowl mix mayo, ketchup, vinegar/lemon juice, and salt/pepper till smooth. Dip your bread and enjoy.

~ Sláinte

Recipes by Chef David Sears