Deep Hamburger Sausage Pepperoni Pie
On my busiest nights this is the recipe I turn to for guaranteed smiles around the table. I first served it for movie night and now it pops up on our dinner rotation whenever we crave comfort and a little bit of fun.
Ingredients
- Ready-made pie crust: Ensures a flaky buttery base with no stress Tip Look for one with all-butter for extra flavor
- Butter: Imparts richness and helps the crust brown beautifully Pick a high-quality unsalted butter if possible
- Garlic powder: For maximum flavor in the crust as well as the filling Use freshly opened garlic powder for best aroma
- Ground beef: Classic for a deep meaty layer Choose 80 percent lean for tender results
- Italian sausage: Brings savory heat Look for one without too many fillers
- Pepperoni slices: Provide bold spicy flavor and create that signature pizza vibe Try to find one with natural casing for a better texture
- Mozzarella cheese: For that stretchy gooey classic pizza melt Always shred your own for the best melt
- Cheddar or provolone cheese: Adds depth and sharpness Pick one aged for extra punch
- Pizza sauce or marinara: Adds moisture and acidity Opt for a sauce with minimal sugar and whole tomatoes for best taste
- Italian seasoning: Creates a familiar herby background Use a blend with oregano basil and thyme for classic notes
- Red pepper flakes (optional): Give a little kick That extra spice is perfect if you like heat
Step-by-Step Instructions
- Prepare and Brown Meats:
- In a large skillet cook ground beef and Italian sausage over medium heat breaking up the meat as it cooks until no pink remains about seven minutes Remove from heat drain excess fat and let cool slightly
- Preheat the Oven:
- Set your oven to four hundred twenty five degrees Allow oven to come up to temperature while you prep the pie
- Fit the Crust:
- Unroll one pie crust and press it into a deep-dish pan letting the excess drape over the sides Ensure it snugly fits against edges
- Add Cheese Barrier:
- Sprinkle one cup mozzarella evenly over the bottom crust This shields the crust from getting soggy and ensures a melty cheese base
- Layer the Filling:
- Spread the cooled meat mixture over the cheese then arrange three quarters cup pepperoni slices on top Reserve the rest for the final layer
- Sauce and Spice:
- Pour pizza sauce or marinara over the meat and pepperoni Then sprinkle with Italian seasoning garlic powder and red pepper flakes for even spice distribution
- Top with Cheese and Pepperoni:
- Scatter remaining mozzarella and all cheddar or provolone cheese over the sauce Arrange the rest of the pepperoni slices across the top
- Seal the Pie:
- Unroll the second crust and lay over the filling Trim leaving half an inch overhang then fold and crimp edges to seal Cut small vents in the top to let steam release
- Brush and Bake:
- Mix melted butter with garlic powder then brush generously over the crust Set pie on a baking sheet and bake for twenty to twenty five minutes or until the crust is golden brown and filling bubbles If edges darken quickly shield with foil
- Rest and Serve:
- Let the pie rest five minutes before slicing This helps the filling firm up for neat wedges Serve hot for best flavor
One of my favorite parts is the buttery garlic brushed crust I always look forward to that golden edge and remember the first time my son asked for seconds before his plate was empty
Storage Tips
This pie keeps well for three days in the fridge Store slices in airtight containers or wrap the dish tightly with foil Reheat in a three hundred fifty degree oven so the crust stays crisp Avoid microwaving as it can make the pastry soft
Swapping Ingredients
Make this pie your own Swap the ground beef with ground turkey or chicken for a lighter bite Use bell peppers onions mushrooms or olives to sneak in extra veggies If cheddar is not on hand mozzarella alone still creates that irresistible cheesy top
Serving Suggestions
Cut into generous wedges and serve with a crisp green salad or a bowl of tomato soup For parties slice smaller and enjoy as a hearty appetizer These leftovers also make a satisfying next day lunch warm or cold
Pro Tips
- Let the meats cool before layering so your bottom crust does not get soggy
- Always cut vents in the top crust to avoid filling spillovers
- For extra flavor brush the crust edge twice with the garlic butter mixture during baking
Ingredients
→ For the Crust
→ For the Filling
Steps
In a large skillet over medium-high heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks, until no pink remains, about 5-7 minutes. Drain excess fat and set aside to cool slightly.
Preheat your oven to 425°F (220°C) to allow adequate time for the oven to reach temperature while assembling the pie.
Unroll one of the pie crusts and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the bottom crust. Spread the browned meat mixture evenly over the cheese layer.
Layer about ¾ cup of the pepperoni slices over the meat mixture. Spread the pizza sauce or marinara evenly and sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using).
Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or provolone cheese. Arrange the remaining pepperoni slices on top.
Unroll the second pie crust and place it over the filling. Trim excess dough, fold the overhang under the bottom crust, and press to seal. Crimp or flute the edge and cut small slits in the top to vent steam.
Combine melted butter with ½ teaspoon garlic powder and generously brush it over the top crust with a pastry brush.
Place the pie on a baking sheet to catch drips and bake in the preheated oven for 20-25 minutes, until the crust is golden brown and the filling is bubbly. Cover edges with foil if they brown too quickly.
Remove the pie from the oven and let it rest for at least 5 minutes before slicing. Cut into wedges and serve hot.
Tips
- Blind bake the bottom crust for 8 minutes for a crispier base.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven.
- Feel free to customize fillings with mushrooms, olives, bell peppers, or onions.
Required Tools
- Deep-dish pie pan (at least 2 inches deep)
- Large skillet
- Baking sheet
- Mixing bowls
- Pastry brush
- Sharp knife
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy and gluten. Check all ingredients for additional allergens.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 350
- Fats: 24 g
- Carbohydrates: 23 g
- Proteins: 18 g