Deep Hamburger Sausage Pepperoni Pie

This deep hamburger sausage and pepperoni pie is pure comfort in a slice combining the heartiness of a loaded pizza with the rich flaky texture of a home-baked pie. It is the kind of dinner that wins over picky eaters and impresses a crowd all at once—perfect for cozy family meals or casual gatherings.

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

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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

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A Little History

Deep dish pies with meaty fillings have roots in both Italian-American and Midwest comfort food traditions Think of it like a bridge between Chicago-style pizza and classic pot pie Growing up near an Italian bakery we always saw savory pies as a special dinner treat only now I can make one right at home

Recipe FAQs

→ Can I use other meats instead of beef and sausage?

Yes, ground turkey, chicken, or meatless alternatives can be substituted for a different flavor or dietary preferences.

→ How do I keep the bottom crust from getting soggy?

Blind baking the bottom crust for 8 minutes before adding the fillings helps ensure a crisp base.

→ Can I customize the filling with other pizza toppings?

Absolutely. Add mushrooms, olives, bell peppers, onions, or your favorite pizza vegetables before sealing the pie.

→ How should I store leftovers?

Cool slices and transfer to an airtight container. Refrigerate for up to 3 days, reheating in a 350°F oven before serving.

→ What’s the best way to serve slices neatly?

Allow the baked pie to rest for 5 minutes before slicing to let the filling set for clean, sturdy wedges.