Why You’ll Love This Recipe
Flavor Explosion: The combination of three types of meat and two kinds of cheese creates a rich, savory filling that’s both satisfying and delicious.
Hearty & Filling: This pie is a complete meal in itself, packed with protein and flavor.
Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for home cooks of all levels.
Customizable: Feel free to add your favorite pizza toppings like mushrooms, olives, or bell peppers to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
½ lb Italian sausage, casings removed
½ cup pepperoni slices
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 teaspoon garlic powder
1 store-bought deep-dish pie crust or homemade dough
Optional add-ins:
½ cup diced onions
¼ cup mushrooms
2 tablespoons tomato paste
Toppings:
Fresh basil
Chili flakes
A drizzle of ranch dressing
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large skillet over medium heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. Continue cooking until no pink remains, about 5–7 minutes. Drain off any excess fat and set the meat mixture aside to cool slightly.
- Assemble the pie: Unroll the pie crust and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges. If using a standard pie dish, make sure the crust goes all the way up the sides and slightly over the edge.
- Layer the ingredients: Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bottom crust. This first layer of cheese helps create a barrier between the crust and the wet ingredients, preventing a soggy bottom. Spread the browned meat mixture evenly over the cheese layer. Arrange about ¾ cup of the pepperoni slices over the meat layer, reserving some for the top layer.
- Add sauce and seasonings: Pour the pizza sauce evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using) to evenly distribute the spices.
- Top with cheese and pepperoni: Top with the remaining 1 cup of mozzarella cheese and all of the cheddar cheese. Arrange the remaining pepperoni slices on top of the cheese for an extra flavor boost.
- Cover with top crust: Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under the bottom crust edge and press together to seal. Crimp or flute the edge decoratively. Cut several small slits in the top crust to allow steam to escape during baking.
- Brush with butter: In a small bowl, combine melted butter with the remaining ½ teaspoon garlic powder. Using a pastry brush, generously brush this mixture over the entire top crust and edges.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake for 20–25 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust edges brown too quickly, cover them with foil or a pie shield.
- Cool and serve: Allow the pie to cool for 10–15 minutes before slicing. This helps the filling set and makes for cleaner slices. Serve warm, garnished with fresh basil, chili flakes, or a drizzle of ranch dressing if desired.
Servings and timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
- Spicy Version: Use hot Italian sausage and add diced jalapeños to the filling for an extra kick.
- Cheesy Twist: Incorporate ricotta cheese between the meat layers for added creaminess.
- Vegetable Add-ins: Add sautéed mushrooms, bell peppers, or olives to the filling for extra texture and flavor.
- Mini Pies: Use a muffin tin to create individual-sized pies, perfect for parties or meal prep.
storage/reheating
Storage: Leftovers can be stored in the refrigerator for up to 3 days.
Reheating: Reheat slices in a 350°F (175°C) oven until warmed through, about 10–15 minutes. To maintain a crispy crust, avoid reheating in the microwave.
FAQs
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses like provolone, gouda, or a blend of your favorites.
Can I make this pie ahead of time?
Absolutely! Assemble the pie up to the point of baking, cover it tightly, and refrigerate overnight. When ready to bake, brush with butter and bake as directed.
Can I freeze this pie?
Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45–50 minutes, or until the crust is golden and the filling is hot.
Can I use a different crust?
Yes, you can use pizza dough for a more bread-like crust. Stretch it into the pie pan and par-bake it for 8 minutes before adding the filling to prevent sogginess.
Is this pie kid-friendly?
Yes, the mild flavors and cheesy filling make it a hit with kids. You can adjust the spice level by omitting red pepper flakes and using mild sausage.
Can I add vegetables to the filling?
Yes, adding sautéed mushrooms, bell peppers, or spinach can enhance the flavor and texture. Just be sure to cook them beforehand to remove excess moisture.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, ensure the meat mixture is well-drained, and the pizza sauce is thickened before adding it to the pie.
Can I make mini versions of this pie?
Yes, using a muffin tin or individual pie dishes, you can create personal-sized pies. Adjust the baking time to 20–25 minutes.
Can I use a different type of meat?
Yes, you can substitute ground turkey or chicken for a leaner option. Just be sure to adjust the seasoning to maintain flavor.
Can I add more cheese?
Absolutely! Adding extra cheese between the layers or on top can enhance the flavor and make it even more indulgent.
Conclusion
The Ultimate Deep Hamburger Sausage & Pepperoni Pie is a satisfying, crowd-pleasing dish that combines the best elements of pizza and pot pie. With its hearty filling, flaky crust, and customizable options, it’s sure to become a favorite in your recipe rotation. Whether you’re feeding a crowd or enjoying a cozy meal at home, this pie delivers comfort and flavor in every bite.
Ultimate Deep Hamburger Sausage & Pepperoni Pie
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American/Italian
Description
This hearty, meaty pie combines the best of pizza and pot pie, featuring layers of seasoned ground beef, spicy Italian sausage, pepperoni, and gooey cheese encased in a flaky crust. It’s a comforting, crowd-pleasing dish perfect for family dinners, game nights, or any occasion that calls for indulgent comfort food.
Ingredients
1 lb ground beef
½ lb Italian sausage, casings removed
½ cup pepperoni slices
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 teaspoon garlic powder
1 store-bought deep-dish pie crust or homemade dough
Optional add-ins: ½ cup diced onions, ¼ cup mushrooms, 2 tablespoons tomato paste
Toppings: Fresh basil, chili flakes, a drizzle of ranch dressing
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large skillet over medium heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. Continue cooking until no pink remains, about 5–7 minutes. Drain off any excess fat and set the meat mixture aside to cool slightly.
- Assemble the pie: Unroll the pie crust and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges.
- Layer the ingredients: Sprinkle 1 cup of shredded mozzarella cheese evenly over the bottom crust. Spread the browned meat mixture evenly over the cheese layer. Arrange about ¾ cup of the pepperoni slices over the meat layer, reserving some for the top layer.
- Add sauce and seasonings: Pour the pizza sauce evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using).
- Top with cheese and pepperoni: Top with the remaining 1 cup of mozzarella cheese and all of the cheddar cheese. Arrange the remaining pepperoni slices on top.
- Cover with top crust: Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under the bottom crust edge and press together to seal. Crimp or flute the edge decoratively. Cut several small slits in the top crust to allow steam to escape during baking.
- Brush with butter: Combine melted butter with remaining ½ teaspoon garlic powder and brush over top crust and edges.
- Bake: Place pie on a baking sheet and bake for 20–25 minutes, or until crust is golden and filling is hot and bubbly. Cover edges with foil if they brown too quickly.
- Cool and serve: Let cool 10–15 minutes before slicing. Garnish with fresh basil, chili flakes, or ranch dressing if desired.
Notes
Use hot Italian sausage and add diced jalapeños for spice.
Add ricotta cheese between meat layers for creaminess.
Include sautéed mushrooms, bell peppers, or olives for added texture.
Make mini pies in a muffin tin for party-sized portions.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
