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
