Deep Hamburger Sausage Pepperoni Pie

There is nothing that captures the cozy feeling of family pizza night quite like this deep hamburger sausage and pepperoni pie It is a savory marvel packed with three favorite meats melty cheese and a buttery golden crust The first time I set this pie on the table every slice disappeared within minutes and it has been a beloved weekend tradition since

I love how this pie feels a little indulgent but is honestly so approachable on a busy night The way the cheese melts into the meat layers reminds me of neighborhood pizzeria pies and makes every bite pure comfort

Ingredients

• Ready made pie crust: one box ready to use for that fuss free golden flaky layer look for brands with real butter for best flavor
• Butter: melted for brushing the top crust adds color and richness choose a good quality stick butter
• Garlic powder: for both the filling and the crust elevates the savory notes pick garlic powder that smells fresh and pungent
• Ground beef: classic burger flavor try to use eighty five percent lean for juiciness
• Italian sausage: gives the pie a bold herby kick go for fresh sausage and remove casings before cooking
• Pepperoni slices: classic pizzeria flavor look for thicker cut for meaty bites
• Mozzarella cheese: provides melty stretchy goodness buy a block and shred it yourself for best melt
• Cheddar or provolone cheese: for depth and contrast sharp cheddar or mild provolone work equally well
• Pizza sauce or marinara: ties everything together pick a high quality sauce with lots of herbs
• Italian seasoning: brings that authentic pizza shop aroma and flavor
• Red pepper flakes: for just a touch of heat totally optional but recommended for extra zing

Instructions

Brown the Meats:

Brown both the ground beef and Italian sausage in a large skillet over medium high heat Break up every clump as you go and do not rush Let the bottom get a touch of color before stirring This deepens the flavor and ensures that no bite is oily Drain all excess fat and allow the mixture to cool just enough to handle comfortably

Prep the Pie Crust:

Unroll a ready made pie crust and carefully press it into a deep dish pie pan If your pie pan is not very deep be sure the crust comes well up the sides and over the edge The small overhang is important to help seal the pie later

First Cheese Layer:

Sprinkle a full cup of shredded mozzarella over the bottom of the crust This step insulates the bottom crust so it bakes up crisp and avoids getting soggy under the moist filling

Fill with Meat and Toppings:

Spoon the browned meat mixture evenly across the cheese base Lay about three quarters cup of pepperoni slices on top of the meat Scatter them so every slice will have pepperoni flavor

Add Sauce and Seasonings:

Pour pizza sauce or marinara over the meat and pepperoni Smooth it to the edges so everything is covered Evenly sprinkle Italian seasoning garlic powder and red pepper flakes if using so you get even bursts of flavor

Top with More Cheese and Pepperoni:

Add the rest of the mozzarella and all the cheddar or provolone over the sauce layer Finish with the remaining pepperoni slices pressed into the cheese for a pizzeria look and a touch of crispness while baking

Finish with Second Crust:

Unroll your second crust and position over the pie Trim excess dough but leave about a half inch overhang Tuck the edge of the top crust underneath the edge of the bottom crust all the way around then press to seal Use your fingers or a fork to crimp the edges Cut a few small vents in the center so steam can escape

Butter Garlic Glaze:

Whisk the melted butter with the leftover garlic powder Use a pastry brush and really work the mixture over the entire crust including all edges for a rich browned finish

Bake to Golden Perfection:

Set the pie pan on a rimmed baking sheet to catch drips Bake at four twenty five degrees for twenty to twenty five minutes Check after fifteen minutes and tent the edge with foil if browning too quickly The pie is done when the crust is golden and the cheese inside is bubbling

Rest and Slice:

Let the pie cool for five minutes before slicing This waiting is crucial so your slices hold together neatly Cut into wedges and serve hot for the full pizza pie experience

Cracking into that golden garlic butter crust is my favorite moment every time My son once declared the crispy pepperoni on top the best part of any dinner which is now our favorite family in joke I always sneak an extra slice of pepperoni onto his piece

Storage Tips

Cool the pie completely before storing so the crust stays crisp Refrigerate tightly wrapped leftovers for up to four days Reheat in a low oven so the bottom crust stays firm and the cheese melts again If freezing wrap slices individually for easy grab and go lunches

Ingredient Substitutions

If you do not eat pork use all beef and swap in turkey pepperoni Instead of mozzarella you can use Monterey Jack for extra melt or try half smoked gouda with cheddar for more punch For a kick try spicy sausage or a dash of smoked paprika in the meat layer

Serving Suggestions

Pile your slices with extra marinara or serve alongside a green salad for balance A handful of pickled peppers on top really wakes up the cheesy flavors For small kids let each one decorate their slice with their favorite veggies before baking

Cultural and Historical Context

This pie is rooted in Midwestern pizza traditions where layers and hearty fillings are king The deep dish approach is inspired by Chicago style pies but this version leans into homey casserole territory It is a little nostalgia a little celebration and pure comfort all in one

Seasonal Adaptations

Swap in roasted veggies like bell peppers or mushrooms Add fresh herbs from the garden during summer Try mild Italian chicken sausage for a lighter spring meal

Success Stories

This pie was my go to when hosting friends for game nights and it has converted even the stubbornest thin crust lover Sharing this at a holiday potluck meant no leftovers and lots of recipe requests

Freezer Meal Conversion

Bake the pie as directed Let it cool slice and wrap pieces in foil and freeze Store in a heavy container Every slice reheats perfectly even weeks later making it a lifesaver for lunch emergencies

Bake this pie once and you will understand why it is such a family favorite With its gooey cheese and golden crust it is pure pizza comfort any night of the week

Recipe FAQs

→ How do I keep the crust from getting soggy?

Layer cheese over the bottom crust before adding the sauce and filling—this creates a barrier that helps prevent sogginess.

→ Can I use a different cheese blend?

Yes, substitute cheddar, provolone, or any favorite melting cheese to match your taste preferences.

→ What’s the best way to seal the top crust?

Fold the upper crust under the bottom edge and crimp or flute decoratively to fully enclose the filling.

→ How should I store leftovers?

Cool completely, cover tightly, and refrigerate. Reheat covered in the oven to maintain the crisp crust.

→ Can I make this ahead of time?

Assemble up to the baking step, cover, and refrigerate. Bake just before serving for freshest results.