Why You’ll Love This Recipe
I love how indulgent and satisfying this dish is. It’s got everything I crave—juicy ground beef, spicy sausage, layers of melted cheese, pepperoni, and a garlicky crust. It comes together easily using ready-made pie crusts and bakes up into a golden, bubbling pie that’s as fun to serve as it is to eat. It also reheats beautifully, making it great for leftovers or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 box ready-made pie crusts
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3 tablespoons unsalted butter, melted
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1 teaspoon garlic powder, divided
For the Filling:
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8 ounces ground beef
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8 ounces Italian sausage, casings removed
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1 cup pepperoni slices, divided
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2 cups shredded mozzarella cheese, divided
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1 cup shredded cheddar or provolone cheese
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1 1/2 cups pizza sauce or marinara sauce
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1 teaspoon Italian seasoning
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1/2 teaspoon red pepper flakes
Directions
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In a large skillet over medium-high heat, I cook the ground beef and sausage together, breaking it up until no pink remains (about 5–7 minutes). I drain the excess fat and let it cool slightly.
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I preheat the oven to 425°F (220°C).
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I unroll one pie crust and fit it into a deep-dish pie pan, letting the edges hang over slightly.
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I sprinkle 1 cup of mozzarella evenly across the bottom crust.
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I spread the cooled meat mixture over the cheese and arrange about 3/4 cup of pepperoni slices over the meat layer.
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I pour the pizza or marinara sauce evenly on top, then sprinkle with Italian seasoning, 1/2 teaspoon garlic powder, and red pepper flakes.
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I top everything with the remaining 1 cup mozzarella and all of the cheddar or provolone, followed by the remaining pepperoni slices.
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I unroll the second pie crust and lay it over the top, trimming the excess and folding the edges under to seal. I crimp or flute the edges and cut small slits in the top for steam to escape.
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I mix the melted butter with the remaining 1/2 teaspoon garlic powder and brush it over the top crust and edges.
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I place the pie on a baking sheet and bake for 20–25 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, I shield them with foil.
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I remove the pie from the oven and let it rest for 5 minutes before slicing and serving.
Servings and timing
This recipe makes 12 servings and takes about 45 minutes total:
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Prep Time: 15 minutes
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Cook Time: 30 minutes
It’s ideal for a large family dinner or for slicing and storing throughout the week.
Variations
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Swap the meats: I use turkey or chicken sausage for a lighter version, or spicy sausage for more heat.
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Add veggies: I sometimes add sautéed onions, mushrooms, or bell peppers into the filling.
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Use different cheeses: Provolone, Monterey Jack, or a blend of Italian cheeses work great too.
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Make it spicy: I double the red pepper flakes or add chopped jalapeños for extra heat.
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Go crustless: For a low-carb version, I bake the filling in a casserole dish without the pie crusts.
Storage/Reheating
I store leftover slices in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 10 minutes, or microwave individual slices for 1–2 minutes. It also freezes well—I wrap slices individually and freeze for up to 2 months, then reheat from frozen in the oven.
FAQs
Can I make this pie ahead of time?
Yes, I assemble it earlier in the day and refrigerate until I’m ready to bake. I just add a few extra minutes to the baking time if it’s going in cold.
Can I use homemade pizza dough instead of pie crust?
Definitely—just make sure to bake it long enough for the dough to cook through and get golden on the edges.
How do I prevent a soggy bottom crust?
I start with a layer of shredded cheese on the bottom, which helps seal the crust and prevents it from absorbing too much moisture from the meat and sauce.
Can I use low-fat cheese and meat?
Yes, I’ve made this with lean meats and reduced-fat cheese, and it still turns out delicious, though the filling might be slightly less rich.
What size pan should I use?
I always use a deep-dish pie pan (about 9 to 10 inches across and 2 inches deep) to hold all the filling comfortably.
Conclusion
This Deep Hamburger Sausage Pepperoni Pie is a cheesy, meaty masterpiece that’s sure to become a regular on my dinner table. I love how indulgent it feels while still being easy to make with simple ingredients. Whether I serve it for a casual weeknight meal or a weekend get-together, it’s one of those dishes that always gets rave reviews.
Print
Deep Hamburger Sausage Pepperoni Pie
- Total Time: 45 minutes
- Yield: 12 servings
Description
This hearty meat lover’s pie is loaded with hamburger, sausage, pepperoni, and gooey cheese all wrapped in a golden, flaky crust—pure comfort food!
Ingredients
Crust:
1 box ready-made pie crusts
3 tablespoons unsalted butter, melted
1 teaspoon garlic powder, divided
Filling:
8 ounces ground beef
8 ounces Italian sausage (casings removed)
1 cup pepperoni slices, divided
2 cups shredded mozzarella cheese, divided
1 cup shredded cheddar or provolone cheese
1 1/2 cups pizza sauce or marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
Instructions
In a large skillet over medium-high heat, cook ground beef and Italian sausage until no pink remains (5–7 minutes). Drain and let cool slightly.
Preheat oven to 425°F (220°C).
Unroll one pie crust and place it into a deep-dish pie pan, allowing excess to hang over the edges.
Sprinkle 1 cup mozzarella over the bottom of the crust.
Layer the meat mixture on top, then add 3/4 cup of the pepperoni slices.
Pour sauce evenly over the meat, then sprinkle with Italian seasoning, 1/2 tsp garlic powder, and red pepper flakes.
Add remaining 1 cup mozzarella and all of the cheddar or provolone cheese. Top with remaining pepperoni.
Cover with the second pie crust, trimming and sealing the edges. Crimp decoratively and cut slits for steam.
Combine melted butter with remaining 1/2 tsp garlic powder. Brush the top crust.
Place the pie on a baking sheet and bake for 20–25 minutes, or until the crust is golden and the filling is bubbly. Shield edges if browning too quickly.
Let the pie rest for 5 minutes before slicing and serving.
Notes
Letting the pie cool slightly helps the filling set for neater slices.
For a crispier bottom crust, pre-bake the bottom layer for 5 minutes before filling.
Add sliced olives, green peppers, or mushrooms for extra flavor and variety.
Store leftovers covered in the fridge for up to 3 days. Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner, Savory Pies
- Method: Baking
- Cuisine: American
